| Summary: | The research was conducted to investigate the potential of incorporation of <span style="text-decoration: underline;">Olu</span> (white water lily or hairy water lily), <em><span style="text-decoration: underline;">Nymphaea pubescens</span></em> Willd seeds flour with wheat flour in cookies and evaluation of their organoleptic properties. The proximate composition of <span style="text-decoration: underline;">Olu</span> seed samples was determined. The control (wheat flour) and six cookie formulations replacing wheat flour with white water lily seed flour (20, 30, 40, 60, 80 & 100%) were prepared. The organoleptic attributes; colour, odour, taste, texture, sweetness and overall acceptability were evaluated on a Hedonic scale (7 – points) using an untrained panel. Proximate composition of <span style="text-decoration: underline;">Olu</span> seeds included moisture 12.04 ± 0.06%, ash 0.54 ± 0.04%, fat 0.46 ± 0.05%, crude protein 2.35 ± 0.04%, crude fibre 0.58 ± 0.05% and carbohydrates 84.03 + 06%. The results showed that except for odour and texture, all the other sensory attributes of 30% substitution were scored as like slightly (5) or sometimes more acceptable than the control. However, the cookies with 40% and higher than 40% olu seed flour formulations were less acceptable than 30% formulation in all sensory attributes. According to the Friedman test, there was a significant difference of cookies in terms of colour, taste, sweetness and overall acceptability (p = 0.05).
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