Development of Wheat-Based Biscuits Incorporated with Common Bean Flour for Improved Nutrition
Received Date: Oct 13, 2024 / Published Date: May 20, 2025
Abstract
Most of snack foods are cereal-based and poor sources of protein and have low nutritional values. Supplementation of cereals with legumes is an excellent way for providing proteins, particularly in baked foods including biscuits and cookies. In this experiment, Wheat and Common bean flours were obtained by using Hammer mill machine. The wheat-common bean flours blends were prepared by D-optimal mixture design software in five different blending ratios: T1 (50% wheat: 50% common beans), T2 (62.5 wheat: 37.5 common bean), T3 (75% wheat: 25% common bean), T4 (87.5% wheat: 12.5% common bean and control (wheat 100%). The functional property and proximate composition of the composite flours were analyzed following standard methods. The biscuit was baked at 190°C for 8–10 minutes in oven. The proximate compositions and organoleptic attributes of the biscuits were evaluated using 9-point hedonic scales.
The study revealed that 87.5% wheat and 12.5% common bean and 75% wheat and 25% common bean composite had the highest WAC and OAC respectively. The swelling power of T2 (62.5% wheat and 37.5% common bean) is the highest among other treatments whereas the 87.5 wheat and 12.5% common bean was found to be more soluble than other treatments. The highest ash content was obtained for T4 (87.5% wheat and 12.5% common bean) while the lowest value of ash content was noted for 50% wheat and 50% common bean. The study showed that there are no significant differences in moisture, fat, fiber and protein content among the composite flours. However, sample of 87.5 wheat and 12.5% common bean composite flour had the highest protein content which is 21.55%. The highest overall sensory evaluation of wheat-common bean biscuit was recorded for 50% incorporation of common bean. Based on product evaluation incorporation of common bean in biscuit was found to increase the nutritional value particularly protein, and can ensure food security.
Keywords: Biscuits, Common beans, Organoleptic properties, Proximate compositions, Functional properties
Citation: Bajo W, Kebero K, Abdeta B, Woldegiorgis E (2025) Development of Wheat-Based Biscuits Incorporated with Common Bean Flour for Improved Nutrition. Adv Crop Sci Tech 13: 804. Doi: 10.4172/2329-8863.1000804
Copyright: © 2025 Bajo W, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
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