Background and objectives Protein–energy malnutrition is the most prevalent nutrient deficiency across the world predominantly affecting young children. The present study was undertaken to develop quality protein maize (QPM)‐based biscuits for its supplementation to 60 malnourished young children (aged between 4 and 6 years). The developed biscuits were analyzed for nutritional composition, and the effect of supplementation was determined by evaluating the overall nutritional status of the subjects. Findings The nutritional analysis revealed that QPM‐based biscuits contained 8.1 g/day crude protein, 0.8 g tryptophan, 1.6 g methionine, and 3.6 g lysine per 100 g. The evaluation of nutritional status of the subjects revealed that the blood levels of total protein in the subjects of both groups were at par with the standard value (6.6 g/dl) before and after supplementation. Conclusions A percentage of total anemic subjects (63.3%) in the experimental group significantly (p ≤ .01) reduced to 16.6 percent, and the prevalence of severe underweight (≥3 SD) (23.34%) reduced to zero after supplementation with QPM‐based biscuits. Significance and novelty This study opens prospects for the bakery industry to develop low‐cost quality protein products which may further be recommended to the supplementation programs engaged to curb malnutrition in the developing countries.

<p>Malnutrition is one of the causes of triple burden on the nation. It is decreasing in South Asian countries but still almost 83 million are suffering¹. To combat the condition of malnutrition, bio-fortified crops are being developed. One of the crops which were developed is quality protein maize; maize with better biological value and balanced amino acid profile which helped in increasing the absorption of other vitamin A, calcium and carbohydrate 2. In this background, the present study was planned with an objective to develop biscuits with optimum sensory and nutritional attributes which can help in impeding malnutrition. The biscuits were subjected to organoleptic evaluation by the panel of 10 semi-trained judges. A 9- point hedonic scale was used for evaluating sensory attributes of the developed biscuits. There was insignificant difference between overall acceptability score of the developed biscuits but was highest for the biscuits developed from quality protein maize. The quality protein maize containing biscuits had high protein (8.11 g/100 g), ash (1.46 g/100 g), lysine (3.66 g/100 g protein), methionine (1.66 g/100 g protein), tryptophan (0.84 g/100 g protein), linoleic (25.57%), linolenic acid (1.66%) and in vitro protein (81.92%) and starch digestibility (53.18%) acceptability in comparison to wheat biscuits. Thus, incorporation of quality protein maize in the development of bakery products helped in improving the nutrient contents and thus is a good alternative to be used during feeding trial.</p>