Formulation of cookies from cauliflower leaves

Cauliflower finds wide use as a vegetable whereas its leaves which are generally thrown away as waste are also a rich source of dietary fibre, crude protein, calcium, iron, carotene, lysine, tryptophan, and natural antioxidants including phenols and thus can be utilized in various value added products. This study therefore, considers the addition of cauliflower leaf powder in wheat flour containing a wide range of nutrients in enrichment of cookies. The fresh collected cauliflower green leaves were washed and dried in cabinet drier at 60-70°C for 5-7 h to dry them and substituting these cauliflower leaf powder at different levels (5, 10 and 15%) in value added bakery product (cookies) to standardize the maximum level of incorporation of cauliflower leaf powder and its relation to product acceptability. Sensory evaluation was done with 9-point hedonic rating scale in reference to appearance, taste, texture and flavour by semi-trained judges. The prepared recipes were found to be highly acceptable at 5 g incorporation of dried cauliflower leaf powder.