CHARACTERISTICS OF COOKIES AND MUFFINS SUPPLEMENTED WITH FULL-FAT SUNFLOWER GRITS

Cookies and muffins prepared by supplementing sunflower grits were eva luated for sensory and chemical attributes. Scores of organoleptic eva luation suggested that overall acceptability of the cookies was advers ely affected by replacement of wheat flour with sunflower grits, where as that of the muffins was adversely affected, if the replacement of w heat flour with sunflower grits exceeded 10% level. Chemical analysis showed that in cookies, the average crude protein, ash, ether extract and crude fibre increased significantly (P<0.01) by 46.42, 140.82. 24. 07 and 37.08% and in muffins by 41.47, 82.15. 13.17 and 112.68%, respe ctively. In supplemented cookies, average available lysine, methionine , cystine, and tryptophan contents increased by 17.17, 11.20, 10.91 an d 12.92% and in muffins by 18.16, 11.30, 10.65 and 12.71%, respectivel y.