Development of protein-rich biscuit utilising lablab bean seed: a sustainable management of underutilised plant protein in Bangladesh

Due to the sustainability aspects, the shift toward plant-based foods has largely increased the global awareness of the potential role of legumes and pulses in nutritional diet over the past years. In favour of the versatile use of nutritionally rich lablab bean (Lablab purpureus L) seeds in food manufacturing industries, this study detailed the insights into the development of protein-rich biscuits formulated with lablab bean seed powder linking with the drying kinetics of lablab bean seed. Results showed the higher drying rate for uncoated lablab bean seeds paste than the coated samples. Four samples of biscuit containing 0%, 5%, 10%, and 15% lablab bean seeds powder were formulated. The protein, crude fibre, and ash content of biscuits increased significantly (P < 0.05) up to 9.92% +/- 0.12%, 1.84% +/- 0.05%, and 1.39% +/- 0.07%, respectively, with the addition of lablab bean seed powder. The spread ratio of biscuit decreased with the increase of bean seed powder concentration (%). Organoleptic analysis revealed that control and 5% bean seed powder added biscuit ranked similarly. The texture, colour, and flavour of formulated biscuits changed marginally after 5 months of storage. The standard plate count and total fungal count were also within the acceptable limit for the storage period of up to 5 months.

Automated summary

Due to sustainability considerations, there has been an increasing global awareness of the potential role of legumes and pulses in nutritional diet. This study focuses on developing protein-rich biscuits using lablab bean seed powder and explores the drying kinetics of lablab bean seeds. Results show that the drying rate is higher for uncoated lablab bean seeds paste. Four different formulations of biscuits with varying concentrations of lablab bean seed powder were created. The addition of lablab bean seed powder significantly increased the protein, crude fiber, and ash content of the biscuits. The organoleptic analysis and microbial tests indicate the viability of using lablab bean seed powder in biscuit production for up to 5 months of storage.