Evaluation of Nutritional and Functional Characteristics of Biscuits Enriched with Groundnut-Wheat Composite Flour

Biscuits can be made from batters, soft dough, or hard dough, depending on the enrichment criteria. Since the body is unable to produce minerals, they are necessary for proper bodily function. Micronutrients must be supplied from the diet because they are needed in trace amounts. The study aimed to determine the chemical and functional characteristics of biscuits manufactured using groundnut and wheat flours. Flour samples from different groundnuts were made using normal processes, mixed with wheat flour to make biscuits, and then examined for mineral, functional, and proximate qualities. In the process of making biscuits, groundnut flour was utilised to substitute 10%, 20%, 30%, and 40% of the wheat flour, while 100% wheat flour served as a control. The AOAC approach was used to determine the levels of protein, carbohydrate, fibre, fat, moisture, and ash. A split-plot design with complete randomisation was used for the experiment. Analysis of variance was used to examine the collected data (ANOVA). At p < 0.05, significance was acknowledged. The biscuits' proximate composition varied from 8.75% to 11.02 protein, 75% to 19.11% fat, 1.54% to 3.24% crude fibre, 6.26 to 8.01% ash, and 49.53% to 57.36% carbohydrate. The calcium, phosphorus, iron, magnesium, and potassium contents of the biscuit samples were also noted. According to the flour's functional characteristics, its bulk density ranged from 0.65 to 0.70 g/cm3, its capacity to absorb water ranged from 1.95 to 2.42 g/g, and its capacity to absorb oil ranged from 1.95 to 2.42 g/g. It is possible to substitute groundnut flour with wheat flour to make biscuits more nutritious. Comparing the biscuits to those made with just wheat flour, the nutritious content of the groundnut with wheat composite flours was higher. The customers should be informed of the nutritional and health benefits of groundnut flour.