Abstract-research and development section of food industries are always in need of new variation in staple products. Addition of DF in staple food such as bread is a boon for industry. Many researchers have been conducted on incorporation of various fiber sources from plant and the effects studied on the rheological, organolaptic and health benefits. The new products resembling the basis recipe are widely accepted and popularly in demand.

Wheat bran, a by-product of wheat processing. It has relatively various applications in food industries due to its richness in polysaccharides carbohydrates, (dietary fiber), a protein which makes it a vital dietary element. Wheat bran and refined wheat flour were analyzed for their proximate composition, water and oil absorption capacity and emulsion capacity. Data showed that wheat bran had a high amount of moisture, ash, protein and carbohydrate (7.85, 5.53, 12.55 and 73.71 respectively). Biscuits prepared from blends containing different proportions (0, 6, 8 and 10%) of wheat bran were also evaluated for chemical, physical characteristics and sensory evaluation. Data revealed that incorporation of wheat bran in biscuit making increased moisture content from3. 14 to 4.94, ash content ranged from 2.73 to 3.91 and 7.26 to 8.03 for protein, while fat, carbohydrate and energy values decreased significantly as increase the level of incorporation. The thickness of wheat bran substituted biscuits not affected significantly, whereas diameter and spread ratio decreased with increasing levels of wheat bran. The highly acceptable biscuits could be obtained by incorporating 10% wheat bran in the formulation.

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