Oxidative stress and postprandial hyperglycemia are critical factors in the pathogenesis and progression of diabetes mellitus. Developing functional foods with bioactive ingredients offers a promising dietary approach to managing this condition. This study evaluated the in vitro antioxidant capacity, α-glucosidase inhibitory effects, nutritional composition, and sensory acceptability of functional biscuits fortified with Sphenostylis stenocarpa and Ficus exasperata . Four biscuit formulations (varying ratios of S. stenocarpa and fermented/unfermented F. exasperata ) were prepared. The samples were evaluated for total phenolic content (TPC), total flavonoid content (TFC), ABTS radical scavenging, Fe²⁺ chelation, ferric reducing antioxidant power (FRAP), and α-glucosidase inhibition. The two optimal formulations with 40g F. exasperata inclusion (B-SS20-fFE40 and B-SS20-uFE40) were further subjected to proximate and sensory analyses. All formulations demonstrated appreciable TPC, Fe²⁺ chelating ability, and ABTS radical scavenging activity with no significant differences (p > 0.05) among the groups. However, B-SS20-fFE40 exhibited significantly higher TFC and FRAP. All extracts demonstrated moderate α-glucosidase inhibitory activity. Proximate analysis revealed that the fermented formulation (B-SS20-fFE40) possessed the highest crude protein (10.51 ± 0.717%), whereas the unfermented formulation (B-SS20-uFE40) had higher crude fibre (6.89 ± 0.065%). Sensory evaluation indicated that the B-SS20-uFE40 received the highest overall consumer acceptability score. Fortification with S. stenocarpa and F. exasperata successfully enhances the nutritional and antioxidant profiles of biscuits. While fermentation optimizes flavonoid extractability and protein content, the unfermented formulation offers superior dietary fibre and sensory qualities. These functional biscuits demonstrate promising potential as supportive dietary snacks for mitigating oxidative stress and managing postprandial blood glucose levels.
