Experiments were conducted to development,rnquality evaluation and storage stability of multigrain flour biscuits madernflours wheat flour, maize flour, barley flour, pearl millet flour and gramrnflour. The biscuits were formulated by taking different proportion ofrnmultigrain flours in the ratio of (C) 100:0:0:0:0, (S₁) 90:2.5:2.5:2.5:2.5, (S₂) 80:5.0:5.0:5.0:5.0 and (S₃) 70:7.5:7.5:7.5:7.5, respectively. Wheat flour of the ratio ofrn100:0:0:0:0 was considered as control. Biscuits were packaged in Low densityrnpolyethylene after preparation. All the samples were stored at room temperaturernfor 30 and 60 days for quality evaluation. After preparation of biscuit variousrnphysico-chemical properties were determined, i.e. pH, protein content, fatrncontent, moisture content and ash content.