International Journal of Food Science

Hindawi
International Journal of Food Science

Volume 2023, Article ID 6654250, 14 pages
https://doi.org/10.1155/2023/6654250
Research Article
Food Application of Orange Seed Powder through
Incorporation in Wheat Flour to Boost Vitamin and Mineral
Profiles of Formulated Biscuits
Ashiq Hussain ,1 Salah Laaraj ,2 Tusneem Kausar ,1 Aziz Tikent ,3

Hanane Azzouzi ,2 Samina Kauser ,1 Qurat Ul An,1 Aqsa Iqbal,1 Saima Akram ,1
Rizwan Nisar,1 Ayesha Najam,4 Haya Fatima ,5 Shazia Yaqub ,1 and Kaoutar Elfazazi 2
1
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
2
Agri-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of
Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, 10090 Rabat, Morocco
3
Laboratoire d’Amélioration des Productions agricoles, Biotechnologie & Environnement (LAPABE), Faculté des Sciences,
Université Mohammed Premier, BP: 717, 60000 Oujda, Morocco
4
Punjab Food Authority, Lahore, Punjab, Pakistan
5
PMAS Arid Agriculture University, Rawalpindi, Punjab, Pakistan
Correspondence should be addressed to Ashiq Hussain; [email protected], Salah Laaraj; [email protected],

and Kaoutar Elfazazi; [email protected]
Received 30 May 2023; Revised 19 October 2023; Accepted 25 October 2023; Published 16 November 2023
Academic Editor: Zheng-Fei Yan
Copyright © 2023 Ashiq Hussain et al. This is an open access article distributed under the Creative Commons Attribution License,
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The significance of conducting research for its application has been noted as a result of the rising global food production and waste
generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that
are obtained from orange seeds. In the current work, orange seed powder replaced wheat flour at 0, 2.5, 5, 7.5, and 10% levels, to
observe changes in physicochemical features of developed biscuits. Proximate analysis of orange seed powder and wheat flour
revealed that orange seed powder has high fat, fiber, protein, and ash contents as compared to wheat flour, whereas moisture
contents in wheat flour were high. In developed biscuits, the highest values (percentage) of ash (9 68 ± 0 04), fiber (6 79 ± 0 12
), protein (10 42 ± 0 25), and fat (36 90 ± 0 55) were found in biscuits developed with 10% orange seed powder. Orange seed
powder was a comparatively good source of both macro and micro minerals, as compared to wheat flour. High contents of
selenium (5 32 ± 0 03), iron (2 12 ± 0 05), zinc (3 88 ± 0 12), and manganese (2 25 ± 0 04) mg/100 g, present in orange seed
powder, were the prominent findings of this research work, as wheat flours were observed to be deficient in these trace
minerals. Contents of calcium, magnesium, potassium, zinc, manganese, zinc, and selenium in control biscuits were found
20 51 ± 0 08, 17 29 ± 0 04, 46 12 ± 0 05, 1 06 ± 0 01, 1 97 ± 0 01, 0 12 ± 0 01, and 0 11 ± 0 01 mg/100 g, respectively, and
replacement of wheat flour with 10% orange seed powder increased values of these minerals to 103 90 ± 0 35, 44 35 ± 0 50,
71 29 ± 0 32, 2 59 ± 0 4, 2 75 ± 0 02, 1 31 ± 0 01, and 2 02 ± 0 05 mg/100 g, respectively. Vitamins E and K, which were not
detected in wheat flour, were present in orange powder in high amount, whereas B group vitamins, which were also present in
wheat flour, were observed in significantly high quantities in orange seed powder. Increment in vitamin A, D, E, K, and B
complexes was significant as a result of orange seed powder supplementation, except for vitamins B1 and B2, which were
slightly decreased. Sensory evaluation revealed that a 5% replacement of orange seed powder provided good quality biscuits
with acceptable colour, flavor, taste, texture, and overall acceptability. Orange seed powder could prove an important
ingredient in the baking industry with the potential of promoting the nutritional value of foods.
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2 International Journal of Food Science
1. Introduction tions, diet-related illnesses, and novel COVID-19 [16, 17].

