Production of Nutritious Biscuits Using Composite Flour of Finger Millet, Flaxseed, Barley Grains, and Pumpkin Seeds in Tigrai, Ethiopia

This study evaluated the nutritional, physicochemical, functional, and sensory properties of bbiscuits formulated from finger millet, barley, flaxseed, and pumpkin seed as partial substitutes for finger millet. Seven formulations (F₁–F₇) were developed, with F₁ serving as the 100% finger millet flour control and F₂–F₇ containing increasing proportions of biscuit. Standard analytical methods were used to determine proximate composition, functional characteristics, and sensory acceptability. Significant differences (p ≤ 0.05) were observed among the biscuit. Moisture content ranged from 11.26% in F₁ to 12.40% in F₇, remaining below the recommended limit for safe storage. Protein, crude fat, ash, and crude fiber contents increased progressively with composite flour inclusion, while carbohydrate content decreased from 86.06% in F₁ to 79.02% in F₇. Functional properties varied significantly, with dispensability ranging from 92.5% to 95.5%, and improved oil absorption was observed in biscuit. The WAC/OAC ratio indicated enhanced oil-binding capacity in formulations containing oilseed flours. Sensory evaluation revealed significant differences in color, taste, texture, aroma, and overall acceptability. Formulations F₄and F₇ achieved the highest color acceptability, while F₇ recorded the highest overall acceptability score. Incorporation of finger millet, barley, flaxseed, and pumpkin seed flours significantly improved the nutritional quality of biscuits without adversely affecting functional and sensory attributes. Formulation F₇ was identified as the optimal blend, demonstrating superior nutritional enhancement and consumer acceptability, indicating its potential for developing nutrient-dense bakery products from locally available raw materials.