Physical, functional properties and storage study of biscuits from partially digested corn and green gram flour

A popular snack around the world, biscuits are valued for their versatility and low cost. In this study, nutritional biscuits manufactured with different flour proportions from partially digested maize and green grams are examined. The study analyzes their nutritional and physical characteristics after modifying biscuit composite flour mixes. In addition to changing the texture, the addition of partially digested composite flours increased the protein's digestibility and mineral content, as well as its bioavailability. All biscuit varieties showed higher levels of moisture and free fatty acid over the course of three months, highlighting the importance of proper packing and storage. Occasionally, sensory assessments revealed a decrease in overall flavor, color, and crunch. But there was no sign of microbiological deterioration. Further developments in biscuit manufacture and storage will be determined by the study, which highlights the use of pre-digested corn and green gram flours to improve biscuit nutrition and discusses how storage conditions affect biscuit shelf life.