In a recent analysis of studies that have been published on
As the world emerges from the destructive pandemic period, the bioactive and nutritional qualities of orange seeds, it
eating the right foods can help to develop and strengthen was discovered that fatty acids, tocopherols, phytosterols,
adaptive immunity. Plant-based foods, due to the presence minerals, vitamins, and fiber were the key nutrients [18].
of functional and nutraceutical components, must be part High contents of oil are present in orange seeds, and the
of one’s daily diet. In the current post-COVID-19 situation, oil is a good source of essential and unsaturated fatty acids
a sufficient supply of healthy foods that are balanced with like oleic and linoleic acids. The seeds also contain beneficial
pharmaceutical foods may play a fundamental role in boost- substances such as carotenoids and flavonoids, as antioxi-
ing the immune systems of the populaces [1]. In accordance dants that inhibit the actions of free radicals, and these sub-
with this functional food covenant, the world is looking for stances may have positive impacts on health [17].
fresh, nutritious food items that are rich in bioactive ingredi- Food by-product valorization has received a lot of atten-
ents like fiber, minerals, vital amino acids, and phenols [2]. tion recently. In the manufacturing process of juice, citrus
Worldwide consumption of bakery products like biscuits fruits generate significant amounts of nonedible waste, up
and cookies is high; however, these foods lack adequate to 80%. Peel, pulp, and seeds are regarded as agricultural
nutritional value, due to the use of refined white flour [3]. trash [18]. For the fruit processing business, using this waste
To enhance these food products with phytochemicals like is essential not only for financial reasons but also to lessen
phenolics and flavonoids, vitamins and minerals, caroten- the potentially disastrous environmental effects that it could
oids and natural colourants, and fiber, powdered plants, have [19]. To increase the sustainability of the food chain,
herbs, fruits, and vegetables may be used as functional ingre- the valorization of food by-products and wastes has emerged
dients [4]. Different parts of plants may be extracted to as a key study area. Utilizing resources in a circular manner
obtain condensed phytochemicals, which exhibit strong entails creating gentle methods that convert food by-
antioxidant potential upon consumption in different forms products into goods with added value without the use of
[5, 6]. organic solvents or prolonged washing and drying proce-
The most widely planted fruit tree in the world is the dures [13, 18]. The current state of affairs can be linked to
sweet orange (Citrus sinensis). Orange seeds are typically a lack of knowledge regarding the advantages of the seed.
found lodged in the middle of the fruit, close to the juice In order to maximize environmental protection, add value
sacs. The flattened, angular seeds are green to pale white in to those wastes, and offer a fantastic nutritious alternative.
colour [7]. Orange by-products, including the seeds, are Due to their current extensive potential for usage in the
extremely concerning trash that can seriously pollute the food, pharmaceutical, and cosmetic industries, their utiliza-
environment. However, due to their nutritive and technolog- tion has become absolutely necessary [11].
ical qualities, orange fruit wastes are a potential material in In baked products, refined ingredients are frequently
the food sectors [8, 9]. Orange seed flour’s great capacity employed, resulting in excessive quantities of saturated fatty
to absorb water makes it a good candidate for usage as a acids and sugars as well as a deficiency of vital nutrients such
functional ingredient in baked products [10]. One by- as minerals, vitamins, and dietary fibers [20]. Worldwide
product of fruit consumption and industrial processing is production and consumption of bakery foods developed
still the seeds. The perceived value of orange seeds as a com- from refined ingredients is very high due to their ready-to-
modity is low. As a result, the seeds are frequently thrown eat nature and ease in development; however, recently, con-
away, causing environmental problems such as the produc- sumers have grown their interest towards formulated food
tion of greenhouse gases as well as financial losses for the items that found their source of phytochemicals from fruits
food business [11]. Oranges come in many different types, and vegetables. Food ingredients that are powdered are eas-
including common oranges, navel oranges, blood oranges, ier to transport, store, process, incorporate, and use [4, 18].
and acidless oranges. Each variety is recognized by the Sweet orange seeds are excellent candidates for food fortifi-
others by its distinctive flavor, appearance, texture, and abil- cation agents because of their high lipid, fiber, carotenoid,
ity to produce juice [12, 13]. More than 140 countries are polyphenols, and protein contents. It may be a good idea
said to grow citrus fruit, and in recent years, both production to process, extract, refine, and use specific composites in
and commerce have steadily increased. Approximately one- fruit seeds that have high nutritional and biologically active
third of all citrus fruit produced worldwide is utilized for components, in order to make use of and add value to the
processing. The global production of citrus family fruits fruit seeds [21] To take advantage of the dietary and func-
was estimated to reach 158.49 million tonnes worldwide in tional benefits of fiber, a broad variety of high nutritional
2020 on an area of 1.07 hectares [14]. fiber-formulated foods have been developed and sold for
Citrus fruits have been categorized as fruits of worldwide health-conscious consumers [22]. Wheat flour biscuits with
economic importance because of their ability to promote lemon and orange by-product powder [23], biscuits by
health by providing essential nutrients. Citrus fruits are incorporation of mandarin peel powder [24], crackers from
known for being salt, cholesterol, and sugar-free [15]. orange seeds [25], biscuits from orange peel powder [26],
According to studies, citrus fruits’ high concentrations of biscuits from citrus by-products [27], and biscuits through
dietary fiber, vitamin C, niacin, folic acid, thiamine, calcium, the incorporation of lemon pomace powder [28] have been
phosphorus, potassium, magnesium, and copper reduce the reported earlier by recent studies. However, there were cer-
risk of developing cancer, heart disease, respiratory condi- tain gaps, which were needed to be covered by exploring
International Journal of Food Science 3
further the chemical composition of orange seed flour and ing amounts of orange seed powder substituted separately.
comparing it with wheat flour. After careful evaluation of For additional studies, prepared biscuits were placed on a
previous studies, it was noticed that no or few experiments lab shelf in polythene bags at room temperature.
were performed to evaluate essential minerals and vitamins
present in orange seed powder and food products developed 2.4. Chemical Analysis of Orange Seed Powder and
by the incorporation of orange seed powder. Developed Biscuits
Keeping in view these helpful and dominating facts 2.4.1. Proximate Analysis. According to the procedure pre-
about citrus wastes, the goal of the current research was to scribed by AACC [30], the proximate analysis of the wheat
convert orange seeds into powder for the determination of flour and orange seed powder was carried out for ash,
vitamins and minerals, to create nutritional biscuits using fat, fiber, moisture, and protein contents, by following
different replacement levels of orange seeds powder, and to their respective methods. Similarly, the proximate analyses
analyze the vitamins, minerals, proximate composition, of orange seed powder-incorporated biscuits were deter-
and sensory parameters of these biscuits. The facts regarding mined by adopting the same procedures, with required
the phytochemistry of orange seeds and the possible applica- modifications.
tions of orange seed powder in food products were taken
into consideration when doing this, in order to produce 2.4.2. Mineral Analysis. The approved AOAC [31] technique
good quality and acceptable bakery products with health- was used to determine the minerals. Sodium (Na) and potas-
promoting potential. sium (K) concentrations were measured using the PFP 7
flame emission photometer. The standards utilized were
2. Materials and Methods NaCl and KCl. Atomic absorption spectrophotometer (S.P-
300, Canada) measurements were made to assess the
2.1. Collection of Raw Material. Samples of orange fruit were amounts of calcium (Ca), phosphorus (P), and iron (Fe).
collected from the Pakistan Citrus Research Institute in Sar- At wavelengths of 770 nm, 540 nm, and 520 nm, respectively,
godha, Pakistan. Based on size, the oranges were divided into the absorbance of P, Ca, and Fe was measured. In mg/100 g,
three categories: small, medium, and large, and samples of all values were expressed.
uniform size without any damage were further taken for seed
separation. For the creation of the biscuits, additional ingre- 2.5. Determination of Vitamins. Using an atomic absorption
dients (straight-grade white flour, sugar, butter, and eggs) spectrophotometer, the vitamins present in orange seed
were bought from the Abu Junaid cash-and-carry superstore powder and developed biscuits were separated and detected
in Sargodha, Pakistan. Chemicals and reagents for analyses in accordance with Ruales and Nair [32] and Nwozo and
were provided by Sigma-Aldrich (Germany). To prevent Nwawuba [33] approaches, with required modifications.
any variance in outcomes, the identical trade reagents were Vitamin A, D, E, K, and B groups were examined in the sam-
used in each trial. ple. Unless otherwise specified, all of the compounds utilized
for this analysis were of analytical grade.
2.2. Orange Seed Powder Preparation. The orange fruits’
2.6. Sensory Evaluation of Developed Biscuits. The created
seeds were removed by cutting them. The seeds were prop-
products that contained orange seed powder underwent sen-
erly cleaned, put evenly on trays, and made ready for use
sory evaluation using the nine-point hedonic rating scale as
by doing so. Orange seeds were cleaned in tap water. Orange
described by Tsikritzi et al. [34]. A panel of 20 experts, with
seeds (20 kg) were soaked in tap water (1 : 10, seed: water) for
a combined average age of 45, were given sheets with scores
12 h. Thereafter, the hydrated seeds were boiled for 30 min.
ranging from 1 to 9, with 1 highly representing disapproval
The samples were dehulled manually and winnowed. The
and 9 representing strong approval. The experts were given
trays having seeds were then dried in a hot air oven (Hitachi,
samples of biscuits with unique codes, and distilled water
HT-300 Japan) until the weight of the seeds remained con-
bottles were used to rinse and neutralize their mouths after
sistent. Prior to the proximate, mineral, and vitamin analy-
each test. The collected, computed, and analyzed data were
ses, the seeds were ground to a fine powder using a
acquired.
laboratory mill (42823CO, Hamburg) and kept in zip-top
bags at room temperature. 2.7. Statistical Analyses. Results were reported as means ±
standard deviations, and all analyses were carried out in trip-
2.3. Development of Formulated Biscuits with Various licate to obtain triplicate determinations. The one-way
Replacement Levels of Orange Seed Powder. Wheat flour ANOVA method was used for the statistical study. To dis-
was replaced with orange seed powder at 0, 2.5, 5, 7.5, and tinguish between the mean numbers, Duncan’s multiple-
10% replacement levels for the development of different range test was utilized by following the protocols elaborated
treatment biscuits. The method used to make the biscuits by Steel et al. [35].
by Hussain et al. [29] was modified in a few key areas. To
put it simply, ingredients were measured, combined, mixed 3. Results and Discussion
well, and sheeted to create the batter. With the use of mould,
biscuits were then moulded and set on stainless steel trays. A 3.1. Proximate Composition Analyses of Wheat Flour and
baking oven was used to bake the food for 20 minutes at Orange Seed Powder. Results presented in Table 1 compared
180°C. Wheat flour was used to make the biscuits, with vary- the proximate composition of wheat flour and orange seed
Table 1: Proximate analyses of wheat flour and orange seed powder.
Proximate composition (%)

