Evaluation of Nutritional, Phytochemicals, Microbiological and Sensory Properties of Cookies Enriched with Cocoa Bean Shells

: Cocoa bean shells (CBS) are wastes generated by cocoa processing industries despite its high nutritional properties. Production of cookies enriched with CBS in order to evaluate the effects addition on processed snack food was studied. Cookies were prepared multipurpose flour, butter, sugar, baking powder, salt, milk and varying quantities (0, 2, 4, 6, 8, 10g). The preparation done according normal method production. Nutritional, minerals, phytochemicals, microbiological sensory evaluations performed determine contribution enhancement these Results chemicals, phytochemicals analysis indicates increase protein, fat, fiber ash whereas moisture carbohydrate content decreases as quantity enricher increases. All parameters determined for minerals also increased CBS. result showed that all samples rated highly but sample highest which had darker colour aftertaste due deep brown Microbial examination indicated total bacteria counts low (1.7×102-3.1×103) no enteric detected. study shows present a profile mould different percentages. There is however, an allowance 1.0×104 cfu/g yeasts moulds baked products belong.