Production and Quality Assessment of Crackers Produced from Wheat-Kidney Beans Flour Blends Flavoured with Onion Powder

This study aimed to produce and evaluate crackers from blends of wheat and kidney beans flour,flavoured with onion powder. Six formulations were prepared: CS1 (control) = 100% wheat flour; CS2= 90% wheat + 10% kidney beans; CS3 = 80% wheat + 15% kidney beans + 5% onion; CS4 = 70%wheat + 25% kidney beans + 5% onion; CS5 = 60% wheat + 35% kidney beans + 5% onion; CS6 =50% wheat + 45% kidney beans + 5% onion. Quality evaluation included proximate composition,minerals, vitamins, functional properties, anti-nutrients, physical, microbial, and sensorycharacteristics, using standard analytical methods. Kidney beans substitution significantly (p<0.05)influenced all parameters. Results ranged as follows: moisture (6.690 – 9.701%), protein (7.707 –9.800%), fat (6.890 –7.556%), carbohydrate (71.449 – 77.914%), phosphorus (133.540–397.410mg/100 g), calcium (66.500 – 112.850 mg/100 g), vitamin A (0.188–0.280 μg/100 g), vitamin C (2.105– 3.715 mg/100 g), oil absorption capacity (130.035–143.530%), water absorption capacity (103.805–160.580%), tannin (0.019 – 0.173%), oxalate (0.703 – 1.087%), phytate (0.033 – 0.097%), spread ratio(5.395 – 8.497), breaking strength (24.400 –71.050 N). Sensory evaluation indicated sample CS1 (100% wheat) was most preferred, followed by CS6 (50:45:5) Crackers enriched with kidney beans andonion demonstrated enhanced nutritional value and potential health benefits. Keywords: Crackers; Wheat flour; Kidney bean flour; Onion powder; Nutritional composition