In order to produce biscuits from off‐season sorghum, a local “Muskwari” sorghum was milled and sieved. This flour was used to produce shortbread biscuits with different substitutions rates of wheat flour to that of sorghum. The standard formulation of this same type of shortbread biscuits was used and biscuits were produced with incorporation rates of wheat flour to that of sorghum, from 0% to 100%, with a gap of 10 between two consecutives percentages. The technological characterization of the sorghum flour produced indicates a good water absorption capacity, and interesting solubility index and swelling rate. Technological aspect indicated that by changing speed and kneading time, resting the dough, it is possible to produce 100% sorghum flour shortbread biscuits. Shortbread biscuits made from 70% of wheat flour incorporation had the best average scores for overall preference criteria (6.97 ± 1.30), color (7.1 ± 1.45), and texture (6.62 ± 1.54). For smell and taste criteria, the 40% biscuits and the witness received the highest average scores, respectively, namely 6.77 ± 1.55 for smell and 7.12 ± 1.29 for taste. Analysis of the nutritional and energy intake of the control biscuit and the 70% substitution revealed that between the two, the latter had a significantly higher intake of total carbohydrates (58.51 g), dietary fiber (2.15 g), and total energy (454.1 kcal

中文翻译：

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用“麝香”面粉开发基于高粱的脆饼。

为了从淡季高粱生产饼干，将当地的“ Muskwari”高粱磨碎并过筛。用这种面粉生产的脆饼饼干中，小麦粉对高粱粉的替代率不同。使用相同类型的脆饼饼干的标准配方，并且以小麦粉与高粱的掺入率从0％到100％的比例生产饼干，两个连续百分比之间的差距为10。所生产的高粱粉的技术特性表明其良好的吸水能力，以及令人感兴趣的溶解指数和溶胀速率。技术方面表明，通过改变速度和捏合时间，使面团静止，可以生产100％高粱粉脆饼。由小麦粉掺入量的70％制成的脆饼饼干在总体偏好标准（6.97±1.30），颜色（7.1±1.45）和质地（6.62±1.54）方面得分最高。对于气味和味道标准，40％的饼干和证人的平均得分最高，分别为气味6.77±1.55和味道7.12±1.29。对对照饼干的营养和能量摄入以及70％替代品的分析显示，两者之间，后者的总碳水化合物（58.51 g），膳食纤维（2.15 g）和总能量（454.1 kcal）的摄入量明显更高。55表示气味，7.12±1.29表示味道。对对照饼干的营养和能量摄入以及70％替代品的分析显示，两者之间，后者的总碳水化合物（58.51 g），膳食纤维（2.15 g）和总能量（454.1 kcal）的摄入量明显更高。55表示气味，7.12±1.29表示味道。对对照饼干的营养和能量摄入以及70％替代的分析表明，两者之间，后者的总碳水化合物（58.51 g），膳食纤维（2.15 g）和总能量（454.1 kcal）的摄入量明显更高。