Nutritional and Sensory Evaluation of High Fiber Biscuit using Kodo Flour

Background: Healthy eating is the latent health benefits of precise foods and food ingredients. Supplementation of foods is current interest because of increasing nutritional awareness among consumers. Aim: The present study aims to evaluate the sensory and nutritional properties of high fiber biscuits using kodo flour. Method: Biscuits from kodo millet (paspalum scrobiculatum) were prepared by substituting kodo flour at various levels of substitution at 30%, 40% and 50% supplemented with refined wheat flour. Nutritional and Sensory evaluations of biscuit samples were evaluated by standard procedure. Results: The sensory evaluation result revealed that 40% kodo flour incorporation with refined wheat flour was found to be the most acceptable combination in making of high fiber biscuits. The analysis of nutritional quality of biscuits containing high fiber amount of (4.55%), lowest amount of protein (10.21%), calories (491.13 Kcal/100g) and carbohydrate (42.56%). Thus, the result shows that formulated high fiber biscuit is healthy and acceptable based on its sensory properties and fiber rich nutritional quality.