• Shivangi Soni
• Dr.R.N. Shukla

Abstract : Abstract The increasing demand for nutritious and functional foods has led to the exploration of alternative ingredients in biscuit production. This study focuses on the development and quality evaluation of multigrain biscuits incorporating Moong (Vigna radiata) and Ragi (Eleusine coracana) in various proportions. The research is to formulate multigrain biscuits by varying the proportions of Moong and Ragi flours and assess their physico-chemical and sensory qualities. The preparation of biscuits using different combinations of Moong and Ragi flour, alongside standard ingredients such as wheat flour, fat, sugar, and leavening agents. The physico-chemical characteristics of the developed biscuits, including their proximate composition, texture, and moisture content, are analysed to assess the impact of the grain proportions on the overall product quality. Sensory evaluation, including parameters such as taste, texture, appearance, and overall acceptability, is conducted to determine the consumer preference for each formulation. The study is to evaluate the shelf life of the developed multigrain biscuits. This is done by storing the biscuits under ambient conditions and periodically testing for changes in their sensory attributes, texture, and moisture content. The shelf life is determined by identifying the time period after which the biscuits begin to lose their desirable qualities. The results of this study will provide valuable insights into the potential of Moong and Ragi as functional ingredients for enhancing the nutritional value and quality of bakery products. Additionally, it will offer guidance for optimizing ingredient ratios to achieve a balanced combination of taste, texture, and shelf life, making the biscuits a viable, healthy snack alternative for consumers.

Keywords: Moong and Ragi, Proximate Composition, Physico-chemical characteristics, Multigrain biscuits, Nutritional Value and Quality.

"Development and Quality Evaluation of Moong and Ragi Based Multigrain biscuits", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 9, page no.c692-c704, September-2026, Available :http://www.jetir.org/papers/JETIR2609276.pdf

"Development and Quality Evaluation of Moong and Ragi Based Multigrain biscuits", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 9, page no. ppc692-c704, September-2026, Available at : http://www.jetir.org/papers/JETIR2609276.pdf