Cookie recipe combinations used in the

	Moisture (%)	Crude protein (%)	Ash (%)	Crude fat (%)
Wheat flour	14.45 ± 0.19	9.50 ± 0.83	0.48 ± 0.01	0.87 ± 0.01
Tomato pomace powder	10.20 ± 0.75	18.25 ± 0.25	7.25 ± 0.05	0.65 ± 0.09
D1T1	2.49 ± 0.10^a	5.186 ± 0.25^a	4.883 ± 0.61^a	21.71 ± 0.01^a
D1T2	2.40 ± 0.20^a	5.503 ± 0.20^b	4.844 ± 0.22^a	21.80 ± 0.02^b
D1T3	3.39 ± 0.10^b	6.25 ± 0.22^c	4.916 ± 0.10^b	21.81 ± 0.55^b
D1T4	2.24 ± 0.01^c	6.406 ± 0.01^d	4.920 ± 0.01^b	21.82 ± 0.61^b
D1T5	2.97 ± 0.01^d	6.446 ± 0.01^d	4.912 ± 0.01^b	21.83 ± 0.10^b
D1T6	3.24 ± 0.02^ab	6.870 ± 0.01^ab	4.927 ± 0.02^b	21.85 ± 0.01^c

Each value is mean ± standard deviation (SD).
Means with different letters within a column are significantly different from each other at α=0.05 as determined by Duncan's multiple range tests.

Table 2: Proximate compositions of cookies prepared with tomato powder.