Researchers created a new type of biscuit by replacing regular wheat flour with sprouted chickpea powder, carrot powder, and turmeric. They tested different amounts of these healthy ingredients to see how they affected the biscuits’ nutrition and taste. The results showed that biscuits made with these additions had more protein, fiber, and healthy compounds than regular wheat biscuits. However, the new biscuits were slightly harder and didn’t taste quite as good to people who tried them. This research suggests these special biscuits could be a nutritious option for people looking to boost their protein and fiber intake through everyday foods.

The Quick Take

  • What they studied: Can we make healthier biscuits by replacing wheat flour with sprouted chickpea powder mixed with carrot and turmeric?
  • Who participated: The study tested biscuit samples with different recipes. Nutritionists from an agricultural research center tasted and evaluated the biscuits. The exact number of people who tasted them wasn’t specified in the research.
  • Key finding: Biscuits made with sprouted chickpea powder had significantly more protein, fiber, and beneficial plant compounds compared to regular wheat biscuits. A 40% substitution showed the biggest nutritional boost, though the biscuits became harder and less appealing in taste.
  • What it means for you: If you’re looking for biscuits with more protein and fiber, these new recipes might help you meet your nutritional goals. However, you should know they may have a different texture and taste than traditional biscuits you’re used to. This is still early research, so more testing with real consumers would be helpful.

The Research Details

Scientists created biscuits using four different recipes. They replaced regular wheat flour with sprouted chickpea powder at levels of 10%, 20%, 30%, and 40%, while keeping carrot powder at 5% and turmeric at 1% in all recipes. They also made a control batch using 100% regular wheat flour for comparison.

To understand how the dough behaved, they used a special machine called a farinograph that measures how much water the dough absorbs and how stable it becomes. They then baked the biscuits and measured their physical properties like hardness, size, and spread. Finally, they tested the nutritional content by analyzing protein, fiber, carbohydrates, and amino acids. Professional nutritionists also tasted all the biscuits and rated them on flavor, texture, and overall appeal.

This research approach is important because it tests whether we can make everyday foods more nutritious without completely changing how we make them. By studying both the science (nutrition content) and the practical side (how people like them), researchers can determine if this is a realistic way to improve public health through better food products.

The study was published in Scientific Reports, a well-respected scientific journal. The researchers used objective measurements (machines to test dough and nutrition) which are more reliable than just opinions. However, the study didn’t specify how many people tasted the biscuits or provide detailed information about their backgrounds, which would have strengthened the sensory evaluation results. The research appears to be a controlled laboratory study rather than testing with large groups of consumers.

What the Results Show

When sprouted chickpea powder replaced wheat flour, the biscuits became noticeably more nutritious. The biscuits with the highest amount of sprouted chickpea powder (40%) had the most protein and fiber—two nutrients that help keep you full and support muscle health. The ash content (minerals like iron and calcium) also increased significantly.

Interestingly, the biscuits had fewer carbohydrates and calories than regular wheat biscuits, which might appeal to people watching their calorie intake. The sprouted chickpea powder also added essential amino acids—the building blocks your body needs to make proteins—and improved what scientists call the “biological value,” meaning your body can use the protein more effectively.

The dough itself changed when the new ingredients were added. It absorbed more water, stayed stable longer during mixing, and took longer to develop. These changes affected how the final biscuits looked and felt—they were smaller, didn’t spread as much during baking, and became harder and crunchier.

The sensory evaluation (how people rated the taste and appeal) showed that the new biscuits scored lower overall compared to regular wheat biscuits. This suggests that while the nutritional improvements are real, the taste and texture changes might not be as appealing to average consumers. The biscuits became progressively harder as more sprouted chickpea powder was added, which some people might enjoy but others might find less pleasant.

This research builds on existing knowledge that legumes like chickpeas are nutritionally superior to wheat flour alone. Previous studies have shown that sprouting legumes increases their nutritional value by making nutrients more available to the body. This study confirms those benefits apply to baked goods and provides specific data on how much sprouted chickpea powder can be used while still maintaining acceptable biscuit quality.

The study didn’t clearly report how many people participated in the taste testing, which makes it hard to know how reliable those results are. The research was conducted in a laboratory setting with professional nutritionists, not with regular consumers who might have different preferences. The study also didn’t test whether people would actually buy and eat these biscuits regularly, or whether the nutritional benefits would be maintained if these biscuits were stored for long periods. Additionally, the study didn’t compare the cost of making these biscuits versus regular ones, which matters for real-world adoption.

The Bottom Line

Based on this research, sprouted chickpea powder can successfully replace up to 40% of wheat flour in biscuits while significantly boosting protein and fiber content (moderate confidence level). For best results, start with a 20-30% substitution, which provides substantial nutritional benefits while maintaining more familiar taste and texture. This approach is supported by the research but should be combined with a balanced diet and healthy lifestyle.

People interested in increasing their protein and fiber intake through everyday foods should pay attention to this research. It’s particularly relevant for vegetarians and vegans looking for plant-based protein sources, and for anyone trying to boost their nutrient intake without taking supplements. However, if you strongly prefer traditional biscuit texture and taste, you might want to wait for further recipe refinements. People with chickpea allergies should obviously avoid these products.

If you started eating these biscuits regularly, you’d likely notice increased fullness and better digestion within 1-2 weeks as your body adjusts to the higher fiber content. The protein benefits would support muscle maintenance and recovery immediately, though you wouldn’t necessarily feel a dramatic change. Long-term benefits like improved cholesterol levels or sustained energy might take 4-8 weeks of consistent consumption.

Want to Apply This Research?

  • Track daily protein and fiber intake by logging servings of sprouted chickpea biscuits. Set a goal of 2-3 servings daily and monitor how this impacts your overall protein intake (aim for 0.8-1g per pound of body weight) and fiber intake (aim for 25-35g daily).
  • Replace one regular snack or breakfast item with sprouted chickpea biscuits daily. Start with one biscuit to adjust to the texture, then gradually increase to your preferred amount. Pair with water or tea to help with the increased fiber content.
  • Weekly check-ins on energy levels, digestion quality, and satiety (how full you feel). Monthly tracking of overall protein and fiber intake to ensure you’re meeting nutritional goals. Note any taste preference changes as your palate adjusts to the new flavor profile.

This research describes laboratory-prepared biscuits and has not yet been tested with large groups of consumers. The nutritional benefits described are based on chemical analysis and may vary depending on how the biscuits are stored and prepared at home. These biscuits should not replace medical treatment or professional nutritional advice. If you have chickpea allergies, celiac disease, or other food sensitivities, consult with a healthcare provider before consuming these products. Individual results may vary based on overall diet and lifestyle. This information is for educational purposes and should not be considered medical advice.