Abstract This study was carried out to determine the effect of addition of different levels (5, 10, 15, and 20%) of malted millet flour on nutritional quality, microbiological safety and sensory characteristic for biscuits. Proximate analysis (moisture, protein, fat, fiber and ash) to wheat flour, millet, malted millet flour and biscuits were performed. Microbiology safety and sensory characteristic also physical properties and energy for biscuits were also done. There was significant (p