Hill Publishing Group | contact@hillpublisher.com

Hill Publishing Group

Location:Home / Journals / International Journal of Food Science and Agriculture /


Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits

Date: January 27,2021 |Hits: 1481 Download PDF How to cite this paper

Rahmatuzzaman Rana1,*, A. S. M. Sayem1, Ashfak Ahmed Sabuz2, Towhidur Rahman3, Abrar Hossain1

1Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh. 

2Postharvest Technology Division, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh. 

3Upazila Nirbahi Officer (Chief Administrative Officer of a Sub-District), Fulbari, Kurigram, Bangladesh.

*Corresponding author: Rahmatuzzaman Rana


Lablab bean (Lablab purpureus L.) seeds have characterized for usage a protein supplement in bakery items. In order to prepare biscuits 0, 5, 10, 15 and 20% lablab bean seed powder blended with wheat flour. The flours were tested for their chemical composition. Lablab bean seed flour had high protein (23.2%), ash (3.1%) and dietary fiber (1.8%) content, and low in fat (1.2%) and carbohydrates (59.74%). The spread ratio reduced as bean seed flour was incorporated. The protein, crude fiber and ash content of biscuits significantly enhanced (p ≤ 0.05) with addition of lablab bean seed flour. When wheat flour replaced with lablab seed flour up to 10%, the sensory properties (overall score above 7) of composite flour biscuits were more or less identical to the control biscuits. Therefore, the lablab bean seed flour can enrich biscuits with the blending of wheat/lablab bean seed flour.


[1] Amalfitano, C., Agrelli, D., Borrelli, C., Cuciniello, A., Morano, G., & Caruso, G. (2018). Production system effects on growth, pod yield and seed quality of organic faba bean in southern Italy. Folia Horticulturae, 30(2), 375-385. https://doi.org/10.2478/fhort-2018-0033.

[2] Okaka, J. C., Okoye, J. I., & Onuora, J. O. (2009). Biscuit making, functional, sensory and nutritional properties of high legume protein wheat flour-raw, cooked and toasted brown bean (phaseolus vulgaris). J. Sci. Technol., 15: 61, 77.

[3] Venkatachalam, M., & Sathe, S. K. (2007). Val bean (Lablab purpureus L) proteins: Composition and biochemical properties. Journal of the Science of Food and Agriculture, 87(8), 1539-1549. https://doi.org/10.1002/jsfa.2885.

[4] Kalloo, G., & Pandey, S. C. (1993). Hyacinth bean. In Genetic Improvement of Vegetable Crops. Elsevier. https://doi.org/10.1016/B978-0-08-040826-2.50030-8.

[5] Habib, H. M., Theuri, S. W., Kheadr, E. E., & Mohamed, F. E. (2017). Functional, bioactive, biochemical, and physicochemical properties of the Dolichos lablab bean. Food and Function, 8(2), 872-880. https://doi.org/10.1039/c6fo01162d.

[6] Deka, R. K., & Sarkar, C. R. (1990). Nutrient composition and antinutritional factors of Dolichos lablab L. seeds. Food Chemistry, 38(4), 239-246. https://doi.org/10.1016/0308-8146(90)90180-c.

[7] Khalil, M. M. (2001). Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean. Food/Nahrung, 45(4), 246-250. https://doi.org/10.1002/1521-3803(20010801)45:4% 3C246::aid-food246%3E3.0.co;2-f.

[8] Siddiq, M., &Uebersax, M. A. (2013). Dry beans and pulses production, processing, and nutrition. Wiley Online Library.

[9] Gupta, S., Chhabra, G. S., Liu, C., Bakshi, J. S., & Sathe, S. K. (2018). Functional Properties of Select Dry Bean Seeds and Flours. Journal of Food Science, 83(8), 2052-2061. https://doi.org/10.1111/1750-3841.14213.

[10] Maia, L. C., Nano, R. M. W., Santos, W. P. C., Nascimento, P. V. B. S. do, Miranda, K. E. de S., & Oliveira, F. S. de. (2020). Mineral profile and characterisation of cookies made from legume green grain flour. Food Science and Technology. https://doi.org/10.1590/fst.22020.

[11] Arepally, D., Reddy, R. S., Goswami, T. K., & Datta, A. K. (2020). Biscuit baking: A review. In LWT (Vol. 131). Academic Press. https://doi.org/10.1016/j.lwt.2020.109726.

[12] AACC, C. (2000). Approved methods of the American association of cereal chemists. Methods, 54, 21.

[13] AOAC. (2010). Official Methods of Analysis of Association of Official Analytical Chemists. 18th Edition, Washington, DC.

[14] Hossain, S., Ahmed, R., Bhowmick, S., Mamun, A. al, & Hashimoto, M. (2016). Proximate composition and fatty acid analysis of Lablab purpureus (L.) legume seed: implicates to both protein and essential fatty acid supplementation. SpringerPlus, 5(1). https://doi.org/10.1186/s40064-016-3587-1.

