ABSTRACT

The study ofnutritional composition of cookies made from wheat flour and fermented honey beans investigates the effects of substituting wheat flour with fermented honeybean flour (FHB) on the proximate, mineral, and sensory properties of cookies. The honey beans were blanched, soaked, dehulled, oven-dried, and milled into flour before blending. Five flour blends with varying wheat-to-FHB ratios (100:0, 60:40, 50:50, 40:60, 0:100) were formulated and analyzed. Results showed that incorporating FHB significantly enhanced protein, fiber, and mineral content, while carbohydrate and fat contents decreased. The 100% FHB cookies exhibited the highest protein (18.32%) and fiber (2.53%) levels, offering a nutritionally superior option. Moreover, mineral analysis revealed increased potassium (85.58 mg/lOOg), calcium (14.02 mg/lOOg), and magnesium (8.01 mg/lOOg) in FHBdominant cookies, aligning with studies that report legumes' nutritional benefits. Sensory evaluation highlighted that the 50:50 blend yielded high acceptability for taste, texture, and general appeal, achieving a general acceptability score close to that ofthe 100% wheat flour cookies. However, higher levels ofFHB substitution slightly affected appearance and texture, with cookies becoming darker and coarser. The findings suggest that up to 50% FHB substitution can produce nutritionally enriched cookies without major sensory compromise. This study supports the use of FHB as a functional ingredient in cookies, promoting health benefits while maintaining consumer appeal. Future research could explore FHB's effects in other baked products and examine the nutritional impact offermentation on anti-nutritional factors.