Physicochemical properties, digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends.

The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated finger millet (GFM) () and Bambara groundnut (GBGN) () flour blends were investigated. As the proportion of GBGN flour increased in the biscuit samples, protein, protein digestibility (80.