ABSTRACT

 This study explored the upcycling of carrot pomace into high-fiber biscuits. Flour was produced from wheat grain and carrot pomace. The carrot pomace flour was incorporated into wheat flour and the resulting flour blends were analyzed for functional properties. Biscuit samples were produced from the flour blends and evaluated for proximate, minerals and vitamin composition, antioxidant properties, physical properties and sensory attributes. The results showed that the water absorption capacity (1.21 to 2.19 g/g), oil absorption capacity (1.09 to 1.85 g/g) and bulk density (0.77 to 0.91 g/mL) ofthe flour blends increased with increasing carrot pomace. The biscuits made from wheat-carrot pomace flour blends had moisture content ranging from 4.48 to 8.77%, crude protein (8.54 to 11.21%), crude fat (7.29 to 8.33%), crude fibre (0.71 to 5.76%) and ash content (1.62 to 4.21%). The mineral composition ofthe biscuits showed sodium content ranging from 12.20 to 30.21 mg/100 g, calcium (169.81 to 285.73 mg/100 g), phosphorus (64.23 to 120.35 mg/100 g) and potassium (218.98 to 311.60 mg/100 g). The antioxidant properties, including vitamin A (0.32 to 5.88 p.g/100 g), carotenoid (0.20 to 35.59 pg/100 g), DPPH (20.64 to 89.33%) and total phenolic content (1.08 to 129.03 mgGAE/g), increased significantly with the addition of carrot pomace. The sensory evaluation showed that biscuits made from 100:0 wheat-carrot pomace and 60:40 wheat-carrot pomace were the most acceptable, with general acceptability scores ranging from 5.80 to 8.30. Thus, this substitution level competes favourably with the control. In conclusion, the incorporation of carrot pomace into wheat flour can produce biscuits with improved nutritional and functional properties.