The composites were used with other ingredients to produce cookies that were subjected to proximate, energy, antinutrient, microbial and sensory analyses. Their moisture contents ranged from 7.00-8.40, ash 1.05-1.75%, crude fibre 1.25-1.70%, protein 6.25-7.44%, fat 16.40-17.20% and digestible carbohydrate 64.70-66.86%. The ranges of anti-nutrients in the cookies were; 0.09-0.22% tannin, 0.63-1.13% phytate, 0.09-0.15 Hu/mg haemaglutinin and 0.55-1.45% hydrogen cyanide. Sensory evaluation revealed that the cookies had high attributes ratings compared to cookies with 100% wheat flour. The bacteria and mould counts ranged from 0.2×10-0.8×10 2 CFU gG 1 .

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