Development of Nutritious Biscuit by Substitution of Wheat Flour using Composite Flour of Pumpkin (<em>Cucurbita maxima</em>), Corn (Zea mays) and Soybean (<em>Glycine max</em>) and Quality Evaluation

Nutrients are vital for the growth and development of human body. Intake inadequate nutrients substantially affects mental young children. The aim this research was to formulate develop a nutritious baby biscuit using composite flour pumpkin (Cucurbita maxima), soybean (Glycine max) corn (Zea mays) children, under 5 years old. Composite prepared by blending wheat with flour, respective ratios 100:0:0:0 (T1), 85:5:5:5 (T2), 70:10:10:10 (T3), 55:15:15:15 (T4). suitability evaluated functional properties, microbial quality-related parameters, sensory attributes proximate composition analysis. Functional properties namely water absorption capacity, oil capacity foam were significantly higher (p <0.05) in than flour. best-preferred developed treatment 3 (T3: 70:10:10:10), representing 30% colour, flavour, texture overall acceptability <0.05). (T3) possessed 3.96% moisture (wb), 2.66% ash, 14.18% fat, 2.23% fibre, 3.43% protein, 74.75% carbohydrate, 46.00 mg/ g calcium, 3.18 mg /g iron 427.90 potassium. Total plate count (540 CFU) yeast mould (360 below standard limits biscuits. In conclusion, substitution (pumpkin, corn) successful production biscuits