Biscuits are convenient food products that are gaining popularity in both rural and urban areas worldwide. Quinoa (Chenopodium quinoa Willd.) was known as the “golden grain", and it is one of the most nutritious grains. This work aims to enrich biscuits with different proportions of quinoa flour (Q.F.) (20, 25 and 30 %), garden cress seeds (5, 7.5 and 10 %) with 25% Q.F., and anise powder (3, 4 and 5 %) with 25% Q.F., and study their effect on biscuits chemical composition, sensory properties, physical properties, and hardness. The results of the study show a significant increase in protein, moisture, fiber, ash, calcium and phosphorus (7.5% garden cress seeds, 25% Q.F.). Biscuits. (3% anise powder, 25% Q.F.), recorded the highest values of fat and iron. It could be recommended to produce quinoa biscuits for preschool children; they provide with 34.08%, energy, 38.53%, protein, 4.71%, calcium, 24.10%, phosphorus and 30.00%, iron.
Keywords: Pre-school children, Biscuits, Quinoa flour, Anise, Garden cress seeds, Nutritional value.