Amount Of Flour Research Articles

Efficient Route Planning for Flour Distribution: A Heuristic Approach

This company operates in the Food and Beverage sector, selling Martabak, an Indonesian snack. The company needs to deliver flour to 25 branches spread across Bandung, Indonesia, every day, with varying demand capacities at each branch. Each day, the total amount of flour to be delivered is 377 boxes. Currently, the company has 12 distribution routes with a total distance of 271,16 km, with each route covering only two stores. However, these routes are too many and vehicle capacities need to be optimized, resulting in a high total travelled distance. The aim of this research is to optimize the delivery routes to reduce the total travelled distance and number of routes. To address this issue, known as the Vehicle Routing Problem (VRP), heuristic methods were employed, specifically the nearest neighbour method for initial route construction and Intra-Route (1-0) Insertion for improvement. Implementing these heuristic methods resulted in a final total of 6 distribution routes with a total distance of 160,90 km. This method successfully reduced the total travelled distance by 110,26 km and reduced the number of routes by 6. In conclusion, the application of heuristic methods in solving the VRP for this company proved to be effective in reducing both the total travelled distance and the number of routes, thereby enhancing the operational efficiency of the delivery process.

Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough

Background: The main aim of this study was to determine the functional and physical characteristics of composite flour prepare with flour of rice, finger millet and xanthan gum which can be with rice flour, finger millet and xanthan gum flour which can be used in the manufacture of pasta and bread in India due to its easy availability. Methods: Xanthan gum at 0, 0.5, 1.0, 1.5 and 2.0% level were mixed in uniform amounts of flour prepared with finger millet and rice flour. The functional and physico-chemical parameters like ash, moisture, protein, fat and other properties like swelling power, water retantion capacity, foaming capacity, bulk density and oil absorption capacity were determined. Result: Moisture, ash, fat and protein were 9.8-10.6%, 1.1-3.8%, 1.9-1.8% and 7.4-7.1%, each. The composite flour moisture content was under 12%, making safe storage for a long time. The water retention capacity, swelling power, bulk density, oil absorption capacity and foaming capacity as determined were 7.02 to 7.35 g/g, 106 to 364%, 0.869 to 0.994 gm/ml, 4.0 to 2.9% and 85 to 127%.

Effect of high-pressure treatment and germination on the functional, rheological, and microstructural characteristics of red quinoa (Chenopodium quinoa) gels

This study investigates the effect of germination and high-pressure (HP) treatment on the functional and gelling behaviour of red quinoa (RQ) (Chenopodium quinoa). The grains were subjected to germination for 48 h followed by the application of four pressures (200, 300, 400 and 500 MPa) as well as their combinations to germinated quinoa (GQ) samples. The samples were ground, and the flour was analysed for functional, rheological, and microstructural attributes. Germination and HP treatment improved the functional and gelling properties of RQ samples significantly. The degradation of protein, fat, and starch-lipid complex of the flour led to an increase in the swelling capacity of flour. The treatments increased the oil absorption capacity from 50.02 ± 0.47 to 80.86 ± 0.88 % and emulsification capacity from 57.85 ± 0.71 to 64.17 ± 0.53 %. This increase is attributed to the dissociation and unfolding of polypeptides that expose the hydrophobic sites of amino acids. The decrease in least gelling capacity from 18 to 14% signified a decrease in the amount of flour required for the gelation. Rheometric and texture profile analysis demonstrated an improved gel strength. Moreover, the SEM micrographs showed an increased structure density and reduced porosity which further support the improved gel strength. The study would help to widen the scope of accommodating RQ flour as a gelling or thickening agent in the food industries.

