Nutritional properties and shelf life study of coarse cereal and soybean supplemented biscuits

The present study was done to assess the organoleptic acceptability, physical characteristics, nutritional composition and shelf life study of value added biscuits developed from newly released wheat varieties (WH-1129 and HD-2967) flours supplemented with sorghum and soybean flours. The overall acceptability scores of four types of biscuits was in the category of ‘liked very much’. The thickness of composite flour biscuits increased significantly (P≤0.05) with the increase in the level of substitution of wheat flour with sorghum and soybean flours. The value added biscuits from prepared from WH-1129 wheat variety had significantly (P≤0.05) higher contents of protein, crude fibre and ash as compared to biscuits prepared from variety HD-2967 while HD-2967 value added biscuits had significantly had significantly (P≤0.05) higher fat content than WH-1129 and control wheat flour biscuits. The shelf life study indicated that there were no significant changes in the overall acceptability of the developed biscuits and they were acceptable upto 3 months of storage.