Formulation of Refined Wheat-

Formulation of Refined Wheat-

Soyabean Biscuits and its Quality

Evaluation

By

Vandana Gupta Department of Home Science

Banaras Hindu University

Varanasi-221005, Uttar Pradesh, India

2018

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Title: Formulation of Refined Wheat - Soyabean Biscuits and its Quality Evaluation

Author(s): Vandana Gupta Edition: First

Volume: I

© Copyright Reserved

2018

All rights reserved. No part of this publication may be reproduced, stored, in a

retrieval system or transmitted, in any form or by any means, electronic,

mechanical, photocopying, reordering or otherwise, without the prior permission

of the publisher.

ISBN: 978-93-86675-36-1

DEDICATED

TO

My whole family whose

everlasting encouragement and

sacrifices brought me here

upto……

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ACKNOWLEDGEMENT

At the very outlet, acknowledgement gives us an opportunity to memorize

and express our feelings for those whom we love and river. I do not have words of

thanks to people who give me magnanimous affection and inspired me at every

tread. I want to put into words of thanks to all people straight from my heart.

I bow my head and offer flowers of reverence to an eminent and great

luminary leader, Mahamana Pandit Madan Mohan Malaviya, the founder of

Banaras Hindu University, for his life time sacrifice temple of learning for the

cause of millions of student like me.

I dare to record my deep sense of profound gratitude and indebtness to my

idolize teacher, guide and supervisor Dr. (Mrs.) Mukta Singh , Assistant

Professor Department of Home Science, Banaras Hindu University, who

despite of her flooded engagements spared all precious time at every steps in my

work. My words will never be expressing the depth of appreciation for her

affection, ceaseless encouragement, critical supervision and valuable suggestion.

I own my sincere thanks to Dr. (Mrs.) Kalpana Gupta, Head of the

Department, Home Science, BHU for extending her inspiration and cooperation in

the need of the hour.

I feel a sense of pleasure in offering my words of thanks to Prof. Archana

Chakravarty , Prof. Indira Bishnoi, Dr. Rakhi Singh and Dr. Arvind Kumar for

their suggestions and critical analysis of the observation.

I want to give ample thanks to Shri K. K. Singh (Head of the Department),

Shri Rajkaran Sharma and all teachers of Government Fruit Preservation Centre,

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Department of Horticulture and Food Processing, BHU for their amiable behavior,

constant encouragement, supervision and valuable suggestions.

It is an occurrence of gratification and just pride for me to acknowledge my

father Shri S. P. Gupta, my mother Smt.Usha Rani and my brother Atul Gupta

for their increasing inspirations and magnanimous affection for doing post

graduate research work in the field of Food and Nutrition.

I wish to express my humble regards to all my friends Jyoti, Pooja, Upasana,

Mamta, Khushboo, Nidhi, Pragya, Preeti, Aarti, Pragya, and my senior Spardha

Verma and Latika Yadav.

I would like to express my thanks to Library and all non teaching staff who

have helped me in doing my job. Thanks are also to Avinash Bhaiya and Amit of

Interface Cyber Lanka, Varanasi for their immeasurable cooperation in my

dissertation.

I further declare that this work was submitted by me as M.Sc thesis for the partial

fulfillment of M.Sc in home science degree in Department of Home Science

Banaras Hindu University Varanasi-221005, Uttar Pradesh, India in the year……

Department of Home Science

Faculty of Science Vandana Gupta

Banaras Hindu University

Varanasi 221005

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CONTENTS

Chapter No.

Particulars Page No.

1. INTRODUCTION 1 - 4

2. REVIEW OF LITERATURE 5 - 12

2.1 General description of soyabean

2.2 Nutritive value of soyabean

2.3 Nutritive value of refined wheat flour

2.4 Soyabean and Antioxidants

2.5 Utilization of soybean in therapeutic use

2.6 Utilization of soyabean in product formulations

2.7 Soyabean and inhibitors

2.8 Effect of heating process on nutritional quality of

soyabean

3. MATERIALS AND METHODS 13 - 18

3.1 Procurement of the required materials

3.2 Processing of different types of soya flour

3.3 Development of protein enriched biscuits

3.4 Sensory evaluation of soya biscuits

3.5 Statistical analysis

3.6 Nutritional analysis

4. RESULTS AND DISCUSSION 19 - 35

5. SUMMARY AND CONCLUSION 36 - 37

6. SUGGESTIONS 38

7. BIBLIOGRAPHY 39 - 42

APPENDICES 43

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LIST OF TABLE

Table No. Showing Page No.

