Production and Evaluation of Kleija-Like Biscuits Formulated with Sprouted Mung Beans

Recently, significant interest has been shown in developing enhanced, nutrient-dense snacks. This study aimed to develop a Kleija-like biscuit, a traditional Saudi Arabian product, enhanced with sprouted mung bean flour (SMBF) to improve its nutritional profile while maintaining key sensory characteristics. The biscuits were formulated by partially replacing wheat flour with varying proportions of SMBF (10-40%), followed by a comprehensive evaluation of the biscuits' characteristics. The results showed a significant increase in protein content, with marked enhancement in the amino acid profile. Essential amino acids, such as lysine and histidine, attained a biological value estimated at approximately 55%. Additionally, the essential amino acid index for samples containing 30-40% SMBF was reported to be around 60%. Furthermore, enhanced levels of phenolic acids and flavonoids were observed in biscuits with high SMBF content, with total flavonoids and carotenoids rising over 50%. Consequently, antioxidant activity improved markedly, with increases ranging from 20% to 45%. Furthermore, the glycemic response of these biscuits demonstrated a notable reduction. Sensory evaluations indicated high consumer acceptance, particularly in taste, texture, and overall appeal. However, the inclusion of 40% SMBF resulted in lower acceptance, suggesting that while higher SMBF levels enhance the nutritional profile, they may adversely affect sensory qualities if not balanced. Future research should focus on optimizing SMBF levels and investigating ingredient combinations to enhance flavor while satisfying consumer health and taste preferences for commercial scalability. In conclusion, incorporating SMBF into biscuit production presents significant potential for developing nutrient-dense snacks for individuals combating obesity and associated chronic diseases.