Formulation of nutritious and functional meal-based biscuits from mixture of soybean, papaya fruit pulp, and baobab fruit pulp flours.

Background And Objective: The current trend in the formulation of convenience foods like biscuits is directed towards using local ingredients endowed with health benefits effects. The present study aimed at valorizing local crops and fruits as substitutes for wheat flour (WF) and sugar in the formulation of healthy, nutritious and functional meal-based biscuits.

Methods: Soybean ( L.