Evaluation of Nutritional Profile and Sensory Attributes of Cereal–millet and Milk Co-Precipitate Biscuit

Abstract

Background: Demand for nutrient-dense, reasonable, and functional bakery products is growing, especially those offering greater protein and mineral information without the application of hydrogenated fats. Incorporating underutilized ingredients such as partly deoiled groundnut meal (PDGM), finger millet, and milk co-precipitate can improve nutritional quality while offering a low-cost alternative to standard biscuits. Objective: To develop and evaluate nutritionally improved biscuits applying PDGM, finger millet flour, and milk co-precipitate, and to evaluate their sensorial attributes and cost effectiveness. Methods: Biscuits were prepared employing refined wheat flour, finger millet flour, PDGM, cow milk co-precipitate, and sugar, without any hydrogenated vegetable fat. Four experimental formulations were developed by varying the proportions of finger millet and PDGM, along with a control sample. Baking was carried out at 175° C for 12–15 minutes, and the biscuits were assessed for sensorial quality, proximate composition, and mineral profile. Cost economics of each formulation was moreover evaluated. Results: Among the formulations, RT3 (30% PDGM and 20% finger millet) received the utmost and preeminent sensorial scores and were selected as the best formulation. RT3 showed considerably greater protein information (13.39%) and improved mineral levels (Ca: 128.98 mg/100 g; P: 238.14 mg/100 g) along with reduced fat (18.41%) and reduced calorific value (421.85 kcal/100 g) compared to the control biscuit. Cost evaluation suggested that RT3 biscuits were 15–20% more economical per unit protein compared to the control due to the application of low-cost PDGM and finger millet. Conclusion: The incorporation of PDGM, finger millet, and milk co-precipitate effectively upgraded the nutritional quality of biscuits while maintaining consumer acceptability. The optimized RT3 formulation provides a low-cost, high-protein, and mineral-rich option to traditional biscuits.