Biscuits were prepared using 5 to 25 per cent level of BFS flours and were analyzed for their physical and sensory characteristics. The results were analyzed statistically on the basis of which, biscuits containing 10 and 15 per cent level each of BFS flours were selected for standardization of various ingredients in the formulation. The variations were made in the levels of fat, leavening agents and sugar in order to improve the quality of biscuits. Based on the physical and sensory characteristics, products containing optimum levels of various ingredients and BFS flours were evaluated for their chemical characteristics. The salient findings of this study are as: Chemical analysis of raw BFS flours revealed that barley flour had moisture, protein, fat, ash, crude fibre and carbohydrate contents of 12.31, 10.66, 1.92, 1.20, 3.31 and 73.91 per cent, respectively. The corresponding values for finger millet flour and sorghum flour were 12.66, 6.81, 1.35, 1.96, 2.93, 77.22 and 11.37, 9.02, 2.30, 1.38, 1.30 and 75.93 per Cent, respectively. The calorific values of different test flours were 355.56 (barley), 348.27 (finger millet) and 360.50 (sorghum) Kcal/100g.

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