INCORPORATION OF SOYBEAN FLOUR IN THE MANUFACTURE OF BISCUITS IN SUDAN

The present study was undertaken to produce biscuit from composite wheat and soybean flour to improve nutritive value and reduced cost of production. Wheat and soybean flour blends were used for the formulation of biscuits as follows; 100% wheat flour for control sample (A), 80% wheat flour and 20% soybean for flour sample (B) and 75% wheat flour and 25% soybean for flour sample (C). Proximate composition was determined for wheat flour and soybean flour were determined according to AOAC analytical methods. Chemical composition, physicochemical and sensory evaluation were used to investigate the effect of adding soybean to improve baking method biscuit. The proximate composition of Soybean flour and wheat flour showed 3.6% and 9.0% moisture content respectively, 52.5% and 12.9% protein, 12.3% and 1.5% fat, 7.72% and 1.2 ashes, 15.36% and 76.4% carbohydrates, 10.36% and 3.2% fiber respectively. Results showed a considerable protein, fat, ash and fiber content increase by an increase in soy bean percentage added. The weight of biscuit produced was 8.5 gm, 8.7 gm and 8.8 gm for control sample (A), sample (B) and sample (C) respectively, showing an increase in weight with increase of wheat substitution. Similar trend was recorded on biscuit thickness ranging between 3.6, 4.0 and 4.2 mm respectively. However, spread ratio decreased by incorporation of soybean flour. The most preferred composite sample (C) showed significant differences (P ≤ 0.05) with control sample (A). The chemical composition of the best rated composite flour biscuit (C) were; protein (16.28%), fat (12.20%), ash (1.7%), moisture (4.2%) and FFA (0.30%) and Peroxide value (4). In general organoleptic properties; colors, texture, taste, odour and general acceptability; preference sensory attributes of sample (C) was highest compared to (A) and (B).