Evaluation Of The Pasting And Rheological Properties Of Amaranthus (genus Amaranthus L.) Based Composite Flours For Production Of Gluten- Free Biscuits

This research was conducted to investigate the pasting, rheological and functional properties andrngluten-free biscuit making potential of a composite flour prepared from grains of amaranthus,rnsorghum and finger millet. The formulation to prepare a composite flour was obtained from DoptimalrnmixturerndesignrnratiornusingrnDesign-Expert®,rnversionrn6.0.8rnbasedrnonrnthernlowerrnandrnupperrnrnlimitsrnrnprovided by referring literatures. The functional and pasting properties of the differentrncomposite flour blends were determined. The composite flours were thereafter, processed intornbiscuit and the proximate composition, physical dimensions, mineral concentration and sensoryrnquality attributes of the biscuits were assessed. There were significant (P

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