Treatments
Moisture Ash Protein Fat Fiber
Wheat flour 12 78 ± 0 06 a
1 21 ± 0 03 b
11 02 ± 0 12 b
0 75 ± 0 01 b
0 87 ± 0 02b
Orange seed powder 4 58 ± 0 02b 32 58 ± 0 03a 16 29 ± 0 32a 19 82 ± 0 40a 14 95 ± 0 51a
Mean scores within the columns followed by the same alphabetical letter are not significantly different (p < 0 05).
Table 2: Mineral composition of wheat flour and orange seed powder.
Mineral composition (mg/100 g)

Treatments
Calcium Magnesium Potassium Zinc Iron Manganese Selenium
Wheat flour 24 56 ± 0 06 b
112 82 ± 0 10 b
150 70 ± 0 12 b
0 32 ± 0 04 b
0 88 ± 0 03 b
0 76 ± 0 03b
0 62 ± 0 02b
Orange seed powder 620 90 ± 2 25a 279 45 ± 0 15a 234 90 ± 0 50a 3 88 ± 0 12a 2 12 ± 0 05a 2 25 ± 0 04a 5 32 ± 0 03a
powder, and it was evident that orange seed powder has high crude fiber content of the powdered lemon and orange pom-
fat, fiber, protein, and ash contents as compared to wheat ace was 56.5% and 63.4%, respectively.
flour, whereas moisture contents in wheat flour were high. The seeds’ potential for a longer shelf life is increased by
Hussain et al. [29] performed the proximate analysis of the low moisture content of the seeds. The seeds’ low mois-
white flour before the development of nutritional biscuits ture content provides compelling evidence that they can be
and provided values of moisture, ash, fat, fiber, and protein processed (milled, mixed, and extracted for oil). By restrict-
contents in white flour as 13.56, 1.05, 0.97, 0.72, and ing moisture-dependent biochemical reactions and prevent-
10.11 mg/100 g, respectively. Comparing this proximate ing the development of mould, the flour’s low moisture
composition of wheat flour with that of orange seed powder, content would boost its storage durability [12]. Orange seed
it was evident that orange seed powder was a good source of types used in this study are promising sources for commer-
fat, fiber, protein, and ash contents. cial vegetable oil extraction due to their high oil content. A
Emojorho and Akubor [10] provided much similar find- sample’s percentage of ash can be used to estimate its inor-
ings for the proximate composition of orange seed powder, ganic composition from which the mineral content can be
highlighting the high amount of ash, fat, fiber, and protein. deduced. High concentrations of different mineral elements
Further, they compared the effect of different debittering are predicted to be present in samples with high proportions
methods on the proximate composition of orange seeds of ash content, which is predicted to haste up metabolic pro-
and reported that boiling for 40 minutes was an optimum gressions and enhance growth and development [37]. As a
tool for obtaining the best quality powder. In a related study result, adding either of the two kinds to any feed or food
by Uzama et al. [36], the results for the proximate composi- item for people or animals would help to reduce the lack
tion of orange seeds showed that the seeds contain moisture of micronutrients in both plants and animals. The analytical
(10.92%), ash (4.31%), crude fat (6.37%), crude fiber approach employed for the experiment has a significant
(1.67%), crude protein (2.36%), and carbohydrate impact on the variation in protein levels in seeds. Orange
(74.37%). This variation in the results might be due to the seeds are one of the seeds with a high protein content when
difference in orange varieties selected and pretreatments of compared to other seeds because of their protein level. The
the orange seeds, and both of these factors cause highly sig- seeds’ high protein content makes them a useful source of
nificant effect on the chemical composition of flours. In commercial protein, which leads to their use in fertilizer,
another study, Talens et al. [20] reported high contents of food, and the preparation of animal feed. The orange seeds
fiber and slightly lower contents of moisture, protein, and had a very high fiber content; therefore, adding them to
ash in the microwave and hot air oven-dried orange seed other low-energy items to increase the fiber content of such
powder than reported in current findings. foods will be very important for meeting the requirement for
Ojha and Thapa [24] developed healthy biscuits by mix- fiber in food products [38]. Supportive findings were also
ing powdered dried mandarin peel with wheat flour. When reported by Yilmaz and Karaman [25], when they observed
mandarin peel powder and wheat flour were compared, it an increase in fiber contents of citrus seed-incorporated
became clear that mandarin peel powder contained larger crackers.
concentrations of fiber, ash, and fat, whereas wheat flour
contained lower concentrations of moisture, protein, and 3.2. Mineral Composition of Wheat Flour and Orange Seed
sugar. Additionally, they stated that there are significant Powder. Data presented in Table 2 provided important min-
levels of polyphenols, carotenoids, and ascorbic acid in man- eral amount present in wheat flour and orange seed powder,
darin peel powder. In research by Jurasova and Kukurova and it was observed that orange seed powder was a compar-
[23], powders made from dried orange and lemon pomaces atively good source of both macro and micro minerals, as
were used in chemical analyses, and the results corroborated compared to wheat flour. High contents of selenium, man-
the findings of the current study. They determined that the ganese, iron, and zinc present in orange seed powder were
the prominent findings of this research work, as wheat flours infections, taste sensitivity, stunted growth, and increased
have been reported to be deficient in these trace minerals, diarrhea. Similar to how iron (Fe) is found in the haem of
and in different time periods, different experiments have hemoglobin, magnesium (Mg) is located in the center of
been developed to meet these deficiencies not only in wheat the porphyrin in the molecule responsible for photosynthe-
flour but also in developed products. Findings of Suteu et al. sis. A vital metal in the human body, iron (Fe), is also the
[13] were useful in explaining the current outcomes regard- center of the haem group in hemoglobin, which gives blood
ing the mineral contents of orange seed powder, as that its red colour [43]. The release of parathyroid hormones in
study presented similar findings. Results for the mineral critical organs and tissues, oxidative phosphorylation, typi-
