<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>In most developing nations, there has been an increase in the consumption of wheat-based products, particularly biscuits, due to recent lifestyle changes and rapid urbanization. Due to this, there has been a sudden rise in research into creating flour from locally grown cereals or legumes to satisfy consumer demand. As a result, the potential for making biscuits with sorghum-soy composite flour was investigated. The flour blends and the corresponding biscuit products’ functional and physicochemical characteristics were established. The samples of biscuits’ organoleptic characteristics were also identified. The functional properties of the composite flours decreased while their proximate composition increased, according to the results. As the amount of sorghum-soy flour inclusions increased, the physical characteristics of the biscuit samples decreased. The moisture contents, protein contents, crude fats, ash, crude fibers, and carbohydrates were all within the ranges of 3.11 to 3.80%, 14.80 to 17.66%, 5.07 to 5.51%, 3.65 to 4.94%, 2.66 to 3.64%, and 66.11 to 70.71%, respectively. The sorghum-soy biscuits fared well compared to the wheat-based biscuits and were deemed acceptable. As a result, eating these biscuits will increase people’s nutrient intake, particularly that of children, as well as the utilization of sorghum and soybean in tropical nations.</p>
</abstract>

In most developing nations, there has been an increase in the consumption of wheat-based products, particularly biscuits, due to recent lifestyle changes and rapid urbanization. Due to this, there has been a sudden rise in research into creating flour from locally grown cereals or legumes to satisfy consumer demand. As a result, the potential for making biscuits with sorghum-soy composite flour was investigated. The flour blends and the corresponding biscuit products’ functional and physicochemical characteristics were established. The samples of biscuits’ organoleptic characteristics were also identified. The functional properties of the composite flours decreased while their proximate composition increased, according to the results. As the amount of sorghum-soy flour inclusions increased, the physical characteristics of the biscuit samples decreased. The moisture contents, protein contents, crude fats, ash, crude fibers, and carbohydrates were all within the ranges of 3.11 to 3.80%, 14.80 to 17.66%, 5.07 to 5.51%, 3.65 to 4.94%, 2.66 to 3.64%, and 66.11 to 70.71%, respectively. The sorghum-soy biscuits fared well compared to the wheat-based biscuits and were deemed acceptable. As a result, eating these biscuits will increase people’s nutrient intake, particularly that of children, as well as the utilization of sorghum and soybean in tropical nations.

Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour

Department of Food Science and Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

In most developing nations, there has been an increase in the consumption of wheat-based products, particularly biscuits, due to recent lifestyle changes and...

Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour

Publié en ligne: 30 déc. 2022

Pages: 261 - 270

Reçu: 18 oct. 2022

Accepté: 10 déc. 2022

DOI: https://doi.org/10.2478/aucft-2022-0021

Mots clés
Biscuits, sorghum flour, soybean flour, composite flour and sensory properties

© 2022 Moruf Olanrewaju Oke et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour

Publié en ligne: 30 déc. 2022

Pages: 261 - 270

Reçu: 18 oct. 2022

Accepté: 10 déc. 2022

DOI: https://doi.org/10.2478/aucft-2022-0021

Mots clésBiscuits, sorghum flour, soybean flour, composite flour and sensory properties

© 2022 Moruf Olanrewaju Oke et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
Biscuits, sorghum flour, soybean flour, composite flour and sensory properties