Development and Evaluation of Nutrient-Rich Functional Cookies Using Moringa Leaves and Palmyra-Based Ingredients

Abstract

This study focused on the development and evaluation of nutrient-rich functional cookies using underutilized, cost-effective palmyra-based ingredients and moringa leaves. Moringa (Moringa oleifera) leaf powder and palmyra (Borassus flabellifer) based ingredients, specifically palmyra sprout flour and jaggery, were incorporated to formulate a healthier alternative to conventional cookies, which are typically high in refined sugar and low in essential nutrients. Cookies were prepared using different ingredient ratios, and the most acceptable formulation was selected through sensory evaluation. The cookies made from the best formulation were evaluated for proximate composition, mineral content, antioxidant activity, antimicrobial activity, and microbiological safety. The results demonstrated that the developed cookies possessed a significantly higher nutritional value compared to control samples (Control sample was made of all purpose flour and palm jaggery). The nutritional analysis revealed that the cookies were a rich source of protein (8.46 g/100 g), potassium (201.34 mg/100 g), and calcium (93.15 mg/100 g), a moderate source of iron (0.61 mg/100 g), and provided adequate energy (359.80 kcal/100 g). The antioxidant activity (IC₅₀ = 25.63 mg/mL) confirmed the presence of bioactive compounds contributed by moringa leaves and palmyra-based ingredients. Microbiological evaluation, including total plate count (1.2 x 10³ cfu/g) and yeast and mould count (< 1 x 10² cfu/g)  , indicated that the product was safe for consumption and complied with Sri Lanka Standards (SLS 251:2010). Overall, the developed cookies can be considered a palatable, functional, and nutritionally fortified food product, offering a promising healthier snack alternative that may contribute to improved nutrition and help address malnutrition-related health concerns.