Khakhra is a popular vegetarian roasted 'Gujarati' Indian thin cracker bread or snack item made from whole-wheat flour and oil. In present investigation efforts were made to prepare khakhra by using different proportions and variety of flours i.e. S0, S1, S2, S3, and S4. The study was carried out to find out the development of value added khakhra by using different levels of flours whole-wheat flour, garden cress seed and buckwheat flour. The khakhra was prepared by wheat flour with substituting garden cress seed and buckwheat flour by increasing proportional 10%, 20%,30% and 40%. The nutritional value like fat, protein and iron content increases with increase the proportion of composite flour. In conclusion substitution of whole-wheat flour with garden cress seed flour and buckwheat flour will be the good nutritional food for iron deficiency people. The storage studies was carried out by three month and chemical composition checked by 30 days time of interval in that 30, 60,90 days.

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In the present investigation, the instant UPMA mix was prepared with incorporation of Bengal gram and soy flour. The instant UPMA mix was developed with variation of Bengal gram and soy flour i.e sample A (15%, 5%), B (10%, 10%) and C (5%, 10%) and keeping the quantity of semolina as constant. The spice mix is added for betterment of product in the proportion as 20%. The prepared mix was analysed for its proximate composition such as protein, carbohydrate, fat etc. On the basis of sensory evaluation by hedonic scale, the mix prepared with equal quantity of Bengal gram and soy flour (sample B) was found organoleptically accepted as compared to other samples. The proximate composition revealed, the sample B has lowest moisture content (6.12%) as compared to control sample (6.81%), A (7.52%) and C (7.32%). The protein, fat, carbohydrate and ash content of sample B was found to be 13.34%, 8.12%, 59.88% and 4.12%. The overall accepted prepared mix provides energy to about 376.89 Kcal/100 gm.