Abstract            Volume:10  Issue-5  Year-2022         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

Supplementation of cereals based food with legumes is an excellent vehicle for providing proteins, particularly in baked foods like biscuits, cookies, and cakes which are widely consumed due to their long shelf life and good eating quality. This research was conducted with the aim to develop and evaluate the nutritional quality of common bean based snack food (cookies) incorporated with wheat flour. The wheat-common bean flour blends were prepared by D-optimal mixture design software in five different blending ratios: T1 (50%Wheat: 50% Common beans), T2 (62.5wheat:37.5 common bean), T3 (75% wheat: 25 % common bean), T4 (87.5% wheat: 12.5% common bean and control (wheat 100%). Cookies were developed based on standards methods. Proximate compositions and functional property of composite flour were analyzed based on international standard methods. The highest values of ash content were recorded for T4(wheat 50% & common bean 50%) while the lowest values of ash content were noted for T1 (wheat control 100%). The protein content of wheat- cowpea composite flour was high in treatment T4 (wheat 50% &common-bean 50%) while low in T1 (wheat 100%). The developed cookies were accepted by panelists even though their degree of preferences differs.Generally, cookies developed from wheat-common bean composite flour showed high content of protein and mineral contents. Therefore, incorporation of common bean in wheat based cookies might be used to tackle protein-energy malnutrition.

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