QUALITY OPTIMIZATION OF GLUTEN-CONTAINING WHEAT BISCUITS ENRICHED WITH SORGHUM FLOUR

Abstract

Biscuits are widely consumed bakery products because of their convenience, palatability, and extended shelf life. However, conventional wheat biscuits may contain relatively low levels of dietary fibre and certain minerals. Sorghum (Sorghum bicolor (L.) Moench) is a cereal grain with potential for improving the nutritional composition of baked products. This study is designed to optimize the incorporation of sorghum flour into wheat biscuits by evaluating nutritional, physicochemical, textural, and sensory characteristics. Five formulations containing 0%, 10%, 20%, 30%, and 40% sorghum flour will be developed by replacing equivalent proportions of wheat flour. The prepared biscuits will be evaluated for moisture, protein, fat, ash, crude fibre, carbohydrate, energy, colour, diameter, thickness, spread ratio, texture, and sensory acceptability. Statistical analysis will be performed to determine differences among formulations and identify the optimum blend. The study is expected to provide experimental evidence on the relationship between sorghum substitution level and biscuit quality. The findings may support the development of nutritionally improved cereal-based bakery products using locally available sorghum.