Physicochemical Properties of Biscuits Produced from Wheat, Basil and Lemon Grass Flour Blends

Abstract

Aims: To determine the physico-chemical properties of biscuit produced from wheat, Basil and Lemon grass flour blends. Additionally, it is an effort to create herbal biscuits with extra value and health benefits. The investigation of the literature shows that there is a complete lack of technological knowledge regarding the manufacturing, packing, and preservation of herbal biscuits. Using lemon grass and "Basil" to make biscuits is a sustainable way to fight food malnutrition and poverty. Study Design: The data was statistically analyzed by using complete randomized design (CRD) with ten treatments; the significance of study was tested at 5 per cent level. Results: The treatment (T10) Whole wheat flour (85.00%) + basil leaves powder (7.50%) + with lemongrass leaves powder (7.50%) provided the significant and maximum protein (7.82 g/100g), fat (11.81 g/100g), ash (3.33 g/100g), and crude fibre (4.95 g/100g). Moreover, carbohydrate (73.65 g/100g) was found in treatment (T1) Whole wheat flour (100%) during analysis. In the case of physical parameters, treatment (T10) Whole wheat flour (85.00 %) + basil leave powder (7.50 %) + with lemongrass leaves powder (7.50 %), the diameter (6.34 cm), thickness (0.79 cm), and weight (4.03 cm) were reported as significant and maximum, respectively. Conclusion: According to the above study, adding basil leaf powder (7.50%) and lemongrass leaf powder (7.50%) to treatment T10 boosts the product's physical and nutritional value.