Abstract:
This research aims to make biscuits with jackfruit seed flour and mung bean flour as the
principal constituents to offer a gluten-free, nutrient-dense food. The jackfruit seed is rich in
protein and fiber. Also, mung beans are rich in essential amino acids, fiber, and other
bioactive ingredients. These flours improve the nutritional value of biscuits while
minimizing the wastage of food and fostering sustainability in the production of food. This
study was conducted to produce five combinations of biscuit samples (Tr - Ts). Tr was the
control sample (I00% wheat flour and others) while (Tz, T:, T+, and Ts) were developed
using JSF and MBF 90:i0, 80:20, 70:30, and 60:40 formulations, combined with sugar
(30g), margarine (40g), baking powder (2.59), milk powder (10g), egg (50g), vanilla powder
(2g), and a pinch of salt. The developed biscuits were evaluated for their sensory attributes
by using a 7-pornt hedonic scale, and after that, their physical (diameter, thickness, spread
ratio, and hardness of biscuits) and chemical (moisture, ash, fat, protein, fiber, and
carbohydrate) attributes. The findings showed that the biscuits with the optimum blend of
JSF and MBF (60:40) had good sensory qualities while greatly improving their nutrition.
Further, to ensure the safety and shelf life of the developed biscuits, microbial testing was
also carried out, which verified the stability of the biscuits under normal storage
temperatures. Also, the physical properties of biscuits varied across treatments. Diameter
ranged from 3.96+0.10 (Tr) to 4.07+0.03 (Ts), thickness from 0.40+0.03 (Tr) to 0.37+0.02
(Ts), volume range from 4.95+0.69 (Tr) to 4.82+0.23 (Ts), density range from 1.04+0.13
(Tr) to 1.16+0.10 (Ts) and hardness from 21.03+0.56 (Tr) to 35.76+0.31 (Ts).The spread
ratio decreased from 9.94+0.65 (Tr) to 11.04+0.64 (Ts). Chemically, moisture was
3.17+0.03 (Tr) to 3.42+0.20 (Ts), protein increased from 8.56+0.02 (Tr) to 12.26+0.01 (Ts),
and fat ranged from 11.33+0.65 (Tr) to 7 .73+0.30 (Ts). Fiber and ash content improved from
0.33+0.11 (Tt) and 1.33+0.11 (Ts) to 0.65+0.13 and 2.96+0.U (Ts), respectively.
Carbohydrates decreased from 75.94+0.70 (Tr) to 12.48+0.22 (Ts). Ts showed enhanced
protein and fiber content but a lower carbohydrate content than Tr.
