Review on some cereal and legume based composite biscuits

The major determinants of malnutrition in Africa are low availability of nutritious foods and inadequate consumption of protein-rich diets. Consumption of nutritious snacks could help to reduce protein-energy malnutrition in children and adults. Biscuits are a ready-to-eat, convenient and cheap snack that is consumed by all age group in many countries. It can be produced from cereal and legume fl our blends. A proximate composition such as protein, ash, crude fi ber, and fat content of some cereal-legume based biscuit increased with increase in the percentage substitution of legumes fl our. Carbohydrate content of biscuits decreased as legume substitution increased. The Ash (total mineral) content of some cereal and legume-based composite biscuits increased as the level of legume fl our incorporation increased. The increased in some nutrient composition of the biscuit in cereal and legume blends could be due to the signifi cant quantity of nutrients in legumes. Anti-nutritional factors (ANF) such as tannin and phytic acid affect digestibility and nutrient bioavailability for absorption. Substitution of malted cereal fl our with legume fl our resulted decreased in the level of both tannin and phytate in the composite biscuits and vice versa. Lower tannin and phytate content observed could be due to degradation of tannin and phytate during malting. Sensory attributes such as color, texture, aroma, taste, and overall acceptability of some cereal and legume-based biscuits were highly rated (in acceptable ranges). Review Article Review on some cereal and legume based composite biscuits


Introduction
Biscuits are ready-to-eat, convenient and cheap snack that are consumed by all age group in many countries [1]. In baking industry wheat is widely preferred cereal and most commonly used in biscuit production because of its unique rheological properties imparting positive effect on baking quality [2]. Most of these foods made from wheat and other cereals are, however, poor sources of protein that is often of poor nutritional quality [3]. Enrichment of cereal-based foods with other protein sources such as oil seeds and legumes has received considerable attention [4]. This is because of oil seed and legumes are rich in proteins particularly essential amino acid which are limited in most cereals. The use of composite fl our based on wheat and other cereals in bakery products are becoming popular because of the economic and nutritional advantages of composite fl our [5].
Cereals and legumes reside a signifi cant position in human nutrition particularly in the dietary pattern of low economic population from developing countries are said to be the best combination for delivering good nutrients. Cereal is a staple food crop on which the lives of millions of people depend. In Ethiopia cereals like maize, wheat, barley, sorghum, millet, etc are among the most important crops in terms of cultivated area coverage and in total grain production [6]. They are a good source of energy, proteins, carbohydrates, vitamins and minerals including the trace elements, particularly iron and zinc. Cereal contains minerals such as phosphorus, calcium, potassium and magnesium in varying quantities [7]. Foods Oromiya, Amhara, Benishengul Gumuz, and SNNPR Regional states [6]. The legumes that are generally consumed by the people contain low fat, high protein, dietary fi ber and good amount of micronutrients and phytochemicals. Though the cereals and legumes are unique in their individual nutrient composition, health benefi ts and other functional properties. Cereals are poor source of the essential amino acid like lysine which is abundant in pulses. On the other hand, methionine is complemented by cereal protein which is less in legume.
Hence, the overall protein quality, nutritional value and health promotion further more increases when cereals and legumes are combined together as composite mix. Legumes are one of such plant protein source, which used partially to complement cereal in the production of bakery products such as biscuits, bread or other confectionery could go a long way in improving the nutritional quality of such products. Attempts have been made to fortify cereals with legumes to make nutritionally superior and acceptable products [9].
Biscuits have been produced from mixture of different fl ours of cereals and legume or root crops which is known as composite fl our so as to satisfy specifi c functional characteristics and nutrients composition [10]. However, it has continued to be poor digestibility and nutrient bio availability for absorption. This is largely due to the presence of anti-nutritional factors (ANF) such as tannin and phytic acid. Traditional processing techniques like malting has the potential for anti nutrient reduction in various grains. Different malting duration applied to cereals and legumes cultivars brought signifi cant reduction in both phytic and tannin contents [11]. Malting also caused an improvement in protein digestibility and other protein quality characteristics, such as percentage of protein, nitrogen solubility index and content of an essential amino acid, lysine with increasing time [12]. Therefore the aim of this seminar paper is to review the nutritional composition, anti-nutritional factors and organoleptic acceptability of biscuits produced from some cereals and legumes composite fl our.

