ABSTRACT Cookies were produced from the blends of banana flour and coconut milk. The proximate composition, metabolised energy value and sensory characteristics of the cookie were evaluated. Selected functional properties of the UBF were also determined. The composition varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%; 75%, 75%; 25%, 0%; 100% respectively and the control). The UBF had possessed water and oil absorption of 185% and 139% respectively, a bulk densit...
