Purpose: This study was aimed at evaluating the protein quality and antinutrient contents of biscuits produced from blends of high- quality cassava flour and rice bran.

Design methodology approach: Biscuits were developed from blends of high- quality cassava flour (HQCF) and rice bran (RB) in the ratio of 100:0, 90:10, 80:20, 70:30 and 60:40. The 100% wheat flour sample served as control. The amino acid profile, protein value and anti-nutrient contents of biscuits developed were evaluated.

Findings: The total essential amino acids (EAA) and non- essential amino acids (NEAA) of the sample blends were very low, lower than the FAO reference patterns and the control though they increased significantly (p<0.05) with increased rice bran substitution. The biological value (BV), net protein utilization (NPU) and protein efficiency ratio (PER) increased with increase in rice bran supplementation from 16.67 to 88.89 %, 4.55 to 31.10 % and 1.38 to 2.68 respectively. These values were significantly lower than those of 84.87%, 66.41% and 3.50 respectively obtained for the control and 87.63%, 74.56% and 2.62 respectively for casein. The phytates and oxalates ranged from 0.07-1.18 and 0.16-2.30 % respectively indicating that the amino acids in the samples will not be interfered with. Significant differences p<0.05 existed among the samples.

Originality value: Inclusion of rice bran to high quality cassava flour improved the protein quality of the biscuit samples. This implies that blending HQCF and RB at up to the ratio of 100:40 can serve as a substitute to wheat flour.