*2.4. Proximate Composition*

The main nutritional components of the cookies were measured following Rabadán, et al. [18]. Briefly, the protein content was calculated by multiplying the total nitrogen content, obtained by the Kjeldahl method, by a conversion factor of 6.25. To determine the ash content, the flours were ashed at 550 ◦C to a constant weight. Crude fat (ether extract) was estimated gravimetrically using the filter bag technique after petroleum ether extraction of the dried sample in an Ankom XT10 extraction system. To determine the content of crude fiber, we applied the Weende technique, adapted to the filter bag technique. This method determines the organic residue remaining after digestion with solutions of sulfuric acid and sodium hydroxide, using an Ankom 220 fiber analyzer. The total carbohydrate content was calculated by subtracting the sum of the crude protein, total fat, water, and ash from the total weight of the flour [19]. The available carbohydrate content (nitrogen-free) was calculated by subtracting the crude fiber from the total carbohydrate content [20]. The energy value of the cookies was estimated from the relative content of the protein (N × 6.25), fat, and carbohydrates, using the Atwater general factors of 4.0, 9.0, and 4.0 kcal g-1 for each component, respectively. The proximate analysis was performed in triplicate for each cookie formulation.
