Formulation and physicochemical analysis of newly developed omega-3 enriched biscuit by using pearl millet whole (Pennisetum glaucum)

The study focuses on the formulation and physiochemical analysis of an innovative biscuit enriched with omega-3 fatty acids using pearl millet whole (Pennisetum glaucum) as a primary ingredient. The objective is to develop a nutritionally enhanced bakery product that caters to the increasing demand for functional foods. The biscuits were formulated using a blend of whole pearl millet flour, flaxseed powder, and chia seeds as natural omega-3 sources. Various formulations were developed and analyzed for proximate composition, physical properties, sensory evaluation. Results indicate that the incorporation of omega-3 sources improved the nutritional quality without compromising sensory attributes.