Abstract This research aimed to enhance the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana flours. Four formulated biscuits have been developed with different percentages of moringa leaves, tempeh and banana flours, namely, F1, F2, F3, and F4. The antioxidant activity, TPC, and TFC of formulated biscuits as well as control biscuit with 100% of wheat flour were assessed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), Folin-Ciocalteu, and aluminium chloride method, respectively. TPC, TFC, and antioxidant activity were significantly higher in all formulated biscuits as compared to the control biscuit. The best biscuit formulation containing 3% moringa leaf, 15% tempeh, and 20% banana flours showed significant and the highest TPC (0.98 ± 0.062) mg GAE/g, TFC (0.95 ± 0.095) mg QE/g, and antioxidant activity measured as IC50 value was 3.86 ± 0.091 mg/mL, compared to other biscuit formulas containing moringa leaf, tempeh, and banana flours. , (TPC) (TFC leaf leaves namely F1 F F2 F3 F4 100 2,2diphenyl1picrylhydrazylhydrate 22diphenyl1picrylhydrazylhydrate diphenylpicrylhydrazylhydrate 2,2 diphenyl 1 picryl hydrazyl hydrate 2 DPPH, DPPH (DPPH) FolinCiocalteu, FolinCiocalteu Folin Ciocalteu, Ciocalteu Folin-Ciocalteu method respectively 3 15 20 0.98 098 0 98 (0.9 0.062 0062 062 GAEg GAE g GAE/g 0.95 095 95 0.095 0095 QEg QE QE/g IC IC5 386 86 3.8 0091 091 0.09 mgmL mL mg/mL (TPC 10 2diphenyl1picrylhydrazylhydrate picrylhydrazylhydrate 22 2, (DPPH 0.9 09 9 (0. 0.06 006 06 009 38 8 3. 0.0 0. (0 00 (