Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits

Abstract

Lablab bean (Lablab purpureus L.) seeds have characterized for usage a protein supplement in bakery items. In order to prepare biscuits 0, 5, 10, 15 and 20% lablab bean seed powder blended with wheat flour. The flours were tested for their chemical composition. Lablab bean seed flour had high protein (23.2%), ash (3.1%) and dietary fiber (1.8%) content, and low in fat (1.2%) and carbohydrates (59.74%). The spread ratio reduced as bean seed flour was incorporated. The protein, crude fiber and ash content of biscuits significantly enhanced (p ≤ 0.05) with addition of lablab bean seed flour. When wheat flour replaced with lablab seed flour up to 10%, the sensory properties (overall score above 7) of composite flour biscuits were more or less identical to the control biscuits. Therefore, the lablab bean seed flour can enrich biscuits with the blending of wheat/lablab bean seed flour