Quality evaluation of biscuits from flour blends of malted soybeans and unripe plantain

Abstract

The study was on biscuits produced from malted soybean and unripe plantain flour blends (Plantain: Soybean 100:0, 95:5, 90:10, 85:15, 80:20, 75:25) and added to some ingredients (salt, baking powder, baking fat and sugar) to bake biscuit samples. The chemical composition, physical and sensory properties of the biscuits were determined using standard methods. The moisture, protein, fat, fibre contents of the biscuits increased from 2.35 to 3.40, 5.5 to 9.31, 7.89 to 9.13 and 0.45 to 1.10%, respectively, with increase in the addition of malted soybean flour. The flavonoid, saponin and alkaloid content of the biscuits increased from 8.06 to 22.60, 0.34 to 1.97 and 3.02 to 4.9 mg/100 g, respectively. The vitamins A and B contents increased, respectively, from 0.10 to 0.49 and 0.07 to 0.19 mg/100 g with increasing inclusion of malted soybean. The biscuit samples were generally acceptable on the basis of sensory attributes, but most preferred at 20% added malted soybean flour.