Exploring the potential of biscuits as snacks to promote the consumption of biofortified beans
Abstract Nutritional deficiencies affect millions of people worldwide and contribute to increased physical, cognitive and immune dysfunction among vulnerable groups. Biofortified beans are being grown to enhance nutrient intake, and snacking can considerably contribute to the promotion of biofortifi...
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| Format: | Article |
| Language: | English |
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Springer
2025-08-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00491-7 |
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| author | Abu Linus Akawus Feumba Dibanda Romelle Nyhalah Dinga Jerome Panyoo Akdowa Emmanuel Mbieji Kemayou Christelle Flavie Mboukap Ntongme Alix Bernard Tiencheu Achidi Aduni Ufuan |
| author_facet | Abu Linus Akawus Feumba Dibanda Romelle Nyhalah Dinga Jerome Panyoo Akdowa Emmanuel Mbieji Kemayou Christelle Flavie Mboukap Ntongme Alix Bernard Tiencheu Achidi Aduni Ufuan |
| author_sort | Abu Linus Akawus |
| collection | DOAJ |
| description | Abstract Nutritional deficiencies affect millions of people worldwide and contribute to increased physical, cognitive and immune dysfunction among vulnerable groups. Biofortified beans are being grown to enhance nutrient intake, and snacking can considerably contribute to the promotion of biofortified beans. This study investigated the suitability of biofortified beans in the production of biscuits. Biscuits were formulated by substituting wheat flour with malted fortified bean flour at levels of 0, 25, 50, 75, and 100%. Total iron and zinc content, proximate composition, antinutrient content as well as physical and sensory properties of formulated biscuits were evaluated. Iron, fibers, protein, energy and ash contents increased while zinc and lipid contents decreased with the incorporation of malted fortified bean flour. Analysis of antinutrients showed no significant difference between oxalate and phytate content irrespective of the biscuit formula. The spread ratio, tenderness, and lightness of all bean-based biscuits decreased significantly with increasing proportions of malted bean flour. Biscuits containing 25% of malted fortified bean flour were the most preferred among the beans-based biscuits due to their sensory attributes close to the biscuit control. This study demonstrated the suitability of biofortified beans in the formulation of nutrients-rich biscuits. |
| format | Article |
| id | doaj-art-a80c0ea1afbb467f8defdcd94f2e5359 |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-a80c0ea1afbb467f8defdcd94f2e53592025-08-24T11:34:13ZengSpringerDiscover Food2731-42862025-08-015111310.1007/s44187-025-00491-7Exploring the potential of biscuits as snacks to promote the consumption of biofortified beansAbu Linus Akawus0Feumba Dibanda Romelle1Nyhalah Dinga Jerome2Panyoo Akdowa Emmanuel3Mbieji Kemayou Christelle Flavie4Mboukap Ntongme Alix5Bernard Tiencheu6Achidi Aduni Ufuan7Department of Biochemistry and Molecular Biology, Faculty of Science, University of BueaDepartment of Biochemistry and Molecular Biology, Faculty of Science, University of BueaDepartment of Biochemistry and Molecular Biology, Faculty of Science, University of BueaFood Science and Nutrition Department, ENSAI, University of NgaoundereFoumbot Multipurpose Station, Institute of Agricultural Research for DevelopmentDepartment of Biochemistry, Faculty of Science, University of DschangDepartment of Biochemistry and Molecular Biology, Faculty of Science, University of BueaDepartment of Biochemistry and Molecular Biology, Faculty of Science, University of BueaAbstract Nutritional deficiencies affect millions of people worldwide and contribute to increased physical, cognitive and immune dysfunction among vulnerable groups. Biofortified beans are being grown to enhance nutrient intake, and snacking can considerably contribute to the promotion of biofortified beans. This study investigated the suitability of biofortified beans in the production of biscuits. Biscuits were formulated by substituting wheat flour with malted fortified bean flour at levels of 0, 25, 50, 75, and 100%. Total iron and zinc content, proximate composition, antinutrient content as well as physical and sensory properties of formulated biscuits were evaluated. Iron, fibers, protein, energy and ash contents increased while zinc and lipid contents decreased with the incorporation of malted fortified bean flour. Analysis of antinutrients showed no significant difference between oxalate and phytate content irrespective of the biscuit formula. The spread ratio, tenderness, and lightness of all bean-based biscuits decreased significantly with increasing proportions of malted bean flour. Biscuits containing 25% of malted fortified bean flour were the most preferred among the beans-based biscuits due to their sensory attributes close to the biscuit control. This study demonstrated the suitability of biofortified beans in the formulation of nutrients-rich biscuits.https://doi.org/10.1007/s44187-025-00491-7Biofortified beansMalted bean flourBean-based biscuitsNutritional compositionPhysical attributesSensory properties |
| spellingShingle | Abu Linus Akawus Feumba Dibanda Romelle Nyhalah Dinga Jerome Panyoo Akdowa Emmanuel Mbieji Kemayou Christelle Flavie Mboukap Ntongme Alix Bernard Tiencheu Achidi Aduni Ufuan Exploring the potential of biscuits as snacks to promote the consumption of biofortified beans Discover Food Biofortified beans Malted bean flour Bean-based biscuits Nutritional composition Physical attributes Sensory properties |
| title | Exploring the potential of biscuits as snacks to promote the consumption of biofortified beans |
| title_full | Exploring the potential of biscuits as snacks to promote the consumption of biofortified beans |
| title_fullStr | Exploring the potential of biscuits as snacks to promote the consumption of biofortified beans |
| title_full_unstemmed | Exploring the potential of biscuits as snacks to promote the consumption of biofortified beans |
| title_short | Exploring the potential of biscuits as snacks to promote the consumption of biofortified beans |
| title_sort | exploring the potential of biscuits as snacks to promote the consumption of biofortified beans |
| topic | Biofortified beans Malted bean flour Bean-based biscuits Nutritional composition Physical attributes Sensory properties |
| url | https://doi.org/10.1007/s44187-025-00491-7 |
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