Comparison Study Of Fortified Biscuits With Commercial Biscuits

Abstract

To produce low cost biscuits of high protein quality that provide adequate energy for use in emergencies and by children especially fromlow socio- economic strata of the population. - To study nutitrenalvalute of the product . - To compare fortified biscuits commercial. - To study the quality of the product. - shorts the proximate composition of three types of commercial biscuit the moisture content of glue ore biscuit (GB) (3.077) significantly lower than both types or busily energy birch (EB) and Baralen biscuit (BB), 3,044, 3.050% respectively. All ther reads of musher of mature content of deferent commercial type of biscuit were higher than reported by Elshiekh, 2004 which are ranged between 1.8 to 2.9 % for outwent and sesames for formulation of biscuit. - shows the proximate composition of there types of commercial biscuit. the protein content of glucose biscuit (GB) (161188) was siginficance lower than both type energy biscuit (EB) and Baraka biscuit (Bb) 20,125, 16.626 respectnely. - shows the proximate composition free types of commercial biscuit. The fat content of glucose biscuit (GB) (2,915) fat content for energy biscuit were higher than Baraka biscuit and glucose cuitrespecterly. (3,015) (2,915). - show the proximate composition of three types of commercial biscuit. The ash content of biscuit Baraka were lower significance (1,070) than energy biscuit, glucose biscuit respect rely (1.925) (0,875) energy biscuit is hirers significant than glucose and Baraka. - Only fortified biscuit had content of crude fiber (2.97). The increase in protein content of biscuits with sesame meal, increase the cost of biscuits, noticeably.