Abstract            Volume:4  Issue-5  Year-2016         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

The study was conducted to utilized decorticated sorghum and maize (90% extraction) to produce biscuits. Biscuits were formulated and developed by compositing sorghum and maize with chickpea flour at different ratio (10, 20, and 30% level), to establish the nutritional characteristics of biscuits, proximate composition, protein and starch digestibility, physical characteristics, and sensory evaluation of biscuits. The results showed moisture, ash, and fat content ranged between 5.11 to5.58 %, 1.52 to 1.95, and 18.68 to 22.30%, respectively. Therefore, protein, fiber, carbohydrates and energy ranged from 9.90 to 15.50%, 1.14 to 2.03%, 55.61 to 61.29%, and 455.64 to 477.14 kcal/100gm, respectively. Protein digestibility gained from 43.51 to 60.29%, starch digestibility varied from 46.81 to 60.36% and 62.65 to 67.16% for sorghum and maize, respectively. Spread ratio ranged between7.10 to 8.21cm. Hence, sorghum and maize – chickpea flour composite biscuits have a considerable potential as protein-rich supplementary food to alleviate the nutritional value. Its utilization will afford the consumer to have food with high nutritional value.

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