Abstract:
Maintaining a healthy diet is crucial for a long life, but modern society's urbanization
and globalization have led to increased consumption of high-calorie fast food, known
as junk food. Research on its health consequences has made it easier to avoid, but
resources are insufhcient. They are varied in flavor and texture and have a wide
consumption base. This research will outline the production of nutritious, healthy
biscuits from chickpea flour, oats flour, and dried moringa leaves powder to hght
malnutrition and chronic diseases.
Five formulations of biscuits were developed with the incorporation of moringa
leaves powder (Moringa oleifera), chickpea flour (Cicer arietinum), and oats flour
(Avena sativa). Biscuits prepared by incorporation of moringa leaves powder (T2-209,
T3- 159, Ta- 10g, Ts- 5 g,) chickpea flour (T2 - 409,T3- 45g,Ta- 459, T5 - 50g) and
oats flour (T2 - 409, T3 - 40g, Ta - 45g, T5 - 45g)with control using wheat flour (T1-
0g of moringa leaves powder, chickpea flour and oats flour). The sensory evaluation
result showed that sample Ta biscuit (10g moringa leaves powder, 45g chickpea flour,
and 45g oats flour) was selected as the best sample, and the physical properties such
as diameter, weight, thickness, volume, density, and spread ratio of biscuits, and the
proximate analysis such as moisture, protein, fiber, carbohydrate, fat, and ash of
biscuits were measured. Also, microbial tests such as Total plate count and yeast and
mold tests were car:ried out to determine the shelf life of biscuits.
The test result revealed that moringa leaves powder biscuits incorporation with
chickpeas flour and oats flour is rich in protein (7.85+0.05), fiber (3.02+0.16) than
wheat flour biscuit and low level of carbohydrate (85.96+2.16) than wheat flour
biscuit. According to results of this research moringa leaves powder biscuits
incorporation with chickpeas flour and oats flour can be used as healthy functional
food.
