Evaluation of Various Properties of Amaranthus (<i>Genus Amaranthus</i> L.) Based Composite Flour Blends for Preparation of Gluten-Free Biscuits

This research was conducted to investigate the pasting, rheological and functional properties, gluten-free biscuit making potential of a composite flour prepared from grains amaranthus, sorghum finger millet. The formulation for obtained D-optimal mixture design ratio using Design-Expert. pasting properties flours were determined, while proximate composition, physical dimensions, mineral concentration sensory quality attributes biscuits assessed. results showed that there significant (p&amp;lt;0.05) differences in profile control amaranthus based composites except temperature. Water absorption capacity water soliblity index increased as blending increased, oil decreased. composition evaluation 13.75, 2.04, 1.77 31.75% found be highest values samples terms protein, crude fiber, ash fat, respectively. Mineral analaysis carried out difference Fe, Ca, Zn P content among made blends. Similarly, indicated apperance, colour, texture, flavour overall acceptability samples. However, insignificant crispiness In nut shell this revealed nutritionally dense can formulated without affecting biscuit. Thus, used preparation gluten free food products africa, where crops have not been effectively utilized processing industries.