Comparative Evaluation of Biscuits from Wheat (Triticum aestivum) and Red Kidney Bean (Phaseolus vulgaris) Flour Blends

The study was carried out on production and evaluation of biscuits from wheat (Triticum aestivum) and red kidney bean (Phaseolus vulgaris) flour blends. The red kidney bean seed were sorted, cleaned, blanched, drained, oven dried, dehulled, winnowed, milled, sieved to obtain the red kidney bean flour. The wheat flour was blended with red kidney bean flour in the ratio of 100:0 (sample A), 90:10 (sample B), 80:20 (sample C), 70:30 (sample D) and 60:40 (sample E). The biscuits were produced using standard method and packaged. The Biscuits were subjected to chemical analysis and, sensory evaluation while functional properties were done on the flour samples. The results were further analyzed statistically using standard analytical tool. The results of the proximate composition showed that the moisture content of the samples ranged from 4.18±0.24 to 5.71±0.27%, protein 10.03±0.14 to 15.97±0.17%, fat 14.55±0.34 to16.44±0.22%. The energy value was between 432.25±0.56 to 456.04±0.95%. The physical properties showed that diameter ranged from 3.27±0.02cm to 3.95±0.04cm. The functional properties showed that wheat and red kidney bean flours had swelling capacity 7.63±0.03 to 9.25±0.01 g/ml and bulk density 0.68±0.01 to 0.80±0.03 g/mg. The result of the sensory evaluation showed that appearance ranged from 8.25±0.55 to 8.65±0.59, taste 8.15±0.99 to 8.70±0.47, and general acceptability 8.25±0.64 to 8.45±0.76. Biscuit with up to 60% blends of wheat flour and 40% red kidney beans flour should be recommended to biscuit industries because of increase in the protein level to fight kwashiorkor in a community where it is endemic. Keywords: kwashiorkor, biscuit, red kidney beans, composite flour.