Processed wheat flour products have higher demand in the market while other pulses have lower market demand. However, a greater nutritive value of bakery products can be obtained by mixing pulse flours with wheat flour and cornflour. Therefore, the composite flour mixture-based cookies preparation was carried out by mixing various percentages of winged bean (Psophocarpus tetragonolobus) seed and tuber flour, wheat (Triticum aestivum) flour, and corn (Zea mays) flour. The method involved four-component mixture design that generated four composite flours used for cookies along with 100% wheat flour as control. Further, it was evaluated for physical parameters, proximate analysis, and energy value. The sensory evaluation for different treatments was carried out using 9-point hedonic scale testing for taste, texture, color, aroma, appearance, and overall acceptability. The results showed that there were significant differences (p
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