This study was designed to bridge gap in nutritionally skewed available biscuits and the
high volume of agricultural waste generated by investigating the quality of biscuits prepared …

Biscuits are popular ready to eat, cheap and convenient food products that are consumed
globally. Supplementation of wheat flour with inexpensive staples from other cereals …

This study was carried out on the formulation of new nutritious biscuits at different levels of
supplementation. Supplemented biscuits were produced by mixing wheat flour with dried …

Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter
transformed into appetizing product through oven heat. Wheat, the major raw material used …

The utilization of vegetables with supplementation of cereals and pulses plays a vital role in
improving protein-energy malnutrition and micronutrient deficiency. Therefore, the study …

This study evaluated the nutritional and sensory characteristics of biscuits produced from
wheat/beniseed seed/sweet potato composite flour. Four flour samples from wheat, defatted …

Oat (Avena sp.) is a species of cereal grain grown for its seeds and it contains many
valuable constituents. Gross chemical composition, caloric value, minerals, vitamins and …

The aim of this study was to evaluate the nutritional composition of biscuits from wheat‐
sweet potato‐soybean composite flours. Substitutions of wheat flour with sweet potato and …

Background: Potato flour, being nutritious and a high source of carbohydrates, has been
explored for the manufacturing of biscuits. Methods: Replacement of refined wheat flour with …

The study was conducted to evaluate the quality attributes of biscuits produced from wheat
flour, sesame seeds and tigernut blended flours. Three Biscuits samples were made with …