Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk (<i>Phaseolus vulgaris L</i>.)

Common bean forms a significant part of the diet in Africa and hence plays critical role human nutrition. In order to promote it, this study was designed investigate effects fully substituting eggs with milk on physical, nutritional organoleptic properties biscuits made cassava flour. Replacement egg by increased biscuits’ fat, carbohydrates, crude protein, energy content. On other hand, there were no differences mineral contents between which served as control following substitution milk. There difference (p < .05) Saponin Phytate regarding anti-nutrients biscuits. contrast, Tannin significantly higher than Biscuit eggs, rated “very good,” while test “good.” Substitution carbohydrates an appreciable taste. These can be used food supplement help fight protein malnutrition vulnerable groups.