SUSTAINABLE DEVELOPMENT THROUGH THE USAGE OF LOCAL INGREDIENTS IN BISCUIT PRODUCTION IN SRI LANKA: A CASE OF MAKING COOKIES WITH CASSAVA AND GREEN GRAM FLOUR

Abstract

Cookies, otherwise known as biscuits, are a popular cereal food. Wheat flour is the main ingredient in making cookies which is mainly imported by Sri Lanka. Hence, this study focused on developing a value-added cookie using composite flour of cassava and green gram, instead of wheat flour to encourage utilization of local inputs and reduce importation, which leads to the sustainable development in the country. Cookies were made with a composite flour of wheat, cassava, and green gram using different ratios as 120:30:0, 150:0:0, 0:150:0, 45:75:30, 75:60:15, and 0:120:30. The best combination was determined by sensory scores. Results have shown that the 75:60:15 ratio gave the highest scores. The selected sample was subjected to proximate analysis and results revealed that moisture, ash, fat, protein,carbohydrates, and energy were 2.8%, 1.3%, 17.0%, 5.0%, 73.9%, and 468.6 kcal/100g respectively. Thus, the best formulation of the composite flour mixture for cookies is 75:60:15.