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The book comprises the details of oats cookies fortifiedwith fish protein concentrate and also gives details about use of biologically active compounds from plants as functional ingredients in cookies is gaining interest. Two different experiments were conducted using oats cookies prepared with different percentage of fish protein concentrate(2%, 4%, 6%, 8% and 10%) and plant extracts, orange peel (O) and cactus fruit extract (C). The aim was to find out the best concentration of FPC and effect of bioactive phyto-chemical of plant extract for enhanced shelf life and keeping quality at room temperature.