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What is Nutritional Analysis of Composite Flour Biscuits about?

This study evaluates the nutritional composition and sensory properties of biscuits made from wheat, yellow maize, and sesame flours. The results indicate that biscuits produced from composite flours have comparable sensory attributes to those made from 100% wheat flour, while also offering enhanced mineral content. The findings suggest that these biscuits could serve as a viable food-based intervention to address dietary deficiencies.

Author

Thakshila Dilrukshi

Language

EN