Health benefi ts of cereals and legumes
Whole cereals and legumes occupies vital function in the avoidance of chronic diseases. People who consume whole cereals and legumes had shown better nutritional status and health benefi ts [13]. Consumption of some cereals and legumes based biscuits cause the reduction of the degenerative diseases.
Hence the usage of cereals and legumes in different proportions in the product will provide good nutrition. According to Itagi carbohydrates and selected micronutrients [15].
Cereals and legumes provide positive health responses when they are properly positioned in the daily diet [16]. In addition, work carried out by Kaur,et al. [17] revealed associations between the utilization of legumes and declining prevalence of numerous diseases for examples aging, cancer, diabetes and cardiovascular diseases. Intake of whole grain will protect against cancer, cardio vascular disease, diabetes and obesity because of the phytochemicals present in it. Cereal fi bers has consistently lowered the risk of diabetes and helpful in the management of people who have already developed type 2 diabetes mellitus [18]. The resistant starch content present in the legume and their low starch digestion rate released the glucose into the blood stream in slow rate, which resulted in reduced glycemic index in comparison with other foods [19].
The resistant starches are probiotic and act as a substrate for microbiological fermentation [20]. Intake of diet high in whole cereals showed a positive association with lower body mass index, eventually a decrease in waist circumference and reduced risk of being overweight [21]. Legumes have shown positive contribution to weight control due to the comparative low glycemic index and high resistant starch. The water soluble dietary fi bers present in oats shows signifi cant result in reduction of blood cholesterol which in turn reduced the risk of high blood pressure [22].

Biscuit production technology
Among ready-to-eat snacks, biscuits possess several attractive features including wider consumption base, relatively long shelf-life, more convenience and good eating quality [23]. Long shelf-life of biscuits makes large scale production and distribution possible. Good eating quality makes biscuits attractive for protein fortifi cation and other nutritional improvements. The term biscuits as they are called in many parts of the world, refers to a baked product generally containing the three major ingredients; fl our, sugar and fat.
Biscuit is a low moisture bakery product.
According to the information provided by various manufacturers, its moisture content varies widely, because of the variation in its thickness and weight during forming and shaping. Typically, the moisture content of biscuit after baking is below 10%. For sweet biscuit that contains high levels of sugar and fat, the dough has good cohesiveness and plasticity without the formation of a gluten network. They also reported that replacing part of wheat fl our with rice fl our and soy fl our enhanced the nutritive value due to the complementary nature of the amino acids in these raw materials. According to Taha, et al. [24], study fortifi cation of biscuits with broad bean, chickpea fl our, or isolated soy protein were produce highprotein biscuits with consumer acceptance.
The sugar and fat were initially creamed in a mixer to produce a creamy mixture before the fl our and other dry ingredients were added. There after, the mixture was thoroughly mixed

Malting technique for anti nutrient reduction
Malting involves germination and sprouting of grain.
During the process the seeds are soaked in water to hydrate the grain and a number of complex chemical reaction are activated [26]. It is effective processing techniques to enhance the nutritional status of both cereal and legume based food.
Malting caused an improvement in protein digestibility and other protein quality characteristics, such as percentage of protein, nitrogen solubility index and content of an essential amino acid, and lysine [12].
Malting has produced improvement in fl avor profi le and color [27]. It has the potential for anti nutrient reduction in various grains. Malting of Kaura sorghum for 48 hours reduced (96.33%) of tannin, (80.29%) of phytate acid and (86.67%) oxalate and depressed most of the tannin factors [11]. Reduction in tannin is brought about by leaching as reported by Sandberg, Ugwu and Oranye [28,29].
According to Idris, et al. [30] activity of phytase enzyme, reduce of phytate is by degrading of phytate into inorganic phosphorus and myo inositol and its intermediate forms.
The process of malting comprises three unit operations: steeping, germination, and drying. During steeping, kernels are immersed in water until imbibed with suffi cient water to start the metabolic processes of germination and at the same time dirt, chaff and broken kernels are removed by washing and fl otation. The germination phase begins after the kernels have absorbed enough water to start enzyme production and starch hydrolysis.
Conditions that are necessary during the germination phase are moisture content, temperature, length of germination time, and oxygen availability. Germination takes about 4-6 days and occurs rapidly between 20°C and 30°C with an optimum temperature of 25°C to 28°C. The most important physiological processes associated with the germination phase are the synthesis of amylases, proteases and other endogenous hydrolytic enzymes. During the process, the hydrolytic enzymes migrate from the germ into the endosperm where starch and protein are hydrolyzed to sugars and amino acids respectively. These are then transported into the germ where they are further metabolized by the growing seedling [31].
Drying is the fi nal stage of the malting process and is required for stopping further growth of the kernels, reducing the moisture content and water activity, hence producing a shelf-stable product. Kernels are dried at a temperature of about 50°C for 24 hours. After drying the roots and shoots are removed and the kernels milled into malted fl our ready for use in the preparations of different food products [31].