1. Composition of the samples used in

this work 15

2. Mean of organoleptic scores for all attributes

ofincorporatedsoy biscuits (roasted) given by

untrained panelist

19


of incorporated soy biscuits (soaking +

roasting) given by untrained panelist

21


of incorporated soy biscuits (two day

germination) given by untrained panelist.

23


of incorporated soy biscuits (three day

germination) given by untrained panelist.

25

6. t – value of flavor of soy biscuits (roasted) 27

7. t – value of overall acceptability of soy

biscuits (roasted) 28

8. t – value of flavor of soy biscuits (soaking +

roasting) 29


biscuits (soaking + roasting)

30

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10. t – value of flavor of soy biscuits

(two-day germination)

31


biscuits (two germination)

32

12. t – value of flavor of soy biscuits

(three-day germination)

33


biscuits (three-day germination)

34

14. Protein value of soy biscuits 35

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LIST OF FIGURES

Figure No. Represented by Showing Page No.

1. Flow diagram Production of soy flour

14

2. Flow diagram Biscuit production 16

3. Figure Bar diagram shows that the

mean scores of all attributes

of incorporated soy biscuits (roasted)

20



of incorporated soy biscuits

(soaking + roasted)

22

5 Figure Bar diagram shows that the



(two day germination)

24




(three day germination)

26

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INTRODUCTION

Food is a necessity without which one cannot survive. Even in the religious

book like ‘’GEETA’’ food is recognized as prime need of life. It is composed of

numerous components. Plants also require food which they make with the help of

carbon – dioxide (CO2) and water (H2O) in the presence of sunlight and

chlorophyll. Food nutrition is the key element in maintaining to overall physical

well being. Good nutrition helps to stay in the pink of health and enables to grow

and become strong. It also strengthens the immune system and combat an array of

diseases and infections. Eating foods that are rich in nutrient emphasizes the ability

to choose foods based on the value of the nutrients.

The consumption ofcereal snack foods such as biscuits, cookies, wafer’s and

short bread has become very popular in India. Among these biscuits possess

several attractive features including wider consumption base, relatively long shelf-

life and good eating quality. Good eating quality makes biscuits attractive for

protein fortification and nutritional improvements, particularly in children feeding

programmes, for the elderly and low income groups. Enrichment of cereal based

foods with other protein sources such as oil seeds and legumes have received

considerable attention (Ayo and Olawale 2003). This is because of oil seeds and

legumes are high in lysine, an essential limiting amino acid in most cereals.

India is the fourth largest oilseed producing country in the world, next only

to USA, China and Brazil. Many varieties of oilseeds along with tree origin

oilseeds are cultivated in India. Soybean is one of the major oilseed in India.

Madhya Pradesh (3.5 – 4.5 million tones), Maharastra, and Rajasthan are the major

producers of soybean in India. Soyabean (Glycine max) is one of the nature’s

wonderful nutritional gifts. It is considered as “Gold” obtained from soil and is



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thus rightly called today the “Gold Nugget of Nutrition” owing to its nutritional

composition. The soybean (U. S.) or soyabean (U. K.) is a species of legume native

to East Asia. The plant is classed as an oilseed rather a pulse.

Soybean is an excellent source of protein (40 – 45 %); hence the seeds are

richest in food value of all plant foods consumed in the world (Kure et. al 1998). It

is also rich in calcium, iron, phosphorus and most of the vitamins. It is the only

source that contains all essential amino acids. The usefulness of the grain legumes

in developing high protein foods in meeting the needs of the vulnerable groups of

the population is now well recognized and several high protein energy foods have

been developed industrially in different parts of the world (Mooriya 2003).

Soybean plays a vital role in blanching the protein deficiency of the diet. Protein

content of soybean is about 2 times of other pulses, 4 times of wheat, 6 times of

rice grain and 4 times of milk. Soybean has 3% lecitine, which is helpful for brain

development (Akubor and Ukwuru 2005).

