Development and quality evaluation of fibre-enriched functional biscuits using groundnut shell powder

Abstract

Agro-industrial by-products offer considerable scope for value addition through development of functional food products. Groundnut shell, an abundant residue from groundnut processing, is rich in dietary fibre but is generally discarded or used for low-value applications. The present study focused on the development of fibre-enriched functional biscuits by partial substitution of refined wheat flour with groundnut shell powder and evaluation of their quality characteristics. Groundnut shells were cleaned, oven-dried, milled and sieved to obtain fine powder, which was incorporated at different levels in biscuit formulations. Biscuits were prepared using the straight dough method and assessed for sensory attributes, physicochemical properties and cost of production. Sensory evaluation indicated that biscuits containing 5% groundnut shell powder achieved the highest overall acceptability. Physicochemical analysis confirmed improvement in fibre content. The study demonstrates the potential of groundnut shell powder as a functional ingredient for sustainable bakery products.