Abstract:

Cookies are baked products liked by all age groups; containing flour, sugar, and fat and the one which blended with SB. This study aimed to prepare cookies from bulla that is mixed with wheat flour fortified with SBF at a proportion of flours for making cookies 0%, 10% 15%,and 30.The proximate, functional, microbial, and sensory attributes of bulla-soybean cookies' baking potential were studied using standard analytical methods. Soybean flour (SBF) was produced and used to substitute  bulla flour  at  different  substitutional  levels viz  70:20:10,  60:20:20,  50:20:30 with 80:20:0 %, bulla: wheat: soybean flour as control. Nutritional analysis of cookies revealed that there are significant differences in their physicochemical properties such as moisture, fat, protein ash, carbohydrate, and fiber  contents,  which  were  higher by30%. This study might use to promotebulla for their food and nutrition security, the use of fortified cookies, and develop  nutritious-based  new  products  and  income-generating  potential in Ethiopia  more emphasis should be given.