Nutritional content evaluation of spirulina incorporated little millet cookies

The high protein content of Spirulina (Spirulina platensis), a blue green algae has several therapeutic properties. The present study was made to explore the availability and easy use of Spirulina to people especially to the children and elders who need protein supplement. Hence the study focused on incorporating spirulina powder with little millet flour (Panicum miliare) in the preparation of cookies. The physico-chemical properties, texture profiles and sensory qualities of the prepared cookies are evaluated. Cookies were standardized with little millet flour and spirulina powder at different levels of incorporation. Along with the ingredients in the standard recipe, spirulina powder was incorporated at various percentages with little millet flour. Result of organoleptic evaluation showed that 8 % spirulina powder with 75% little millet flour was highly acceptable, with score for overall acceptability being 8.5 than the control cookies. Protein, fibre and iron content of the standardized cookies were found to be 14.6, 6.92g and 4.28mg/100g respectively than the control cookies. The shelf life of the product was better in plastic containers (600G) than propylene bags (200G) up to 30 d.