Sensorial and chemical analysis of biscuits prepared by incorporating <i>Moringa</i> flower powder and leaf powder

Moringa oleifera is a nutrient-rich plant, also referred to as miracle tree, and commonly used in the preparation of functional foods including herbal biscuits. Despite having wide range biomolecules, M. has not been studied for its nutritional benefits Nepal. To fill this gap, five different formulations flower leaf powder ratios 11:4, 11.75:3.25, 12.5:2.5, 13.25:1.75, 14:1 named A, B, C, D, E, control were tested their sensory chemical characteristics. The results showed that calcium content (115.73 mg/100 g) was higher biscuits with percentage (11:4) while TPC minimum. Further, containing contained fewer tannins. analysis concluded D deemed best overall attributes by panelists upon statistical analysis, however A B superior other samples regarding properties. These findings confirm there huge potential improving