Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal.

This study aimed to develop biscuits with improved nutritional contents using edible fish meal from catfish as the source of macro- and micronutrient enrichment while trying to reduce the input of wheat flour in biscuit-making process. The biscuit was produced using edible fish meal (EFM: 0%-40%) from catfish, improved quality breadfruit (IQBF: 0%-60%), and wheat flours (WF: 0%-40%). Macro (crude protein, fat, fiber, ash, and carbohydrate)- and micro (calcium, magnesium, potassium, phosphorus, sodium, and iron)-nutrient contents of the biscuit were determined.