Abstract:
The main objective used for the study was to explore the feasibility of producing cookies
with wheat flour, tiger nut flour and pineapple puree. The research design used for this
study was experimental. A questionnaire was used to collect information from 50 sensory
panelists from from DEREG Catering Services at the Shell Fuel Station, Highways,
Koforidua. The results have shown that composite cookies of improved fibre content can
be produced from wheat flour, tiger nut flour and pineapple puree. Also, cookie made from
80% wheat flour, 10% tiger nut flour, 10% pineapple puree is of comparable overall
sensory acceptance as the control. The study recommends that wheat flour, tiger nut flour,
and pineapple puree in the percentages of 80: 10: 10 should be used for cookies production
and microbial studies on the cookies should be done to assess the safety of the products.
