




































Agriculture and Food 

Sciences Research 
ISSN: 2411-6653 
Vol. 1, No. 1, 1-4, 2014 
http://www.asianonlinejournals.com/index.php/AESR 

  

 

* Corresponding Author 

 

 

1 

 

Production and Nutritional Studies of Cookies and Spiced 

Millet Drink 
 

Nwachoko, Ndidi
1* 

--- Jack, Ibiba Reuben
2
 

 
1,2

Department Of Chemistry, Rivers State University of Science and Technology, Nkpolu-Oroworukwo, Port Harcourt, Rivers 

State, Nigeria 

 

Abstract 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
This work is licensed under a Creative Commons Attribution 3.0 License 

Asian Online Journal Publishing Group 

 

Contents 
1. Introduction ............................................................................................................................................................. 2 

2. Materials and Methods ........................................................................................................................................... 2 

3. Source Materials ..................................................................................................................................................... 2 

4. Animal Collection .................................................................................................................................................... 2 

5. Preparation of Cookies ........................................................................................................................................... 2 

6. Preparation of Spiced Millet Drink ....................................................................................................................... 2 

8. Proximate Composition .......................................................................................................................................... 2 

9. Determination of Glucose ....................................................................................................................................... 2 

10. Results .................................................................................................................................................................... 3 

11. Discussion............................................................................................................................................................... 4 

12. Acknowledgement ................................................................................................................................................. 4 

References .................................................................................................................................................................... 4 

 

 

 

 

 

 

 

 

 

 

 

Nutritional studies of cookies produced from wheat (Triticumaestivum) flour and spiced millet drink 

produced from millet (Pinnesetumnigritarum) spiced with Aframomumchrysanthum were investigated. 

The result of the proximate composition of cookies showed the moisture content to be 3.54%, crude 

protein 7.57%, fat 27.61%, ash 1.718% and total carbohydrate 59.562%. The spiced millet drink 

proximate values were moisture content 78.29%, crude protein 1.18%, fat 0.249%, ash 0.108% and total 

carbohydrate 20.173%. Also the result of the nutritional studies carried out on the Albino rat blood 

sample fed with these products at different percentages showed that the blood glucose values were (3.2, 

2.90, 2.85, 3.33 and 3.63mmol/L), total protein (73.00, 69.67, 78.50, 86.00 and 83.33g/L) and total 

cholesterol (2.40, 3.03, 2.35, 3.20 and 3.53mmol/L) for group 1,2,3,4 and 5 respectively. Comparing the 

result of the experimental groups with the control group, the obtained values for glucose, total protein 

and cholesterol were within the same range, whereas the blood triglyceride values (1.80, 2.50, 2.65, 2.27, 

and 2.07mmol/L) and high density lipoprotein (HDL) values (1.65, 2.07, 1.85, 2.67 and 1.83mmol/L) for 

group 1,2,3,4 and 5 respectively of the experimental groups were insignificantly above values of the 

control group. 
 

 Keywords: Cookies, Millet drink, Aframomumchrysanthum, Spiced, Nutritional production. 

 

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Agriculture and Food Sciences Research, 2014, 1(1): 1-4 

 

 

 

 

2 

 

1. Introduction 
In each passing day, humans either complain of hunger or food shortage. Cookies are flat dry sweet biscuits that 

are made from wheat flour (composite form) and other natural food stuff such as yam, cocoyam and soybean, [1]. 

The word biscuit comes from the French word “biscuit”, meaning twice cooked and is a literal description of what 

happened in the early days of biscuit production. Cookies are known to be of high nutritional value that could take 

care of almost all the classes of nutrients (carbohydrate, protein, fats and oil, minerals and vitamins). In most part of 

the world, baked foods based on wheat flour are popular food stuffs [1]. 

Spiced millet drink had become one of the basic necessities of homes for sustenance of life. This is because of 

the enormous energy generated by food drink consumed at certain intervals of the day. It serves for carbohydrate, 

water and some other nutrients [2, 3]. The production of spiced millet drink assumes different forms in Nigeria 

including Kununzaki, Kunungyada, Kununakamu, Kununjiko. However, kununzaki is the most commonly consumed 

type and has gained wider acceptability with some Nigerian community. Its preparation and processing is dependent 

on indigenous technology. This food drink is found to be one of the traditional non-alcoholic fermented beverage 

drink [4, 5]. Cereal grains used for its preparation are sorghum maize, millet, guinea corn, or rice. The produced 

kunun is usually packed in plastic bottle under ambient temperature or cooled in refrigerator [6, 7]. 

 

2. Materials and Methods 
2.1. Materials 

Wheat flour, Margarine, Baking powder, Coconut, Egg, Sugar, Orange rind, Sieve garri. 

Millet, Sweet potato, Aframomumchrysanthum, Water and Sugar. 

 

3. Source Materials 
Wheat flour used for this study was purchased from Rumuokuta Market, Port Harcourt, and all other baking 

ingredients such as garri, baking powder, margarine, coconut, egg, sugar, orange rind.  

