Production and nutritional determination of protein enriched cookies made with winged beans (Psophocarpus tetragonolobus)

Abstract

Despite the fact that winged bean has a lot of potential as a functional ingredient, its use in food products is still limited. Composite flour mixture-based cookies preparation was carried out by mixing various percentages of winged bean seed and tuber flour, wheat flour, and corn flour. The method involved four-component mixture design that was generated using wheat flour, winged bean seed flour, winged bean tuber flour and corn flour respectively as T1(20%, 40%, 40%, 20%), T2(40%, 30%, 10%, 20%), T3(25%, 25%, 25%, 25%), T4(10 %, 30 %, 20%, 40%) along with 100% wheat flour as control. Further, it was evaluated for physical parameters, proximate analysis, and energy value. The sensory evaluation for different treatments was carried out using 9-point hedonic scale testing for taste, texture, color, aroma, appearance, and overall acceptability. The results showed that there were significant differences (p<0.05) observed between different formulations for moisture, fiber, ash, protein-energy value, and sensory attributes. The physical parameters like thickness, volume, and density showed significant differences (p<0.05) among the treatments. The moisture content of cookies varies between 0.8 to 2.052%, while fiber content ranged from 5.883 to 29.113%. The protein content of composite cookies ranged between 10.482 to 23.355% and mineral content varied between 4.185% to 6.17%. The energy value of the treatment cookies was around 585.40 to 602.472 kcal/100g which is comparably higher than control (510.22 kcal/100g). The physio chemical and sensory analysis showed that composite cookies were preferred over traditional cookies and T2 secured higher nutritional values compared to other treatments. Therefore, this study efficiently combined local raw materials such as winged bean to develop cookies which constitute a fine and delicate commercial potential baked food.