PRODUCTION, PROXIMATE COMPOSITION AND CONSUMER ACCEPTABILITY OF BISCUITS FROM WHEAT/SOYBEAN FLOUR BLENDS

The use of wheat and soybean flour blends in the preparation of biscuits was studied. The flour blends of wheat (WF) and soybean (SF) were composite at replacement levels of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% and 90%. The proximate composition of the various flour blends used for the preparation of biscuits were determined using standard methods. The biscuits produced were evaluated for their proximate composition and sensory attributes.  From the results, the protein content of the blends increased steadily with increasing content of soybean flour (SF) (13.18% in 90:10, WF: SF to 27.44% in 10: 90, WF: SF) while carbohydrate decreased.  Similarly, the protein content of the biscuits increased with increasing supplementation with soybean flour.  The protein content of biscuits increased from 12.08% in 90:10, WF: SF to 25.48% in 10: 90, WF: SF samples. In the same way, the energy content of the biscuits increased as the level of soybean flour inclusion increased. The energy content of the biscuits increased from 375.6kcal in 90: 10, WF: SF to 435.5kcal in 10: 90, WF: SF. The results also showed that the biscuits fortified with 10% soybean flour was the most acceptable because there was no significant difference (p>0.05) between this sample and the control (Biscuits made from 100% wheat flour). The other samples of biscuits were significantly different (p<0.05) from the control with the biscuits made from 100% soybean flour having the lowest score (4.8) in general acceptability.