Vol. 7, Issue 10, Part H (2025)

Nutrient-dense cereals and aquatic seeds can improve the health profile of baked snacks, yet many wheat-based biscuits remain low in protein, minerals and functional lipids. Addressing this limitation, we formulated barnyard millet and makhana fortified biscuits to enhance macro & micronutrients while maintaining consumer acceptability and shelf stability. A control sample of 100 % wheat flour was compared with three formulations V1, V2 and V3 substituting barnyard millet with sorghum and makhana in varying ratios. Physical property analysis showed significant changes in spread and thickness. Diameter increased in fortified samples with V1 and V2 recording F values of 248.16 and 246.58 respectively at p > 0.05. Thickness was highest in V1 with F value 305.86 while weight increased significantly in V1 and V3. Proximate composition confirmed strong nutritional improvements. Moisture declined from 10.98 % in control to 8.71 % in V3 while carbohydrates decreased from 52.24 to 35.34 %. Protein content rise from 9.55 to 16.49 % and fat from 9.08 to 24.49 %. Energy values increased from 311.57 kcal to 396.53 kcal. Mineral fortification was evident with calcium rising from 128.87 to 147.98 mg per 100 g and iron from 3.46 to 4.38 mg per 100 g in V3. Ash increased from 2.32 to 2.84 %. One-way ANOVA indicated large variations in all chemical parameters with large F values of 4679.96 and 474.45 for iron and calcium, respectively. Panel testing with five-point scale and 30 panelists resulted in V2 being the most preferred with score of 4.6 for overall acceptability. Shelf-life testing of V2 for 30 days resulted in moisture increasing up to 14.94 % against 5.6 % in the control while free fatty acid values remained constant. These are confirmation of the existence of V2 as a nutritious, consumer-acceptable and stable functional biscuit.