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

Abstract

SummaryDue 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.

Quality Changes of Common Edible Frying Oils during Frying of Traditional Foods

“…Peroxide value (PV) is used to determine the extent to which rancidity reactions occurred during storage and could be used to predict the quality and stability of fats and oils [18,19]. Table 2 shows that the PV of the heated oil grew significantly during the frying cycle.…”

Plant proteins for sustainable food production: “Serving present to secure the future”

“…The focus of this special issue also extends to product development incorporating plant proteins as alternatives to meat. This includes a manuscript on protein‐rich biscuits using lablab bean seed protein (Akter et al ., 2023), cakes made with aquafaba as a substitute for egg whites and hydrocolloids (Crawford et al ., 2023), meat analogues produced from soy protein and mushrooms and Pickering emulsions stabilised with soy protein isolate and soy peptide nanoparticles complex (Wang et al ., 2023), mung bean protein‐based burger patties containing tapioca starch as binder (Ratnaningsih et al ., 2023).…”