Proximate And Sensory Properties Of Cookies Produced From Banana Flour And Coconut Milk Blend

ABSTRACT  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%; 75%, 75%; 25%,  0%; 100% respectively and the control). The UBF had possessed water and oil absorption of  185% and 139% respectively, a bulk density of 2.63%, a Dispersibility value of 51.3% and a  swelling power of 14.60%. 50%CM 50%MA had the lowest prote…