Effect of Soybean Addition on the Quality of Plantain-Based Biscuits

Abstract

The quality of plantain-based biscuits supplemented with soybean flour has been evaluated. Biscuit samples were obtained from plantain/soybean ratios (%) of 100: 0 (A) the control, 90: 10 (B), 80: 20 (C), 70:30 (D, 60:40 (E) respectively and 100 % wheat flour (F) was used as standard. The functional properties, proximate composition, physical properties of the biscuit samples were determined and sensory attributes evaluated using standard methods. Results showed significant difference (p<0.05) in water adsorption capacity and swelling index while no significant difference was observed in the foaming capacity and bulk density with increasing levels of substitution with soybean flour. Protein and fat content increased significantly in sample E (60:40) with the values of 15.99 and 6.27 respectively. Least values were recorded for sample A (100:0) as 3.22 and 1.94 respectively. Crude fibre and carbohydrate decreased with corresponding increase in soybean flour. Physical properties of samples showed that there was a significant difference (p<0.05) in spread factor diameter and thickness. They decreased with increase in soybean flour. There was no significant difference in the appearance and aroma between sample F and sample E in texture, taste and general acceptability. Sample B was the most preferred in all the attributes tested. It was therefore possible to prepare biscuits from plantain and soybean flour, which has potentials to be used as specialty food for celiac, diabetic and obsessed people.