Chemical and Physicochemical Characteristics of Biscuits Produced from Fermented Black Bean and Cocoyam Flour

Abstract

This study assessed the chemical and physicochemical properties of biscuits made from fermented black bean and cocoyam flour blends. The use of underused legumes and root crops in baked goods has been promoted by the growing demand for functional meals and the need to lessen reliance on wheat flour in underdeveloped nations. While cocoyam is a significant carbohydrate-rich tuber with good functional qualities appropriate for food composition, black beans are known for their high protein content and bioactive substances. The fermented black bean and cocoyam flours were combined to create composite flour mixes, which were then utilized to make biscuits using conventional baking techniques. Using standard analytical techniques, the biscuit samples' chemical and physicochemical characteristics were examined. The biscuits had notable nutritional quality according to the results. The biscuit samples' carbohydrate content varied from 48.29 to 63.98%, the moisture content ranged from 4.43 to 6.96%, indicating low microbial deterioration susceptibility and high keeping quality. The fat percentage varied from 16.93 to 17.25%, the fiber content varied from 0.30 to 2.66%. The mineral richness of the flour mixes was reflected in the ash percentage, which varied from 3.41 to 4.41%, the protein level varied from 16.18 to 20.36%, flavonoid concentration ranged from 0.68 to 0.72 mg/100 g, tannin content from 0.61 to 34.00 mg/100 g, and alkaloid content from 1.81 to 3.77%. According to the study's findings, biscuits made from mixes of fermented black bean and cocoyam flour have better chemical composition, desired physicochemical properties, and significant amounts of advantageous phytochemicals. Adding fermented black bean and cocoyam flour to biscuits could improve their nutritional value, encourage the use of local crops, and support dietary diversification and food security. Therefore, it is advised to utilize fermented black bean and cocoyam composite flour to make functional and nutrient-rich biscuits that may be used in commercial bakeries as well as for home consumption.