Garg, M.K.Mishra, Namrata2017-06-032017-06-032005http://krishikosh.egranth.ac.in/handle/1/5810014216Three different ratios of soybean, rice bran, unripened banana powder, and skim milk powder viz. 40:20:30:10, 50:15:20:15, 60:10:10:20 were prepared and analyzed for proximate composition, mineral content, organoleptic evaluation and rheological study by Farinograph. From all above formulation 40:20:30:10 was found to be best and used for preparation of sweet biscuits. Biscuits were fortified @ 15, 20, 25% and attempts were also made to reduce the fat content of biscuits by 30 and 40%. Physical evaluation, proximate composition, mineral content (iron, calcium and magnesium), an organoleptic evaluation were used as criteria for evaluation of biscuits quality. On comparison of control with 25% level of fortification had shown an increase in moisture from 1.79 to2.96%, crude fat 28.5 to 32.6%,crude protein 11 to 15.1%, total ash 0.60 to 1.16%,crude fiber 0.12 to1.94% whereas iron content increased from 5.11 to 19.07mg/100g, calcium 60.3-85.6 mg/100g and magnesium from 78.99 to 164.12mg/100g.All the parameters except calcium were found to be in accordance with the specification laid down by IS (7487-1974). Also addition of nutripowder had shown no significant effect on the sensory properties of biscuits with 30% fat reduction.ensowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeasThesis