Fortification of food is of current interest because of increasing nutritional awareness among consumers. Biscuits can be easily fortified with high fibre oats and wheat bran flours to supplement high fibre and nutrition in the diet. The study intended to evaluate the physico-chemical and sensory attributes of the developed product. High fibre oat biscuits were developed, fortified with 8% oats flour and 4% wheat bran flour levels along with modifications in water, fat and baking powder for nutritional profile augmentation. The proximate composition data showed 8.2% crude protein, 7% crude fibre, 8% crude fat, 2.5% ash and 4.5% moisture content in high fibre oat biscuits. Organoleptic evaluation revealed that fortification of biscuits with oats and wheat bran was acceptable at the levels of 8% for oats flour and 4% for wheat bran flour.

Key Words: Convenient foods, Fortification, Organoleptic, Proximate composition