Abstract: Cookies are popular baked snacks consumed worldwide because of their desirable taste.  This study evaluated the production and nutritional properties of wheat cookies fortified with high-calcium sources (eggshell and fish bone powders). Four formulations were developed, including a control sample and three experimental samples with varying ratios of eggshell and fish bone powder such as (TGPO, KFAP, XOTP and PAFK), these were analyzed for proximate composition, microbial safety and sensory characteristics using standard AOAC methods. Five (5) point hedonic scale ranking in a descending order was used for sensory property evaluation. The two way analysis of variance (ANOVA) procedures was used to analyze all data using the minitab 17 version for window. Mean separation was performed by the LSD test (p<0.05). Results showed that crude protein, fat, crude fiber and carbohydrates ranges from (8.78±0.57a – 9.39±0.28b), (9.68±0.04a – 11.31±0.07d), (1.98±0.04a – 8.90±123.18b) and (53.04±0.76a – 54.66± 0.05b), respectively. Microbial loads ranges from (0.80–1.10 ×10⁵ cfu/g) and remained stable. All sensory attributes (colour, texture, taste, flavour, aftertaste and acceptability) showed no significant differences (p>0.05). However, sample 2 consistency scored the highest, indicating greater consumer preference. The cookies were generally acceptable, with average ratings between 2(fair) and 3(good) on a 5- point scale. In conclusion the use of local calcium source in cookie production presents a viable approach for achieving nutritional enhancement, economic sustainability, and product diversification in the food industry. Microbial analysis confirmed that all samples were safe for consumption, with low total bacterial counts, without compromising microbial safety. Sample 3 (XOTP) with 10% fishbone and egg shell is recommended as it is the most acceptable out of all.

Keywords: Cookies, Sensory acceptability, Proximate Composition, Microbial Safety, Wheat flour, High Calcium Sources.

Title: Proximate Composition, Sensory Acceptability and Microbial Safety of Cookies Produced from Wheat Fortified with High Calcium Sources

Author: Albert M. Olajumoke, Ilori A. Olasunmbo, Lam F. Joy.

International Journal of Novel Research in Life Sciences                                                   

ISSN 2394-966X

Vol. 13, Issue 4, July 2026 – August 2026

Page No: 1-11

Novelty Journals

Website: www.noveltyjournals.com

Published Date: 22-July-2026