Assessing the Acceptability and Nutritional Profile of Sweet Biscuits Enriched with Pea Shell Powder

Abstract

Background: The goal of this study is to find out how adding pea shell powder affects the nutritional value, sensory qualities and general acceptability of the biscuits. By decreasing food waste and fostering a circular economy, the development of biscuits made from pea pods has the potential to boost customers’ health and sustainable food practices. Methods: The pea shell powder was incorporated at 5% to 15% levels in different formulations. The study utilized a 9-point hedonic scale for sensory evaluation and standard methods for nutritional analysis, including proximate, dietary fiber and minerals. Result: The organoleptic acceptability showed that the addition of pea shell powder in biscuits influences the sensorial score and obtains higher overall acceptability than control biscuits. The results on the proximate composition of sweet biscuits showed a significant increase in crude protein (6.68-8.23%), crude fiber (0.31-1.42%) and ash (0.47-1.11%) in supplemented sweet biscuits while energy content decreased significantly. The dietary fiber and total mineral contents increased significantly after the incorporation of pea shell powder. Calcium, potassium and magnesium content increased two (194.33 mg/100 g), three (229.58 mg/100 g) and four (204.69 mg/100 g) times, respectively than that of Control. Pea shell powder use in biscuit formulations may also open up new opportunities for the food industry to create Environment friendly and innovative products.