Abstract: Both full fat and defatted cereal brans were blended with wheat flour at different levels to prepare nutritive biscuits. Product making, sensory and texture quality were assessed to find out the most appropriate level of bran incorporation. On the basis of quality (spread ratio and sensory by a panel of judges), 20% level was selected best. Acceptability of enriched biscuits was affected with progressive storage, however, the product remained in high acceptability range upto 3 months. Free fatty acids content of biscuits were within permissible limits after three months of storage except rice bran (full fat) biscuits. Packaging material had significant impact on biscuit quality. The biscuits were stored safely in both packaging material i.e., HDPE and laminate. Microbiological study depicted that microbial count was far below the permissible limits upto three months of storage of biscuits in HDPE and laminate at room temperature. Economics of enriched biscuits revealed that wheat bran enriched biscuits were economically profitable.