Nutritional quality attributes, functional and sensory properties of biscuits produced from Quinoa ( <i>Chenopodium quinoa wild</i> ) and hemp ( <i>Cannabis sativa L</i> ) seed composite flour

Purpose This study aims to determine the nutritional quality attributes, functional and sensory properties of biscuits produced from quinoa and hemp seed composite flour. Design/methodology/approach Thirty biscuit samples were prepared from six flour formulations of quinoa flour and hemp seed flour ratios as follows: 100:0 (control sample), 90:10 (Sample 1), 85:15 (Sample 2), 80:20 (Sample 3), 75:25 (Sample 4) and 70:30 (Sample 5). Means were separated by Duncan’s multiple range test, and significances were accepted at less than 5% confidence level (p &amp;lt; 0.05). The biscuits samples were analysed for proximate composition, mineral content, functional and sensory properties by using standard methods. Findings The results showed that there was a significant (p &amp;lt; 0.05) difference in the proximate analysis of the biscuit samples, the moisture content of the biscuit samples ranged from 13.3%–11.0% for Samples 1–5 while the control sample had 13.5%. The protein content of the biscuit samples ranged from 12.8%–16.2% for Samples 1–5, while the control sample had 12.3%. The mineral analysis showed that the magnesium content (µg) of the biscuit samples ranged from 1,354.6–1,998.4 for Samples 1–5, while the control sample had 1,127.0. The iron content (µg) of the biscuit samples ranged from 40.5–58.0 for Samples 1–5, while the control sample had 33.8. The results indicated that the different formulations of biscuits (Samples 1–5) have enhanced levels of magnesium, iron, phosphorus and zinc when compared to the control biscuit. The sensory evaluation revealed that Sample 4 was the most preferred in terms of taste, appearance, mouthfeel and overall acceptability. The use of quinoa and hemp flour greatly enhanced the nutritional profile while preserving sensory attributes. These findings indicated the potential of quinoa–hemp seed composites in the formulation of functional bakery products that may provide superior health benefits. Originality/value The use of quinoa flour and hemp seed flour are novel in baking because they are underutilised crops. This approach will encourage the use of quinoa and hemp seeds for value-added food products and industrial food production.