Nutrient composition of composite biscuits
Protein: Protein is essential components of the diet needed for the survival of humans and animals. It is one of the most essential and multi-purpose nutrient, as it supply adequate amounts of essential amino acids that had a wide variety of physiological functions associated with optimal physical performance and wellbeing [32]. The protein nutritional quality of a food depends on content, digestion, absorption and utilization of amino acids. Protein content of composite biscuits made from mung bean and wheat fl our was increased as the level of mung bean complementation increased [33].
According to fi nding of Bolarinwa, et al. [8] the protein content of the biscuit made from malted sorghum-soy samples ranges from 7.28% to 11.74%. Similar works reported by Adebowale, et al. [1] is showed that the protein content of sorghum-wheat composite fl our biscuits ranges from 7.06% to 11.84%.
The protein content of the malted sorghum-soy biscuit is higher than that of conventional wheat biscuit (100% wheat biscuit). This could be due to signifi cant quantity of protein in soyabean. Protein content of biscuit produced from local rice variety and defatted soyabean blends (16.50% -20.21%) also increased as the level of defatted soyabean incorporation increased [34]. An improved nutritional content of biscuits have been produced from African yam bean fl our , wheat composite composite biscuits were increased as the incorporation level of African yam bean fl our increased [35]. Protein composition of biscuit formulated from millet and cowpea was also increased as the level of cowpea increased [36]. The other research report also indicated that protein content of biscuits 19.33% was obtained from 40% of lima bean, 25% sorghum and 35% of wheat composite fl our [37]. The protein content of the some cereal and legume based biscuits increased with increasing in the percentage substitution of legume fl our in the biscuit dough blends. The increased in the protein content of some cereal and legume based biscuits could be due to the signifi cant quantity of protein in legume seeds [38]. Legumes have been reported to be a good source of cheap protein [39]. Ayo, et al. [9] also reported that the protein content (5.26-11.65%) of malted soybean-acha biscuits increased by substituting malted soybean fl our with acha fl our. Therefore legumes are promising nutritious grain to be used in development of value added food product which is adequate in protein content through blending with cereals. Regular consumption of cereals -legumes biscuits by children and adults could help to increase their protein intake.

Crude fat
Fats (or lipids) serve a variety of functions, including all three purposes of nutrition: to form and maintain body structures, to regulate metabolism, and to provide the second main source of energy. Fats provide 40-45% of the total daily energy intake in sedentary people living in industrialised countries [40]. Fat content of the composite fl our ranged depend on the type of ingredient used for composite fl our production. The fat content of the composite fl our will increased with increasing substitution with soy fl our. Malted sorghum with 40% soy fl our blend had the fat content (9.26%) while the fat value (2.49%) was observed in 100% malted sorghum fl our [8].
The fat content of the sorghum and soyabean based composite biscuit was relatively high when un-deffated soy fl our was used for the mixes. Alabi, et al. [41] also reported that sorghum soy composite biscuits contain (3.6%) of fat. The other similar study reported by Falola, et al. [42] indicated that the fat content of rice and soyabean blends increased as soy fl our proportion increased. Similar research report indicated that fat content of biscuit produced from local rice variety and defatted soyabean blends decreased as the level of rice incorporation increased [34]. Similarly as the other some cereal and legume based biscuits, the fat composition of biscuit formulated from millet and cowpea was also increased as the level of cowpea complementation increased ( [36]. Fat content of biscuits produced from lima bean, sorghum and wheat composite fl our was ranged from 4.32 -4.87 [37]. In contrast to soyabean incorporation to cereal, the fat content of biscuit produced from wheat and African yam bean blends reduced (12.53-8.13) as the level of African yam bean fl our increased [35].The decreased obtained in the fat contents of the biscuit samples may be attributed to the fact that African yam bean fl our has been observed to contain low values of crude fat [43]. This makes composite biscuit from AYBF desirable because of the low fat and the fact that low fat food products are less susceptible to rancidity and hence, more shelf stable.

