The present study was carried out to develop kidney beans pinni which would be nutritious for the body. This is a ready to eat snack which can be easily eaten by the individuals. To prepare pinni kidney beans and wheat flour was used and they were combined in the ratio [100:0] [90:10] [70:30] and [50:50]. The kidney beans flour was formulated till the desired taste was achieved. The product was analyzed for major nutritional constituent’s viz. moisture, protein, fat, fiber, ash, carbohydrates and amino acid, fatty acids and starch contents. A panel of ten experts was taken from the background of Nutrition.They were given 9 Hedonic scale to score the pinni. The samples were rated on the basis of color, texture, flavour and Overall acceptability.
