European Journal of Nutrition & Food Safety

The present study was conducted to develop protein-enriched biscuits using Drynaria quercifolia rhizome powder as a functional value. Drynaria quercifolia is traditionally recognized for its medicinal and nutritional properties, particularly its protein and antioxidant content. In this study, the biscuit formations at different proportions of T1 involved the baking of biscuits at a temperature of 190 °C with the ingredient composition of 50 grams of millet powder, 35 grams of Drynaria quercifolia, the second treatment (T2) with a baking temperature of 210°C along the ingredient quantities were 35 grams of millet powder and 45 grams of Drynaria quercifolia and the Treatment 3 (T3) employed the highest baking temperature among the three treatments at 215°C with the ingredient proportions were 50 grams of millet powder and 50 grams of Drynaria quercifolia. Also, added 20 grams of sugar, 20 millilitres of butter, 0.5 grams of baking soda and 2 drops of flavoring for sweetness and crispy formation. The biscuits were evaluated for their nutritional composition, organoleptic characteristics and shelf-life stability. Nutritional analysis revealed an increase in protein, dietary fiber and mineral contents with higher levels of Drynaria supplementation. The evaluation was conducted using a 9-point hedonic scale and the results were analyzed in ANOVA statistical method. The sample T1 showed a slight decrease in Aroma but notably, T2 emerged as the most preferred sample, achieving the highest scores in Taste and Overall Acceptability along with favorable ratings for Color and Aroma, although its Texture was slightly lower than the Control with the protein content of 8.34 % whereas 7.5 and 10.25 % in T1 and T3 respectively. In contrast, T3 generally received the lowest scores across most sensory attributes, indicating it was the least favored among the evaluated samples since, the moisture content level was increased to 4.8 % is intriguing, possibly indicating the release of more tightly bound water or the formation of water through chemical reactions. Overall, the variations in formulation or processing represented by T1, T2, and T3 led to noticeable differences in sensory perception, with T2 demonstrating the most promising characteristics for consumer preference. Thus, the study demonstrates the feasibility of incorporating Drynaria quercifolia into baked products, offering a novel approach to enhance the nutritional value of biscuits while utilizing an underexplored traditional plant resource.