Crude fi ber
Dietary fi ber is defi ned as lignin plus the polysaccharide components of plants which are indigestible by enzymes in the human gastrointestinal tract [44]. These components are typically divided into two categories. Soluble dietary fi ber is those components that are soluble in water and includes pectic substances and hydrocolloids. Insoluble dietary fi ber is those components that are insoluble in water and includes cellulose, hemicelluloses and lignin. Consumption of dietary fi ber has numerous benefi ts in protection against heart disease and cancer, normalization of blood lipids, regulation of glucose absorption and insulin secretion and prevention of constipation and diverticulitis disease [45].
Cereal and legume have good source of fi ber and their content is varied from one crop to another. The crude fi bre of the malted sorghum and soyabean biscuit samples ranged between 2.56 to 3.46% while that of wheat biscuit is 3.54%.
The increment in the crude fi bre content of the biscuits could be due to the hydrolysis of fi bre during malting process.
Malted sorghum has been reported to contain low levels of crude fi bre [46]. Fiber content of biscuit produced from local rice variety and defatted soyabean blends decreased as the level of rice incorporation increased [34]. This could be due to low crude fi ber contents in rice. Fiber content of African yam bean fl our and wheat composite biscuits were decreased as the incorporation level of African yam bean fl our increased [35].
According to Adebayo [37] fi ber content of biscuits prepared from composite fl our of lima bean, sorghum and wheat composite fl our was increased as the proportion of lima bean reduced. Crude fi ber composition of biscuit formulated from ingredients of millet and cowpea was increased as the level of millet increased [36]. The crude fi bre content reported by Ayo, et al. [9] of malted soybean-acha biscuit was 1.12-1.40%.
High fi bre foods are reported to enhance gastrointestinal tract functions [47]. The related research report indicated that crude fi bres content was not signifi cantly better than each other for biscuit produced from lima bean, sorghum and wheat composite fl our [37]. The incorporation of barley and soy fl our in biscuits lowers the glycemic index of biscuits and it can be recommended to diabetic patients for maintaining blood glucose level [48].

Carbohydrate content
Carbohydrate is the body's preferred energy source, and the most important fuel for the working muscle. During exercise of high intensity and brief duration, this nutrient provides most of the energy needs [49]. Each gram of carbohydrate will produce 4 calories of energy and in the process will use 0.7 liters of oxygen. Carbohydrate content of food products depend on the type of ingredient used. Cereals are fi rst and foremost a source of carbohydrates [50]. Carbohydrate content of biscuit produced from local rice variety and defatted soyabean blends decreased as the level of defatted soyabean incorporation increased [34]. According Hama, et al. [36]  were decreased as the incorporation level of African yam bean fl our increased [35]. Malted sorghum has been reported to contain high levels of carbohydrate [46]. The carbohydrate content of the malted sorghum soy biscuits decreased as the level of substitution with soy fl our increased in the composite biscuits. The biscuit sample with 10% soy fl our substitution had the highest (59.95%) carbohydrate content while the sample with 40% soy fl our substitution had the lowest (47.08%) carbohydrate content [8]. The carbohydrate content (47.08-59.95%) of the malted sorghum-soy biscuits was however, lower than the carbohydrate content (71.12 74.45%) of wheat cassava composite biscuits enriched with soy fl our [51]. The variation in the carbohydrate content of the biscuits produced is due to differences in the composition of the composite fl our.
The decreased in carbohydrate of cereal and legume based biscuits could be due to low content of carbohydrate in the added legumes fl our Table 1. 40% of lima bean, 35% sorghum and 25% of wheat composite fl our was higher than that of 100% wheat biscuits [37].