Sometimes raw soybean can be harmful to human, swine, chickens, in fact,

all monogastric animals. By the process of germination, the toxic substances can

be destroyed and the activity of toxic substances can also be minimized. Most of

the nutrients like B- complex vitamins , vitamin C, beta- amylase increase and the

unacceptable beany flavour can also minimized at a significant level.

CURATIVE PROPERTIES OF SOYBEAN

The most important attributes of soybean is their health benefits

linked to the prevention and treatment of many chronic diseases owing to their

protein and isoflavone activities. Regular consumption of soy products reduces

one’s risk for chronic diseases such as cancer, heart disease, stroke, osteoporosis,

anaemia and skin disorder. Soy foods provide the body with beneficial agents



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including vitamins, minerals, fiber, flavonoids, lecithin, essential amino acid,

calcium and iron.

SOY ISOFLAVONES

The three major isoflavones found in soybean are genistein, daidzein and

glycitein which were considered as anti-nutrient factor but now are thought to have

an anticancerous properties. It is one of the hotspots of functional food research.

Most of the research interest in the anticancer effects of soybean isoflavones has

centered on genistein. Soy flour has very high concentrations in comparison to soy

sauce and soy oil.

SOYBEAN AND ANTINUTRITIONAL FACTORS

A large number of soybean components have diverse biological activities.

These include hormonal, immunological, bacteriological and digestive effects. The

following inhibitors are kubitz inhibitor, Bowmen-Berk inhibitor, saponins,

soyacystatin, phytoestrogen ( daidzein, glycitein, genistein ), maillard products, soy

allergens, raffinose, stachyose, trypsin. In order to maximize the nutritional value of

soybean, these anti-nutritional factors need to be inactivated or minimized. These

can be destroyed by the germination process. Heat treatment of soybean can reduce

the activity of trypsin inhibitors and thereby improve protein digestibility.

The cereal grains are seeds of the grass family. The principal cereal crops

are rice, wheat, maize or corn, jowar, ragi and bajra. Refined wheat flour is the

product of wheat flour. It is one of the important cereal grains because of its use for

the preparation of many baked products. Unfortunately, lysine is the first limiting

amino acid in refined wheat flour and more than 10% of which is being destroyed

during baking ( Saab et al. 1981 ). It does not have all the nutrients normally present

in wheat. It has 100% carbohydrate.



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Wheat belongs to the genus triticum and there are 30,000 species. The

wheat produced in the country belongs to triticumaestivem (95%), triticum durum

(4%) and triticumdicoccum (1%) species which are used for bakery, pasta and

traditional products.

SIGNIFICANCE OF STUDY

Soybean in the Indian context can become a miracle seed. The rich protein

content of soybean can create for it an almost unlimited market in India. It is the

richest cheapest and the best source of vegetable protein available to the mankind. In

this study, efforts have been made to supplement refined wheat flour with

germinated soybean flour to develop nutritionally protein- enriched biscuits which

can be easily consumed by all people. Thus the malnutrition problem may be solved

and the poverty in the country could be reduced to a certain level.

Further the nutrient quality of the biscuits can be enhanced by value

addition or incorporation of different nutritionally rich food items in them keeping in

the view of this, the present study was conducted with the following objectives.

A. Development of protein enriched biscuits.

B. Incorporation of soybean flour with refined wheat flour in biscuits.

C. Sensory evaluation of the developed products.

D. Assessment of nutritional quality of the products.

SCOPE

The scope of the present work involves the preparation, sensory evaluation,

statistical analysis and nutritional analysis for its acceptability by adding four types

of soy flour. Therefore, the nine point hedonic scale is used to find the most

acceptable one.



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REWIEW OF LITERATURE

The soybean (Glycine max) is a species of legume native to East Asia. The

plant is classed as an oilseed rather a pulse. The genus name Glycine was

originally inrtroduced by Carl Linnaeus (1737) in his first edition of Genera

Plantarum. The cultivated soybean first appeared in Species Plantarum, under the

name Phaseolus max L. The combination Glycine max (L.) Merr., as proposed by

Merrill in 1917, has become the valid name for this useful plant.

