Abstract:
The main goals of this research were to study chemical composition of flour and bran Biscuit to determine their nutritive and caloric value and to evaluate the general acceptability of bran Biscuit, chemical composition of flour was showed that, 87.61% Dry matter, 14.78% Protein, 1.24% Fat, 0.91%Fiber, 1.58%ash, 82.47%Total carbohydrates, 81.56%Available carbohydrate and Energy1688.68K. calories.
The produced biscuits were made from 75% wheat flour and 25% wheat bran, as honey was used as an alternative to sucrose. The chemical composition of showed that the Bran Biscuit contain high concentrations of Total carbohydrates 82.07, Available carbohydrate 80.03 and energy 401.21K cal.
On the other hand, the results obtained through the sensory evaluation of the biscuit confirmed the quality of the product was well acceptable by the panelist according to its color, texture, taste, flavor, crushiness and overall quality.
The product is high nutritional value, as it has many health effects, especially for diabetics, such as lowering cholesterol, for these reasons it can be used for other categories than diabetics, such as using it as a nutritional diet to lose weight, as it contains bran.
