Cellulose is effective and safe in the treatment of chronic functional constipation.

Wang, 2021)

On Fat

Fats are primarily the triesters of fatty acids and glycerol and thus are commonly called

triglycerides. Solid triglycerides are referred to as fat while liquid triglycerides are called oils.

Lipids, on the other hand, include all the “fatty” materials—the substances dissolved in a fat-

solubilizing solvent in a food. (Medallion Labs, 2018)

The acid hydrolysis method is applicable in determining the fat content of baked

products and pet foods, and facilitates the extraction of fatty acids from glycerides,

glycolipids and phospholipids and sterol esters that might otherwise be left un-extracted due

to covalent and ionic bonding. The acid hydrolysis method is also often used when high fat

products, such as calcium salts of fatty acids, are analyzed for crude fat and for emulsified

fats.

On Protein

Proteins are often called the body’s building blocks. Your body uses extra protein for

energy. Protein is also found in the dairy group. Protein from plant sources tends to be lower

in saturated fat, contains no cholesterol, and provides fiber and other health-promoting

nutrients.

The protein content of foods can be determined by the Kjeldahl method. The Kjeldahl

method has been used widely for over a hundred years (Nielsen, 2017). The Kjeldahl

procedure measures the nitrogen content of a sample. The protein content then, can be

calculated assuming a ratio of protein to nitrogen for the specific food being analyzed.

On Carbohydrates

Carbohydrates are the body’s main source of energy. Carbohydrates are mainly found

in plant foods. They also occur in dairy products in the form of a milk sugar called lactose.

Carbohydrates play several roles in living organisms, including providing energy.

The study of Dat et al., (2017) entitled “FUNCTIONAL PROPERTIES AND INFLUENCES

OF COCONUT FLOUR ON TEXTURE OF DOUGH AND COOKIES” revealed that

Coconut flour can be utilized as an alternative material for cookies products. This paper

focused on the functional properties of coconut flour and effect of coconut flour supplement

on texture of dough and cookies. Results indicated that hydration properties and oil binding

capacity (OBC) were significantly influenced by size of particles in coconut flour. With

increase in size of coconut flour, water absorption capacity (WAC) and swelling capacity

(SC) values increased; whereas, OBC value decreased. Maximum value of water retention

capacity (WRC) was observed at 0.20–0.25 mm of particle size. Adding coconut flour into

dough caused enhancement of hardness, cohesiveness and adhesiveness; whereas,

insignificantly influenced on springiness. In addition, adding coconut flour led to decrease in

spread ratio and increase in hardness of cookies. The results can be applied for substitution of

coconut flour for wheat flour in cookies processing.

Nutritional / proximate analysis of control cookies has been depicted in Table 4 Moisture

content of control cookies was found to be 4.83±0.29% which goes well with the general

observed trends for cookies. Ash content of control cookies was found to be 0.97±0.06%. The

protein content of control cookies (6.83±0.15%) was found lower than that of flour (11.20%),

this may be attributed to the addition of non-protein ingredients in the formulation. Fat

content was found to be 25.33±0.76% attributed to the shortening added in the formulation.

Crude fiber content of control cookies (0.287±0.02%) turns out to be lower than that of flour

(0.55±0.03%), which was considered to be because of degradation in the development process

and due to addition of non-fiber ingredients in the formulation. The value for fat and protein

content are in close argument with result presented by Mushtaq et al. (2010)

Proximate analysis of coconut cookies Moisture content of the coconut cookies was found to

be 5.02±0.01% which was higher than that of control cookies (4.83±0.29%). This may be due

to high water absorbing capacity of coconut fiber that is stated in the range of 4.48-
8.31(Singthong et al, 2011). Ash content coconut cookies (1.60±0.15%) was also found to be

higher than that of control cookies, this was attributed to high ash content of coconut powder.

Srivastava et al. (2010), also reported an increase in moisture content and ash content values

with increasing percentages of coconut meal substitution in wheat flour biscuits. High fat

content of coconut cookies (44.27±0.83%) was attributed to high fat content of coconut

powder (64.10±0.75%) and addition of egg, which contains about 10.01% fat and 13%

protein content which also eliminated the need for addition of shortening in the formulation

along with the addition of egg. Protein content of coconut cookies (7.83±0.09%) was also

observed higher than control cookies (6.83±0.15%), though protein content of coconut

powder (7.13±0.32%) was significantly less than refined wheat flour (11.42±0.52 %). This

was attributed to the addition of significant amount of whole egg in the formulation. High

amounts of fiber content of coconut cookies (5.84±0.16%) was explained by keeping in view

relatively high fiber contents of coconut powder