Glucomannan Production and Calcium Oxalate Reduction in Porang Flour Fermentation by Yeast and Lactic Acid Bacteria in Minas, a Local Drink in Sinjai, South Sulawesi, Indonesia

650 This study investigates microbial biodiversity, with a specific focus on yeast and lactic acid bacteria (LAB), within Sinjai's local minas drinks. The primary goal is to characterize the microbial composition of minas and assess the potential of these microorganisms as starters for porang flour fermentation. This fermentation is carried out to improve the quantity and quality of porang flour, especially for enhancing glucomannan. The identification results from five isolates revealed the presence of two distinct LAB species, Leuconostoc mesenteroides and Weissella cibaria, with a percent identity falling within the 98–99% range, hence indicating a close genetic relationship within each species. Molecular identification further identified two yeast types, Candida tropicalis and Pichia kudriavzevii, thereby demonstrating a high degree of similarity with a percent identity ranging between 98–99%. Analysis of the fermentation treatment indicated a glucomannan production range of 80–91%. Notably, the Pichia kudriavzevii + Leuconostoc mesenteroides + amylase treatment stood out, hence producing the highest glucomannan levels at 91.5%. Calcium oxalate levels in the fermentation treatment ranged from 0.03–0.08%, with the Pichia kudriavzevii + Leuconostoc mesenteroides + amylase treatment proving to be the most effective in reducing calcium oxalate levels to 0.32%. These findings offer valuable insights into optimizing porang flour fermentation processes, thereby emphasizing the significance of specific microbial combinations for enhanced glucomannan production and reduced calcium oxalate content.

Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.

This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough's development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.

Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe?

Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtained using hydrodynamic cavitation (HC), a green, efficient, and scalable extraction technique. The extracts were chemically and physically characterized and used in gluten-free and vegan cookie formulations to replace part of the flour and sugar to study whether they can mimic the role of these ingredients. The amount of flour + sugar removed and replaced with extracts was 5% and 10% of the total. Physical (dimensions, color, hardness, moisture content, water activity), chemical (total phenolic content, DPPH radical-scavenging activity), and sensory characteristics of cookie samples were studied. Cookies supplemented with the apple extract were endowed with similar or better characteristics compared to control cookies: high spread ratio, similar color, and similar sensory characteristics. In contrast, the pomegranate peel extract enriched the cookies in antioxidant molecules but significantly changed their physical and sensory characteristics: high hardness value, different color, and a bitter and astringent taste. HC emerged as a feasible technique to enable the biofortification of consumer products at a real scale with extracts from agri-food by-products.

B Vitamins in Legume Ingredients and Their Retention in High Moisture Extrusion.

Legumes have been recognised as healthy and environmentally friendly protein sources. Knowledge about the vitamin B contents in legume ingredients and extrudates is scarce. In this study, we investigated thiamin, riboflavin, niacin, and folate in various faba bean, lupin, and pea ingredients. Further, the retention of B vitamins in high moisture extrusion was studied. Prior to liquid chromatographic determinations of thiamin, riboflavin, niacin, and folate, vitamins were extracted by acid hydrolysis (niacin), enzymatic treatment (folate), or their combination (thiamin and riboflavin). The contents (on a dry matter basis) varied greatly among different ingredients: the thiamin content was 0.2-14.2 µg/g; riboflavin, 0.3-5.9 µg/g; niacin, 8.8-35.5 µg/g, and folate, 45-1453 ng/g. Generally, the highest levels were in flours and protein concentrates, whereas low levels were observed in isolates. The retention of B vitamins was excellent in high moisture extrusion, except for folate in faba bean, where the folate contents were 42-67% lower in the extrudates than in the respective ingredient mixtures. In terms of both vitamin B contents and their retention, extrudates containing substantial amounts of flour or protein concentrate are promising plant-based sources of thiamin, riboflavin, niacin, and folate.

Optimization of a gluten-free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.

Gluten-free bakery products are the definitive solution for people with celiac disease and gluten sensitivity. In this study, the production of gluten-free sponge cake was optimized using a mixture design methodology. Effects of the amount of ingredients, including quinoa (Chenopodium quinoa) (6-10 g), oleaster (Eleagnus Angustifolia) (1-2 g), and pumpkin powder (Cucurbita moschata) (1-4 g) on the physicochemical characteristics and sensory qualities (color, flavor, cutability, texture, appearance, and overall acceptability) of cakes were investigated. Significant regression models that explained the effects of different amounts of flour on all response variables were determined. The proposed model in this study had high and (adj). Therefore, the model was approved for fitting information. Finally, a gluten-free sponge cake recipe was formulated using 1 g of oleaster flour, 1 g of pumpkin, and 10 g of quinoa flour to achieve the desired sensory quality.

