Exploring the Potential of Biscuits as Snacks to Promote the Consumption of Biofortified Beans
Open accessAbstract
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.
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Biscuits made with germinated red bean flour show significant differences in total phenolic content, with values 5.52 ± 0.64 GAE/g for 100% wheat flour and 25.01 ± 1.23 GAE/g for 100% red bean flour.
“Akawus et al. [105] observed significant differences in total phenolic content in biscuits made with germinated red bean flour, reporting values of 5.52 ± 0.64 (gallic acid equivalent/g) for biscuits made with 100% wheat flour and 25.01 ± 1.23 (gallic acid equivalent/g) for biscuits made with 100% red bean flour.”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [105]
Table 4 reports 5.52 ± 0.64 for the 100% wheat-flour biscuits and 25.01 ± 1.23 for the 100% malted-bean-flour biscuits; its superscripts indicate a significant difference (p < 0.05). The citing sentence gives the correct values but misstates their units: the table reports mg GAE/100 g, not GAE/g. (LLM, conf=0.90)
Experimental — accuracy not yet measuredFor composite flours that include bean flour, recent research has shown their use in products such as bread, biscuits, cakes, muffins, snacks, and noodles.
“For composite flours that include bean flour, recent research has shown their use in products such as bread [42,44,103,104], biscuits [105], cakes [106], muffins [41,43], snacks [107], and noodles [108].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [105]
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Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054
- Authors
- Akawus, A. L., Romelle, F. D., Jerome, N. D., Emmanuel, P. A., Flavie, M. K. C., Alix, M. N., Tiencheu, B., & Ufuan, A. A.
- Affiliations
- University of Buea (CM)
- Université de Dschang (CM)
- Venue
- Discover Food
- Published
- 2025-08-21
- Volume
- 5
- Issue
- 1
- ISSN
- 2731-4286 (ISSN-L)
- OpenAlex
- W4413396163
- Cited by
- 3
- References
- 66
- Citations by year
- 2026: 3
- FWCI
- 1.43
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Discover Food (publishedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Plant Micronutrient Interactions and Effects
- Keywords
- biofortified beans, cookies, wheat flour substitution, iron, zinc, antinutritional factors, oxalate, phytic acid, sensory properties, proximate composition, nutritional deficiency
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