2.1 GENERAL DESCRIPTION OF SOYBEAN

Scientific Classification of Soybean:

Kingdom - Plantae

Order - Fabales

Family - Fabaceae

Subfamily - Faboideae

Genus - Glycine

Species - max

Binomial name - Glycine max

2.2 NUTRITIONAL VALUE OF SOYBEAN (per 100g):

Soybeans are very rich in nutritive components. It contains water – 8.5 gm,

energy – 416 Kcal, protein – 36.5 gm, fat (total lipid) – 19.9 gm, carbohydrates –

30.2 gm, fiber – 9.3 gm, isoflavones – 200 mg, calcium – 277 mg, iron – 15.7 mg,

magnesium – 280 mg, phosphorus – 704 mg, potassium – 1797 mg, sodium – 2.0



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mg, zinc – 4.9 mg, copper – 1.7 mg, vitamin A – 2.0µg, vitamin B1 (thiamin) –

0.874 mg, vitamin B2 (riboflavin) – 0.87 mg, vitamin B3 (niacin) – 1.62 mg,

vitamin B5 (pantothenic acid) – 0.79 mg, vitamin B6 (pyridoxine) – 0.38 mg, folic

acid – 375 µg, vitamin E – 1.95 mg and vitamin C - 6.0 mg. ( Source: USDA

Nutrient Database for Standard Reference )

2.3 NUTRITIONAL VALUE OF REFINED WHEAT FLOUR (per 100g):

Refined wheat flour contains nutrients which is less than wheat flour. These

are energy – 348 Kcal, protein – 11gm, fat – 0.9 gm, carbohydrate – 73.9 gm,

calcium – 23 mg, phosphorus – 121 mg, iron – 2.7 mg, carotene – 25 mcg,

thiamine – 0.12 mg, riboflavin – 0.07 mg and niacin – 2.4 mg. (Source: Srilakshmi,

2007)

2.4 SOYBEAN AND ANTIOXIDANTS:

Soybeans are rich in antioxidant contents such as saponins, phytates and

protease inhibitors etc. University of Nebraska researchers have found that

antioxidant rich soy bean prevent damage caused by free radicals which are

believed to be responsible for aging and age related forms of diseases. Studies are

being conduct5ed by the University of Alabama to ascertain whether a soy – based

diet can attenuate Alzheimer’s disease like memory deficit in older animals. Soy

isoflavones Genistein has been found to have antioxidant properties.

2.5 UTILIZATION OF SOYBEAN IN THERAPEUTIC USE:

Jooyandeh (2011) found that the beneficial health, nutritional and

functional properties of the soy ingredients. Soy constituent’s benefits mostly

related to the reduction of cholesterol levels and menopause symptoms and



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reduction the risk for several chronic diseases such as cancer, heart disease and

osteoporosis.

Gaby and Alan (2003) suggested that urinary genistein which is present in

soy milk, was significantly (p = 0.002) correlated with the decrease in blood

pressure, particularly diastolic pressure.

Taruet. al. (2002) concluded that the oil contents of soybean have high level

of poly unsaturated essential fatty acids, linoleic and lecithin , which are important

in fat metabolism.

Kenneth (2002) suggested that soy protein is also less hypercholesterolemic

than casein in other animal species, particularly when the diet contains cholesterol,

and substitution of soy protein for animal protein in the diet reduces the

concentration of serum cholesterol in human.

Arliss and Biermann (2002) concluded that the consumption of soy protein

in place of animal protein reduced serum concentrations of total cholesterol, low

density lipoproteins (LDLs) , and triglycerides.

Elzbieta (2001) concluded that differing effect of soy proteins on serum

cholesterol concentrations in human are primarily due to changes in LDL,

cholesterol and the hyper cholesterolemia produced by dietary casein is associated

with down regulation of hepatic LDL receptors.

Hermon et. al. (1999) reviewed that the diphenolic is of lavoids and lignans

are natural cancer – protective compounds, which present in soybean.

2.6 UTILIZATION OF SOYBEAN IN PRODUCT FORMULATIONS:



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Sanful and Darko (2010) studied that the supplementation of wheat flour

with soybean flour would greatly improve the protein nutritional quantity of bread

and the general acceptability of whole wheat bread and soy supplemented bread

with soybean flour below 30% was preferred to bread with soybean flour beyond

30%.

