Development and nutritional analysis of biscuits incorporating guava pomace and chickpea flour

Abstract

The present study explores the incorporation of guava pomace powder (GPP) and chickpea flour (CF) in biscuit formulation to enhance nutritional properties and reduce waste. A total of four biscuit formulations i.e., sample 1 (100 % refined wheat flour, RWF), sample 2 (50 % RWF, 25 % GPP and 25 % CF), sample 3 (33.33 % each flour), and sample 4 (25 % RWF, 50 % CF, and 25 % GPP) were prepared. As a result of the functional properties of the flour, GPP showed the highest water absorption capacity (189 %) and oil absorption capacity (164 %). Physical parameters of biscuits, including spread ratio, volume, and baking weight loss, were evaluated, revealing that sample 3 (33.33 % each flour), exhibited optimal baking characteristics, with a spread ratio of 6.25, volume of 12.89 cm³, and baking weight loss of 19.61 %, indicating good compatibility and synergy between the ingredients. Nutritional analysis indicated a significant increase in protein (4.2 %, Sample 3), ash (7.6 %, Sample 3), total phenolic content (10.01 mg GAE/g, Sample 4), and vitamin C (19.62 mg/100g, Sample 4) with the addition of CF and GPP. Sensory evaluation showed that sample 3 scored the highest overall acceptability score of 8.2 on a 9-point hedonic scale. This study demonstrates that incorporating GPP and CF into biscuits improves nutritional quality, offering a sustainable approach to the utilization of fruit by-products.