Effects of Lentil and Sweet Lupin as Functional ingredients on nutritional and quality of cookies prepared for Children..

Abstract

Cookies are a widely consumed snacks, especially among children, yet they are often poor in essential nutrients. This study aimed to improve their nutritional profile by partially replacing wheat flour using lentil or sweet lupin flours at levels of 10, 20 and 30%. The effect of substitution was evaluated in terms of chemical composition, minerals contents, antioxidant activity, physical properties and sensory attributes. The substitution led to a notable increase in protein and fat contents, while moisture and pH decreased. Cookies containing 30% sweet lupin flour recorded the highest protein level (11.80%) compared to the control (7.70%). Minerals such as magnesium, sodium, potassium, iron, and zinc also increased, with iron reaching 5.75 mg/100g in 30% sweet lupin sample versus 1.56 mg/100g for control. In addition, both legume flours significantly enhanced antioxidant activity (DPPH) and total phenolics content. Physically, cookies exhibited darker color (lower L*), higher redness (a*) and yellowness (b*), as well as increased spread ratio as well as hardness, and a reduced specific volume. Sensory evaluation results indicated that there were no significant differences among the treatments and control in all parameters except for Lf 30% (7.62) which enhanced color. In conclusion, fortifying cookies using lentil or sweet lupin flours presents a promising strategy to develop protein and nutrient-enriched cookies that can cover a substantial portion of children’s daily nutritional requirements and support better overall dietary quality in nutritionally vulnerable product.