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Utilization of Cassava/Soybean Composite Flour in Biscuit Making

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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).

Suggested Citation

  • Kalu, Uchechukwu Daniel, 2023. "Utilization of Cassava/Soybean Composite Flour in Biscuit Making," International Journal of Home Economics, Hospitality and Allied Research, Department of Home Economics & Hospitality Management Education, University of Nigeria, Nsukka, vol. 2(2), pages 238-247, December.
  • Handle: RePEc:ris:ijheha:3039
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    File URL: https://www.ijhhr.org/vol-2-iss-2/10-57012-ijhhr-v2n2-019/
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    More about this item

    Keywords

    Biscuit; Cassava Flour; Composite Flour; Proximate Evaluation; Soybean Flour;
    All these keywords.

    JEL classification:

    • A00 - General Economics and Teaching - - General - - - General

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