Development and characterization of protein-rich cookies fortified with red kidney beans: A nutritional approach to combat malnutrition

Authors

  • Tehreem Zahid National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Saba Nooreen Food Science and Nutrition, Hallym University Chuncheon-si South Korea
  • Muhammad Asif National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Sammra Maqsood National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Ayesha Saddiqa National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Syeda Noor ul Ain Naqvi National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Mishal Nazar National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Tayyaba Alvi Department of Nutrition and Dietetics, Green International University, Lahore, Pakistan
  • Mehwish Rafiq National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Keywords:

Cookies, Physical, Red kidney beans, Sensory

Abstract

Malnutrition is a severe issue in developing countries due to the rapidly growing population, urbanization and industrialization, and a reduction in agricultural lands. It ultimately is an alarming situation for food security, thus, there is a need to look for alternate sources for food and nutrition security. This work aimed to enhance the compositional and functional properties of the cookies. In this study, different concentrations (0, 3, 6, 9, 12%) of red kidney beans were used to prepare cookies (T0, T1, T2, T3 and T4). Nutritional, functional and sensorial attributes were assessed. Results showed that the inclusion of red kidney beans in cookies increased the protein and crude fiber contents by 1.75 and 1.40 times, respectively than the control sample. Functional properties of cookies such as water holding capacity and oil holding capacity were significantly increased (P<0.05). However, bulk density and water absorption capacity of cookies were significantly decreased (p<0.0%). Dietary fiber and mineral composition (iron, phosphorus, calcium and magnesium) in cookies significantly improved (p<0.05). Moreover, the sensorial attributes indicated that adding 9% red kidney beans to cookies was acceptable.  In short, the addition of red kidney beans in cookies may help to mitigate malnutrition.

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Published

2025-06-30

How to Cite

Zahid, T., Nooreen, S., Asif, M., Maqsood, S., Saddiqa, A., Naqvi, S. N. ul A., Nazar, M., Alvi, T., & Rafiq, M. (2025). Development and characterization of protein-rich cookies fortified with red kidney beans: A nutritional approach to combat malnutrition. Journal of Pure and Applied Agriculture, 10(1). Retrieved from https://ojs.aiou.edu.pk/index.php/jpaa/article/view/2951

Issue

Vol. 10 No. 1 (2025): Journal of Pure and Applied Agriculture

Section

Articles

License

All articles published by JPAA are licensed under the Creative Commons Attribution 4.0 International License . This permits anyone to copy, redistribute, transmit and adapt the work provided the original work and source is appropriately cited as specified by the Creative Commons Attribution License.