Nutritional Characteristics, Microbial Loads, and Consumer Acceptability of Biscuits with Pumpkin, Red Bean, and Anchovy Flours as Wheat Flour Substitutes

pBiscuits are snacks widely consumed by all societal groups. This study aimed to develop nutrient-dense biscuits using red bean, anchovy, and pumpkin flours as partial substitutes for wheat flour, while ensuring that they are free from microbial and heavy metal contamination and are acceptable to consumers. The study was an experimental design using a completely randomized design consisting of five treatments with three repetitions. The biscuit formulations varied in the proportions of wheat, red bean, pumpkin, and anchovy flours, respectively, as follows: F0 (100 %:0 %:0 %:0 %), F1 (60 %:20 %:10 %:10 %), F2 (60 %:10 %:20 %:10 %), F3 (60 %:10 %:10 %:20 %), and F4 (50 %, 20 %, 20 %, 10 %). The biscuit formula F3 had the highest nutrient content, contained 447 kcal 100 gsupminus;1/sup of energy and a protein content of 14.74 plusmn; 0.33%, calcium content of 758 mg and zinc content of 26.74 mg. The microbial and heavy metal contamination levels were within safe consumption limits across all formulations. The consumer acceptability ratings ranged from moderate to extreme liking for all biscuit variants. The substitution of wheat flour with pumpkin, kidney bean, and anchovy flours results in nutrient-dense biscuits that are safe for consumption, free from microbial and heavy metal contamination, and well accepted by consumers. These biscuits offer a potential nutritional solution to malnutrition in children.nbsp;/p