Unveiling the Quality Traits and Longevity of Biscuits Formulated with Black Rice Flour [Oryza sativa (L.) indica]

Background: The study was aimed at producing biscuits made from black rice flour and analysing their proximate composition, mineral, antioxidant, glycaemic, organoleptic evaluation and shelf-life characteristics. Methods: Established methods were used to evaluate the proximate composition, mineral composition, antioxidant, glycaemic, sensory evaluation and shelf-life characteristics of the biscuits. Result: According to the results, the BRFB3 had a significantly higher content of dietary fibre and protein while it had a much lower content of carbohydrates, moisture and fat. Mineral content (p less than 0.05) was significantly different between the variants. BRFB2 scored higher in the sensory evaluation. All three biscuit formulations were found to have low GI values, the strongest antioxidant activity compared to the control sample. The biscuit formulations had a significant impact on the control and could be stored for a maximum of 30 days.