DEVELOPMENT OF FIBER AND MINERAL ENRICHED COOKIES BY UTILIZATION OF BANANA AND BANANA PEEL FLOUR

An experimental study was designed to formulate ready to eat cookies by incorporating banana and banana peel flour which is normally unused in Bangladesh but contains excellent amount of nutrients especially dietary fiber, essential vitamins and minerals. Cookies were prepared by replacing 5 % (sample-1), 10 % (sample-2) and 15% (sample-3) of wheat flour with banana and banana peel flour. The proximate analysis and sensory parameters of those cookies were compared with control cookies where no banana and banana peel flour were added and designated as normal cookies (0% substitution). Functional properties were also evaluated and a significant difference found (P