The study was carried out using mixture design. Simplex centroid design was used and eight formulations were obtained. Biscuits were prepared from chick pea flour, oat and Maida. The sensory attributes studied were taste, color, texture, aroma, flavor and overall acceptability. The results of mixture regression suggested that positive interaction coefficient (161.2) of the blending component Maida*oat shows synergistic effect of these components on the texture of biscuits meaning that these components when blended together can improve the texture of biscuit. Only this blend might be judged as significant having (t = 4.27, p= 0.024<0.05). Similarly this blend had a significant effect on the color of the biscuit with (t = 2.86, p = 0.06 < 0.10). No statistical difference was found in the liking of taste, aroma, flavor and overall acceptance of biscuits.