Chemical And Sensory Evaluation Of Soy-Fortified Cassavawheat Biscuit

Abstract

This study evaluated the effect of substituting 20% cassava flour fortified with 5%, 10% and 20% of fermented and blanched soy flours for wheat flours in biscuit production. Cassava roots, fermented and blanched soy bean seeds were processed into flours. Biscuits were baked from blends of 20% cassava flour, 75%, 70% or 65% wheat flour and 5%, 10% and 15% soy flours. Control samples were baked with 100% wheat flour . Chemical and sensory qualities of flours and biscuits were evaluated. Soy flours had highest protein and fat contents among flour samples. Fermented (24 hours) soy flour had 46.28% protein and 24.05% fat while blanched soy flour had 26.40% protein and 21.80% fat indicating increased nutritive value for fermented soy flour. Cassava flour had the least protein content of 4.9 % but highest carbohydrate
content of 74.04%. Protein and fat contents of biscuits increased with increasing soy fortifications. Substitution with cassava flour did not adversely affect qualities. Sensory scores indicated high acceptability for treated biscuit samples.