摘要：The mandate of current study was to explore the supplementation effect of Nigella sativa meal protein isolates in wheat flour for the development of low cost protein dense cookies in order to reduce the threat of protein energy malnutrition. The cookies diameter, thickness and spread factor indicated significant differences among treatments however, non-momentous effect was observed due to storage. The mean values for spread factor of cookies T0, T1, T2, T3, T4 and T5 were 37.56±0.18, 36.07±0.62, 35.08±0.20, 34.68±0.28, 32.28±0.13 and 30.84±0.12, respectively. The highest color scores 7.18±0.21 were assigned to T0 (control) followed and lowest to T5 (6.15±0.32). In case of flavor, the highest score 7.08±0.26 was attained by T0 whereas the lowest was assigned to T5 6.20±0.19. Similarly, the maximum overall acceptability scores 7.14±0.17 were assigned to T0 whilst, the minimum 6.19±0.21 for T5. Overall acceptability scores gradually declined from 6.98±0.35 to 6.52±0.44 during storage.
