The researchers studied how adding oat flour to cakes and biscuits affects their properties. They replaced wheat flour with oat flour at different levels and analyzed the chemical, baking, color, texture, and sensory aspects. Oat flour increased fiber and ash content but decreased protein and carbohydrate content. The cakes with oat flour were lighter but had higher volume. Biscuits and cakes with oat flour were lighter in color. Sensory evaluation showed that oat flour improved the taste and nutritional value of the products, making them suitable for people with diabetes and obesity.