الفهرس 
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Abstract
ABSTRACT
Cereal grains are the most important source of the world’s food and have a significant role in human diet throughout the world. Pearl millet serves as a major food component in various traditional foods and beverages. Pearl millet may be the best cereal grain of the future in semi-arid regions of the world. This study determines the possibility of using pearl millet as a replacement for refined wheat flour in cake and biscuit preparation. In this study using 10%, 20% and30% pearl millet flour to make cake and using 20%, 40% and 60% pearl millet flour pearl millet flour to make biscuit were evaluated for proximate composition textural and sensory characteristics.
Proximate composition revealed that pearl millet biscuit had higher protein, ash content compared to control The batter’s behaviour and baking quality were affected due to the millet flour incorporation, Higher millet incorporated cakes were found to be hard and scored a lower value in the sensory evaluation for texture. However