Quality Characteristics Of Biscuits Made With Wheat, Unpolished Rice And Soyabean Flour

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Abena Sekyere , Salam Abubakari , Veronica Akwaah


A study was conducted to evaluate the quality characteristics of wheat flour biscuits supplemented with soybean and unpolished rice blended flour at varying percentages of 4%, 10%, 20%, 30%, and 8%, 30%, 40%, and 50% respectively. Prepared biscuits were subjected to nutritional and sensory analysis to evaluate their suitability of the biscuits for consumption. Ash, fat, fiber, and Protein content of biscuits increased as the proportion of soybean and unpolished rice flour increased, with values of 1.50%-6.34%, 1.55%-7.69%, 0.88%-1.12%, and 14.42%-20.41% for 10%, while wheat flour biscuits had the lowest values of ash 1.50%, fat 2.5%, fiber 0.85% and protein, 12.30%. With a comparable increase in the amount of soybean and unpolished rice flour, the moisture and carbohydrate levels were reduced. The prepared biscuits’ were assessed and evaluated using a nine-point hedonic scale ranking system. The sensory analysis revealed that there were no significant (p<0.05) variations in aroma, texture, taste, and overall acceptance between the control sample biscuit and the supplemented biscuit with 4% and 8% soybean and unpolished rice flour incorporation, however, there were significant differences between the control sample biscuits and the composite biscuit samples AB2, AB3, AB4, and AB5 in all the parameters assessed. Biscuits fortified with 4% and 8% soybean and unpolished rice flour was highly rated.

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