Abstract

Nutritional and health promoting products are in high demand in our daily lives, as many diseases can be prevented and managed by the use of therapeutic diets. Among the food items, cookies are easy to carry, store, and consume by individuals of all ages. These are also considered a preferred vehicle for enriching macro- and micronutrients. Cookies prepared in the present study contain nutritionally rich proteins and carbohydrates, i.e., Spirulina platensis and Manihot esculenta, respectively. A sugar-free herb, i.e., Stevia rebaudiana, is added as a substitute for table sugar. Varying amounts of Spirulina platensis, Cassava esculenta, and Stevia rebaudiana have been tested in cookies, with the other two ingredients held constant. Organoleptic studies revealed that cookies with 5.0 % Spirulina platensis, 10 % cassava powder, and 10 % stevia powder are acceptable. Nutritional analysis revealed that cookies containing these 3 ingredients in optimal concentrations are richer in protein and iron compared to those without them.