Biscuits were prepared by substituting wheat flour with Jerusalem artichoke powder, which is awidespread plant, and powder of cacao bean shells, which is a by-product of the cocoa bean refiningprocess. Both of these were added to biscuit dough. Biscuits were analyzed for physicaland chemical parameters. The results indicate that both materials contain highly valuable ingredientsfor production of a new type of biscuits. Jerusalem artichoke powder and cocoa shells contributedto fibre content, and the content of protein and fat changed. Also, the hardness andcolour of the biscuits differed compared to the control.
