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VOL. 11, ISSUE 3 (2026)
Development and quality characterization of Kidney Bean and Hibiscus flower Flour-enriched functional Spaghetti
Authors
Isha Yadav
Abstract
Spaghetti is among the most widely consumed cereal-based convenience
foods in the world, prized for its palatability, affordability and long shelf
life, yet its conventional formulation from refined wheat flour alone
contributed little in the way of micronutrients or bioactive compounds. The
present investigation was carried out to develop a nutritionally improved
spaghetti by replacing part of the wheat flour with kidney bean (Phaseolus
vulgaris) flour and hibiscus (Hibiscus sabdariffa) flower powder in
equal proportion. Four formulations were prepared: a wheat-based standard S(A)
and three composite variants incorporating kidney bean flour and hibiscus
flower powder at 5% each [V(B)], 10% each [V(C)] and 15% each [V(D)], with a
corresponding reduction in wheat flour. Sensory evaluation on a 9-point hedonic
scale showed that S(A) recorded the highest overall acceptability (8.06 ±
0.10), followed by V(B) (7.44 ± 0.12), which retained a “liked moderately”
rating and was identified as the most acceptable fortified variant. Proximate
analysis of the standard and the most acceptable variant V(D), used to track
the trajectory of change across the full substitution range, revealed a decline
in moisture (11.0 to 8.8 g/100 g) and carbohydrate (69.5 to 54.5 g/100 g),
alongside an increase in ash (1.60 to 2.51 g/100 g) and fat (1.5 to 5.9 g/100
g), while protein content remained largely comparable (11.5 to 11.4 g/100 g).
Mineral estimation indicated a marked enrichment in iron (1.20 to 4.91 mg/100
g) and calcium (12.32 to 32.35 mg/100 g) with increasing substitution level.
Qualitative phytochemical screening detected flavonoids, phytosterols and
phenols in all formulations, while alkaloids were detected exclusively in the
fortified variants. These findings indicate that kidney bean flour and hibiscus
flower powder can be incorporated into spaghetti at moderate levels to
substantially enhance its mineral and phytochemical profile without a
disproportionate loss of consumer acceptability, positioning variant V(B) as a
practical benchmark for functional pasta development.
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Pages:57-62
How to cite this article:
Isha Yadav "Development and quality characterization of Kidney Bean and Hibiscus flower Flour-enriched functional Spaghetti". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 57-62
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