Anti-nutritional factors
Phytic acid (PA): Phytic acid is the primary storage compound of phosphorus in cereals, legumes, nuts, and oilseeds. It accounts for up to 90% of total phosphorous content and contributes as much as 1.5% to the seed dry weight [54]. It's principal functions in seeds are the storage of phosphates as a source of energy and the antioxidant activity of the germinating seed [55]. The amount of PA in plants are very variable and, presumably, it depends on growing conditions and harvesting techniques [56]. Nevertheless, phosphorus in PA is mostly not bioavailable to monogastric animals, including humans, due to insuffi cient degradation capabilities in their gastrointestinal tract under the pH conditions of the small intestine [56]. The major concern about the presence of phytate in the diet is its negative effect on mineral uptake which makes bone mineral defi cient. PA has the ability to chelate metal cations, primarily iron, zinc, calcium, as well as proteins and digestive enzymes, such as pepsin, amylase, and trypsin. The phytate content of the malted sorghumsoy composite biscuits decreased with increasing soy fl our substitution. phytate content of biscuit produced from AYBF and wheat fl our was decreased as the incorporation level of AYBF increased [57]. Related research report indicated the phytate content of biscuit produced from mung bean fl our and wheat fl our was increased as the incorporation level mung bean increased [33]. This is due to signifi cant quantity of phytic acid available in mung bean than wheat fl our. Malting caused signifi cant reduction phytate content in cereal and legumes.
Phytate content of biscuit produced from lima bean and wheat composite fl our was higher than that of sprouted lima bean biscuits (Adebayo, 2017) [37]. Malted sorghum fl our with no soy fl our substitution had the highest phytate content while the lowest value was observed in composite fl our substituted with 40% soy fl our [58]. According to Idris, et al. [30] reduction of phytate content in malted cereal and legume ingredients could be due to activity of phytase enzyme, that reduce of phytate by degrading of phytate into inorganic phosphorus and myo inositol and its intermediate forms. The presence of condensed tannins in cereal cultivars reduce protein digestibility [60]. Because they bind with proteins and inhibit enzymes [61].

Ash contents of biscuits
Minerals are essential substances for the musculoskeletal system as well as for numerous biological functions. For instance, insuffi cient supply of calcium and phosphate is normally associated with impaired skeletal development, and with increased incidences of bone and muscle injuries [53]. The mineral content of malted sorghum-soy biscuits are varied depend on level of legumes used. The mineral content of the biscuits increased as the level of soy fl our increased in the composite fl our used to produce the biscuits. Because legumes have been reported to be good sources of ash Alabi, et al. [41] while malted sorghum and other cereal grains have been reported to have low levels of ash [52]. Soybean seeds have been reported to contain an appreciable quantity of minerals [33]. Ash has been reported to be high in soy supplemented cereal meals [41]. Total mineral content of biscuit produced from local rice variety and defatted soyabean blends increased as the level of defatted soyabean incorporation increased [34]. Mineral content of African yam bean fl our and wheat composite biscuits were also increased as the incorporation level of African yam bean fl our increased [35]. Similar research report indicated that total mineral content of biscuits obtained from Tannin content of biscuit produced from African yam bean fl our and wheat fl our was decreased as the incorporation level of AYBF increased [57]. This because of tannin content of AYBF was lower than that of wheat. Related research report showed that tannin content of biscuit produced from mung bean and wheat fl our was at the safe level and increased as the incorporation level mung bean increased [33]. According to Adebayo [37] tannin content of biscuit produced from lima bean and wheat composite fl our was higher than that sprouted lima bean biscuits. Tannin content (18.9-22.9%) of the malted sorghum-soy composite biscuits reported by Bolarinwa, et al. [58] is lower than the tannin content (23.8-26.7%) of sorghum cultivars reported by [62]. Obviously, substitution of malted sorghum fl our with soy fl our resulted decreased in the level of tannin in the composite fl our. Lower tannin content observed when different malted ingredient used in biscuit production could be due to degradation of tannin during malting.

Sensory qualities of biscuits
Color: It is very signifi cant parameter in judging well baked biscuits. It refl ect the suitable raw material used for the preparation and also provides information about the formulation and quality of the product [63]. With respect to color, biscuit prepared from refi ned wheat (25%), oat(50%) and chickpea (25%) blends had signifi cantly higher color values as compared with 100% wheat fl our [48]. Biscuit produced from local rice variety and defatted soyabean blends was in acceptable ranges upto 20% defatted soyabean incorporation levels with respect to color [34]. Color score of biscuit produced from local lima bean, sorghum and wheat blends was increased as lima bean incorporation increased [37]. Color score of biscuit produced from AYBF and wheat composite fl our was decreased as the proportion of wheat decreased [35]. Similar research study report indicated that color sensory score of biscuit formulated from millet and cowpea was increased as the level of cowpea increased [36].
The complementation of soya fl our to malted sorghum up to 40% shows signifi cant difference with respect to color attributes when compared to the 100% wheat biscuit [8]. The other related research output indicated that complementation of chickpea fl our up to 20% to wheat fl our was acceptable with respected to color when compared to the 100% wheat biscuit [64]. Siddiqui, et al. [65] found that the biscuits color is related to the high level of proteins. Biscuits color becomes darker with increasing the levels of proteins in the formulation due to the amino acids of proteins react with reducing sugars during baking in the Maillard reaction [10,66].

