The suitability of using Mucuna bean powder as a partial substitute for wheat flour in making such pastry as cookies was investigated to lessen the undesirable impact of L-DOPA when consumed. The particle-size distribution of JVB bean powder was between 2.15 and 91.00μm, and less than that of FVB which was between 253 and 1000μm. The texture, color and amount of L-DOPA in the pastries were measured and evaluated, and the substitution ratio of bean powder in flour was determined. The most suitable substitution ratio of roasted bean powder was found to be 20% or less for bread and cookies, and 60% or less for cakes. The amount of L-DOPA in bread and cookies with 20% substitution was 0.26g/100g, and in pound cakes with 60% substitution was 0.41g/100g. These substitution ratios of bean powder decreased the amount of L-DOPA, and the results were acceptable to the panel of experts.