## 3 Results and Discussion
### Proximate Composition of Composite Flours and Cookies
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Samples** & \multicolumn{6}{c}{**Nutritional Characteristics**} \\ \hline  & **Moisture** & **Mineral Content** & **Proteins** & **Lipids** & **Carbohydrates** & **Energy Values** \\ \cline{2-7}  & **(\%)** & **(\%)** & **(\%)** & **(\%)** & **(g/100 g)** & **(kcal/100 g)** \\ \hline  & & & Composite flours & & & \\ BWF & 10.13 \(\pm\) 1.15\({}^{\text{a}}\) & 1.66 \(\pm\) 0.01 \({}^{\text{a}}\) & 12.63 \(\pm\) 0.02 \({}^{\text{a}}\) & 3.19 \(\pm\) 0.07 \({}^{\text{a}}\) & 72.38 \(\pm\) 1.09 \({}^{\text{a}}\) & 368.79 \(\pm\) 4.87 \\ BF & 13.79 \(\pm\) 0.01 \({}^{\text{b}}\) & 4.00 \(\pm\) 0.02 \({}^{\text{b}}\) & 4.31 \(\pm\) 0.05 \({}^{\text{b}}\) & 1.56 \(\pm\) 0.02 \({}^{\text{b}}\) & 76.34 \(\pm\) 0.06 \({}^{\text{b}}\) & 336.62 \(\pm\) 0.16 \\ BBF1 & 9.07 \(\pm\) 0.06 \({}^{\text{c}}\) & 1.99 \(\pm\) 0.02 \({}^{\text{c}}\) & 11.72 \(\pm\) 0.03 \({}^{\text{c}}\) & 2.46 \(\pm\) 0.02 \({}^{\text{c}}\) & 74.76 \(\pm\) 0.09 \({}^{\text{c}}\) & 368.03 \(\pm\) 0.20 \\ BBF2 & 9.23 \(\pm\) 0.04 \({}^{\text{c}d}\) & 2.22 \(\pm\) 0.19 \({}^{\text{d}}\) & 11.13 \(\pm\) 0.02 \({}^{\text{d}}\) & 2.29 \(\pm\) 0.04 \({}^{\text{d}}\) & 75.13 \(\pm\) 0.24 \({}^{\text{c}d}\) & 365.65 \(\pm\) 0.96 \\ BBF3 & 9.38 \(\pm\) 0.03 \({}^{\text{d}}\) & 2.67 \(\pm\) 0.01 \({}^{\text{e}}\) & 9.98 \(\pm\) 0.03 \({}^{\text{e}}\) & 2.20 \(\pm\) 0.02 \({}^{\text{d}}\) & 75.78 \(\pm\) 0.01 \({}^{\text{d}}\) & 362.80 \(\pm\) 0.12 \\  & & Cookies & & & & \\ CC & 10.58 \(\pm\) 0.28 \({}^{\text{a}}\) & 1.10 \(\pm\) 0.20 \({}^{\text{a}}\) & 8.27 \(\pm\) 0.03 \({}^{\text{a}}\) & 22.96 \(\pm\) 0.04 \({}^{\text{a}}\) & 57.09 \(\pm\) 0.13 \({}^{\text{a}}\) & 468.05 \(\pm\) 0.67 \\ BBC1 & 11.58 \(\pm\) 0.01 \({}^{\text{b}}\) & 1.31 \(\pm\) 0.04 \({}^{\text{b}}\) & 7.67 \(\pm\) 0.03 \({}^{\text{b}}\) & 21.53 \(\pm\) 0.08 \({}^{\text{b}}\) & 57.91 \(\pm\) 0.04 \({}^{\text{a}b}\) & 456.12 \(\pm\) 0.56 \\ BBC2 & 12.05 \(\pm\) 0.08 \({}^{\text{b},c}\) & 1.42 \(\pm\) 0.04 \({}^{\text{c}}\) & 7.00 \(\pm\) 0.03 \({}^{\text{c}}\) & 20.78 \(\pm\) 0.08 \({}^{\text{c}}\) & 58.75 \(\pm\) 0.10 \({}^{\text{b},c}\) & 450.05 \(\pm\) 0.65 \\ BBC3 & 12.25 \(\pm\) 0.12 \({}^{\text{c}}\) & 1.51 \(\pm\) 0.03 \({}^{\text{d}}\) & 6.87 \(\pm\) 0.10 \({}^{\text{c}}\) & 20.13 \(\pm\) 0.07 \({}^{\text{d}}\) & 59.24 \(\pm\) 0.05 \({}^{\text{c}}\) & 445.63 \(\pm\) 0.55 \\ \hline  & & & & & & \\ \end{tabular}
\end{table} 
Table 3: Proximal composition of buckwheat flour, baobab flour, buckwheat/baobab composite flours and cookies. other factors such as the species or the method of processing the pulp into flour can also influence nutritional values. For both flours and cookies, the higher the quantity of baobab, the higher the mineral content. From 1.99 \(\pm\) 0.02% for BBF1, the mineral content rose to 2.67 \(\pm\) 0.01% for BBF3. In the case of cookies, mineral content increased by 0.41% between CC and BBC3. This increase in mineral content can be explained by the fact that baobab is richer in minerals than buckwheat. Unlike mineral substances, the protein content of BWF is around four times higher than that of BF. As a result, the protein content of composite flours and cookies decreases as the quantity of BF increases. The same applies to lipid content, which is higher in BWF than in BF. These results are in line with those of [12; 25; 26; 44; 45; 46; 47]. Carohydrate content at BWF was 72.38 \(\pm\) 1.09 g/100 g. This value is in line with that obtained by [12], which was 72.19 \(\pm\) 0.09%. It is higher than the BF level (76.34 \(\pm\) 0.06 g/100 g). This superiority of BF over BWF in carbohydrate content led to an increase in carbohydrate content in samples (flours and cookies) with more BF. From 74.76 \(\pm\) 0.09 g/100 g for BBF1, it had risen to 75.78 \(\pm\) 0.01 g/100 g for BBF3, and from 57.09 \(\pm\) 0.13 g/100 g for CC, it had risen to 59.24 \(\pm\) 0.05 g/100 g for BBC3. In terms of energy value, baobab flour and the composite flours provided less than BWF.