Ugwuona, F. U.2023-12-112023-12-112015-09-26(AAOCC) American Association of Cereal Chemists.(2000). Approved methods of the American Association of Cereal Chemists, lOl ed. Almazon, A.M. (1987). Roots and tubers for biscuit production: a case for cassava flour. Proceeding of the Workshop and the use of Non-wheat flour for Biscuit Production heldat conferences centre Obafemi: Awolowo University lie-Ife. pp. 61-68 Anwar, E. Latif, S., Prlybylski, R, Sulterm, B. and Ashrat. M. (2007). Chemical composition antioxidant activity of seeds of different cultivars of mungbean. Journal of Food Science 72 [7]; 5039-55046. AOAC (2000). Association of Official Analytical Chemists. Official methods of analytical Chemists 18th ed. Washington D.C pp 18-62 and Ologhobo, A.D. (1994). Biochemical evaluation of some Nigeria legume seeds. Food Chemistry, 49: 333 - 338. Coffman: C.\V. and Garcia, V. V. (1977). Functional properties and aminO'acid content of protein isolate from mung flour. Journal of Food Science 12; 473-484. Eneche, E.H (1999) .Biscuit making potentials of jack beans flour blends. Plant Food for Human Nutrition, 54: 21 -27. FAO (2000). Legumes in human nutrition. Food and Agriculture Organization of the United Nation, .Food and Nutrition Series no .2, Rome.https://keffi.nsuk.edu.ng/handle/20.500.14448/3121The study evaluated the effect added fermented jackbean flour (FJF) and jackbean protein concentrate (JPC) on quality of shortbread biscuit. Clean jackbean seeds were soaked in excess cold water (1:3 w/w basis) for 2 hours and dehulled manually to get seed dhals. The dhals were divided into two batches (1200 g each) and one batch resoaked in fresh cold water for another 14 h to ferment. This was washed, sun-dried (48 h), oven-dried (55°C, 72 h) and milled into fine FTF flour. The second batch was dehulled, sundried (48 h), oven-dried (55°C, 48 h) and then coarsely milled. This was defatted using n-haxane, oven dried (55°C, 24 h) and re-milled into fine flour. Flour was dispersed in phosphate buffer (1:3, w/v) (pH of 4.5), stirred for 20 min. and centrifuged (1500 ipm, 20 min). The residue (JPC) was re-extracted in a fresh phosphate buffer solution and oven-dried (5jC, 48 h) before use. FJF and JPC had high contents of protein (15.95 - 30.31%) and mineral (3.2 - 5.54%), and affected physicochemical and sensory properties of biscuits. Added 20 % JPC significantly (p< 0.05) improved mineral contents (9.55 to 11.87%), protein from 8.41 to 19.71 % and fat from 18.39 % to 48.45 % in biscuit samples. The FJF and JPC did not affect spread ratio, spread factor and bulk density of biscuits but significantly (p< 0.05) improved sensory attributes of biscuits. Biscuit with 20% JPC was the most preferred among assessors.enFermented jackbean flour, jacbean protein concentrate, fortification, quality, biscuiArticle