Document Type : Research Article-en
Authors
1
Department of Food Science and Technology, Faculty of Agriculture (for Girls), Al-Azhar University, 11884 Cairo, Egypt
2
Nutrition and Food Science, Home Economics Dept., Faculty of Specific Education, Mansoura University
3
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
10.22067/ifstrj.2026.100506.1615
Abstract
This study investigated the development of nutritionally improved savory biscuits by partially replacing wheat flour with mung bean (Vigna radiata L.) and cumin (Cuminum cyminum L.) powders. Five formulations were prepared, including a wheat-flour control and four treatments containing 5–20% mung bean powder while maintaining cumin powder at 5%. The biscuits were evaluated for proximate composition, antioxidant activity, physical characteristics, color attributes, and sensory quality. Compared with wheat flour, mung bean and cumin powders provided appreciable amounts of protein, dietary fiber, minerals, phenolic compounds, and flavonoids. Their incorporation significantly affected the nutritional composition of the biscuits (p ≤ 0.05), increasing protein, ash, and fiber contents while decreasing available carbohydrates and energy value. Higher fortification levels directly improved the antioxidant properties by maximizing total phenolics, flavonoids, and DPPH radical-scavenging activity. Technological properties were also significantly influenced by mung bean substitution. Increasing substitution levels resulted in lower diameter, spread ratio, and volume, whereas thickness, density, and hardness increased. These changes may be attributed to alterations in dough structure and water distribution caused by the incorporation of non-wheat ingredients. Enrichment also affected biscuit color, with decreasing L* values and increasing a* and b* values, indicating darker and more intensely colored products, likely due to the natural pigments in mung bean and cumin and browning reactions during baking. Sensory scores generally decreased with increasing mung bean substitution. Among the fortified formulations, B2 (5% mung bean + 5% cumin) achieved the highest sensory score, while B3 (10% mung bean + 5% cumin) also maintained good sensory acceptability. Both formulations showed improvements in protein, fiber, ash, and antioxidant characteristics compared with the control. "Ultimately, the application of mung bean and cumin powders offers a viable approach for developing functional savory biscuits that deliver enhanced health benefits alongside satisfactory technological and sensory attributes
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