Substituting soft wheat flour with field bean (Vicia faba L. var. minor) flour varying in Tannin Content: assessing impacts on nutritional, physical, and sensory characteristics of cookies

This study explores the use of field bean (Vicia faba L. var. minor) flour as a sustainable alternative to soft wheat flour in cookie production. Two Tunisian varieties—Bachaar (high tannin) and Zaher (tannin-free)—were incorporated at 40% and 100% wheat flour substitution levels to assess their effects on the nutritional, physical, and sensory properties of cookies. Substitution with field bean flour increased protein content by up to 26% (from 9.8% in wheat-based cookies to 12.3–13.7%), and antioxidant activity was enhanced significantly, particularly in high-tannin formulations (e.g., DPPH inhibition increased from 24% in control cookies to 81% in 100% Bachaar cookies). However, higher substitution levels also impacted texture, reducing crispness and altering flavor. Sensory evaluation highlighted a slight bitterness in high-tannin formulations and a mild almond-like aftertaste that intrigued panelists. Results showed that cookies with 40% substitution retained good consumer acceptance, while formulations with 100% substitution required optimization. Despite these challenges, the potential of field bean flour as a protein-rich, gluten-free ingredient is evident, offering both nutritional benefits and environmental sustainability.