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<p>With an aim to address malnutrition and ensure nutritional security, the current study was designed to formulate functional cookies from lesser-known bitter yam (<i>Dioscorea bulbifera</i>) and five-leaf yams (<i>Dioscorea pentaphylla</i>) incorporated with chickpea flour. Six different cookies samples were formulated varying 100–50% yam flour and 0–50% chick pea flour. The fuzzy logic analysis was considered for optimizing the cookies samples, wherein composition containing 60% yam and 40% chickpea flour showed the highest similarity value and turned out to be the best formulation. The optimized cookies were further analyzed for the physical, nutritional and nutraceutical characteristics. Supplementation of chickpea flour in yam cookies significantly increased the protein content, whiteness index and resistant starch (<i>p</i> &lt; 0.05). The biological value and protein efficiency ratio of B60 and P60 were 89.58 and 79.44%, and 3.19 and 2.93, respectively. The present research study thus, demonstrated the technical feasibility of these lesser-known yams for nutritious cookies development.</p> Graphical abstract <p></p>

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Development of yam-based chickpea protein enriched functional cookies: fuzzy logic optimization, nutritional and nutraceutical characterization

  • 期刊论文

  • 发表日期：

    2025年6月27日

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  • Monalisa Sahoo,
  • Chirasmita Panigrahi,
  • Sushree Titikshya,
  • Ramachandra Pradhan,
  • Vivek Kumar,
  • S. N. Naik

摘要

With an aim to address malnutrition and ensure nutritional security, the current study was designed to formulate functional cookies from lesser-known bitter yam (Dioscorea bulbifera) and five-leaf yams (Dioscorea pentaphylla) incorporated with chickpea flour. Six different cookies samples were formulated varying 100–50% yam flour and 0–50% chick pea flour. The fuzzy logic analysis was considered for optimizing the cookies samples, wherein composition containing 60% yam and 40% chickpea flour showed the highest similarity value and turned out to be the best formulation. The optimized cookies were further analyzed for the physical, nutritional and nutraceutical characteristics. Supplementation of chickpea flour in yam cookies significantly increased the protein content, whiteness index and resistant starch (p < 0.05). The biological value and protein efficiency ratio of B60 and P60 were 89.58 and 79.44%, and 3.19 and 2.93, respectively. The present research study thus, demonstrated the technical feasibility of these lesser-known yams for nutritious cookies development.

Graphical abstract