Oluwamukomiet. al. (2010) carried out studies on the wheat flour (WF)

was substituted by cassava four (CF) at levels of 0, 10, 20, 30, 40, 50, 60, 70%,

while the resulting composite flours at levels above 40% were replaced with 10%

soy flour (SBF) and found that the feasibility of producing nutritious biscuits with

desirable organoleptic qualities from cassava/wheat/soy composite flour up to 7060

cassava substitution level.

Victoria et. al. (2009) concluded that the loaf with 4% yeast and 5%

sprouted soybean was significantly rated better in taste and general acceptability

than the control.

Banureka and Mahendran (2009) prepared biscuits of soy flour to

substitute it with wheat flour from 0 to 25% and found that 10% soybean flour

incorporated biscuit obtained the highest preference compared to other

combinations.

Singh (2008) studied that the widely available, scattered information about

the nutritional and functional uses of soybean proteins when applied in foods

systems and intends to present the most current knowledge with an interest to

stimulate further research.

Konstanceet. al. (2007) studied that two types of soy isolate and concentrate

were evaluated under extrusion temperature from 100 to 1300c and feed moisture

8.5 to 18%. The extrusion of lower valued concentrates at 100 to 1150c with



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moisture from 12 to 18% produced a precooled mix that was high in nutrients and

contained the most available lysine.

Alpaslan and Hayta (2006) suggested that flaxseed, soy and corn flours

could be added to a typical snack formulation up to levels of 10% with a

reasonable acceptance offering promising nutritious and healthy alternative to

consumers.

Vittadini and Vodovotz (2006) studied that an increase in loaf density,

moisture content, FW content and a decrease in amylopectin recrystallization with

increased addition of soy flour during 7 – days storage an ambient temperature.

Olaoyeet. al. (2006) investigated the use of soy flour (SF) and plantain flour

(PF) substitution in wheat flour (WF), from 0 to 15% each for the production of

bread and that the plantain supplemented breads (PSBs) had comparable sensory

and nutritional qualities to the whole wheat breads (WWB), while the soy –

supplemented bread (SSBs) had higher proteins contents than the latter. However

the WWB had highest Hedonic mean scores in all the sensory attributes tested.

Khan et. al. (2005) carried out studies on sensory evaluation of the chapattis

showed that chapattis with 4.5% replacement of wheat flour with soy hulls which

were taken as 1.5, 3, 4.5, 6 and 7.5%, were accepted by the panel of judges.

Akubar and Ukwuru (2005) concluded that no significant differences in

colour, texture, flavor, taste and overall acceptability of the soy flour and cassava

flour blend biscuits. They found that at 50% level of soy flour incorporation,

biscuits had highest scores for all the sensory attributes evaluated. Above this

level, biscuits received lower sensory scores.



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Montgomery (2003), the College of Nursing at the University of South

Carolina, reviewed that childbirth educators have a general resource to gain

knowledge related to the use of soy – based foods.

Bararaet. al. (2003) studied that new processing methods have created a

generation of soy protein isolates mild flavours and aromas, as well as improve

functionality, which can be incorporated into a variety of food products at levels

high enough to have an effect on health. They developed product and recipe

formulation that can be satisfactorily incorporated into typical diet.

Centre for Human Nutrition (2003), established that soy protein is much

more superior than found earlier and hence the protein score for soybean is refixed

at 100% exactly equal to milk, egg and meat.

Dhingra and Jood (2002) used supplementations of soy (full fat and

defatted) and barley flours to wheat flours at 5, 10, 15 and 20% levels and carried

out an increase in protein combination, with full fat and defatted soy flour up to

15%, this significantly increase the contents of protein, total lysine, dietary fiber.

Doxastakis et. al. (2002) found that the substitution of wheat flour with full

fat lupin, soy and triticate flour, at 5 or 10%, gives parameter values at least as

good as the control sample and produce an acceptable bread, in terms of weight,

volume, texture and crumb structure.

