Quality assurance of functional biscuits produced from red kidney beans flour

The aim of this work was to producefunctional biscuits from wheat flour substituted with different ratios of red bean flour (RBF). Red kidney beans subjected to chemical analysis, vitamins content and antioxidant activity. Red beans flour is a good source of protein, ash and fiber contents than wheat flour, RB consider as a good source of antioxidant activity. The rheological properties of dough samples prepared by using wheat flour substituted with 5, 10, 15 and 20% of RBF were evaluated by both farinograph and extensograph apparatus. It is obvious that by increasing the substitution levels in the blends from 5 to 20% of RBF, the water absorption was increased in all the blends as compared with control sample (100% WF). The addition of RBF in the blends at all ratios led to decrease in the resistance to extension of the dough as compared to the control sample. The quality of biscuits prepared with wheat flour supplemented by red beans flour was investigated. Sensory evaluation show that supplemented of 5, 10 and 15% red beans flour have the best overall acceptability compare with 20% red beans flour. It is evident from the study that acceptable biscuits of improved nutritional value could be produced from whole-wheat flour supplemented with different ratios of RBF. This will increase the use of this locally grown grain while reducing the amount of wheat imported into Egypt.