ABSTRACT

 Production of cookies using composite flour blend from watermelon seed, cassava ('IMS 99/6012) variety and wheat. the cassava roots Were peeled, washed, grated, dewatered, sun-dried, oven-dried, milled and sieved to obtained the flour. Ihe watermelon pods were Cut, the seeds extracted, washed, dried, milled and sieved to obtained the flour. The watermelon seed flour was blended with wheat and cassava flour at the ratios of 0:1 00, 10:90, 15:85, 20:80, 50:50, and 100:0, 90: 10, 85:15, 80:20, 50:50 respectively. The composite flour were evaluated for proximate and functional properties. the cookies spread ratio and break strength were determined. From the result, the protein and Iit content of WC i (watermelon seed flour : cassava flour, 90; 10) ratio was highest followed by WC2(watermelon seed flour: cassava flour, 85; 15). WM3ranked best in sensory evaluation conducted. In cookies spread ratio, W2(watermelon seed flour, 100:0) and WM3(wheat: watermelon seed flour, 80:20) compared l with W (wheat, 100:0) as the control as there were no significant difference among the samples. The cookies break strength of the samples with exception of  were not significantly different from that of control (Y) Yale digestive biscuits.