Nutritional Evaluation and Sensory Qualities of Three Selected Cookies Prepared with Honey and Fortified with Herbs and Spices

Abstract

This study looked the nutritional evaluation and sensory qualities of three types of cookies made with honey as a substitute sweetener and enhanced with various herbs and spices. A total of 60 academic staff members from foodrelated departments at The Federal Polytechnic, Ilaro, were purposively selected to participate in the sensory evaluation. Each participant was provided with a 9-point hedonic scale rating form to assess the cookies, and the collected data were analyzed using both descriptive and inferential statistical methods, including mean and standard deviation. Analysis of Variance (ANOVA) was conducted to determine significant differences among the cookie samples using SPSS version 23.0. Proximate analysis was performed in accordance with the 2022 standards of the Association of Official Analytical Chemists (AOAC). The Duncan Multiple Range Test was applied to further identify significant differences between samples.Sensory evaluation results showed mean ratings ranging as follows: appearance (7.66–8.15), color (7.45–7.85), taste (7.41–8.13), aroma (7.31–7.81), texture (7.51–8.20), flavor (7.26– 8.16), crunchiness (7.38–7.93), crumbliness (7.53–8.05), and overall acceptability (7.76–8.45). Proximate composition analysis revealed significant differences (p < 0.05) among the samples, with moisture content ranging from 10.24% to 21.39%, dry matter from 78.62% to 89.76%, fat content between 16.04% and 16.81%, ash content from 1.02% to 1.67%, fiber from 0.94% to 1.37%, protein from 5.55% to 6.52%, and carbohydrate content ranging from 54.11% to 63.40%. The control cookies had higher values in most nutritional parameters, suggesting greater nutritional density, while the honey-fortified samples offered enhancements in specific sensory attributes.In conclusion, incorporating honey into cookie formulations can improve their nutritional profile without compromising consumer acceptability, supporting its use as a functional and appealing snack. Further research is recommended to optimize formulations for longer shelf life and additional health benefits.