Preparation of biscuit from amaranth, sago and Echinochloa colonum (Bhagar)

Biscuits from amaranth (Amaranthuseruentus), sago (Metroxylon sago) and bhagar (Echinochloa colonum) was developed. The biscuits were prepared by using flour in four different proportion viz., Amaranth flour (100%); Amaranth + sago (80:20); Amaranth + bhagar (80: 20); and Amaranth + bhagar + sago (80: 12: 8), and their storage studies with paper, low density polyethylene and aluminium foil were studied. The biscuits prepared with Amaranth, bhagar and sago in the proportion of 80: 12: 8 were found to be highly acceptable. Aluminium foil was most suitable packaging material for longer shelf life of the product.