Abstract:
The objective of the study was to produce free gluten biscuit by using local materials (Faba beans) Vicia faba of high nutritional value .Faba beans biscuit were formulated from 100% faba beans flour. Different analysis were conducted for raw materials and processed faba beans biscuit including chemical composition (protein , ash , moisture , fiber , fat , carbohydrate and calories ) and sensory evaluation. Faba beans biscuit contained higher levels of protein and ash 13.52 % and 3.37 % as compared to biscuit processed from wheat flour 13.33% and 3.31 % respectively. The result of sensory evaluation for biscuit (A) was 4.15, 3.75, 3.55, 4.0, 4.05 for colour , flavor, teste, texture, and overall quality respectively while the control biscuit (B) were 4.10, 3.35, 3.75, 3.35, 4.0 for colour, flavor, teste, texture, and overallquality respectively. From the results obtained in this study we can conclude that the processing of faba beans biscuit was successful. Faba beans biscuit contained higher protein and ash than control biscuit. Same time the processing faba beans biscuit has similar sensory characteristics and was very acceptable.
