DEVELOPMENT AND QUALITY EVALUATION OF THERAPEUTIC BISCUITS FROM RED KIDNEY BEAN, POTATO FLOUR AND STEVIA LEAF

Abstract

The aim of the research was to create a healthy therapeutic biscuit and analyze its nutritional facts. In this study red kidney bean and potato were dried and ground into powder. The therapeutic biscuits were prepared by incorporating different levels of red kidney bean powder and potato flour. Stevia leaf powder was added in substitution of sugar. The therapeutic biscuits were investigated for their physic chemical, sensory and bioactive compound properties. Chemical analysis showed that protein, fat and ash contents are higher in formulated biscuits than control biscuit. In physical analysis it was shown that therapeutic biscuits having more weight than control. Spread ratio was found the highest in control. Sensory evaluation showed that there is no significance difference (p<0.05) between control biscuit and sample with 10% potato flour, 5% red kidney bean powder and 85% wheat flour. Therapeutic biscuits were found with higher bioactive compounds than control. As a result, the developed therapeutic biscuit is nutritionally acceptable and capable of meeting daily nutritional requirements, much as commercially available biscuits