Journal of Scientific Research and Reports

This study explores the development of a gluten-free waffle cone using sorghum flour as a healthier and functional alternative to conventional wheat-based cones. Proximate composition analysis revealed that sorghum-based cones had enhanced nutritional properties, including higher moisture (3.1%), ash (2.4%), fat (12.5%), protein (10.2%), and crude fiber (3.2%) contents, along with reduced carbohydrate (67.2%) and energy values (442 kcal/100 g) compared to the control market cone. Sensory evaluation indicated that although the sorghum cone received slightly lower scores in appearance, texture, taste, and overall acceptability, it remained within an acceptable range, indicating good potential for consumer acceptance. These results highlight the nutritional advantages of sorghum flour in gluten-free product development. Implementation of these findings can aid in the formulation of healthier, gluten-free alternatives in commercial bakery and ice cream cone manufacturing, particularly benefiting consumers with celiac disease or gluten sensitivity, while also promoting the utilization of underused grains like sorghum. Overall, sorghum-based waffle cones offer a sustainable, nutrient-dense snack option that aligns with the rising demand for gluten-free and health-conscious food products.