Singh et. al. (2000) prepared soy fortified biscuits with standardized level of

ingredients and emulsifiers (SSL/GMS) and analyzed for chemical composition, in

vitro digestibility and protein efficiency ratio. Addition of 20% defatted soy flour

in the recipe increased the protein, ash, crude fiber, calcium, phosphorus, iron,

sugar and available lysine contents of biscuits.



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Marques et. al. (2000) carried out studies on various flour/meal mixtures

were prepared by blending wheat flour, soy meal and defatted sesame seed meal in

proportions of 70:20:10, 60:20:20, 50:30:20 and 0:50:50 and found that their low

cost flour/meal blends could provide good quality vegetable protein sources in the

preparation of foods.

Jan et. al. (2000) concluded that replacement of 5 and 10% of wheat flour in

chapatti formulation with flours (meal) prepared from soybean, peanuts, sunflower

seeds and rapeseeds with regard to nutritional values and sensory properties of the

chapaties.

Biswas et.al. (2000) studied that sou – chhana coagulated by calcium lactate

was found to be good for preparation of rasogulla. Overall best sensory result was

observed in case of rasogulla prepared from soy – chhana obtained after

coagulation of soy milk having 15% total solids than 20% total solids. Product at

800c was proved to be the best.

2.7 Soybean and Inhibitors:

Csaky and Fekete (2003) suggested that a large number of soybean

components have diverse biological activities. These include hormonal,

immunological, bacteriological and digestive effects.

2.8 EFFECT OF HEATING PROCESS ON NUTRITIONAL QUALITY OF

SOYBEAN:

Caprita and Caprita (2010) reviewed that whatever the heating process

used, the heating time is negatively correlated with the protein solubility. To

maintain a good nutritional quality to heated soybean flour, microwave treatment

had to be shortly applied compared to cooking one.



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Kushiet. al. (1999) found that most of the toxic substances present in

soybean are destroyed or inactivated by normal cooking or processing. Trypsin

inhibitors found in soybeans, may reduce the effectiveness of the digestive process;

haemagglutinins appear to reduce the efficiency of absorption of digestive

products.



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MATERIALS AND METHODS

This chapter contains details about the materials and different methods and

techniques used in carrying out the present work. This has been dealt under the

following heads:

3.1 Procurement of the required materials.

3.2 Processing of the different types of soy flour.

3.3 Development of protein enriched biscuits.

3.4 Sensory evaluation of biscuits on the organoleptic attributes such as colour,

flavour, body and texture, crunchiness, mouth feel and overall acceptability.

3.5 Nutritional analysis of biscuits which are more acceptable.

3.6 Statistical analysis (Fisher’s t – test)

3.1 PROCUREMENT OF REQUIRED MATERIALS:

Soybean, wheat flour, sugar, fat, egg and sodium bicarbonate (baking

powder) were purchased from the Lanka market in Varanasi.

3.2 PROCESSING OF SOYBEAN FLOUR:

The soybean seeds were processed into flour using the method of IITA

(1990). The process ensures effective removal of most anti-nutritional factors. Four

processing methods of soy flour were used like roasting, soaking with roasting,

two day germination and three day germination.



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Figure 1: Flow chart for the production of soy flour

Sorting of soybean

↓

Roasting of soybean

↓

Crush the soybean

↓

Winnow soybean (chaff removal)

↓

Milling to fine soy flour

↓

Sieve the soy flour

↓

Soy flour

The above process will be followed in the preparation of soy flour samples;

PB, PC and PD in which the different processing methods were used such as

roasting with soaking , two day germination and three day germination

respectively.



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3.3 DEVELOPMENT OF PROTEIN ENRICHED BISCUITS:

Six samples were prepared by mixing soybean flour with refined wheat flour

into the proportion indicated in Table 1.

Table 1: Composition of the samples used in this work

Sample Soy flour (% ) Refined wheat flour

(%)

A 0 100

B 10 90

C 20 80

D 30 70

E 40 60

F 50 50

The mixing was done to ensure a homogenous mixture of the samples.

Biscuits were produced from the six formulations using the method of Ihekoronye

(1999) Figure 5. Sugar (80 gm) and fat (100 gm) were mixed together. All purpose

refined wheat flour, soy flour and baking powder (2-3 gm) were sieved thrice

together. The sieved flour and egg were added to the creamed paste. As per the

treatment, firm dough was prepared from all mixture by hand. The dough was

rolled on a flat rolling slab sprinkled with the some flour to a uniform thickness.