Millet was purchased from a retail outlet in Mile One Market, Port Harcourt and the ingredient such as sweet 

potatoes, Aframomunchrysanthum were also obtained from the same source. 

 

4. Animal Collection 
Fifteen (15) albino rats were collected from the Department of Biochemistry, University of Port Harcourt Animal 

House.  

 

5. Preparation of Cookies 
200g of margarine and 125g of sugar were mixed until fluffy. 2 whole eggs, 1.5g coconut and 1.5g of orange 

rind were added while mixing continued for about 20 minutes. 300g of wheat flour, 5g of baking powder, and 50g of 

sieved garri were slowly introduced into the mixture. The dough was rolled and cut to various shapes with a cutter. 

Place in a greased baking sheet and baked in the gas oven until golden brown and cooled. 

 

6. Preparation of Spiced Millet Drink 
200g of millet were steeped in water for 24hours, washed, ground with 0.5g of spices (Aframomumchrysanthum) 

and 15g of sweet potato. Hot water were pour into mixture then allowed to stand over night and strained the 

following morning, it was sweetened with 10g of sugar to taste and cooled in the refrigerator. 

 

7. Sensory Evaluation  
The sensory properties of cookies and spiced millet drink were determined using a fifteen member panelists 

consisting of students from different Departments of Rivers State University of Science and Technology, cookies and 

spiced drink samples were subjected to sensory evaluation. The following attributes namely; taste, aroma, texture, 

appearance and over all acceptability were assessed on cookies and spiced millet drink samples.  

 

8. Proximate Composition 
AOAC [8] method was used for proximate analysis of cookies and spiced millet drink, and carbohydrate was 

determine by difference (Carbohydrate = 100% - (% moisture +% protein + fat/Lipid + % ash). 

 

8.1. Sample Preparation 
A total of (15) albino rats were divided into five (5) groups comprising of three (3) rats in each group. The 

groups were labeled 1-5. Group 1 was used as the control and fed with their normal food and water throughout the 

period of the experiment. Group 2 were fed with 20% of the product (cookies), 80% of the normal feed,  group 3 

were fed with 50% of the product, 50% of the normal feed, Group 4 were fed with 70% of the product, 30% of the 

normal feed and Group 5 were fed with 100% of the product (cookies). The experimental groups were given spiced 

millet drink only instead of water. On the fourteen day of feeding cookies and spiced millet drink to the experimental 

groups, the albino rats were sacrificed and blood sample were collected in Lithium heparin bottles to avoid 

coagulation and they were labeled appropriately and sent for analysis.  

 

9. Determination of Glucose  
The test tubes were labeled as test standard and blank, 1.0ml of glucose reagent was pipette into all the test tubes. 

0.01ml of the albino rat blood samples were added into the appropriate tubes mixed and incubated at 37
o
C for 

10mins. The instrument was zeroed with the blank and the absorbance was read at 520nm. 



Agriculture and Food Sciences Research, 2014, 1(1): 1-4 

 

 

 

 

3 

 

    lucose   
 bsorbance of test 

 bsorbance of  tandard  
  concentration of standard  

 

9.1. Protein  
The test tubes were labeled as test, standard and blank 1.0ml of the protein reagent was pipette into all the test 

tubes then 0.02ml of the sample was added into the appropriate tubes, mixed and incubated at 25
o
C for 10mins, the 

instrument was zeroed with the blank and the absorbance was read. 

 

    rotein   
 bsorbance of test 

 bsorbance of  tandard 
  concentration of standard  

 

9.2. High Density Lipoprotein (HDL) 
The test tubes were labeled as test, standard and blank, 0.5ml of high density liquid (HDL) reagent was pipette 

into the appropriate tubes, the test tubes were labeled as test, standard and blank 0.1ml of the supernatant were added 

into the appropriate tubes and allowed to stand for 10mins at 25
o
C. The instrument was zeroed with the blank and the 

absorbance were read at 540nm and calculated as: 

        
 bsorbance of test 

 bsorbance of  tandard
  concentration of standard  

 

9.3. Total Cholesterol 
The test tubes were labeled as test standard, and blank, 1.0ml of cholesterol reagent was pipette into all the tubes, 

then 0.01ml of the albino rat blood sample was added into the appropriate tubes, and water (H20) to the tube labeled 

blank and allowed to stand for 10mins at room temperature, then the absorbance was read, at 540nm and calculated 

as: 

 Total cholesterol   
 bsorbance of test

 bsorbance of  tandard 
  concentration of standard  

 

 

 

9.5. Total Triglyceride 
The test tubes were labeled as test, standard and blank 1.0ml of triglyceride reagent were pipetted into all the 

tubes, then 0.01ml of the albino rat blood sample were added into the appropriate tubes and water (H20) to the tube 

labeled blank and allowed to stand for 10 mins at room temperature, then the absorbance were read at 540nm and 

calculated as: 

  Trigl ceride     
 bsorbance of test 

 bsorbance of standard
  concentration of standard  

 

10. Results 
The proximate composition of cookies and spiced millet drinks and nutritional studies of  albino rats blood 

samples fed with these products are shown in the tables below.  

