Evaluation of Defatted soybean flour Inclusion on the properties of Rice based Biscuits

 

Eke-Ejiofor, J* and Williams, I

 

Research Article | Published September 2016

International Journal of Biotechnology and Food Science, Vol. 4(4), pp. 63-71

 

 Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, P.M.B. 5080, Port Harcourt.

 

*Corresponding author. E-mail: joyekee@yahoo.co.uk. Tel: +234-7033117436.        

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Rice grains from local (Abakalike) and foreign (Mama Gold) varieties were processed into flour using semi-dry and wet grinding methods, and used as substitute for wheat. Rice flour and defatted soy flour were formulated into varying levels of substitution, ranging from 0 to 30% defatted soy flour. The chemical, physical and sensory properties of wheat and rice/ defatted soy composite biscuit were determined using standard methods. Rice and defatted soy composite biscuits had significantly (P < 0.05) higher moisture content than 100% wheat biscuit. There were no significant difference in the ash content of rice/defatted soy biscuits and 100% wheat biscuit, but a significant difference (P < 0.05) in the fat and fiber content of rice/defatted soy composite biscuits of up to 80:20 level of substitution, with significant difference (P < 0.05) in texture and overall acceptability of rice/defatted soy composite biscuits and 100% wheat biscuit. There were no significant difference (P > 0.05) in the weight of rice/ defatted soy composite biscuits and 100% wheat biscuits but differed significantly (P < 0.05) in height and spread ratio.

 

Keywords: Rice, defatted soybean, composite flour, biscuit, properties.

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Citation: Eke-Ejiofor J, Williams I (2016). Evaluation of Defatted soybean flour Inclusion on the properties of Rice based Biscuits. Int. J. Biotechnol. Food Sci. 4(4): 63-71.

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