The study was carried out by recipe standardization and assessment of their physico –chemical properties. The sensory quality analysis of Biscuit was 7.28 than other developed products which were reported by panel members. It was found that percentage of moisture, fat, protein, carbohydrate and fibre were increased but the quantity of ash decreased (but increase as quality wise). The other developed products acceptability on basis of organolaptically and nutritional were decreased as well as in quantity and quality wise. This type research is remarkable step in the context of development of products for health benefits of people in one and other hand.

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