Development, Nutritional Quality and Sensory Evaluation of Iron Rich Garden Cress Cookies

Abstract

Lepidium sativum, commonly known as garden cress is a fast-growing annual herb that is native to Egypt and West Asia, although it is now cultivated in the entire world. This study explored nutrient microbial and organoleptic quality of cereal-based cookies prepared using garden cress seeds. Seeds are considered to be galactagogue, also known as lactation inducer, food that promotes flow of mother’s milk emmenagogue, a substance that stimulates menstrual flow, and recommenced in inflammation, bronchitis, muscular pain and rheumatism. Amongst the various snack foods available, cookies seem to be the most widely eaten snack food around the world. Garden cress seeds rich in proteins, dietary fibre, omega-3 fatty acids, iron, other essential nutrients and phytochemicals. Cookies were prepared using ragi flour, rice flour, soybean flour, jaggery, nuts and garden cress seeds. Variations in the cookies were brought about by incorporating three different quantities (5g, 10g, and 15g) of garden cress seeds.