Abstract:
The present study aimed to prepare and proximate analysis of gluten free oats and wheat flour
blends Cookies. Oats (Avena sativa L.) is a species of cereal grain grown for its seeds and it
contains many valuable constituents. In this study cookies fortified with five different levels of
oats flour like 100% (S1), 75%(S2), 50%(S3), 25%(S4) and 100%(S5) wheat flour were also
evaluated for their chemical characteristics. The content of protein, fat, carbohydrate, fiber and
ash in different sample ranged between (3.05-9.38) % protein; (19.11-22.40) % fat; (52.78-
68.51) % carbohydrate; (0.13-12.25) % fiber and (1.73-2.50) % ash respectively. This study
showed that S1(100% oats flour cookies) contained high percentage of protein, fiber and ash
content and low percentage of carbohydrate and fat content compare to another sample.
