An evaluation of the physical properties and palatability of soybean flour cake

Abstract

As a result of the high price and scarcity of wheat flour in Nigeria, soybean and various other products are being evaluated with a view to finding substitute for or at least cut down on the amount of the wheat flour used in the production of confectioneries.

This paper reports the result of a trial where two different levels of soybean flour were mixed with wheat flour and cake baked from the mixed flour were compared with 100% wheat flour cake.

The results show very favourable physical properties of the baked cake from the wheat/soybean flour mixture as compared with the 100% wheat flour cake. The flavour of the soybean flour cake was found not to be acceptable. The use of artificial flavour is therefore being proposed in the paper. The baked products were found to be quite acceptable.

Keywords: Evaluation, Soybean, Properties