Evaluation of protein quality and safety of high-fat cookies made from composite flours of hildegardia barteri, maize, and plantain using in vivo feeding trials

This study evaluated the protein quality and safety of high-fat cookies produced via the creaming method from composite flours of maize, (Hildegardia barteri) and plantain. In a controlled feeding trial with 42 albino rats, diets formulated with the cookies were assessed for key nutritional and safety parameters. The results indicated that the cookies supported significant rat growth, with high protein quality evidenced by a biological value of 60–84%, net protein utilization of 50–78.6%, and true protein digestibility of 83.6–95%. Rats fed Diets 1, 2, and 3 demonstrated superior nutrient utilization and higher activity levels, with Diet 3 performing most favorably. In contrast, Diets 4, 5, and 6 resulted in lower nutrient absorption and reduced activity. All diets were found to be non-toxic, as confirmed by relative organ weights (kidney, liver, heart) and serum biochemical markers (AST, ALT, ALP) that remained within normal physiological limits. These findings demonstrate that composite flour cookies are a safe and nutritious food option, highlighting their potential to enhance food security and contribute to healthier diets.