*Potential of Indigenous Vegetable-Fortified Food Products for Improved Human Nutrition… DOI: http://dx.doi.org/10.5772/intechopen.105996*

used in fortifying the product. This is to ensure the even distribution of the vegetable powder in the wheat flour matrix. Other ingredients, such as salt, flavoring (nutmeg), margarine, and baking powder (for cookies), can be added after the premixing stage and properly mixed to fine particles without any lumps. Since vegetable-fortified pastries differ from conventional pastries, due to the addition of vegetables, it is important to have an accurate measurement of these ingredients to ensure good quality of the final products. The sweetener (sucrose) was dissolved in the whipped egg (whole egg for *Chinchin,* while only egg yolk is used for cookies) to ensure proper dissolution before adding to the mixture [14]. Beaten eggs or whipped eggs are necessary in order to give the dough a light and airy texture. Liquid milk can be added or in powdered form (must be dissolved with water before use) and then the required amount of water is added to ensure good consistency of the final products. After proper mixing of all the ingredients, the dough was then kneaded. For cookies, the dough was allowed to rest for about 20 min to allow the baking powder to release enough aerating gas before shaping. The cookie dough was then properly shaped into desired sizes and baked for 20 min at 180°C, while the *Chinchin* dough was cut into desired pieces and fried 10 min in hot (180°C) vegetable oil. The fried *Chinchin* was removed; oil was drained off and the product was allowed to cool down to room temperature. The baked cookie and fried *Chinchin* were separately packaged in air-tight containers.
