Biscuits are one of the popular convenience, ready-to-eat, easy-to-carry, easy-to-store bakery products consumed by all age groups and a be er vehicle for fortifi cation and enrichment with micro and macro nutrients. In the present study, buckwheat and chia seed fl ours were used to prepare composite wheat fl our in order to improve the protein, fiber, fay acids and mineral content in biscuits. Biscuits were prepared from refi ned wheat fl our, buckwheat fl our and chia flour blends in various ratios (of 100:0:0; 85:10:5; 70:20:10; 55:30:15 and 40:40:20, respectively). The incorporation of buckwheat and chia fl our, resulted in darkening and hardening of biscuits. Sensory quality and acceptability scores were decreased

with the increase in the level of buckwheat and chia seed fl our. Biscuits containing 30:15 (Buckwheat: chia) were acceptable in relation to overall acceptability. The diameter of the biscuit decreased from 62.3 mm to 57.4 mm the spread ratio of biscuits decreased from 10.55 to 6.89 but thickness increased from 5.90 mm to 8.32 mm as the level of incorporation of composite fl our increased. There was a considerable increase in protein, fi ber and micronutrients in the biscuits by adding buckwheat and chia fl our. The optimized biscuits had 9.15% protein, 1.48% ash, 5.65% fi ber, 74.3mg calcium and 4.4mg iron corresponding to the control about 5.11%, 0.51% and 1.21%, 18.78mg and 0.93mg. These biscuits were chemically and sensorily accepted upto 60 days of storage in poly proplyne pouches at room temperature.