Biscuits are one of the low cost processed foods that are most widely consumed all over the
world. Biscuits have some notable advantages over conventional snacks in that it is …

Biscuits are ready-to-eat nutritious baked snacks that are available in different shapes and
sizes. One of the problems that militate against food security in developing countries such as …

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 …

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 …

Flour blends were produced using wheat, bambara nut, and Aerial yam. The flour samples
were processed into biscuits in the following ratios (wheat: bambara nut: aerial yam): 100: 0 …

This study asses the proximate and sensory analysis of biscuits made from dried almond
seed and coconut blend. Biscuits was produced from blends of wheat, coconut and almond …

Aims: The functional and sensory properties of biscuits produced from wheat flour, defatted
soybeans and coconut flour were investigated to determine its quality and acceptability …

Biscuit was produced from blends of wheat, soybeans and orange flesh sweet potato
(OFSP) flour at different ratios: CFA (100: 0: 0), CFB (90: 10: 0), CFC (90: 0: 10), CFD (85: 10 …

Biscuits are nutritive snack produced from unpalatable dough that is transformed into
appetizing products through the application of heat in the oven. Cocoyam corms and golden …

The physiochemical and sensory characteristics of biscuits made from flour blends of
germinated wheat and germinated pigeon pea were studied. The wheat and pigeon pea …