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength.

Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with four wheat flours with different alveograph strengths. The flours used were Manitoba Flour (00/251), Ground-force wholemeal (Whole/126), Standard Bakery Flour (0/W105), and Organic Bakery Flour (2/W66). Powdered Spirulina biomass was used as a new ingredient with a high nutritional profile and bioactive compounds; incorporation was made at two levels: 1.5% and 2.5% of the flour amount. The same bread recipe was used for all formulations, but for the 1.5 and 2.5% variations, 6 g and 10 g of Spirulina were added, respectively. Antioxidant capacity increased with increasing microalgal biomass. The visual and taste attributes of the breads with microalgae underwent noticeable changes compared to their counterparts without microalgae. Biomass addition significantly (p < 0.05) affected bread weight and volume, and different trends were found based on the type of wheat flour. Spirulina-containing breads showed a greener coloration while the microalgae concentration was augmented. The moisture and texture were slightly affected by the addition of the biomass at both levels. The 2.5% concentration samples were well accepted in most cases by consumers, emphasizing the salty flavor as a pleasant feature. No significant sensory differences were observed between samples, and the acceptability index was always higher than 72%. The results show that Spirulina could be an environmentally friendly ingredient for the reformulation of nutritionally enhanced bread with a good texture that is well-accepted by consumers.

Pengaruh Perbandingan Tepung Tulang Ikan Tuna Sirip Kuning (Thunnus albacares) dan Terigu Terhadap Karakteristik Cookies Sebagai Makanan Fungsional Tinggi Kalsium

&#x0D; &#x0D; &#x0D; The purpose of this study was to determine the effect of comparison yellowfin tuna fish bone and wheat flour on the characteristics of cookies and to determine the best comparison of yellowfin tuna fish bone to produce cookies with the best characteristics. The design used in this study was a completely randomized design (CRD) with treatment of the amount of flour and bone meal of yellowfin tuna consisting of 5 levels, that are 100%: 0%; 90%:10%; 80%:20%; 70%:30%; and 60%:40%. The treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analyzed statistically using variance and if the treatment had a significant effect, it was continued with Duncan's Multiple Distance Test. The results showed that the ratio of flour and bone meal of yellowfin tuna had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, calcium content, scoring test (color, texture, aroma, and taste) and hedonic test (color, aroma, and texture) cookies. Ratio of 60% flour with 40% yellowfin tuna fish bone produced cookies with the best characteristics with the criteria of water content 6.5%, ash content 13.17%, protein content 11.54%, fat content 46.85%, carbohydrates content 21.90%, calcium content 5.91%, characteristic of colour was brownish yellow and ordinary, aroma was fishy and ordinary, texture was crunchy and ordinary, taste was slightly typical of tuna and ordinary, and overall acceptance was ordinary.&#x0D; &#x0D; &#x0D;

