Formulation of Nutrient‐Enriched Biscuits From Wheat, Pumpkin, and Yellow Maize Composite Flours Using Mixture Design

Undernutrition, marked by protein–energy malnutrition and micronutrient deficiency, is prevalent among preschool children in developing countries. Biscuits are widely consumed and can serve as good vehicles for nutrients capable of mitigating undernutrition. This study is aimed at developing biscuits enriched with energy, protein, zinc, iron, and provitamin A activity. Ten composite flours from wheat, pumpkin, and yellow maize flours were generated using a mixture design, and the blends were used to manufacture biscuits. The nutritional, physical, and sensory properties of the biscuits were analyzed. Special cubic models for energy value and provitamin A activity and linear models for zinc and iron contents were significant ( p < 0.05) with adjusted R 2 varying from 56.93 to 95.26. The hardness of biscuits varied from 21.26 N in biscuits from 100% of yellow maize flour to 36.16 N in biscuits from 100% of pumpkin flour. The sensory evaluation revealed that biscuits obtained from composite flours with high proportions of wheat flour were most preferred. Based on energy value, provitamin A activity, and protein, iron, and zinc contents, the software identified 76.77% of wheat flour and 23.23% of yellow maize flour as the optimal blend, with a desirability of 0.7688. This composite flour yielded biscuits with energy value, provitamin A activity, and protein, zinc, and iron contents of 532.48 Kcal, 12.86 mg RAE, 3.73 g, 3.25 mg, and 4.07 mg/100 g, respectively. This study demonstrated that biscuits produced using composite flour made of 76.77% wheat flour and 23.23% yellow maize flour can be used to meet the energy, protein, vitamin A, zinc, and iron requirements of preschool children, contributing to the eradication of undernutrition.