Quality attributes of cookies enriched with protein concentrates from hyacinth bean (Lablab purpureus)

The increasing demand for protein-enriched food products, driven by the popularity of low-carb diets, has highlighted the need for sustainable protein sources. Hyacinth bean protein concentrate (HBC) is emerging as a high-quality plant-based protein that could play a key role in food fortification. This study investigates the incorporation of HBC into cookies to enhance their protein content. HBC was added to wheat flour at concentrations of 0%, 5%, 10%, 15%, and 20%, creating five different cookie formulations (T1 to T5). Nutritional analysis revealed a significant increase in protein content, from 6.49% in the control (T1) to 16.71% in the 20% HBC group (T5). Physical analysis showed that cookies with higher HBC content had greater thickness, with T3 showing the highest spread factor. The color of the cookies darkened with increasing HBC concentration, particularly in T5. The water activity of the cookies decreased as the HBC content increased, indicating potential improvements in shelf life. pH remained largely unaffected, except for T5, which showed a higher pH. This study demonstrates that HBC-enriched cookies offer a promising solution for addressing protein-energy malnutrition and could be used as a nutritious food option in emergency relief situations.