[15] Yadav, R. B., Yadav, B. S., & Dhull, N. (2012). Effect of incorporation of plantain and chickpea flours on the quality characte-ristics of biscuits. Journal of Food Science and Technology, 49(2), 207-213. https://doi.org/10.1007/s13197-011-0271-x.

[16] Rahman, T., Akter, S., Sabuz, A. A., & Rana, R. (2021). Characterization of Wheat Flour Bread Fortified with Banana Flour. International Journal of Food Science and Agriculture, 5(1), 7-11. https://doi.org/10.26855/ijfsa.2021.03.002.

[17] Simanca-Sotelo, M., de Paula, C., Domínguez-Anaya, Y., Pastrana-Puche, Y., & Álvarez-Badel, B. (2021). Physico-chemical and sensory characterization of sweet biscuits made with Yacon flour (Smallanthussonchifolius). NFS Journal, 22, 14-19. https://doi.org/10.1016/j.nfs.2020.12.001.

[18] Farzana, T., & Mohajan, S. (2015). Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom. Food Science and Nutrition, 3(5), 363-369. https://doi.org/10.1002/fsn3.228.

[19] Carbone, J. W., & Pasiakos, S. M. (2019). Dietary protein and muscle mass: Translating science to application and health benefit. Nutrients, 11(5), 1136. https://doi.org/10.3390/nu11051136.

[20] Prasad, K. N., &Bondy, S. C. (2019). Dietary fibers and their fermented short-chain fatty acids in prevention of human diseases. Bioactive Carbohydrates and Dietary Fibre, 17, 100170. https://doi.org/10.1016/j.bcdf.2018.09.001.

[21] M. Asif-Ul-Alam, S., Z. Islam, M., M. Hoque, M., & Monalisa, K. (2014). Effects of Drying on the Physicochemical and Func-tional Properties of Green Banana (Musa sapientum) Flour and Development of Baked Product. American Journal of Food Science and Technology, 2(4), 128-133. https://doi.org/10.12691/ajfst-2-4-4.

[22] Cecchi, H. M. (2003). Fundamentosteóricos e práticosemanálise de alimentos. Editora da UNICAMP. https://doi.org/10.7476/9788526814721.0001.

[23] Idowu, A. (2014). Development, Nutrient Composition and Sensory Properties of Biscuits Produced from Composite Flour of Wheat and African Yam Bean. British Journal of Applied Science & Technology, 4(13), 1925-1933. https://doi.org/10.9734/bjast/2014/7183.

[24] Aggarwal, M., Bozkurt, B., Panjrath, G., Aggarwal, B., Ostfeld, R. J., Barnard, N. D., Gaggin, H., Freeman, A. M., Allen, K., & Madan, S. (2018). Lifestyle modifications for preventing and treating heart failure. Journal of the American College of Cardiology, 72(19), 2391-2405. https://doi.org/10.1016/j.jacc.2018.08.2160.

[25] Milkesa, F. (2020). Review on some cereal and legume based composite biscuits. International Journal of Agricultural Science and Food Technology, 101-109. https://doi.org/10.17352/2455-815x.000062.

[26] Canalis, M. S. B., León, A. E., & Ribotta, P. D. (2017). Effect of inulin on dough and biscuit quality produced from different flours. International Journal of Food Studies, 6(1), 13-23. https://doi.org/10.7455/ijfs/6.1.2017.a2.

[27] Inyang, U. E., Daniel, E. A., & Bello, F. A. (2018). Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours. Asian Journal of Agriculture and Food Sciences, 6(6). https://doi.org/10.24203/ajafs.v6i6.5573.

[28] Tiwari, B. K., Brennan, C. S., Jaganmohan, R., Surabi, A., & Alagusundaram, K. (2011). Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture. LWT-Food Science and Technology, 44(6), 1533-1537. https://doi.org/10.1016/j.lwt.2011.01.018.

[29] Zucco, F., Borsuk, Y., & Arntfield, S. D. (2011). Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT-Food Science and Technology, 44(10), 2070-2076. https://doi.org/10.1016/j.lwt.2011.06.007.

How to cite this paper

Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits

How to cite this paper: Rahmatuzzaman Rana, A. S. M. Sayem, Ashfak Ahmed Sabuz, Towhidur Rahman, Abrar Hossain. (2021) Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits. International Journal of the Science of Food and Agriculture5(1), 52-57.

DOI: http://dx.doi.org/10.26855/ijfsa.2021.03.008

Volumes & Issues

Free HPG Newsletters

Add your e-mail address to receive free newsletters from Hill Publishing Group.

Contact us

Hill Publishing Group

8825 53rd Ave

Elmhurst, NY 11373, USA

E-mail: contact@hillpublisher.com

Copyright © 2019 Hill Publishing Group Inc. All Rights Reserved.