Abstract:
The purpose of the study was to manufacture biscuits that would be high in zinc and conduct a proximate analysis of biscuits using pumpkin seeds, oats, wheat flour, bason, powdered milk, and sugar. Even though pumpkins are grown all over the world for a variety of uses, including baby foods, bakery items, and decoration, pumpkin seeds are still disdainful; primarily a waste product from our agricultural sector. Nutritionally rich oats and pumpkin seeds are also a great source of fiber. In this work, biscuits S-1; containing 12% oats, S-2;12% pumpkin seeds, and S-3;6% oats and 6% pumpkin seeds, were examined. Protein (14.90-10.33%), fat (28.75- 10.58%), carbs (60.32-45.88%), fiber (6.7-4.6%), and ash (2.60-1.95%) were identified in the result of proximate analysis. Samples-2 and sample-3, both displayed acceptable results with very little variations. In terms of fiber proportion, nutritional value, fat content, and general acceptability, Sample 2 stood out. However, compared to the second sample, the following sample simply had a higher protein content. Overall, the study showed that biscuits made with oats and pumpkin seeds can be produced commercially and have a 2-2.5-month shelf life when stored in an airtight container