Circular biscuits were cut, placed on a greased baking tray and kept at once in an

oven at a temperature of 1900c for between 20 – 25 minutes. When a very light

brown colour was formed, biscuits were removed, allowed to cool, packed into

airtight container and stored.



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Figure 2: Flow chart for biscuit production (Ihekoronye, 1999)

Weight of all the ingredients

↓

Mixing of all the ingredients into dough

↓

Kneading of the dough firmly until smooth

↓

Cutting into the desired shape

↓

Placing in greased baking tray

↓

Baking in pre – heated oven (1900c for 20 – 25 minutes )

↓

Removed and placed on cooling rack

↓

Making of packages



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3.4 SENSORY EVALUATION OF THE BISCUITS:

The sensory attributes including colour, flavour, body and texture,

crunchiness, mouth feel and overall acceptability were evaluated by an untrained

10 member panel. The evaluation was held either at 11 am for the morning session

and at 3 pm for the afternoon session. The nine – point hedonic scale was used to

evaluate the degree of liking and disliking for preference of the biscuits.

3.5 STATISTICAL ANALYSIS:

The mean scores were analysed using Fisher’s t – test method which is also

known as student t - test. The organoleptic evaluation of different attributes of

samples were done by this method.

t – test =

where, =

= Mean of first sample

=

= Mean of second sample

S =

√

3.6 NUTRITIONAL ANALYSIS:

The samples were analysed for protein by Kjeldahl method (AOAC 18th

Edition, 2005) to know the amount of protein because soybean has a high amount

of protein. By this method, the difference of protein into biscuits were analysed.



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CALCULATION:

N2 (%) = –

Crude Protein (%) = % N × 6.25



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RESULTS AND DISCUSSION

Table No. 2

Sample Colour Flavour Texture Crunchiness Mouthfeel Over all acceptability

Co 7.5 7.5 7.6 7.5 7.8 7.8

PA1 8 7.5 7.5 7.6 7.1 7.6

PA2 7.9 7.4 7.4 7.6 7.4 7.6

PA3 7.5 7.4 7.8 7.3 7.3 7.4

PA4 7.6 7.1 7.6 6.9 6.9 7.6

PA5 8.3 8.3 8.2 8 8.1 8.1

Co = Control (refined wheat flour)

PA1 = 10% incorporated soy biscuits





This table shows that the mean of organoleptic scores for all attributes of

incorporated soy biscuits (roasted) given by untrained panelist.



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Figure No. 3







This bar diagram shows that the mean scores of all attributes of incorporated

soy biscuits(roasted)in which the sample PA5 is greater than other samples.

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Organoleptic attributes

Co

PA1

PA2

PA3

PA4

PA5



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Table No. 3


Co 7.5 7.5 7.6 7.5 7.8 7.8

PB1 7.7 .7.7 7.7 8 7.8 8.3

PB2 7.8 7.6 7.8 8 7.7 8

PB3 8.1 7.7 8.1 7.6 7.5 8.2

PB4 8.1 8.2 8.3 8.5 8.3 8.4

PB5 8.3 8.2 8.1 8 8.1 8.4


PB1 = 10% incorporated soy biscuits





This table shows that the mean of organoleptic scores for all attributes of

incorporated soy biscuits (soaking + roasting) given by untrained panelist.



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Figure No. 4








soy biscuits(soaking + roasting)in which the sample PB4 is greater than other

samples.

7

7.2

7.4

7.6

7.8

8

8.2

8.4

8.6M

ean

Org

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Sco

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Co

PB1

PB2

PB3

PB4

PB5



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Table No. 4


Co 7.5 7.5 7.6 7.5 7.8 7.8

PC1 7.8 7.8 8.2 7.6 7.6 8.2

PC2 7.6 7.2 7.2 7.3 6.6 7.4

PC3 8 7.7 7.7 7.7 7.6 8

PC4 8.3 8 8.3 8 7.8 8.4

PC5 8.5 7.8 8.4 8.4 8 8.4


PC1 = 10% incorporated soy biscuits





This table shows that the mean of organoleptic scores for all attributes

of incorporated soy biscuits (two day germination) given by untrained

panelist.