composition of orange seeds reported in a related study by cal muscular contraction, and relaxation and the transfor-
Uzama et al. [36] showed that the orange seeds contain mation of vitamin D into its active form are all correlated
Mn (0.13 mg/100 g), Cu (0.27 mg/100 g), Zn (0.63 mg/ with the presence of magnesium. Mg deficiency causes con-
100 g), Ca (31.00 mg/100 g), Mg (1.02 mg/100 g), Na vulsions, while calcium is crucial for building the body’s tis-
(55.56 mg/100 g), and K (57.50 mg/100 g), and these lower sues and bones [44].
values of minerals than our findings might be due to the dif-
ference in cultivar, environment, soil conditions, pretreat- 3.3. Vitamin Analysis of Wheat Flour and Orange Seed
ments, and determining techniques. Powder. Vitamin analysis data of wheat flour and orange
Current study results were far higher than those El-Safy seed powder has been presented in Table 3, from where it
et al. [39] obtained when they looked at the nutritional pro- was seen that vitamins E and K, which were not detected
file of orange seed flours, as seed flour samples had sizable in wheat flour, were present in orange seed powder in a high
levels of P, Ca, Mg, K, Cu, Fe, and Zn, making them poten- amount. B group vitamins, which were also present in wheat
tials for future dietary supplements, according to the results, flour, were observed in significantly high quantities in
which showed that the analyzed seed flours were thought to orange seed powder. From these results, it was evident that
be major new mineral sources. However, the figures were orange seed powder was a good source of both water-
less than the mineral level discovered by El-Adawy et al. soluble and fat-soluble vitamins. According to Nwozo and
[40], when they examined the mineral makeup of citrus seed Nwawuba [33], vitamins are a necessary component of food;
flour and discovered that when combined with wheat flour, deficiencies in vitamins A and D cause blindness and rickets
citrus seeds and flours were effective sources of the minerals in children, vitamin E has antioxidant properties, vitamin K
K, Ca, P, Na, Fe, and Mg, with potential food applications in is necessary to prevent blood loss in the event of injury defi-
combination with wheat flour. Genetic alteration, soil type, ciency, and vitamin K increases calcium deposition, which
climatic changes, soil nutrients, and other agricultural per- may cause coronary artery calcification and the onset of
forms including fertilization, weed management, and land heart disease [42, 45].
preparation are all contributing factors to the unexpectedly Vitamin A deficiency causes dry skin and dermatitis-like
large range [41]. effects. A lack of it causes development retardation, night
According to Umeta et al. [41], changes in soil nutrients, blindness, or faulty perception in low light. With longer boil-
soil texture, land topography, fertilizer application, manure, ing times, the orange seed flours’ vitamin D content exhib-
genetic alteration, and kind of plant are what create varia- ited varied behaviors. Vitamin D deficiency is linked to the
tions in a plant’s mineral composition and that of its bear- nutritional illness’ rickets and osteomalacia (softening of
ings (fruits and seeds). The two seeds’ high potassium the bones). Vitamin E’s main role is as an antioxidant, pro-
concentration suggests that they may be used in food prod- tecting other nutrients and preventing lipid peroxidation.
ucts for both humans and animals to help regulate pH, Vitamin K has a role in blood coagulation [45–47].
maintain cellular water balance, and process proteins and Pyruvic acid must be converted to acetyl CoA in order to
carbohydrates. Orange seeds are a great source of calcium, use thiamine. The vitamin is essential for promoting hunger,
which is crucial for developing bones and teeth in children digestion, and growth. Thiamine contributes to the release of
and pregnant women as well as for healthy blood circulation energy from the metabolism of carbohydrates. The metabo-
in adults. The role of zinc and iron has been vital for better lism of fat was affected. Thiamine deficiency results in beri-
immune functions [15]. beri, weight gain, loss of skin sensibility, edema in children
The macronutrients that are crucial for human nutrition (waterlogged skin), gastro intestinal problems, and cardiac
and that promote health are minerals. The findings of this failure [46, 47]. The signs and symptoms of riboflavin defi-
investigation (Table 2) showed that Ca, Mg, K, Na, P, Mn, ciency (also known as ariboflavinosis) include skin disor-
Fe, and Zn were present in orange seed powder. Manganese ders, hyperemia (excess blood) and edema of the mouth
plays a crucial role in the delivery of oxygen to the cells, aids and throat, angular stomatitis (lesions at the corners of the
in cognitive function, and works as a cofactor for enzymes mouth), cheilosis (swollen, cracked lips), hair loss, reproduc-
involved in the metabolism of fat, protein, and carbohy- tive issues, sore throat, itchy and red eyes, and liver and ner-
drates [33]. The body requires calcium, a key macronutrient, vous system degeneration [48]. Glossitis, a disorder that
for many physiological and biochemical functions. Zinc is a results in enlarged tongues and lips as well as scaliness at
well-known antioxidant and metallo-enzyme that is essential the corners of the mouth, is brought on by riboflavin defi-
for the health of the immunological, reproductive, and cen- ciency in men [46]. Niacin deficiency causes pellagra, which
tral nervous systems. According to Hartley et al. [42], zinc is also known as the 3D sickness due to its primary symp-
deficiency in children is linked to dwarfism, respiratory toms of diarrhea, dermatitis, and delirium [49]. Niacin
6
Table 3: Vitamin analysis of wheat flour and orange seed powder.
Vitamins (mg/100 g)
Treatments
A D E K B1 B2 B3 B6 B9 B12
Wheat flour 3 01 ± 0 02b 2 01 ± 0 02b ND ND 0 14 ± 0 01a 4 32 ± 0 06a 0 42 ± 0 02a 1 68 ± 0 01a 2 38 ± 0 03a ND
Orange seed powder 528 25 ± 0 20a 24 10 ± 0 05a 32 62 ± 0 40a 1 68 ± 0 10a 0 10 ± 0 01b 3 76 ± 0 04b 3 10 ± 0 04a 11 77 ± 0 04a 14 60 ± 0 10a 1 42 ± 0 02a
Mean scores within the columns followed by the same alphabetical letter are not significantly different (p < 0 05). ND: not detected.
Table 4: Proximate composition of orange seed powder-incorporated biscuits.
Proximate composition (%) of orange seed powder-incorporated biscuits

