Unleashed protein power: redefining baked goods with legume flour mixtures

Abstract

This study aims to address protein-energy malnutrition by developing flour mixtures where legume flours, such as chickpeas, pigeon peas, mung beans, and lentils, are the primary components, with refined wheat flour added in varying proportions, proximate composition analysis of these flours, assessment of antioxidant activities in the mixed flours, the formulation and baking of biscuits using these composite flours, and a thorough analysis of the resulting biscuits. Purposely, 5 kinds of the biscuits were prepared as T0 (control), T1 (mung bean flour supplemented), T2 (chickpea flour supplemented), T3 (pigeon pea flour supplemented) & T4 (lentil flour supplemented). The study outlines a significant increase (p