Preparation and Evaluation of Herbal Nutribite Biscuit

The growing prevalence of lifestyle-related disorders such as obesity, diabetes, and hypertension has intensified the need for functional foods that offer both nourishment and therapeutic benefits. The present study focuses on the formulation and evaluation of Nutribite Herbal Biscuits enriched with Moringa oleifera (Moringa) and Withania somnifera (Ashwagandha), aimed at providing a nutritious, herbal-based snack alternative. The formulation incorporated Moringa and Ashwagandha powders along with ragi, wheat flour, stevia, milk, ghee, and natural flavoring agents. The prepared biscuits were evaluated for physicochemical, nutritional, and sensory characteristics. Results indicated that the biscuits contained significant amounts of protein (8.6%), fiber (4.1%), and minerals, with a low moisture content (3.8%) ensuring good shelf stability. The replacement of refined sugar with stevia substantially reduced calorie content, making the biscuits suitable for diabetic and health-conscious consumers. Sensory evaluation using a 9-point Hedonic scale demonstrated high acceptability, with the overall score averaging 8.3, confirming that the inclusion of herbal ingredients did not compromise flavor or texture. Comparative analysis with market biscuits showed superior nutritional and functional properties. The study concludes that Nutribite Herbal Biscuits successfully integrate traditional Ayurvedic herbs with modern baking techniques to create a healthy, palatable, and sustainable functional food. These biscuits can serve as an accessible means of promoting preventive nutrition, addressing micronutrient deficiencies, and supporting overall well-being. Thus, Nutribite presents an innovative approach toward bridging the gap between natural therapeutics and everyday dietary habits.