PRODUCTION OF BISCUITS USING WHEAT-SWEET POTATO-SOYBEAN COMPOSITE FLOUR AND DETERMINATION OF IT’S NUTRITIONAL COMPOSITION.
Abstract
ABSTRACTS
An evaluation on the nutritional composition of biscuits produced using wheat-sweet potato-soybean composite flours revealed the proximate and mineral contents of the biscuit, moisture content 9.82g, ash content 3.09g, fat 20.19g, protein 6.15g, fiber 1.03g, carbohydrate 59.82 and energy 448.59kcal/g and mineral copper 0.33, Manganese 0.96, iron 3.59, zinc 1.71, calcium 37, magnesium 40, potassium 204 and sodium 261 respectively. The result showed significant increase in moisture, fat, protein, fiber and mineral content compared to the standard as a result of incorporation of sweet potato and soybean flour. The formulated biscuits can be beneficial for reducing protein and mineral deficiencies.
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