Comparison of Local and Wheat-Based High-Energy Biscuits in terms of Public Health Concern

Biscuits are the most widely consumed snacks all over the world and in Bangladesh it is one of the most popular foods among consumers because of their delicious flavor. We conducted this comparative study to analyze the microbiological and physicochemical properties of local and wheat-based high-energy biscuits from public health concerns. To measure the microbiological properties of the biscuit sample's total viable count (TVC), total coliform and E.coli, yeast, mold, and salmonella spp. of solid samples were determined according to the “Recommended Method for the Microbiological Examination of Food” published by American Public Health Association. On the other hand various physicochemical properties were also determined such as moisture content, melting point, acid value, and peroxide value. From 151 biscuit samples, we noticed that 9.93% of our biscuit samples had a total viablecount above the standard value of 104 CFU/gm, 6.62% of our samples had a critical level ofthe total coliform count, 2.655% of biscuit samples had the presence of E. coli and 1.75% local (no cream) as well as 4.44% local (cream) biscuit samples had the presence of Salmonella spp respectively. In addition, 9 local no-cream and 6 local cream biscuits had moisture levels above the standard value. Though, 60% and 62.25% of our biscuit samples had melting point and acid values above the acceptable level however approximately 57% of our biscuit samples had peroxide values in the standard level. Appropriate measures should be taken by policymakers to minimize these hazards in food products.