 
Table-1.Proximate Composition of Cookies and Spiced Millet Drink 

Sample %Moisture 

Content 

% Ash % Fat %Crude 

Protein 

%Total    

carbohydrate  

Cookies 3.54 1.718 27.61 7.57 59.562 

Spiced millet drink 78.29 0.108 0.249 1.18 20.173 

 

The above table showed the result of the proximate composition of cookies and spiced millet drink. 

 
Table-2.Nutritional Studies of Cookies and Spiced Millet Drink using Albino Rat 

Group Fed Ratio Glucose 

(mmol/L) 

Total protein 

(g/L) 

Total 

cholesterol 

(mmol/L) 

Triglyceride 

(mmol/L) 

High density 

lipoprotein 

(mmol/L) 

1. Control 3.200.57 73.004.24 2.400.28 1.800.14 1.650.21 

2. 20% of the Product 

80% of Normal feed 
2.900.70 69.674.62 3.030.06 2.500.20 2.070.21 

3. 50% of the Product 

50% of the Normal feed 
2.850.07 78.502.12 2.350.07 2.650.07 1.850.07 

4. 70% of the Product 

30% of the Normal feed 
3.330.51 86.002.65 3.200.10 2.270.38 2.670.68 

5. 100% of the Product 3.630.68 83.333.51 3.530.15 2.070.06 1.830.06 

 

The above table showed the result of the nutritional studies of cookies and spiced millet drink. Values are 

expressed as mean SD.  

 

 

 

 

 

 



Agriculture and Food Sciences Research, 2014, 1(1): 1-4 

 

 

 

 

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Table-3.Sensory Evaluation of Cookies 

 Appearance Flavour Aroma Mouth feel Taste 

Excellent 1 - - 3 3 

V. Good 5 4 3 4 5 

Good 10 12 13 9 8 

Fair - - - - - 

Poor - - - - - 

 

The above table showed the result of sensory evaluation of cookies done by 16 Panelist.  

 
Table-4.Sensory Evaluation of Spiced Millet Drink 

 Appearance Flavour Aroma Mouth feel Taste 

Excellent - - - - - 

V. Good 1 - - - 1 

Good 15 6 5 4 4 

Fair - 10 11 9 10 

Poor - - - 3 1 

 

The above table showed the result of sensory evaluation of spiced millet drink done by 16 Panelist. 

 

11. Discussion 
The result of the proximate composition of cookies in table1 showed that cookies are rich in carbohydrate 

(59.562%) and fat (27.6%). This percentage is quite moderate for consumption. The moisture content of the cookies 

was 3.54%. This low moisture content implies long shelf life. The Ash and Crude proteins content of the cookies are 

1.718% and 7.57% respectively. 

The result of spiced millet drink revealed that spiced millet drink is high in moisture content (78.29%). This is 

good for all class of persons as water is essential for life. This high moisture content implies that the drink require a 

means of preservation such as refrigeration. 

Table 2 showed the result of the nutritional study of albino rat blood sample fed with cookies and spiced millet 

drink. The result showed that the blood glucose values, total protein values and total cholesterol values of the 

experimental groups and the values obtained from the control group were within the same range. The total 

triglyceride values and high density lipoprotein (HDL) values were insignificantly above the values of the control 

group.  

Table 3 and 4, showed the sensory evaluation of the cookies and spiced millet drink. The panelist noted that the 

products are quite good in appearance, flavour and aroma.  

 

12. Acknowledgement 
We are grateful to Membere, Martha D. and management of Lively Stones Medical Diagnostic Laboratory. 1 

Rumuokparali road, off S.D.A. Junction Choba, for their contributions. 

 

References 
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pp. 43-46, 1988. 

[3] J. Jango-Cohen, "The history of food. Twenty-first century books," pp. 4-8, CDB9267FR3Z6, 2005. 

[4] R. E. Lichtenwalner, G. I. Glover, and C. C. Shaw, "Protease activity of water and acid, reconstituted grain sorghum," Journal of 
Agricultural Food Chemistry, vol. 27, pp. 352-362, 1979. 

[5] T. Adenyemi and S. Umar, "Effect of method of manufacturing on quality characteristics of kunun zaki, a millet based beverage," 

Nigerian Food Journal, vol. 12, pp. 34-40, 1994. 
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Beverage) widely consumed in Nigeria," Pakistan Journal of Nutrition, vol. 8, pp. 20-25, 2009. 

[7] A. T. Ikekoronye and P. O. Ngoddy, Integrated food science and technology for the tropics. London: McMillian Publisher Limited, 

1985. 
[8] AOAC, Association of official analytical chemist, 14th ed. Washington DC: Association of Official Chemist, 1990. 

 

 

 

 

 

 

 

 

 

 

 

 

 
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