NUTRITIONAL, PHYTOCHEMICAL, AND SENSORY CHARACTERIZATION OF GLUTEN-FREE COOKIES DEVELOPED FROM RICE, CHICKPEA, AND BANANA PEEL COMPOSITE FLOUR

Abstract

Cereal grains are widely consumed to meet human energy requirements; however, gluten proteins present in Wheat, Rye, Barley, and Triticale can trigger health issues such as Celiac Disease. This study aimed to develop nutritionally enriched gluten-free cookies using composite flours of Rice Flour, Chickpea Flour, and Banana Peel Powder in different proportions. Proximate analysis showed improved nutritional composition with increasing chickpea and banana peel flour, including higher protein (6.13–14.97%), fat (7.14–19.23%), fiber (1.82–7.38%), ash (1.03–4.48%), and moisture (2.44–5.43%). The health-promoting properties include total phenolic contents (50.01-125.55 mg GAE/100g), total flavonoid contents (20.40-60.54 mg QE/100g), and antioxidant activity (6.82-8.62%). Physical properties such as weight, diameter, thickness, and spread ratio significantly effect (p<0.05) with the addition of composite flour.  Sensory evaluation showed the highest overall acceptability for cookies containing 40% rice flour, 50% chickpea flour, and 10% banana peel flour, demonstrating potential for nutritious and consumer-acceptable gluten-free products.