Aroma:
The mean aroma score of the food product is signifi cantly affected by blend proportion. Aroma score of biscuit formulated from millet and cowpea was decreased as the level of cowpea complementation increased [36]. This could be due beany fl avor of legume crops. Related research fi nding showed that Aroma scores of biscuit produced from local rice variety and defatted soyabean blends was decreased as defatted soyabean incorporation increased [34].
According to Adebayo [37] Aroma scores of biscuit produced from local lima bean, sorghum and wheat blends was decreased as lima bean incorporation increased. Biscuit produced from 40% AYBF and 60% of wheat composite fl our was similar with respect to aroma as compared to 100% wheat biscuits [35].
Aroma of biscuit produced from 25% refi ned wheat fl our, 50% barley and 25% soya fl our was better than biscuit produced from 100% wheat fl our [48]. Sensory score of biscuit produced from sorghum soya based composite fl our with respect to aroma decreased as the level of soya fl our addition increased when compared to 100% malted sorghum biscuits [8] Similar research fi nding reported by Yohannes, [64] showed that complementation of chickpea fl our up to 20% shows no signifi cant difference with respect to aroma when compared to 100% wheat biscuit. Hence 20% chickpea fl our addition was acceptable with respect to aroma. Aroma of cereal legume based snack food can be improved using traditional processing techniques such as soaking, malting, fermentation, boiling, etc.
Taste: Taste is the primary factor that determines the acceptability of any product which has the highest impact as far as market success of product is concerned. The taste of biscuits produced from sprouted lima bean, sprouted sorghum and wheat fl our were favorably compared with the (100%) wheat biscuits [37]. According Bolarinwa, et al. [8] the biscuit with 60% malted sorghum and 40% soybean fl our had the best score for sweetness. Similar research reports indicated the mean taste score of chick pea fl our supplementation up to 20% showed no signifi cant different as compared to 100% wheat biscuits.
Texture: It is fundamentally important in determining the consumer acceptability of biscuit [67]. The biscuit made from 60% malted sorghum and 40% soybean fl our had the best score for texture [8]. However, biscuits made by high level of pigeon pea addition to cereals resulted in harder texture [68]. Complementation of chickpea fl our up to 15% showed no signifi cant difference in terms of texture when compared to 100% wheat biscuit [64]. The other research fi nding showed that the crispness of biscuits decreased with reduction level of sprouted lima bean substitution to sprouted sorghum and wheat fl our as compared to control sample 100% wheat biscuits [35]. Texture of biscuit produced from local rice variety and defatted soyabean blends was in acceptable ranges upto 30% defatted soyabean incorporation levels [34].
Texture score of biscuit produced from 25 % refi ned wheat fl our, 50% barley and 25% soya fl our was similar with biscuit produced from 100% wheat fl our [48]. However, mean sensory scores of texture of biscuit produced from 50% refi ned wheat fl our, 25% barley and 25% chickpea fl our was higher than biscuit produced from 100% wheat fl our [48]. Texture score of biscuit produced from AYBF and wheat composite fl our was increased as the proportion of AYBF incorporation increased [35]. According to Hama, et al. [36] texture score of biscuit formulated from millet and cowpea was higher than that of 100% millet biscuits. with the 100% wheat biscuit for the overall acceptability [35].
The substitution of wheat fl our (WF) with soybean fl our (SF) upto 60% in biscuit production generate good results in sensory acceptability [52]. Based on individual rating, biscuit sample made from (60% malted sorghum and 40% soybean fl our) was most preferred in terms of overall acceptability [8]. Over all acceptability of biscuit produced from local lima bean, sorghum and wheat blends was decreased as lima bean incorporation increased [35]. Over all acceptability of biscuit produced from local rice variety and defatted soyabean blends was in acceptable ranges upto 30% defatted soyabean incorporation levels [34].
Related research fi nding showed overall acceptability of biscuit produced from 25% refi ned wheat fl our, 50% barley and 25% soya fl our was equally preferred by panelists with biscuit produced from 100% wheat fl our [48]. Overall acceptability of biscuit formulated from millet and cowpea was decreased as the level of cowpea increased [36]. Similar research reports indicated that the overall acceptability of biscuit produced from chickpea and wheat blends decreased as the level of chickpea addition increased. But the mean score of overall acceptability up to 20% chickpea fl our incorporation was not signifi cantly different when compared to control biscuit (100% wheat) .