Introduction This study aimed to optimize the process parameters for developing nutritionally enriched biscuits incorporating Moringa oleifera leaf powder (MOLP) and Artocarpus heterophyllus (jackfruit) seed powder using Response Surface Methodology (RSM). Methods A Box-Behnken design was employed to evaluate the effects of MOLP percentage (10–30%), baking temperature (170–200°C), and baking time (10–14 min) on six critical responses: spread ratio, colour index, hardness, water activity, baking weight loss, and overall sensory acceptability. In addition to RSM-based numerical optimisation, the Grey Wolf Optimisation (GWO) algorithm was used to further optimise the polynomial models generated by RSM, enabling a robust metaheuristic search for global optima and enhancing the reliability of the optimised process conditions. Results Numerical optimization yielded an ideal formulation comprising 10% MOLP, 30% jackfruit seed powder, a baking temperature of 193.68°C, and a baking time of 13.97 minutes. The optimized biscuit exhibited a spread ratio of 6.22, colour index of 161.68, hardness of 2500.58 g, water activity of 0.66, baking weight loss of 7.23%, and overall acceptability score of 7.95, with a desirability of 0.828. Discussion Validation trials showed strong agreement between predicted and experimental values for most responses ( p 0.05), confirming the model’s reliability. These findings demonstrate the potential of underutilized plant ingredients to improve biscuit nutrition while maintaining sensory quality, supporting their use in functional food development.
Kumar et al. (Fri,) studied this question.