Vol. 9, Issue 1, Part E (2025)

This study evaluated the incorporation of pearl millet flour in biscuit formulation and investigated the effects of baking powder levels (0.25%, 0.5%, and 0.75%) and dough resting times (20, 30, and 40 minutes) on the proximate, physical, textural, and sensory properties of the biscuits. Biscuits were prepared using the creaming method, and parameters such as spread ratio, hardness, color attributes (L*, a*, b* values), and sensory characteristics were assessed. The results indicated that higher levels of baking powder significantly (p<0.05) increased the spread ratio while reducing biscuit hardness, owing to enhanced leavening and carbon dioxide production. Resting time showed no significant effect on spread ratio but influenced sensory attributes like toasted flavor and overall acceptability when combined with baking powder. Color analysis revealed a decrease in lightness (L*) with increasing baking powder levels, while redness (a*) and yellowness (b*) values were significantly influenced by resting time. Sensory evaluation by trained panelists highlighted biscuits with 0.5% baking powder and a resting time of 30 minutes achieved the best balance of texture, taste, and overall quality. This study shows the potential of pearl millet flour in developing nutrient-rich biscuits and provides insights into optimizing formulation and processing conditions to improve product acceptability.