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In recent years, there has been an increase in demand of gluten–free products that are suitable for people with coeliac disease.The coeliac disease occurs when the body’s natural defense system reacts to gluten, a wheat protein by attacking the lining of the small intestine.There is no medication of this disease instead of using gluten–free food. Moreover, coeliac patients use foods with low fiber with poor quality, hence generally face the problems of constipation and malnutrition. The current study aimed to produce gluten–free biscuits from cereals flour alone or composite with tubers flour to use it in coeliac disease cases nutrition. Gluten free–biscuits developed with rice (RF), quinoa (QF), amaranth (AF), soybean (SF), taro (TF), sweet potato (SPF) and potato (PF) flours using standard method. Nineteen experimental variants (aglutenics biscuits) were obtained by varying the proportion of flours. The biscuits produced were subjected to proximate composition, physical and sensory evaluations using standard methods. Results showed that biscuits produced with rice, quinoa, amaranth, and composite flours had low moisture content ( |
