Main Article Content
Biscuits were produced from wheat-”acha” (7:3) composite flour (WAF) and soybean flour (SBF) blends. The various ratios of WAF to SBF used were 100:00,
95:05, 90:10, 85:15, 80:20 and 70:30. The biscuits were analyzed for physical (weight, spread ratio, break strength), chemical (protein, fats, ash, carbohydrate, water), in-vitro (protein and starch) digestibility and organoleptic (colour, taste, odour, texture) qualities. The weight and break strength of the WAF-SBF biscuits decreased from 11.61.to 8.81%, and 2.11 to 1.13%, respectively, while the spread ratio increases from 4.74 to
6.43 with increase in the soybean blend ( 0 – 30%).The protein, fat and energy ( calorie) content of the biscuits increased from 5.0 to 14.19%, 14.80 to 24.01% and 422.34
to 476.42 kcal/g, while the moisture, ash and carbohydrate content decreased from 2.9 to 1.56, 9.79 to 9.35 and 67.51 to 50.89%, respectively, with increase in the soybean blend
(0 to 30%). The decrease in the in-vitro starch and protein digestibility of the biscuit increased from 2.09 to 11.9% and 0.18 to 2.39%, respectively with increase in the
percentage (0 – 30%) soybean flour. Generally the mean scores for all the assessed sensory parameters decreased with increase in the soybean blend, and were significant
at above 15%, p= 0.05.
Keywords: Physiochemical, In-vitro digestibility,
organoleptic, nutritional, acha, wheat, soybean, biscuit.
Nigerian Food Journal Vol. 25 (1) 2007: pp. 77-89