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Journal of Tropical Agriculture, Food, Environment and Extension

ISSN 1119-7455
 Latest Articles
Article No 9 of Volume 8.1 (2009)

Ugwuona, F. U.

Dept of Home Science and Management, Faculty of Agriculture, Nasarawa State University, Keffi, P.O.Bbox 132,College of Agric. Lafia, Nigeria.


This study evaluated the effect of substituting 20% cassava flour fortified with 5%, 10% and  20% of fermented and blanched soy flours for wheat flours in biscuit production. Cassava roots, fermented and blanched soy bean seeds were processed into flours. Biscuits were baked from blends of 20% cassava flour, 75%, 70% or 65% wheat flour and 5%, 10% and 15% soy flours. Control samples were baked with 100% wheat flour . Chemical and sensory qualities of flours and biscuits were evaluated. Soy flours had highest protein and fat contents among flour samples. Fermented (24 hours) soy flour had 46.28% protein and 24.05% fat while blanched soy flour had 26.40% protein and 21.80% fat indicating increased nutritive value for fermented soy flour. Cassava flour had the least protein content of 4.9 % but highest carbohydrate content of 74.04%. Protein and fat contents of biscuits increased with increasing soy fortifications. Substitution with cassava flour did not adversely affect qualities. Sensory scores indicated high acceptability for treated biscuit samples.


Key word: Soy flour, cassava flour, quality evaluation, biscuits

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