Quality evaluation of biscuit from sorghum and wheat composite flour

Biscuits are among the well-known bakery products with a golden-brown color, a crisp texture, and a sweet taste. Soft-wheat flour, sugar, oil, and water are commonly used ingredients. Baking powder, skimmed milk, and emulsifiers are also added to some extent. This study evaluated the quality of biscuits made from wheat–sorghum composite flour and found that blending ratios significantly affected biscuit properties. Moisture content, crude protein, crude fat, crude fiber, total ash, utilizable CHO, and energy values of the biscuit samples ranged from 5.54% to 5.70%, 8.21% to 10.52%, 18.41% to 19.97%, 1.70% to 2.26%, 1.42% to 1.64%, 65.63% to 70.27, and 479.57 to 484.26 kcal/100g, respectively. Mineral contents included sodium (390.84–850.84 mg/100g), potassium (400.00–510.84 mg/100g), iron (178.10–200.72 mg/100g), zinc (12.73–25.04 mg/100g) and calcium (228.33–282.50 mg/100 mL). All biscuit samples received acceptable sensory scores, with ratings for appearance (5.67–7.80), color (5.73–7.87), aroma (5.67–7.73), taste (6.07–7.80), crispness (5.27–7.33), texture (5.00–7.27) and overall acceptability (5.40–7.27). Significant differences (p < 0.05) were observed in physical and textural attributes, except for spread ratio. Sorghum flour can be incorporated up to 32.5% without compromising biscuit quality.