Abstract
This study was carried out to evaluate the effects of varying proportions of some flour mixtures on sensory properties of biscuits; and the most acceptable types of biscuits were assessed for their nutritional properties. Based on organoleptic evaluation, it was found that the biscuits developed from blanched pearl millet: sorghum: germinated mung bean in ratio of 40:30:30 (Type III) and with marjoram or Marwa (Origanum majorana L.) leaf powder. Type VI (in ratio of 35:30:30:5) composite flours were the most acceptable products. Nutritional evaluation of value-added biscuits revealed that Type-III biscuits had higher moisture (11.56%) and crude protein (11.56%), while crude fibre (3.89%) and ash (1.08%) contents were higher in Type-VI biscuits. Dietary fibre and mineral contents were maximum in Type-VI biscuits. Type-III biscuits had significantly higher in vitro availability of calcium (59.69%). Phytic acid and polyphenol contents were higher in Type III biscuits. The antioxidant activity was maximum in Type-VI biscuits.
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