Researchers in Africa created special cookies using mung beans and purple taro—two affordable, nutritious ingredients—to help pregnant women get better nutrition. They tested the cookies in a lab and had 30 pregnant women taste them. About 77% of the women really liked the cookies. The cookies had good amounts of protein, healthy fats, and fiber. While this is early research that only tested if people would eat the cookies, it suggests these cookies could be a helpful, tasty way to improve nutrition for pregnant women, especially in areas where food is hard to find.

The Quick Take

  • What they studied: Can cookies made from mung beans and purple taro be a good, tasty food for pregnant women to help them get better nutrition?
  • Who participated: 30 trained taste-testers evaluated the cookies, and 30 pregnant women tried them and said whether they liked them. The study took place from June to August 2025.
  • Key finding: About 77% of pregnant women said they ’liked’ or ‘really liked’ the cookies. The cookies contained good amounts of protein (9.65%), healthy fats (14.90%), and fiber (10.20%), plus important minerals.
  • What it means for you: If you’re pregnant or know pregnant women, these cookies might be an easy, affordable way to get better nutrition. However, this study only tested if people would eat them—it didn’t yet prove they prevent health problems. Talk to your doctor before making big changes to your diet.

The Research Details

This was a research and development study, which means scientists were creating and testing a new product rather than comparing it to other treatments. The team made three different versions of cookies using mung beans and purple taro. They tested the cookies in a laboratory to measure their nutrition content and how they tasted. First, 30 trained taste-testers evaluated the cookies on flavor, texture, color, and smell. Then, 30 pregnant women tried the cookies and answered questions about whether they liked them. The researchers also measured exactly what nutrients were in the cookies by breaking them down into their parts: water, ash (minerals), protein, fat, and fiber.

This type of study is important because it shows whether a new food product is actually something people will eat and enjoy. Before spending money to help pregnant women use these cookies, researchers need to know if women will actually want to eat them. This study also checks if the cookies have the right nutrition to help pregnant women stay healthy.

This study was done carefully with trained taste-testers and clear measurements of nutrition. However, it only tested the cookies in a lab and with a small group of people. The study did not measure whether eating these cookies actually made pregnant women healthier or helped their babies. This is early-stage research, so more testing is needed before we know if these cookies truly prevent health problems.

What the Results Show

When trained taste-testers evaluated the cookies, they found important differences between the three versions, especially in flavor—meaning some versions tasted better than others. The best-tasting version scored highest on flavor. When pregnant women tried the cookies, 76.7% said they ’liked’ or ’liked very much’ the product. This is a strong sign that women would actually be willing to eat these cookies if they were available. The cookies had a good balance of nutrients: about 10% protein (which helps build baby’s body), 15% healthy fats (which help baby’s brain develop), and 10% fiber (which helps digestion). The cookies also had 8% water, which is the right amount to keep them fresh and crunchy.

The cookies also contained 5% ash, which means they have minerals like calcium, iron, and zinc—all important for pregnant women and their babies. The researchers tested whether the cookies had antioxidants (special compounds that protect cells), and they found promising results. The fact that three different recipes were tested and compared shows that the researchers were trying to find the best combination of ingredients.

Many pregnant women in Africa don’t get enough calories and nutrients, which can cause problems for both mother and baby. Previous research shows that locally available foods like beans and taro are very nutritious and affordable. This study builds on that knowledge by showing these ingredients can be turned into a tasty, convenient food that pregnant women will actually eat. Other studies have tried similar approaches with different local foods, and this research adds to that growing body of work.

This study only tested whether people liked the cookies—it didn’t measure whether eating them actually improved pregnant women’s health or their babies’ health. The study used a small group of only 30 pregnant women, so we can’t be sure the results apply to all pregnant women everywhere. The study was done in a laboratory, not in real life where pregnant women would actually eat the cookies regularly. We don’t know how long the cookies stay fresh or whether women would keep eating them over time. The study didn’t compare these cookies to other foods or supplements, so we can’t say if they’re better than other options.

The Bottom Line

These cookies appear to be a promising, acceptable food for pregnant women, especially in areas where affordable, nutritious food is hard to find. The evidence is moderate—we know women like them and they have good nutrition, but we need more research to prove they prevent health problems. Consider these cookies as one part of a healthy pregnancy diet, not as a replacement for regular medical care and varied foods. Confidence level: Moderate (based on taste and nutrition testing, but not yet on health outcomes).

Pregnant women, especially those in Africa or other areas with limited food access, should know about these cookies. Healthcare workers and nutrition programs should pay attention because these cookies use affordable local ingredients. However, pregnant women should still eat a variety of foods and follow their doctor’s advice. These cookies are not meant to replace medical treatment for serious nutrition problems.

If these cookies become available, pregnant women could start eating them right away since they’re just food. However, it would take months or years of regular eating to see whether they truly prevent nutrition problems. The real benefits would show up in the health of babies born to mothers who ate these cookies regularly during pregnancy.

Want to Apply This Research?

  • Track daily cookie consumption (number of cookies eaten) and pair it with a nutrition tracker to monitor total protein, fiber, and calorie intake. Set a goal like ’eat 1-2 cookies daily’ and log it each day.
  • Add a reminder notification to eat one cookie with breakfast or as a snack. Create a shopping list reminder to buy or prepare these cookies weekly. Log the cookies in your food diary to see how they contribute to your daily nutrition goals.
  • Weekly check-in: Review how many days you ate the cookies and how you felt (energy level, digestion). Monthly tracking: Compare your overall nutrition numbers to see if adding these cookies improved your protein and fiber intake. Share results with your healthcare provider at prenatal visits.

This research describes early-stage testing of a new food product. The study shows that pregnant women like these cookies and that they contain good nutrition, but it did not measure whether eating them prevents health problems or improves pregnancy outcomes. Always consult with your doctor or midwife before making significant changes to your diet during pregnancy. This information is not a substitute for professional medical advice, diagnosis, or treatment. If you have concerns about your nutrition during pregnancy, speak with your healthcare provider.