Blending of wheat and soybean for development of high protein biscuits

Abstract

Protein Malnutrition is widely recognized as a major health problem. The use of protein-calorie sources of vegetable origin has been proposed a possible solution to this problem. In this regard, soybean has been used in various foods to mitigate the shortage of protein supplies. As the bakery consumption in whole world is very high, soy fortified biscuits will help in increasing intake of protein, fat and calories. The present study was conducted to blend soya bean with wheat at different levels to increase the protein content of biscuits. The different treatments were: T0 (control with no soy flour), T1 (30% SF) T2 (25% SF), T3 (20% SF), T4 (15 %SF) and T5 (10 %SF). Biscuits were evaluated for proximate composition and sensory parameters. In nutrient estimation of biscuits, protein content was maximum(19.25%) in treatment T1, fat content was highest (17.15%) in treatment T1, carbohydrate content was found maximum (64.02%) in treatment T0, and the energy value was highest (464.63Kcal/g) in treatment T1. Combinations of WF/SF significantly improved (p