Abstract:
This study was conducted for the purpose of making biscuits from pearl millet and rice flour (free gluten biscuits) . Proximate analysis was performed on samples of whole millet flour and rice flour . The results of the analysis showed that the whole millet flour contains higher percentage of protein (12.4%) , fat (5.4%) , fiber (1.6%) and ash (1.8%) , while it contains less carbohydrate compared with the rice flour . It was found that the rice flour contains 0.68% of ash, 8.9% of protein ,0.64% of fat and 0.41% of fiber while containing a higher percentage of carbohydrates 74.7%. Three samples of biscuits were made in different proportions as follows :
Millet flour 87.5% and rice flour 12.5% (B), millet flour 75% and rice flour 25% (C), millet flour 50% and rice flour 50% (D) .
The chemical components of each type of biscuit were also studied. The study found that biscuits containing a higher percentage of millet have higher nutritional value than other types. The results of sensory evaluation also showed high acceptance of biscuits containing a higher percentage of millet than those containing less millet.
