摘要：The use of composite flour from watermelon seed, cassava (TMS 99/6012 variety) low in cyanide and wheat in the production of cookies was investigated. The proximate composition and functional properties of the samples were determined. Quality of cookies made with the blends was evaluated by a 20-member sensory panel. The watermelon seed flour was blended with wheat and cassava flour at the ratios of 0:100, 10:90, 15:85, 20:80, 50:50 and 100:0, 90: 10, 85:15, 80:20, 50:50, respectively. The protein and fat content of WC1 (watermelon seed flour/cassava flour, 90:10 ratio) was highest followed by WC2 (watermelon seed flour/ cassava flour, 85:15). WM3 cookies (wheat/watermelon seed flour, 80:20) ranked best in sensory evaluation conducted. All cookies were acceptable, scoring below 4.00 on a 9-point hedonic scale. Up to 20% wheat and 15% cassava flours could be replaced with watermelon seed flour in cookies.
