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Review
. 2021;3(1):26.
doi: 10.1186/s43014-021-00071-z. Epub 2021 Oct 1.

Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

Mahamadé Goubgou  1   2 , Laurencia T Songré-Ouattara  2 , Fabrice Bationo  2 , Hagrétou Lingani-Sawadogo  2 , Yves Traoré  1 , Aly Savadogo  1
Affiliations
Review

Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

Mahamadé Goubgou et al. Food Prod Process Nutr. 2021.

Abstract

Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits' technologies have been rapidly developed to improve their nutritional properties. This study aimed to determine the strategies of improving the nutritional quality of biscuits and the potential health benefits associated with them. A systematic review and meta-analysis were conducted, including articles on biscuits improved by technological processes and raw materials variation. Studies were searched from Google Scholar, PubMed, Scopus, and Web of Science published between 1997 and 2020, in English and French. The meta-analysis was performed using RStudio software, version 4.0.4 to classify the biscuits. One hundred and seven eligible articles were identified. Rice, pea, potato, sorghum, buckwheat, and flaxseed flours were respectively the most found substitutes to wheat flour. But the meta-analysis shown that the copra and foxtail millet biscuit fortified with amaranth, the wheat biscuits fortified with okra, and rice biscuits fortified with soybeans had a high protein content. These biscuits therefore have a potential to be used as complementary foods. The substitution of sugar and fat by several substitutes lead to a decrease in carbohydrates, fat, and energy value. It has also brought about an increase in other nutrients such as dietary fiber, proteins/amino acids, fatty acids, and phenolic compounds. Among the sugar and fat substitutes, stevia and inulin were respectively the most used. Regarding the use of biscuits in clinical trials, they were mainly used for addressing micronutrient deficiency and for weight loss.

Keywords: Biscuit; Health benefits; Nutrition; Technology.

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Conflict of interest statement

Competing interestsThe authors declare no conflict of interest.

Figures

Fig. 1
Fig. 1
Flow chart of screening process
Fig. 2
Fig. 2
PCA biplot of the proximate composition to 42 biscuits
Fig. 3
Fig. 3
Hierarchical ascending classification of proximate composition of 42 biscuits
Fig. 4
Fig. 4
Biscuits enriched with almond skins showing the change of color
See this image and copyright information in PMC

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