Effect of baking temperatures on the proximate composition, amino acids and protein quality of de-oiled bottle gourd (Lagenaria siceraria) seed cake fortified biscuit

Abstract The effect of baking temperatures (180, 190, 200, 210 & 220 °C) on the quality attributes viz., proximate composition, amino acids and protein quality of the de-oiled bottle gourd seed cake powder (BGSCP) fortified biscuit was investigated. Baking temperature predictably was found to have a significant effect on the parameters considered. Excluding ash content, a temperature dependent kinetic of the proximate composition was observed. Foremost heat sensitive amino acids were ARG > MET > LYS > HIS which were declined significantly (p   ASP > ALA > TRP > VAL > PHE > SER up to 20–25% with increase in the baking temperature from 180 220 °C. A significant (p