Chemical and biological studies on produced biscuits supplemented by irradiated phoseolus beans flour

Abstract EN

The present investigation has been carried out to evaluate the chemical composition of beans such as minerals, amino acids, total carbohydrates and fiber to produce high quality biscuits for treating some special diseases.

In this study, the phaseolus beans flour was used as a new source of very important composition.

Beans flour was irradiated at two doses (0.5 and 1.0 KGy) for preservation.

Biscuits were made with supplementation of 5, 10 and 15% beans flour.

All samples of biscuits were examined for chemical composition and organoleptic characteristics.

Biological assay was carried out in rats maintained on 15% either irradiated or non-irradiated beans flour biscuits through determining the weight gain, serum cholesterol and triglycerides and investigating the internal organs.

The results obtained showed that biscuits containing 15% phaseolus beans flour had highest content of protein, minerals and fiber and scored a goal grade.

Weight gain, cholesterol and triglycerides levels were reduced comparable to control and there was no effect of irradiated beans flour on the internal organs.