Abstract

Biscuits are important in human diet and are usually eaten with tea and are also used as weaning food for infants. The aim of the study was to evaluate the nutritional composition of Lima beans –acha flour blend biscuits. Biscuits samples were prepared from varying compositions of (0:100, 5:95, 10:90, 15:85, 20:80, and 25:75) of added malted Lima beans to acha flour. The proximate, physical, functional, anti-nutrient and sensory properties of the biscuits were analyzed using standard methods. The average proximate composition for ash, crude protein and fat, (5.50 to 6.23, 6.53 to 20.73, 17.21 to 32.23, 1.6 to 1.9% respectively) except moisture and carbohydrate which decreases (3.45 to 2.45 and 65.93 to 40.34, with increase in the added malted Lima beans. The anti-nutrient which are saponins and flavonoid has negative result From 0% to 50% as they are naturally not present in Lima beans and acha grain.. The weight of the biscuit increases (46.13 to 53.10) while that of the volume, break strength and spread ratio of the biscuits decreases from 6.65 to 5.19, 17.75 to 11.75, 2419 to 192 g, respectively with increase in added malted Lima beans.