Quality assessment of cookies produced from wheat and red kidney bean flour

Background: The effect of substitution of wheat flour with red kidney bean flour in cookies' production was investigated. Cookies were produced using different levels of wheat flour substituted with red kidney bean flour ranging from 0% to 40% and using 100% wheat flour as control. Material and Methods: The proximate composition, mineral composition, and sensory properties of cookies were determined using standard methods. Results: The proximate analysis results showed that moisture, ash, and protein content increased from 5.23% to 6.93%, 1.50% to 4.73%, and 10.77% to 13.98%, respectively, whereas fat, fiber, and carbohydrate decrease from 33.31% to 17.37%, 2.65% to 1.21%, and 61.93%–40.10% with increased substitution of red kidney bean flour. The mineral content shows that there was increase in phosphorus, iron, molybdenum, magnesium and calcium from 27.41 to 51.22, 2.15 to 3.55, 0.02 to 0.09, 2.66 to 3.55, and 13.49 to 27.66 mg/l. Sensory evaluation showed no significant differences (P < 0.05) in sensory attributes analyzed. Sample B (90:10) was preferred in terms of color, taste, and overall acceptability with mean scores of 7.80, 6.90, and 8.10, respectively. Conclusion: This study, therefore, shows an improvement in the nutritional contents and organoleptic properties of cookies. Hence, the fortification of wheat flour with red kidney bean flour should be encouraged.