Comparative Study on the Sensory Quality of Prepared Biscuit and Cake from Amaranthus and Sorghum

Biscuit and cake were prepared from amaranthus and sorghum fl our at the proportion of 20, 30, 40 and 50% with wheat fl our. Sensory evaluation was carried out and there was no signifi cant difference (p≤0.05) in texture in the different biscuit made from amaranthus fl our. However there was signifi cant difference in color, taste, smell and overall acceptance in amaranthus biscuits. In case of sorghum biscuit there was signifi cant difference in texture and no signifi cant difference in color, taste, smell and overall acceptance. Similarly, there was signifi cant difference in color, texture, smell, taste and overall acceptance between amaranthus cakes. However, there was signifi cant difference in color of sorghum cake and the difference was insignifi cant in texture, taste, smell and overall acceptance. Thus it can be concluded that biscuit and cake can be made commercially, It can be recommended that biscuit and cake from amaranthus and sorghum can be promoted as potential health benefi ting food products.