Onweluzo, JC; Iwezu, EN

Journal of Food Science and Technology (Mysore) [J. Food Sci. Technol. (Mysore)], vol. 35, no. 2, pp. 128-131, Apr 1998

Biscuits were prepared from different blends of wheat-soybean and cassava-soybean flours. The composition, physical characteristics and sensory qualities of the biscuits were compared with wheat flour biscuits prepared simultaneously. Cassava-soybean flour biscuits (1:1) had higher protein and calorific values than wheat flour biscuits. Wheat-soybean flour (1:1) biscuits had twice the protein value of the wheat flour biscuits and higher calorific value. The control wheat flour biscuits showed a higher spread ratio of 1.8 and lower break strength of 1.8 kg. The cassava-fermented soybean (1:1) biscuits showed comparable crispness measured as break strength (1.7 kg) with the control, but had half the spread ratio of the control. The wheat-soybean biscuits (1:1) had low spread ratio (1.0) and high average break strength of 2.6 kg. Biscuits containing more than 50% fermented soybean flour showed low texture and flavour scores.