Разработка технологии функциональных хлебобулочных изделий

Peas (Pisum sativum L.) are rich in protein, B vitamins, and dietary fiber, represented by hemicellulose and pectins. In terms of amino acids, pea proteins are as close to the reference protein as possible. The limiting amino acids of pea protein are sulfur-containing, i.e., methionine and cysteine. Peas are also rich in lysine, which is the limiting amino acid for wheat flour. Therefore, products of pea processing can expand the range of commercial high-protein foods, including functional bakery products. The research objective was to develop a technology for functional bread from a mix of wholemeal pea flour and wheat gluten.&#x0D; The study featured baking wheat flour, wheat gluten, wholemeal pea flour of San Cipriano and Vega varieties, dough samples, and ready-made bread. The carbohydrate-amylase complex of flour was studied using an Amilotest AT-97 device. The starch content was determined by the polarimetric method. The spectrophotometric method served to test the flower samples for protein while the Kjeldahl method was applied to the bread samples. The rheological properties of the dough were studied on a Reotest 2 viscometer. The sensory evaluation relied on a panel of experts, and the chemical composition was revealed by calculation and analytically.&#x0D; The wholemeal pea flour had a lower starch gel viscosity compared to the wheat flour sample. A greater amount of flour added during kneading increased the viscosity of the resulting dough. The acidity was rather high: 7.2 and 9.4 degrees for San Cipriano and Vega samples, respectively, and so was the autolytic activity (≤ 80 s). These useful qualities made it possible to reduce the technological process by 115 and 145 min. The resulting bread demonstrated good physical, chemical, and sensory indicators. The high-protein raw materials increased the protein content in bread by 41.9–46.4%, compared to the control sample, which equaled 33.1–34.2% of the recommended daily intake per 100 g of bread.&#x0D; The optimal ratio of wholemeal high-protein pea flour and wheat gluten was 20/80 for the San Cipriano samples and 30/70 for the Vega variety.

Formulation of A Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features

A baked gluten-free pastry was formulated using milk kefir, rice, and different amounts of carob pulp flour, i.e., 20% (B1) and 40% (B2). In all cases, B2 showed the most remarkable antioxidant properties in terms of total phenolic, phenolic acid, and flavonoid content, as well as scavenging activity both in aqueous and organic media. This trend was observed over a 6-day storage time. Lower cohesive interactions among dough aggregate domains were recorded as the carob pulp flour amount increased. At the same time, rigidity decreased in the order B0 &gt; B1 &gt; B2 as confirmed by lower textural properties shown by the carob-added samples. Sensory analysis recorded overall acceptability for both B1 and B2, with sweetness, cocoa, gingerbread, and rye aroma as predominant descriptors. The glycemic index determination confirmed a better score for B2 and revealed a medium GI value (62), in comparison with high GIs recorded for B1 and B0 (115 and 100, respectively).

Comparative life history and demographic parameters of Ephestia kuehniella Zeller (Lepidoptera: Pyralidae) on maize and oat flours

Ephestia kuehniella Zeller (Lepidoptera: Pyralidae), Mediterranean flour moth, is a major pest of stored food products, causing significant economic losses. Understanding the life history and population dynamics of E. kuehniella is crucial for developing effective pest management strategies and improving the sustainability of the food industry. In this study, we conducted an age-stage, two-sex life table analysis of E. kuehniella reared on maize and oat flours. The aim of the study was to compare the demographic parameters of the E. kuehniella populations reared on the two different types of flour including maize in laboratory conditions at 26 ± 1 °C, 60 ± 5% R.H., and a 16:8 (light: dark) photoperiod. Our findings suggest that while the flour type had a minor effect, there was no significant impact on the developmental time, survival rate, fecundity, and population growth rate of E. kuehniella. However, adult female longevity was significantly longer in the maize flour group compared to the oat flour group. The pre-adult survival rate was higher in the maize flour group (83%) than the oat flour group (72%). Additionally, our results indicate that fecundity of the E. kuehniella was slightly higher on oat flour than on maize flour, while the population growth rate was similar on both flours. Our results demonstrated that the larvae fed with maize flour consumed a significantly higher amount of flour (394 mg) than those fed with oat flour (278 mg). Furthermore, after 120 days of simulation the population growth projection of E. kuehniella was twice as high in oat flour compared to maize flour. These findings suggest that both maize and oat flours are susceptible to E. kuehniella infestation, which has important implications for the development of effective pest management strategies and the sustainability of the food industry.

