Utilization of Cassava/Soybean Composite Flour in Biscuit Making
Journal Title: International Journal of Home Economics, Hospitality and Allied Research - Year 2023, Vol 2, Issue 2
Abstract
Cassava and soybean flour were used to produce biscuits in different ratios in an attempt to substitute or replace wheat. Composite flour, made from a combination of cassava and soybean flour, was processed into biscuits using varying proportions. The ratios ranged from 10% to 50% soybean flour and 90% to 50% cassava flour. The proximate evaluation revealed that including 20% soybean flour in the cassava flour, making up 80% of the mixture, resulted in a significant level of protein and other nutrients that closely compared to those found in 100% wheat flour. The protein and fat content increased significantly as the proportion of soy flour increased, leading to a corresponding decrease in the carbohydrate content of the analyzed biscuit samples. This study demonstrates that a blend of 80% cassava flour and 20% soy flour produced biscuits with good nutritional quality. The sensory evaluation and overall acceptance of the product showed no significant difference between the 80:20 blend and the control (100% wheat).
Authors and Affiliations
Uchechukwu Daniel Kalu
Keywords
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- EP ID EP726111
- DOI 10.57012/ijhhr.v2n2.019
- Views 17
- Downloads 0
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