Nutritional, Textural, Phytochemical, and Sensory Properties of Novel Biscuits Supplemented With Alfalfa Leaf Protein Concentrate

Consumer preferences in tandem with rising concerns about malnutrition require the development of healthy and protein-rich functional products. Thus, the present research was conducted to make alfalfa leaf protein concentrate (ALPC)–supplemented biscuits. Findings have indicated an excellent nutritional profile of ALPC with 6.31%, 14.39%, 57.5%, 8.89%, 5.37%, and 7.53% of moisture, ash, crude protein, crude fat, crude fiber, and NFE, respectively, and 340.13 kcal of energy per 100 g. The biscuits were developed with 0%, 2%, 4%, 6%, 8%, and 10% ALPC substitution and analyzed for the proximate composition, physical parameters, phytochemical and antioxidant profile, and sensory attributes. Results showed that moisture, ash, protein, fat, and fiber significantly (p < 0.0001) increased from 1.91% to 2.56%, 0.53% to 3.05%, 10.23% to 20.18%, 21.05% to 22.96%, and 1.60% to 3.06%, respectively, but the values of nitrogen-free extract and energy decreased significantly (p < 0.0001) from 64.66% to 49.21% and 489.02% to 484.24 kcal, respectively. The TPC, TFC, DPPH, and FRAP also significantly (p < 0.0001) increased and reached 161.97 mg GAE/100 g, 152.75 mg CE/100 g, 50.36%, and 20.68 mmol/100 g. Mineral content was also significantly increased, except for sodium and zinc. Moreover, a notable decrease was observed in the diameter and spread ratio, while the value of thickness and hardness was found to be substantially increased (p < 0.0001). The most favorable sample in terms of nutritional composition, phytochemical, antioxidant, and mineral contents was T₅ (10% ALPC). Furthermore, the increased amounts of ALPC supplementation resulted in a decrease in the brightness, redness, and yellowness of the biscuits. Biscuits with 8% supplementation of ALPC have maintained good sensory and quality attributes while offering significantly increased nutritional, phytochemical, and antioxidant properties. From the above results, it was concluded that a maximum of 8% ALPC supplementation in refined wheat flour could make acceptable biscuits with a healthy nutritional profile. ALPC could be very useful for the food industry as a source of protein with technological potential, bioactive compounds, and nutritional properties that ultimately achieve food security.