Treatments
Moisture Ash Protein Fat Fiber
a e e e
0% (control) 5 66 ± 0 02 1 63 ± 0 03 7 12 ± 0 07 28 12 ± 0 12 0 38 ± 0 02e
2.5% orange seed powder 5 30 ± 0 03b 4 45 ± 0 03d 7 93 ± 0 10d 31 48 ± 0 50d 1 91 ± 0 02d
5% orange seed powder 5 08 ± 0 01c 6 78 ± 0 01c 8 76 ± 0 20c 33 71 ± 0 40c 3 08 ± 0 04c
7.5% orange seed powder 4 74 ± 0 04d 8 18 ± 0 05b 9 59 ± 0 30b 35 84 ± 0 62b 5 48 ± 0 10b
10% orange seed powder 4 48 ± 0 03e 9 68 ± 0 04a 10 42 ± 0 25a 36 90 ± 0 55a 6 79 ± 0 12a
treatment is necessary to prevent the development of fat, and other phytochemical concentrations. Their experi-
dementia, dermatitis, diarrhea, and eventually mortality mental results were adequate to draw the conclusion that cit-
[50]. Vitamin B6 is used to prevent or treat vitamin B6 defi- rus processing by-products, specifically citrus seeds, have
ciency that is brought on by ailments like severe diarrhea, enough potential to enhance the nutritional quality of foods
malabsorption, congenital metabolic dysfunction, hyperthy- if included at levels that can effectively regulate the techno-
roidism, renal and hepatic disease, congestive heart failure, logical, physical, and sensory characteristics of developed
alcoholism, drug-induced conditions, and while pregnant products. The similar findings from the experimental studies
or nursing [48]. Anaemia is a disorder brought on by folic of Rani et al. [26] were also in positive relation with the cur-
acid deficiency. The creation of healthy red blood cells, rent one.
which is crucial during periods of rapid growth during preg- Orange seeds can be a crucial supply of cooking oil
nancy and fetal development, depends on folate as well [51]. because they are not susceptible to microbial deterioration
The creation and maintenance of healthy blood depend on or germination. Orange seed’s potential for use in both
folate. It works in conjunction with vitamin B12 to produce human and animal feeds appears promising. Sweet orange
blood, preventing anaemia. The inability of erythrocytes to seeds have a reasonably high crude fiber content, which
mature in the absence of vitamin B12 causes pernicious points to the possibility of using them as a viable dietary
anaemia, which is characterized by weakness, exhaustion, fiber source. Ash content in sweet orange seed kernels is
glossitis, smoothness of the tongue, and sore and cracked high; the main minerals are potassium, calcium, sodium,
lips [46]. and iron [7]. Recent experiments of Imeneo et al. [54] also
Studies by Makpoul and Ibrahem [52] provided much provided similar findings as moisture contents of lemon
similar results as the amount of these vitamins in wheat flour pomace powder-incorporated biscuits were decreased. Cit-
was quite lower than in quinoa flour and due to which wheat rus seed powder cookies were subjected to sensory analysis
flour biscuits were deficient in these vitamins, which was by Yilmaz and Karaman [25], which revealed that while
overcome by replacing wheat flour with quinoa flour. appearance scores were comparable to the control sample,
taste/flavor attribute scores were poor. The values for frac-
3.4. Proximate Composition of Orange Seed Powder- turability, hardness, and water activity hold true during stor-
Incorporated Biscuits. Results for the approximate composi- age at room temperature for 90 days. Due to their high fiber
tion of biscuits containing orange seeds are shown in and flavonoid contents, the orange seed fiber crackers may
Table 4, and it is clear from these mean values that as the offer some health benefits to users. Current findings were
proportion of wheat flour used to replace the orange seed also in line with the results of Omima et al. [55], as they
powder was increased, the ash, fat, fiber, and protein con- reported an increase in fiber, protein, and ash contents of
tents significantly increased while the moisture contents strawberry and soy flour-incorporated biscuits.
decreased. Highest values (percentage) of ash (9 68 ± 0 04), Wheat flour has recently become more crucial for incor-
fiber (6 79 ± 0 12), protein (10 42 ± 0 25), and fat porating fruit and vegetable peels and their powders into
(36 90 ± 0 55) were found in biscuits developed with 10% customized functional and medicinal food products. Recent
orange seed powder. research on biscuits made with pumpkin peel powder by
In a food material, ash content is a nonorganic com- Hussain et al. [29] revealed that the ash, fat, and fiber con-
pound in the food that contains mineral content. Nutrition- tents of the added peel powder biscuits were higher than
ally, it helps in the process of metabolism of other organic those made with plain wheat flour. Additionally, it was
compounds such as carbohydrates and fats [53]. In order claimed that functionalized biscuits made with fruit peels
to study the biscuits’ chemical and functional qualities, Jur- have enough levels of phenolic, flavonoid, carotenoid, and
asova and Kukurova [23] produced biscuits with varying mineral contents. Using various replacement levels of citrus
replacement levels of lemon and orange fiber compositions. pomace powder, Lagana et al. [27] measured the moisture
According to the research, adding citrus waste part powders contents and water activity of biscuits and discovered that
improved the rheological, technological, and dietary param- these values dramatically increased as the level of citrus
eters of manufactured biscuits. pomace powder increased. Due to fiber’s ability to retain
Ojha and Thapa [24] replaced wheat flour with 6% man- moisture, researchers connected this rise to the biscuits’
darin peel powder and observed improvement in fiber, ash, higher fiber content.
Table 5: Mineral composition of orange seed powder-incorporated biscuits.
Mineral composition (mg/100 g) of wheat flour and orange seed powder

