The quality characteristics of biscuits made with plantain and purple rice flour as substitutes for wheat flour

Biscuits are wheat flour-based manufactured food products. Another option is to locate a flour substitute, such as plantain or purple rice. This study aims establish the ideal ratio of rice and based on quality attributes biscuits. employed one-factor, Completely Randomized Design (CRD) with five treatment levels three replications. The observational data were analysed using ANOVA DNMRT further test at 5% significant level. in this compared prepare had very (p <0.01) effect water content (3.56%), ash (2.11%), fat (25.18%), crude fiber (17.85%), protein (4.72%), carbohydrate (61.49%), but no >0.01) antioxidant activity (55.83%). Except for protein, all treatments meet SNI's requirements biscuit quality. Based organoleptic taste, aroma, texture, colour preferred by panellist score A (90-10) 3.52%, B (80-20) 3.97%, C (70-30) 4.42%, D (60-40) 5.03%, E (50-50) 5.52% obtained. best-quality biscuits E. (comparison 50:50).