Utilization of Defatted Soybean (Glycine max) in Biscuits Making

Abstract

This study was conducted to evaluate the use different levels of defatted soy flour in composite flour for biscuit preparation. The defatted soy flour was incorporated in the traditional recipe to replace the wheat flour at levels of 0, 5, 10, 15 and 20% of defatted soy flour used in the preparation of biscuits. The prepared biscuits were evaluated for physical, sensorial and nutritional properties. Results of the sensory evaluation (appearance, color, flavor, texture, taste, and overall acceptability) showed that sample (B) of the ratio of 5% defatted soy flour had the highest overall acceptability, taste, texture and flavor. The nutritional value of the biscuit of sample (B) with regard to chemical composition of moisture, protein, fat, ash and total carbohydrates content were 4.0, 10.33, 21.6, 0.69 and 63.31% respectively. Amino acids analysis of each of the raw flour was done. Soybean flour had proven to be very rich in the twenty Amino acids investigated at a ratio ranged from 50-fold of Thiamine to26-folds of Cystine Amino acid.