Sensory evaluation Multiple Comparison Test method using he-donic scale rating was used to investigate the differences in sensory characteristics of cookies produced from wheat flour and the sorghum-wheat composite flours. A panel of 30 judges was used for the sensory evaluation. Cookie samples were coded with three random charac-ters and presented to each panelist in random order. Each judge was presented with a ques-tionnaire requesting them to detect differences among samples with regards to colour, appear-ance, taste, aroma, texture, mouth-feel and crispiness and overall acceptability. This was achieved by using a 9-point hedonic scale rat-ing, where point “9” indicated extreme likeness and point “1” indicated extreme dislike (Ihekoronye & Ngoddy, 1985).