Physicochemical and Nutritional Properties of Baby-Led Cookies Produced from Rice, Banana and Cashew-nut Flour Blends

Aim: Cookies from rice, banana and cashew-nut flour blends were prepared as alternative to gluten-free baby-led food for children.
 Place Duration of Study: The study was carried out in the Chemistry Laboratory, Department Science Laboratory Technology, University Medical Sciences, Ondo, Nigeria Food Processing Auchi Polytechnic, Auchi, between August, 2022 January, 2023.
 Methodology: Baby-led weaning cookies formulated 100% raw rice (RRC), 50% wheat (RWC) 40% 20% cashew unripe (RCB) their physical properties, sensory attributes, proximate mineral compositions, vitamin profiles anti-nutrients determined compared with commercial cookie (CMC) view substituting suitable enhanced nutritional quality.
 Results: peak diameter (10.40±0.20 mm), thickness (6.37±0.06 mm) weight (17.65±0.04 g) obtained RCB. Spread ratio highest (2.66±0.11) lowest (1.42±0.01) CMC RWC respectively while spread factor decreased 77.19% 53.46% 62.47% (RWC). grittiness, texture, aroma, taste general acceptability RCB significantly similar those (P < 0.05). Na, K, Mg Zn contents increased Proximate compositions (%) varied CMC. Peak crude protein (14.49±0.59), fibre (4.03±0.02) fat (32.22±0.00) RCB, ash (3.28±0.02) carbohydrate by difference (58.15±0.13) moisture (18.19±0.11) RRC. values fat-soluble vitamins (A, D, E, K) water-soluble (B1, B2, B3, B6, B9, B12, C) most abundant proportions (mg/g) phytate, oxalate, tannins phenols comparatively lower than lethal dose, implying that would be safe consumption.
 Conclusion: had excellent quality, which, a novel cookie, could serve cookies.