Cookies are much-liked desserts and snacks.
It is easy to make and cheap by standards. Its ingredients
are easily available. Standard cookies are made from
wheat flour, butter, sugar, and eggs. Variations to the
cookies are influenced by the amount of the main
ingredients, the temperature, duration of baking, and the
type of additives. The purpose of this study is to find out
the acceptability of kidney beans cookies when used as an
additive to the wheat flour base of the cookie recipe. The
study made use of the mix-method using the quasiexperimental and the taste test survey questionnaire to
determine the acceptability of the kidney bean cookies.
The participants of the study were the 60 senior Bachelor
of Science in Hotel and Restaurant Management students
of a University purposively chosen. Results showed that
the kidney bean cookies were acceptable to the
participants. Therefore it was concluded that kidney
beans could be a very good add-on to the main ingredients
of the common cookie recipe. Recommendations were
directed on the sweetness, reduction of the chocolate
additive and to conduct taste tests on a larger number of
participants, and testing on the different amounts of the
kidney beans to find out the best amount for the recipe.
Keywords : Cookies, Kidney Beans, Main Ingredients, Acceptability, Taste Test.