Comparative Analysis of Definitely Economic Profits in Utilizing Sorghum Commodities

The events of the Russian-Ukrainian war caused the world grain value to soar, and resulted in a crisis for domestic economic actors, such as Small and Medium Enterprises. Small and Medium Enterprises with wheat bread products are also affected in the form of a decrease in net profit, by reducing their production level. This study aims to analyze the potential of sorghum commodity as an alternative form of transition from wheat commodity. The treatment of updating this research from before is to include the amount of quantity as a form of added value beside increase in net profit income. This research is also expected to provide results of suggestions for improvement, and evaluation of downstream economic research in the business world. Analysis of research with downstream principles and alternatives using sorghum, as a substitute for wheat commodities found in 2022 (October - December) and 2023 (January - March ) shows an increase in achievements in 2023. This is because the sorghum commodity produces a higher added value in the quantity of flour. the results of the study also show profit conditions, namely based on the calculation of net profit income showing a significant increase in net profit in 2022 (October - December) to 2023 (January - March).

Formulation and quality characteristics of macaroni substituted with chickpea and banana flour

The objective of this study was to develop macaroni products from chickpea and green bananas flours by partial substitution wheat flour in order to improve the nutritional composition of the product in the direction of increasing the content of resistant starch, fiber, ash and high quality protein. Four macaroni formulas were established with the control recipe. In five designed recipes, the amount of flour used was gradually reduced from 100% to 70%, while the amount of chickpea and green banana flour substituted increased from 0% to 16% and 0% to 14%, corresponding. The physicochemical characteristics including cooking quality, microstructure, color and nutritional characteristics of macaroni were evaluated. Sensory evaluation of the products created from the formulations was also carried out. The research results have shown that substituting chickpea flour and green banana flour in macaroni formulations affected the physical and chemical properties of the final product. Among the 5 designed formulations, the F3 formula replacing wheat flour with 13% chickpea flour and 10% green banana flour was selected as this product improved the desired nutritional properties. The macaroni product made from the F3 formula contained higher levels of protein, resistant starch, lipids, ash and fiber than the control sample, while the lower carbohydrates have been noted. The rehydration rates, volume gain and cooking loss of F3 product were recorded at values of 67.3%, 91.45% and 3.77%, respectively. The highest number of sensory assessors preferred (80-100%) to the F3 product compared to the macaroni products made up of the remaining formulations.

Effect of the Incorporation of Virgin Coconut Oil Byproduct in the Optimization Process of a Baked Snack

Snack consumption contributes to the prevalence of noncommunicable diseases because snacks contain high quantities of fat, sodium, and sugar. It is possible to reformulate these foods to improve their nutritional composition by incorporating coconut byproducts. This study aims to improve the nutritional profile of a snack by adding coconut flour to it. A Box–Behnken design was used to study the effects of coconut flour (40-60%), baking time (15-20 min), and temperature (140-160°C) on the physicochemical properties of the snack. There were considered response variables color aspects (L ∗ , a ∗ , b ∗ , C ∗ , and h ∗ ), aw, moisture, BI, and hardness. The R 2 was over 0.73 for aw, moisture, a ∗ , and b ∗ ; meanwhile, as for the rest of the variables, it was lower to 0.71, except for the hardness, for which the model was not significant. For that, the variables considered for the optimization were aw, moisture, a ∗ , and b ∗ . It was found that the moisture content and a ∗ and b ∗ values decreased as the amount of coconut flour increased. Time and temperature reduced the moisture content and the aw and b ∗ values. The optimum conditions of coconut flour amount, time, and temperature were 55.3%, 20 min, and 159°C, respectively. The result was a snack with appropriate physicochemical properties and an increase in the content of protein, fat, and ash compared to the nixtamalized corn flour; also, the principal fatty acid of the snack was the lauric acid, characteristic of the coconut. This study validates the production of a snack made with a virgin coconut oil byproduct.

