Sensory and Nutritional Evaluation of Biscuits from Blends of Wheat Flour, Wheat Pollard Flour and Defatted Soy Flour

Protein-energy remains a major challenge in many developing countries where wheat-based snacks are widely consumed, but often nutritionally poor. This study aimed to develop and evaluate the sensory and nutritional properties of biscuits enriched with wheat pollard and defatted soy flour as partial substitutes for wheat flour. Ten formulations were designed using Design-Expert software (Simplex centroid, Special cubic model) with varying proportions of wheat flour (70-100%), wheat pollard (0-30%), and defatted soy flour (0-30%). Biscuits were baked at 180°C for approximately 15 minutes, until a uniform golden-brown color and firm texture were achieved, and then sensory evaluation was done by 30 panelists using 7-point hedonic scale. Proximate assessment followed AOAC methods, color was measured with a Minolta Colorimeter, and total phenolic content was determined by the Folin-Ciocalteu method. Sensory attributes were significantly (p