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Formulation of Nutrient‐Enriched Biscuits From Wheat, Pumpkin, and Yellow Maize Composite Flours Using Mixture Design.

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Title: Formulation of Nutrient‐Enriched Biscuits From Wheat, Pumpkin, and Yellow Maize Composite Flours Using Mixture Design.
Authors: Feumba, Dibanda Romelle1 (AUTHOR) romellefeumba@gmail.com, Atud, Solange Enjei2 (AUTHOR), Panyoo, Akdowa Emmanuel3 (AUTHOR), Metsatedem, Tongwa Quentin4 (AUTHOR), Tchuenchieu, Alex Dimitri4 (AUTHOR), Jha, Poulami (AUTHOR) pojha@wiley.com
Source: Journal of Food Processing & Preservation. 3/11/2026, Vol. 2026, p1-19. 19p.
Subjects: Biscuits, Protein-energy malnutrition, Malnutrition, Corn flour, Pumpkins, Flour, Deficiency diseases
Abstract: Undernutrition, marked by protein–energy malnutrition and micronutrient deficiency, is prevalent among preschool children in developing countries. Biscuits are widely consumed and can serve as good vehicles for nutrients capable of mitigating undernutrition. This study is aimed at developing biscuits enriched with energy, protein, zinc, iron, and provitamin A activity. Ten composite flours from wheat, pumpkin, and yellow maize flours were generated using a mixture design, and the blends were used to manufacture biscuits. The nutritional, physical, and sensory properties of the biscuits were analyzed. Special cubic models for energy value and provitamin A activity and linear models for zinc and iron contents were significant (p < 0.05) with adjusted R2 varying from 56.93 to 95.26. The hardness of biscuits varied from 21.26 N in biscuits from 100% of yellow maize flour to 36.16 N in biscuits from 100% of pumpkin flour. The sensory evaluation revealed that biscuits obtained from composite flours with high proportions of wheat flour were most preferred. Based on energy value, provitamin A activity, and protein, iron, and zinc contents, the software identified 76.77% of wheat flour and 23.23% of yellow maize flour as the optimal blend, with a desirability of 0.7688. This composite flour yielded biscuits with energy value, provitamin A activity, and protein, zinc, and iron contents of 532.48 Kcal, 12.86 mg RAE, 3.73 g, 3.25 mg, and 4.07 mg/100 g, respectively. This study demonstrated that biscuits produced using composite flour made of 76.77% wheat flour and 23.23% yellow maize flour can be used to meet the energy, protein, vitamin A, zinc, and iron requirements of preschool children, contributing to the eradication of undernutrition. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Formulation of Nutrient‐Enriched Biscuits From Wheat, Pumpkin, and Yellow Maize Composite Flours Using Mixture Design.
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  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Biscuits%22&quot;&gt;Biscuits&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Protein-energy+malnutrition%22&quot;&gt;Protein-energy malnutrition&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Malnutrition%22&quot;&gt;Malnutrition&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Corn+flour%22&quot;&gt;Corn flour&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Pumpkins%22&quot;&gt;Pumpkins&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Flour%22&quot;&gt;Flour&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Deficiency+diseases%22&quot;&gt;Deficiency diseases&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Undernutrition, marked by protein–energy malnutrition and micronutrient deficiency, is prevalent among preschool children in developing countries. Biscuits are widely consumed and can serve as good vehicles for nutrients capable of mitigating undernutrition. This study is aimed at developing biscuits enriched with energy, protein, zinc, iron, and provitamin A activity. Ten composite flours from wheat, pumpkin, and yellow maize flours were generated using a mixture design, and the blends were used to manufacture biscuits. The nutritional, physical, and sensory properties of the biscuits were analyzed. Special cubic models for energy value and provitamin A activity and linear models for zinc and iron contents were significant (p &lt; 0.05) with adjusted R2 varying from 56.93 to 95.26. The hardness of biscuits varied from 21.26 N in biscuits from 100% of yellow maize flour to 36.16 N in biscuits from 100% of pumpkin flour. The sensory evaluation revealed that biscuits obtained from composite flours with high proportions of wheat flour were most preferred. Based on energy value, provitamin A activity, and protein, iron, and zinc contents, the software identified 76.77% of wheat flour and 23.23% of yellow maize flour as the optimal blend, with a desirability of 0.7688. This composite flour yielded biscuits with energy value, provitamin A activity, and protein, zinc, and iron contents of 532.48 Kcal, 12.86 mg RAE, 3.73 g, 3.25 mg, and 4.07 mg/100 g, respectively. This study demonstrated that biscuits produced using composite flour made of 76.77% wheat flour and 23.23% yellow maize flour can be used to meet the energy, protein, vitamin A, zinc, and iron requirements of preschool children, contributing to the eradication of undernutrition. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: &lt;i&gt;Copyright of Journal of Food Processing &amp; Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1155/jfpp/5495706
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 19
        StartPage: 1
    Subjects:
      – SubjectFull: Biscuits
        Type: general
      – SubjectFull: Protein-energy malnutrition
        Type: general
      – SubjectFull: Malnutrition
        Type: general
      – SubjectFull: Corn flour
        Type: general
      – SubjectFull: Pumpkins
        Type: general
      – SubjectFull: Flour
        Type: general
      – SubjectFull: Deficiency diseases
        Type: general
    Titles:
      – TitleFull: Formulation of Nutrient‐Enriched Biscuits From Wheat, Pumpkin, and Yellow Maize Composite Flours Using Mixture Design.
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            NameFull: Feumba, Dibanda Romelle
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            NameFull: Atud, Solange Enjei
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            NameFull: Panyoo, Akdowa Emmanuel
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            NameFull: Metsatedem, Tongwa Quentin
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            NameFull: Tchuenchieu, Alex Dimitri
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            NameFull: Jha, Poulami
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              M: 03
              Text: 3/11/2026
              Type: published
              Y: 2026
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              Value: 2026
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            – TitleFull: Journal of Food Processing & Preservation
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