Whole-wheat cookies incorporated with african yam beans flour

This publication is a scientific (physical chemical and sensory) evaluation of an innovative advancement in tropical agriculture and food processing. The study presents a detailed research into the incorporation of a tropical crop(African Yam Beans) in whole-wheat flour for the production of cookies. This eventual scientific output is aimed at tackling the scourge of poor food fortification and malnutrition (especially within women and children) in sub-saharan Africahence a proceeding recommendation which would lead to the realisation of a sustainable development in food security. The African yam beans (Sphenostylis Stenocarpa) which has a high protein percentage has also been proved to be a viable crop for tackling protein-energy malnutrition in the tropics.