Formulation And Sensory Assessment Of The Biscuit Prepared With Pumpkin Seed And Oats

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