Treatments
Calcium Magnesium Potassium Zinc Iron Manganese Selenium
e e e e e
0% (control) 20 51 ± 0 08 17 29 ± 0 04e 46 12 ± 0 05 1 06 ± 0 01 1 97 ± 0 01 0 12 ± 0 01 0 11 ± 0 01e
d d d d d d
2.5% orange seed powder 35 52 ± 0 50 25 42 ± 0 20 52 28 ± 0 10 1 41 ± 0 03 2 18 ± 0 03 0 56 ± 0 02 0 72 ± 0 02d
5% orange seed powder 57 48 ± 0 80c 32 29 ± 0 34c 58 71 ± 0 40c 1 79 ± 0 04c 2 37 ± 0 02c 0 89 ± 0 2c 1 05 ± 0 04c
7.5% orange seed powder 86 51 ± 0 15b 37 10 ± 0 25b 64 50 ± 0 36b 2 16 ± 0 02b 2 56 ± 0 03b 1 08 ± 0 03b 1 63 ± 0 03b
10% orange seed powder 103 90 ± 0 35a 44 35 ± 0 50a 71 29 ± 0 32a 2 59 ± 0 4a 2 75 ± 0 02a 1 31 ± 0 01a 2 02 ± 0 05a
3.5. Mineral Composition of Orange Seed Powder- nent of the high-energy storage molecules ADP and ATP.
Incorporated Biscuits. Mean values of important minerals Lack of phosphorus can cause rickets in children and osteo-
present in control and orange seed powder-incorporated bis- malacia in adults. The integrity of cell structure is preserved
cuits have been shown in Table 5, from where it can be seen by calcium [58, 59].
that substituting wheat flour with orange seed powder Sweet orange seeds can be used in salt-restricted diets
caused a significant rise in mineral contents of formulated due to their low sodium content. Nutritionists have always
biscuits. Contents of calcium, magnesium, potassium, zinc, been interested in the iron content of food. Despite its low
manganese, zinc, and selenium in control biscuits were concentration, iron contents of orange seeds could prove a
found 20 51 ± 0 08, 17 29 ± 0 04, 46 12 ± 0 05, 1 06 ± 0 01, useful element for consumers. Calcium in accessible form
1 97 ± 0 01, 0 12 ± 0 01, and 0 11 ± 0 01 mg/100 g, respec- present in orange seeds would provide customers with a
tively, and replacement of wheat flour with 10% orange seed decent source of organic calcium [8]. Incorporation of
powder increased values of these minerals to 103 90 ± 0 35, orange seed powders in different food products have been
44 35 ± 0 50, 71 29 ± 0 32, 2 59 ± 0 4, 2 75 ± 0 02, 1 31 ± resulted in an increment of mineral contents of food prod-
0 01, and 2 02 ± 0 05 mg/100 g, respectively. This significant ucts [7]. Present study results were also in accordance with
increase in mineral contents of incorporated biscuits was the previously reported results of Omima et al. [55], regard-
attributed to the high mineral profile of orange seeds. ing the increase in mineral contents of soy and strawberry
Minerals are essential for human nutrition that regulate powder-incorporated biscuits, which proved helpful in
various metabolic processes in the body and also provide meeting the daily demand for children’s minerals.
support to the skeleton. Higher consumption of cereal-
based bakery items has led to the deficiencies of important 3.6. Vitamin Composition of Orange Seed Powder-
minerals in humans, which can only be encountered by Incorporated Biscuits. Vitamin composition of control bis-
incorporation of nonwheat flours from plants, fruits, and cuits and orange seed powder-incorporated biscuits have
vegetables into wheat flour for the development of nutri- been offered in Table 6. Vitamins that are soluble in fat were
tional food products [56]. The high mineral contents in found significantly increased as a result of increasing orange
fruits are responsible for the rise in calcium, iron, zinc, and seed powder level in biscuits. All B group vitamins, espe-
other minerals in incorporated biscuits. Infants and young cially B1 and B2, were also found significantly increased in
children need calcium for healthy growth and development, formulated biscuits, and a nonsignificant decrease was found
while iron and zinc are essential for metabolism and immu- for B1 and B2. Vitamins K and B12, which were not detected
nity. Magnesium is another mineral that is abundant in car- in control biscuits, were also observed in orange seed
rots. Magnesium is necessary for the synthesis of bone, powder-supplemented biscuits.
protein, new cells, the activation of B vitamins, the relaxa- Fractions like husk, peels, pomaces, leaves, seeds, and
tion of muscles and nerves, blood coagulation, and many stems of fruits and vegetables are typically thrown despite
other metabolic processes in the human body [57]. Humans the fact that they may contain nutrients such as carotenoids,
who experience persistent vomiting, malabsorption, or dietary fibers, vitamins, minerals, and polyphenols. Utilizing
severe diarrhea may become deficient in magnesium. Sele- fruits, vegetables, and crop waste to create functional and
nium plays a crucial role in how tocopherols are metabolized pharma foods in different sectors is a result of the food
and is helpful in the management of protein and calorie defi- industry’s growing interest in bioactives [3]. Citrus by-
ciencies. A modest zinc shortage is characterized by hypo- products have been found loaded with bioactives, which
geusia (reduced perception of taste), poor development, include B complex, C, and fat-soluble vitamins, and the
and poor appetite. Iron has a role in the synthesis, packag- incorporation of these citrus by-products in the form of
ing, absorption, and breakdown of neurotransmitters into extracts, powders, and as a whole in different food products
other iron-containing proteins, all of which can directly or have provided nutritional foods [60]. An earlier experiment
indirectly affect brain function. Slip tendon disease results by Cabuk et al. [61] has provided vitamin-enriched egg
from a deficiency [56, 58]. In other animals, congenital products supplemented by citrus waste. Citrus waste, which
abnormalities in the development of the embryonic bone included peels, leaves, and seeds, has been reported to pos-
are brought on by manganese shortage [59]. Phosphorus is sess ascorbic acid, citric acid, and other important vitamins
necessary for optimal physiological function and is a compo- [62]. Antioxidant-related properties of citrus fruit-enriched
Table 6: Vitamin composition of orange seed powder-incorporated biscuits.
Vitamins (mg/100 g)
Treatments
A D E K B1 B2 B3 B6 B9 B12
e e e a a e e e
0% (control) 1 37 ± 0 03 1 41 ± 0 04 0 48 ± 0 03 ND 0 31 ± 0 02 1 01 ± 0 04 0 94 ± 0 03 0 24 ± 0 01 1 23 ± 0 03 ND
2.5% orange seed powder 12 56 ± 0 55d 3 05 ± 0 05d 0 74 ± 0 03d 0 03 ± 0 01d 0 30 ± 0 02a 0 98 ± 0 03a 1 39 ± 0 04d 0 56 ± 0 02d 1 58 ± 0 02d 0 03 ± 0 01d
5% orange seed powder 19 36 ± 0 40c 4 61 ± 0 03c 0 98 ± 0 04c 0 16 ± 0 02c 0 29 ± 0 01a 0 83 ± 0 02b 1 64 ± 0 06c 0 69 ± 0 02c 1 93 ± 0 05c 0 14 ± 0 01c
7.5% orange seed powder 25 78 ± 0 20b 5 76 ± 0 06b 1 39 ± 0 03b 0 35 ± 0 03b 0 27 ± 0 03a 0 80 ± 0 01b 1 88 ± 0 02b 0 83 ± 0 01b 2 48 ± 0 06b 0 23 ± 0 01b
10% orange seed powder 32 05 ± 0 25a 7 12 ± 0 03a 1 81 ± 0 04a 0 52 ± 0 04a 0 27 ± 0 03a 0 69 ± 0 03c 2 07 ± 0 03a 0 96 ± 0 02a 2 79 ± 0 02a 0 39 ± 0 03a
Mean scores within the columns followed by the same alphabetical letter are not significantly different (p < 0 05). ND: not detected.
9
Table 7: Sensory evaluation of orange seed powder-incorporated biscuits.
Sensory evaluation parameters of orange seed powder-incorporated biscuits

