Malted sorghum incorporated biscuit is a thin, small, baked, unleavened cake, typically crisp, flat and sweet by using malted sorghum flour and wheat flour as the major ingredients. The aim of this study was to prepare malted sorghum incorporated biscuit and evaluation of its effect on biscuit quality. Response Surface Methods was used for the formulation of recipe for this, DOE (Design Expert) v7.1.5 software was used. Malted Sorghum incorporated biscuit was prepared in lab by soft dough process with the incorporation of malted sorghum flour in different parts namely A, B, C, D, E, F and G with 25 parts, 16.667 parts, 12.5 parts, 37.5 parts, 0 parts, 33.33 parts and 50 parts respectively with wheat flour. The sensory analysis of malted sorghum incorporated biscuit of different concentration was carried out for consumer acceptability. The obtained data were statistically analyzed using two way ANOVA (no blocking) at 5% level of significance.

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