Attention-deficit hyperactivity disorder (ADHD) is a disorder that involves a child’s academic, social, and family functioning. The prevalence of the disorder is approximately 5.3% worldwide and occurs mainly in boys. Research has indicated that diet or nutritional intervention may decrease the rate of conduct and personality disorders. The present study was carried out with the aim of formulating and evaluating gluten-free Gram based cookies. The formulated cookies were analysed and compared based on nutritional, sensory, physical, and textural indices. On the basis of sensory evaluation, the overall acceptability of gluten-free Gram cookies was found to be 4.80±0.41, and that of control cookies was 4.13±0.76. The parameters considered for sensory evaluation were appearance, colour, flavour, taste and texture. Gram Cookies recorded the highest values in protein, moisture, ash, dietary fibre, energy and omega-3 fatty acids: 14.60g, 0.65%, 1.43%, 11.58g, 538.52Kcal, and 6.64g. A significant difference (p <0.05) in calcium, iron, Phosphorus, Magnesium and Zinc and Vitamin B₆ and Vitamin C composition of Gram Cookies and control cookies was observed. Hence, it can be suggested that value-added cookies is beneficial for ADHD children for enhancing their cognitive functions and nutritional status.

Index Terms: Cookies, Gram, Analysis, Gluten-free, ADHD