Substitution plan of biscuits
Colour Flavor Taste Texture Overall acceptability
0% (control) 7 51 ± 0 15b 7 27 ± 0 38c 7 40 ± 0 21c 7 65 ± 0 12b 7 29 ± 0 18b
2.5% orange seed powder 7 60 ± 0 36b 7 65 ± 0 22b 7 92 ± 0 71b 7 87 ± 0 15a 7 68 ± 0 22a
5% orange seed powder 7 92 ± 0 17a 8 25 ± 0 43a 8 13 ± 0 12a 7 93 ± 0 13a 7 74 ± 0 16a
7.5% orange seed powder 7 12 ± 0 14c 7 20 ± 0 33c 7 80 ± 0 32b 7 12 ± 0 18c 7 36 ± 0 18b
10% orange seed powder 6 20 ± 0 16d 6 12 ± 0 13d 6 68 ± 0 41d 6 55 ± 0 09d 6 81 ± 0 23c
food products have been found linked with the presence of these biscuits, which were significantly lesser than 7 74 ±
phytochemicals present in citrus components like phenolics, 0 16, the scores of 5% orange seed powder-incorporated bis-
minerals, and vitamins [63]. cuits. Orange leftovers and the impact of different processing
Vitamin E has anti-inflammatory properties in addition patterns on the bioactive components in different fruit by-
to its function as a free radical scavenger, especially in high product flours were assessed in a recent study. These were
dosages. The substantial adverse relationship between found rich in phenolic and flavonoid components, and they
plasma vitamin E and CVD is supported by growing also have a strong reducing and antioxidant effect, which
research. Functional foods rich in vitamin E play a positive could be the key reason behind their use in different food
role in improving health [64]. Globally, and particularly in products [68].
developing nations, vitamin C insufficiency is a serious Supportive findings were also present in the findings of
health problem, with scurvy being the result of a severe def- Hussain et al. [29], witnessing the use of fruits and vegetable
icit. Researchers in natural products and chemistry have powders at lower levels that proved to develop acceptable
given fruits a lot of attention as preventive strategies for bakery products. The current study’s findings are supported
extremely prevalent noncommunicable diseases because of by the sensory analysis of a study by Bolarinwa et al. [69],
the numerous pharmacological actions linked with them. It which found that the bread made with 5% moringa was
is generally known that the phytochemicals found in fruits not significantly different from the bread made with 100%
and other plant components have synergistic pharmacologi- wheat flour in terms of the majority of the quality attributes
cal actions to strengthen the immune-related systems, which assessed in their study. Similar findings were also present in
are directly linked to a lower chance of contracting commu- the research work by Boriy et al. [70] during the develop-
nicable diseases [65]. ment of pan breads. Another study by Omima et al. [55]
Traditional biscuits with high fats and sugars, which reported 10% strawberry powder as the optimum level of
most consumers do not identify with a healthy diet, can be replacement for wheat flour biscuits.
adjusted, and according to Boobier et al. [66], by reducing Emojorho and Akubor [10] compared the sensory scores
salt and sugar while increasing fibers, and essential vitamins, of flour blends containing different proportions of orange
this modification technique turned a conventional food into seed powder and wheat flour and reported similar results.
an innovative and health-promoting one. Youssef [67] suc- Findings of a recent study by Hussain et al. [28] also wit-
cessfully increased the vitamin contents of wheat flour bis- nessed that suitable replacement levels of flour from lemon
cuits by the addition of wheat germ oil. In a similar study, pomace provided optimum quality biscuits with high nutri-
Makpoul and Ibrahem [52] replaced wheat flour with quinoa tional components. Instrumental texture research by Talens
seed flour and detected a significant increase in B group vita- et al. [20] revealed that compared to biscuits made with
mins and E, strengthening the current findings. Similar commercial orange fiber, hot air and microwaved dried
reports were also observed in the experiments of Omima orange seed fiber produced biscuits with reduced hardness.
et al. [55], during the development of soy and strawberry In order to produce less refined, more nutrient-dense, and
powder-incorporated biscuits, which were found high in more sustainable components for the fiber-enrichment of
vitamins. bakery goods, fiber from citrus seeds can be used to upcycle
orange by-products.
3.7. Sensory Evaluation of Orange Seed Powder-Incorporated Abdel-Naeem et al. [71] found that adding powders
Biscuits. Results containing scores of sensory evaluation of made from lemon, orange, grapefruit, and banana peels
different treatment biscuits have been shown in Table 7, improved the colour, aroma, look, and tenderness of chicken
from where it can be easily analyzed that for colour and fla- patties. The judges were pleased with the generated end
vor, a 5% replacement level of orange seed powder was pre- products, which has opened up new possibilities for the cre-
ferred by judges. Similarly, a 5% level of orange seed powder ation of a wide range of dairy, desserts, beverage, confection-
got the best scores for texture, taste, and overall acceptabil- ary, and meat products using nonwheat powders from
ity. On the other hand, although higher replacement levels medicinal plants. By including citrus pomace powder at var-
improved the nutritional values of the developed biscuits, ious replacement levels, functional biscuits were developed
their sensory scores significantly decreased for all parame- by Lagana et al. [27], and they discovered that adding citrus
ters as overall acceptability scores were just 6 81 ± 0 23 for pomace powder at a 10% replacement level resulted in high-
quality, nutrient-dense biscuits with enhanced antioxidant 5% replacement of orange seed powder provided good qual-
activity. Results from Rani et al. [26] also exposed a trend ity biscuits with acceptable sensorial scores from panellists.
that was consistent with the findings of the current study. In order to provide comprehensive information to deter-
Ojha and Thapa [24] found that biscuits produced with 6% mine the proper utilization patterns of these seeds and their
peel powder of mandarin outperformed the control group. incorporation as ingredients in the production of different
Similar results were found in studies done by Hussain food items, food supplements, pharma foods, pharmaceuti-
