Production and evaluation of biscuits from flour blends of soybean and wheat
Nwogu O G
Department of Food Technology, Ogbonnaya Onu Polytechnic, Aba, Abia State, Nigeria.
Chukwu Michael Nwankwo
Department of Food Technology, Ogbonnaya Onu Polytechnic, Aba, Abia State, Nigeria.
Alozie Q U
Department of Food Technology, Ogbonnaya Onu Polytechnic, Aba, Abia State, Nigeria.
Onumadu K S
Department of Food Technology, Ogbonnaya Onu Polytechnic, Aba, Abia State, Nigeria.
Nwakodo Chinenye Sweet
Department of Food Technology, Ogbonnaya Onu Polytechnic, Aba, Abia State, Nigeria.
https://orcid.org/0009-0008-0669-6877
Odom Theophilus Chikodi
Department of Food Technology, Ogbonnaya Onu Polytechnic, Aba, Abia State, Nigeria.
DOI: https://doi.org/10.20448/wsr.v13i1.8624
Keywords: Biscuits, Blends, Flour, Mineral, Organoleptic, Proximate, Soybean, Wheat.
Abstract
Samples of biscuits were made using six distinct wheat and soybean flour mixtures. W1SB stood for 100% wheat, W2SB for 95% wheat and 5% soybean, W3SB for 90% wheat and 10% soybean, W4SB for 85% wheat and 15% soybean, W5SB for 80% wheat and 20% soybean, and W6SB for 75% wheat and 25% soybean. The proximate and mineral compositions of the biscuit samples, along with their organoleptic qualities, were assessed using standard procedures. The approximate percentages of the following components were found in the biscuit samples: moisture (7.87–8.52), ash (2.21–4.18), crude fiber (0.37–1.13), crude protein (9.92–13.53), fat (12.82–13.50), and carbohydrates (59.74–66.06). Mineral concentrations (mg/100g) included potassium (5.93–11.67), sodium (10.83–12.36), calcium (0.84–2.97), magnesium (0.72–0.92), and phosphorus (10.60–13.33). Additionally, biscuits made with 0% and 5% soybean flour substitution had high acceptance levels. The nutritional value and organoleptic qualities of the biscuit samples were significantly (p<0.05) enhanced when soybean flour was substituted for wheat flour.