Abstract            Volume:13  Issue-6  Year-2025         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

Quality attributes of wheat-dried pumpkin leaf flour biscuits at different proportions of 100:0, 97.5: 2.5, 95.0:5.0, 95:7.5 and 90:10 to obtain samples A (control), B, C, D and E were evaluated respectively. The effect of this substitution on the proximate composition, vitamin, mineral, physical parameters and sensory qualities were investigated. The protein content (10.50 -11.03 %), ash (2.14 -2.54 %) and crude fibre (1.82 – 2.35 %) of the supplemented biscuits increased significantly (P<0.05) with increase in pumpkin leave flour compared to the control. The carbohydrate content (56.20–54.58 %) were observed to decrease significantly (P<0.05).The moisture (16.50–16.51%) and fat content (1.00–1.01 %) showed no significant difference (P<0.05) of the supplemented samples. The calcium (6.83 –7.20 mg/100 g), potassium (38.02–40.80 mg/100 g), phosphorus (37.54–39.93 mg/100 g) and iron content (2.14 – 2.62 mg/100 g) increase significantly with corresponding increase in the percentage of substitution. The vitamin A (equivalent). Vitamin E and vitamin B₁ (2.22–2.72 mg/100 g, 2.03-2.54 mg/100 g and 2.02-2.53 mg/100 g) respectively increased significantly (P<0.05). The diameter, height, spread ratio and hardness of the biscuits differs significantly at P<0.05 and there was no significant difference in the weight of samples. In the same vein, no significant difference was observed in the flavour, texture and overall acceptability of cookie samples up to 7.5 % level of substitution. The study revealed that biscuits of high protein content, mineral and vitamin contents that is acceptable to the consumers, can be produced using this simple technology of S replacing up to 7.5% level of wheat flour with pumpkin leave flour.

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