Papaya (Carica papaya L.) belongs to the family Caricaceae it is widely cultivated in tropical regions. Papaya is rich in various bioactive components, which are attributed to its antioxidant properties. Large amounts of fruit by-products are discarded daily by the food industry, representing a significant loss of nutrients. The present study aims to evaluate the chemical, biochemical, and functional properties of dried peels and leaves of papaya fruit to produce value-added healthy ingredients for the fortification of Biscuits. Results of the proximate chemical analysis revealed that leave powders (PL) possess significantly higher protein and ether extract than peels powders (PP), while (PP) contained significantly higher crude fiber and ash content than (PL), Results also indicated that (PP) contained a significant higher concentration of vitamin C, total phenolics, total flavonoids and tannins than(PL) being(209.21mg/100g,1138.80mgGAE/100g,536.41mgRE/100gand157.27mg/100g)respectively, whereas PL showed higher significant concentration of total carotenoids than PP. The Antioxidant activity of PP and PL powders revealed that PP had significantly higher antioxidant activities as measured by DPPH and FRAP (48.81and43.38%), respectively. Biscuits prepared at 5, 10, and 15% substitution with (PP) showed high acceptability in all parameters as control as well as physical properties. The proximate chemical composition of substituted (PP) biscuits enhanced the nutritive and health value of biscuits. The same trend was also applied on substituting biscuits with PL (2-4-6%) where results indicated satisfactory organoleptic and physical properties at 6% substitution level.