Development and Quality Evaluation of Cookies from Lima Bean and Emmer Wheat

Abstract

The increasing interest in nutritious and functional foods has led to the investigation of alternative grains with enhanced health benefits. This research centres on developing highly nutritious cookies using lima bean (Phaseolus lunatus) and emmer wheat (Triticum dicoccon Schrank). These grains are cultivated for their outstanding nutritional qualities, such as high protein, essential minerals and bioactive compounds, making them ideal for creating health-promoting food products. The physical properties and chemical composition of lima bean and emmer wheat seeds were investigated. Five distinct trials with varying blends of lima bean and emmer wheat were carried out, with proportions of emmer wheat to lima bean being 50:50 (T1), 60:40 (T2), 70:30 (T3), 80:20 (T4) and 90:10 (T5). The physical and sensory analysis of the all developed cookies was performed and sample T3 was selected for physical and chemical analysis among all the samples after sensory analysis. Analytical methods were used to evaluate the nutrient composition, including protein, fiber and mineral content. Storage study of 60 days developed cookies also evaluated. It was found that the cookies gained moisture and lost fat, protein, fibre and energy over the storage period, with carbohydrate content showing minor fluctuations. The data obtained in the present investigation are sufficient to conclude that lima bean is an effective substitute for wheat flour in cookies preparation. The cookies prepared using lima bean were found to be acceptable in terms of quality characteristics. This substitution increased the protein content of the cookies. The cookies made with a 30% replacement of wheat flour with lima bean flour were the most acceptable.