Bromatological Analysis of a Cookie Based on Beans, Cassava and Wheat

Legumes, such as beans (Phaseolus vulgaris), are recognized as important sources of vegetable protein, and their integration into common foods can improve dietary intake. This study analyzed the bromatological composition of cookies made with wheat flour, beans, and cassava. Based on previous research demonstrating their efficacy, a 60:35:5 ratios were used for wheat, beans, and cassava. Proximate analyses were performed to determine the percentages of protein, fiber, moisture, fat, total carbohydrates, and ash, following standardized AOAC methods. The results revealed a protein content of 17%, highlighting the importance of this mixture as a protein source. Adding beans is particularly relevant, as it increases the cookie's nutritional value with essential vegetable proteins. The role of proteins in maintaining structure, growth, and regulation of vital functions in the organism is highlighted.