Distribution of Arabinoxylans and Their Relationship with Physiochemical and Rheological Properties in Wheat Flour Mill Streams as an Effective Way to Predict Flour Functionality

The aim of the study was to evaluate wheat flour fractions and the relationships between the rheological properties of wheat flour mill streams with arabinoxylans content to predict flour functionality. The tested wheat variety was IS Laudis and an industrial milling station with several roll sections was employed to reach 30 passages of flour streams. Each mill stream fraction was analyzed separately. Several physiochemical (moisture, ash content, falling number, wet gluten content, gluten index, and damaged starch content) and rheological properties were evaluated by means of utilizing various test apparatus and techniques. The total content of non-starch polysaccharides and arabinoxylans, as well as soluble and insoluble fractions were investigated. Results showed significant differences between the mill streams in terms of the content of physicochemical parameters and rheological properties, as well as in soluble and insoluble fractions of non-starch polysaccharides and arabinoxylans. The relationships between the tested parameters and PCA analysis can be useful for millers who can then select and blend several flour streams to obtain a maximum amount of flour with specified characteristics. A better understanding of the origin and function of different fractions and the role of arabinoxylans and their fractions in the milling process will allow the development of wheat flour blends with the desired functionality. Flours from late reduction and sizing passages (C and R) as well as from sorting filter (V) streams showed high ash content as well as T-NSP and T-AX levels, so the final content of NSP in flour blends may be balanced by the application of the proper amount of C6–C7 and R5 stream flours.

Genoa, Nebraska, Settlement of the Church of Jesus Christ of Latter-day Saints: Development, Demise, and Those Who Remained

Genoa, Nebraska, Settlement of the Church of Jesus Christ of Latter-day Saints: Development, Demise, and Those Who Remained

Properties and Functionality of Cereal Non-Starch Polysaccharides in Breadmaking

Non-starch polysaccharides (NSPs) are biopolymers included in the fiber of cereal grains and seeds. Among NSPs, arabinoxylans and β-glucans are considered to play the most important role in breadmaking. In the literature to date, there is a lack of studies that summarize the current information on the properties and role of NSPs in this process. This review summarizes the up-to-date knowledge concerning the properties and functionality of the most common cereal NSPs in bread baking. In studies conducted to date, it has been shown that the addition of both arabinoxylans and β-glucans in amounts up to about 6% causes an increase in the water absorption of flour, and as a consequence, it forces the use of a larger addition of water to achieve the desired consistency of the dough. Even a small addition of NSPs can have a positive effect on the dough yield; making more bread from the same amount of flour and such bread is less caloric since neither NSPs nor water contributes to additional calories. Moreover, it has been shown that even a small addition of arabinoxylans or β-glucans has a positive effect on bread volume, moisture, and texture of the bread crumb as well as the preservation of bread freshness. The knowledge concerning cereal NSPs, especially modified ones and of defined structure, is incomplete and further research is needed to characterize their functionality in breadmaking.

Nutritional and sensory attributes of biscuits enriched with buckwheat

Buckwheat is a promising food ingredient for the manufacture of different bakery foods because of its abundance of nutrients with health advantages, its gluten-free nature, and different polyphenol ingredients. In this study, buckwheat enriched biscuits (BEB) were formulated by blending wheat flour with buckwheat flour (BF) at the ratios of 100:0 (Control Biscuit), 90:10 (BEB-10), 80:20 (BEB-20), 70:30 (BEB-30), and 60:40 (BEB-40), and their nutrient, sensory, and microbiological analyses were investigated. The increment of buckwheat flour in formulated biscuits led to an increase in the mean protein, fat, fiber, and ash content, except carbohydrate. The iron, potassium, and zinc contents of the biscuits were also increased with the addition of buckwheat flour (BF). In terms of sensory evaluation, the overall acceptable scores for control biscuit (CB) and BEB-10, BEB-20, BEB-30, and BEB-40 were 7.56, 7.02, 6.98, 6.86, and 5.94, respectively. Therefore, BEB developed with up to 30% BF showed improved nutritional quality with acceptable sensory attributes. This study also concluded that BEB is microbiologically acceptable for up to six months. • Enrichment of wheat flour biscuits with buckwheat flour. • Various quantities of buckwheat flour were experimented with. • Determined the nutritional, sensory evaluation, and microbiological properties of biscuits. • Biscuits produced from the blends were generally accepted.