ABSTRACT

 In this study, malted and unmalted com flours were used as composite of wheat flour in the production of cookies in different percentages. The cookies were subjected to determination of physical properties, proximate composition and sensory evaluation. In the physical properties results, sample 505(wheat flour 90% and 10% unmalted com flour) had the highest weight and was significantly different from other samples while samples 501 (100% wheat flour), 506 (70% wheat flour and 30% malted com flour) and 507 (90% wheat flour and 10% malted com flour ) had the least weight without significant difference. There were no significant difference between 501 (100% wheat flour), 502 (80% wheat flour and 20% malted com flour) 506 (70% wheat flour and 30% malted com flour) and 507 (90% wheat flour and I 0% malted com flour) apart from 505(90% wheat flour and 10% unmalted com flour) that was different from others 507 (90% wheat flour and 10% malted com flour) had the highest diameter while the least were 502(80% wheat flour and 20% malted corn flour), and 505 (90% wheat flour and 10% unmalted com flour). In the proximate composition, sample 501 (100% wheat with flour) the highest probably as a result of its high glutein content. The carbohydrates content of the samples were also high. The cookies samples were highly acceptable with sample 504 (80% wheat flour and 20% malted com flour) the highest acceptability and samples 502 (80% wheat flour and 20% malted com flour), 506 (70% wheat flour and 30% malted com flour) and 507% (90% wheat flour and 10% malted com flour) were the least in acceptability and were accepted equally. Malted com flour and unmalted grain flour were found to be a good supplement in cookies production.