et al. [5] on biscuits made with fruit and vegetable peel pow- cals, and cosmetics, it is imperative to conduct further anal-
der at a 5% replacement level with optimum acceptance. The ysis of the nutraceutical components and their uses.
presence of more flavoring compounds and polyphenols in However, this research can be a useful resource for future
orange seed powder may account for the decreased flavor research initiatives because further study is required in more
and taste scores of biscuits with 7.5 and 10% orange seed extensive areas of fruit seed potentials through the imple-
powder replacement, while the presence of more fiber may mentation of novel techniques.
also contribute to the decreased texture scores with higher
orange seed powder levels. Low scores of overall acceptabil-
ity and appearance are a result of the 10% orange seed pow-
5. Recommendations
der biscuits’ more yellow to greenish hue, which is a result of The treatment of waste streams generated by the consump-
natural pigments found in the orange seed. After performing tion of fresh and processed fruits has always been a major
chemical and functional tests on these powders, Jurasova challenge for food processors. Because the fruit contains
and Kukurova [23] created biscuits by substituting 5%, physiologically active components that can be isolated and
10%, and 15% of white flour with powders made from lemon used in the creation of functional food formulations, recent
and orange by-products and reported 10% use of these pow- research has shown that no portion of the fruit can be
ders acceptable. In comparison to lemon waste powder- regarded as waste. While the production of juice is the pri-
incorporated biscuits, orange waste powder-incorporated mary goal of the citrus processing businesses, enormous
biscuits received substantially higher grades. amounts of trash, including seeds, peels, and pomace, pose
Biscuits with orange seed powder in them had almost environmental and health problems if not properly disposed
comparable sensory profiles, with the exception of the fla- of. Valorization of citrus fruit waste might be a crucial step
vor’s strength, which was stronger for orange seeds and less towards sustainable pharma food development and the envi-
soft. These biscuits had a little to some degree of orange fla- ronment. It is needed to implement novel and innovative
vor, little to some degree of sweetness, bitterness, natural fla- processes and techniques to handle, process, preserve, and
vor, adequate colour, little to some degree of orange utilize these wastes in safe manners, in order to get maxi-
fragrance, and adequate crispiness. In keeping with cus- mum sustainability with minimum resources. The seeds of
tomers’ worries about food allergies and related toxicities, exotic tropical orange fruits show their vast potential as a
the negative impacts of unreal food colours, and the desire natural supply of food formulation components and addi-
to consume foods that are good for their health, biscuit with tives to enhance the value of contemporary food stuffs.
orange seed powder displayed a typical orange colour [20,
72]. The latter findings concur with those of the present
investigation. All of these customer problems could be Data Availability
addressed with orange seed powder.
Upon request from any individual or organization, the cor-
responding authors will give data pertinent to this work.
4. Conclusions
The significance of conducting research for its application Additional Points
has been noted as an outcome of the rising global fruit and
vegetable processing, food production, and waste generation. Practical Applications. While the production of juice is the
As a result, there is increasing interest in fruit and vegetable primary goal of the citrus processing businesses, enormous
seeds that contain bioactive chemicals, such as those that are amounts of trash, including seeds, peels, and pomace, pose
obtained from fruit seeds. Orange seeds were found to be a environmental and health problems if not properly disposed
rich source of fat, ash, fiber, and protein contents when com- of. Valorization of citrus fruit waste might be a crucial step
pared with wheat flour, and due to this high proximate com- towards sustainable pharma food development and the envi-
position, incorporation of orange seed powder resulted in a ronment. The seeds of orange fruits show their vast potential
significant increase of these parameters in developed bis- as an expected supply of components and additives to add
cuits. Similarly, the presence of important and necessary value to contemporary foods. Potential applications in the
vitamins in orange seed powder was observed during this food, pharmaceutical, and cosmetic industries include the
study, and comparing amounts of these vitamins with those nutritional and bioactive components.
present in wheat flour revealed that vitamin deficiencies of
refined wheat flour and developed products can be overcome Conflicts of Interest
by the addition of orange seed powder; as in the current
study, a significant rise in vitamins of biscuits was calculated. The authors have declared no conflicts of interest for this
Sensory evaluation of the developed biscuits revealed that article.
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Hindawi

Ashiq Hussain ,1 Salah Laaraj ,2 Tusneem Kausar ,1 Aziz Tikent ,3

Correspondence should be addressed to Ashiq Hussain; [email protected], Salah Laaraj; [email protected],

Academic Editor: Zheng-Fei Yan

1. Introduction tions, diet-related illnesses, and novel COVID-19 [16, 17].

Table 1: Proximate analyses of wheat ﬂour and orange seed powder.

Proximate composition (%)

Table 2: Mineral composition of wheat ﬂour and orange seed powder.

Mineral composition (mg/100 g)

Table 3: Vitamin analysis of wheat ﬂour and orange seed powder.

Table 4: Proximate composition of orange seed powder-incorporated biscuits.

Proximate composition (%) of orange seed powder-incorporated biscuits

Table 5: Mineral composition of orange seed powder-incorporated biscuits.

Mineral composition (mg/100 g) of wheat ﬂour and orange seed powder

Table 6: Vitamin composition of orange seed powder-incorporated biscuits.

Table 7: Sensory evaluation of orange seed powder-incorporated biscuits.

Sensory evaluation parameters of orange seed powder-incorporated biscuits

Authors’ Contributions [6] A. Hussain, T. Kauser, J. Aslam et al., “Comparison of diﬀerent

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