Nutritive value of biscuits supplemented with fish protein flour

Biscuits were supplemented with fish protein flour [FPF] at 5 levels, 4%, 5%, 6%, 7% and 8%. Rheological properties of blends were determined by means of farinograph and extensograph. Organoleptic evaluation of produced biscuits was determined using the scoring methods. Essential amino acids composition was measured in the acceptable biscuits. The obtained results showed that the higher level of FPF can be used was 6% concerning consumer acceptability. FPF supplied the biscuit with the most essential amino acids