Nutritional Evaluation of Biscuit Fortified with Psyllium Husk, Oat Flour and Sweet Lupine Powder

Abstract

The investigation's aim to produce biscuits with important nutritional value, physical attributes, and sensory characteristics using psyllium husk flour (PHF), wheat flour (WF), oat flour (OF), and sweet lupine powder (SLP). The materials used in this investigation were OF, SLP, and PHF and WF in addition to additional components to making biscuits. The obtained data showed that chemical composition of crude protein, fat and ash in OF, and SLP were higher than those of WF. The chemical composition of the raw materials and biscuit formulas was analyzed, and the results showed that all formulas made with OF, SLP, PHF, and WF had higher crude protein, fat, ash, and fiber contents than formulas made with WF alone. The well-blended combination of supplements produced biscuits with good color, taste, odor, and over acceptability. The color measurement of supplemented biscuits was higher, with higher energy percentages coming from ash, protein, and fiber. The findings demonstrated that the formulations made with OF, SLP, and PHF such as (B2, B3, and B4) had more width and volume than the control batch (B1). With rise in metabolism and nutrient related disorders like obesity, CVD, diabetes etc., effective approaches are necessary to overcome them. Therefore, the study recommend consumption biscuits made from replacing 4% PHF, 10% SLP and 5% OF with 100g of WF.