Background: In contemporary times, biscuits become inevitable parts of our dietaries. These contain refined wheat flour which is generally lacking in vitamins and minerals.

Methods: Three wheat flour-based treatments i.e. T1, T2 and T3 containing 60, 50 and 40% of Defatted soya flour (DSF) to wheat flour (WF) were standardized and evaluated against T0 (100% WF). To develop biscuits with assorted nutraceuticals (T4 and T5), 50% of DSF was replaced with blend of nutraceutical ingredients including 7% of wheat bran. This study aimed to compare the vitamin, mineral, total phenol content and total antioxidant activity of developed biscuits.