Vol. 11, Special Issue 10 (2022)

The present investigation was done on studies on development of high protein biscuits from composite flour in which quinoa, garden cress seeds were used as main ingredients and Bengal gram and Green gram used as composite flour. The different trials and proportions were made for development of high protein biscuits viz; (20:1:2:2) for the trial 1, similarly (25:2:4:4) for trial 2 and (30:1:3:3) respectively. Further biscuits were subjected to organoleptic evaluation in which trial 1 i.e., (20:1:2:2) sample got highest scores. Trial 1 taken for proximate analysis in which Moisture content, Fat content, Protein content, Carbohydrates, Fiber and Ash content were measured viz; 3.2%, 21%, 17.9%, 60%, 1.6% and 1.8% per 100 g of sample. Overall trial 1 has good nutritional as well as medicinal benefits on human health and acceptance.