Proximate composition, physical, sensory and microbial properties of wheat-hog plum bagasse composite cookies

Hog plum bagasse (HPB) incorporated into wheat flour at 5, 10 and 15% was used to formulate composite cookies with 100% wheat cookies as control. The cookies were evaluated for proximate, physical, antioxidant, microbial, and sensory characteristics. The composite cookies significantly (p < 0.05) showed increased ash and fiber content but decreased protein, fat, and caloric contents compared to the control. Addition of bagasse comparatively improved textural hardness, spread ratio, and baking yield of composite cookies. The color (L*) decreased, while the total phenolic content and antioxidant properties of cookies increased with bagasse addition. The microbial population reduced with the addition of treated bagasse after 28 d. Sensory scores reduced with bagasse addition but compare favorably with control. Overall acceptability was mostly preferred with bagasse at a 5% inclusion level. The use of agro-waste such as treated hog plum bagasse as a source of dietary fiber in cookies formulation is technically feasible.