Nutritional evaluation of herbal orange peel biscuit

Abstract

The Aim of present study is to formulate biscuit enrich with orange peel. The value added biscuit samples were prepared in four different ratio and combination T0, T1, T2 and T3. Nutritional and proximate value was determined by AOAC method (2010) all data were statistical analyzed using standard deviation techniques. It may be concluded from the study that orange peel can be successfully incorporated in wheat flour biscuits up to a level of 10% to which is T2 treatments was found to be best of enhanced nutritional quality with acceptable attributes. Hence, development and utilization of such functional foods will not only improve the nutritional status of the population but also helps those suffering from degenerative diseases. More studies should be conducted to investigate the possibility of using degenerative as an ingredient in other food products in order to increase applications of such value-added food ingredient.