Utilization of Cassava/Soybean Composite Flour in Biscuit Making

Uchechukwu Daniel Kalu ()
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Uchechukwu Daniel Kalu: International Journal of Home Economics, Hospitality and Allied Research, Postal: Department of Food Science and Technology, Faculty of Agricultural and Natural Resources Management, Enugu State University of Science and Technology (ESUT), Enugu State, Nigeria, https://www.ijhhr.org/

International Journal of Home Economics, Hospitality and Allied Research, 2023, vol. 2, issue 2, 238-247

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).

Keywords: Biscuit; Cassava Flour; Composite Flour; Proximate Evaluation; Soybean Flour (search for similar items in EconPapers)
JEL-codes: A00 (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:ris:ijheha:3039

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