Production And Evaluation Of Biscuit From Wheat (Triticum Aestivum), Cassava (Manihot Esculenta) And Soybean (Glycine Max) Flour Blend

ABSTRACT

The use of composite flour from wheat, cassava (TMS 01/1371 variety) high betacarotene (pro.vit A) and soybean in the production of biscuit was investigated. The wheat flour was blended with cassava and soybean flours at the ratios of 100:0:0, 20:30:50, 0:60:40 and 40:50:10 respectively, the proximate composition and functional properties of the products were determined. The sensory of biscuit made with the blends were evaluated by a 25- member sensory panel. The protein and ash content of 20:30:50 (wheat: cassava: soybean) biscuit was highest (10.80%) followed by 0:60:40(wheat: cassava: soybean) biscuit (10.28%), the 40:50:10 (wheat: cassava: soybean) ranked best in sensory evaluation conducted. All biscuits were acceptable, scoring from 6.00 (like slightly) and above on a 9-point Hedonic scale.