Nutritional and functional properties of cookies made using down‐graded lentil – A candidate for novel food production and crop utilization

Background and objectives Lentil (Lens culinaris M.) is a high‐value grain used traditionally as a minimally processed product. Lentil crops are well‐suited to Mediterranean‐type climates with mild winters and hot dry summers which results in the production of high‐value grain. However, extreme weather conditions, such as frost, can impact the lentil seed, for example, a darkened seed color and distorted seed shape resulting in a downgrade of its market value. The quality parameters of lentil when milled as wholemeal flour is not reliant on visual or physical seed traits such as seed size and color which impact on the market value in traditional market specifications. Instead, quality parameters such as those applied in the assessment of wheat, these include flour yield and color would be appropriate parameters to determine the value of lentil flour. It is proposed that flour, even from down‐graded lentil could be supplemented with wheat flour and used to enhance the quality profile of baked products including breads, pastas, and cookies. Findings This study investigated the use of premium and frost‐damaged lentil flour in cookie making. Overall cookies made from wheat–lentil composite blends resulted in flatter and wider cookies that were darker than the cookies made from 100% wheat flour. Cookies made by incorporating lentil and wheat flour resulted in a significant increase in total protein, insoluble fiber, and oligosaccharides (p