The study was done to assess the nutritional and keeping quality characteristics of value added sev developed from newly released wheat varieties’ (WH-1129 and HD-2967) flours supplemented with sorghum and soybean flours. The control sev had mean score of overall acceptability whereas all other types of sevs made from composite flours had mean scores of overall acceptability ranging from to , which were significantly higher (P≤) than that of control sev. | Nutritional and keeping quality characteristics of value added composite flour Sev