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Figure No. 5








soy biscuits(two day germination)in which the sample PC5 is greater than

other samples.

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Co

PC1

PC2

PC3

PC4

PC5



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Table No. 5


Co 7.5 7.5 7.6 7.5 7.8 7.8

PD1 7.1 7.1 6 6.2 6.5 7.3

PD2 7.1 6.3 6.5 6.3 6 6.6

PD3 7.2 7 7.1 6.8 6.8 7.1

PD4 7.5 7.7 7.4 7.4 7.2 7.7

PD5 7.7 8 7.5 7.6 7.2 8.5


PD1 = 10% incorporated soy biscuits





This table shows that the mean of organoleptic scores for all attributes

of incorporated soy biscuits (three day germination) given by untrained

panelist.



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Figure No. 6








soy biscuits(three day germination)in which the sample PD5 is greater than

other samples.

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Co

PD1

PD2

PD3

PD4

PD5



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Table No. 6

t – value of flavour of soy biscuits (roasted)

Product Samples Mean t-calculated t-tabulated

Soy biscuits Co 7.5 - 2.1 at 5%

level of

significance

and 18 d.f.

PA1 7.5 -

PA2 7.4 0.318

PA3 7.4 0.264

PA4 7.1 0.78

PA% 8.3 2.14







This table shows that the t – calculated value of sample PA5 is greater than t

– tabulated value in comparison to other sample. Therefore, null hypothesis is

rejected. It is dependent. It proves that there is significant difference between

samples and PA5 is more acceptable than other samples.



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Table No. 7

t – value of overall acceptability of soy biscuits (roasted)



level of

significance

and 18 d.f.

PA1 7.6 0.079

PA2 7.6 0.60

PA3 7.4 0.94

PA4 7.6 0.60

PA5 8.1 1.34







This table shows that the t – calculated value of samples is less than t –

tabulated value. Therefore, null hypothesis is accepted. It is independent. But

sample PA5 has a high mean which proves that it is better than other samples.



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Table No. 8

t – value of flavor of soy biscuits (soaking + roasting)



level of

significance

and 18 d.f.

PB1 7.9 0.86

PB2 7.8 0.75

PB3 7.8 0.71

PB4 8.3 2.94

PB5 8.1 1.69







This table shows that the t – calculated value of sample PB4 is greater than t



samples and PB4 is more acceptable than other samples.



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Table No. 9

t – value of overall acceptability of soy biscuits (soaking + roasting)



level of

significance

and 18 d.f.

PB1 8.4 2.02

PB2 8.0 0.80

PB3 8.2 1.04

PB4 8.4 2.15

PB5 8.3 0.68







This table shows that the t – calculated value of sample PB4 is greater than t



samples and PB4 is more acceptable than other samples.



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Table No. 10

t – value of flavour of soy biscuits (two-day germination)



level of

significance

and 18 d.f.

PC1 8.0 0.48

PC2 7.3 1.45

PC3 7.8 0.69

PC4 8.0 1.26

PC5 8.1 2.94







This table shows that the t – calculated value of sample PC5 is greater than t



samples and PC5 is more acceptable than other samples.



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Table No. 11

t – value of overall acceptability of soy biscuits (two-day germination)



level of

significance

and 18 d.f.

PC1 8.3 1.38

PC2 7.5 0.71

PC3 7.9 0.32

PC4 8.4 2.12

PC5 8.5 2.34







This table shows that the t – calculated value of sample PC5 and PC4 are

greater than t – tabulated value in comparison to other samples. Therefore, null

hypothesis is rejected. It is dependent. It proves that there is significant difference

between samples and PC5 and PC4 are acceptable than other samples whether as

PC5 is better than PC4.



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Table No. 12

t – value of flavor of soy biscuits (three-day germination)



level of

significance

and 18 d.f.

PD1 7.2 1.67

PD2 6.5 1.63

PD3 7.1 1.92

PD4 7.8 1.95

PD5 8.0 2.12







This table shows that the t – calculated value of sample PD5 is greater than t



samples and PD5 is more acceptable than other sample.



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Table No. 13

t – value of overall acceptability of soy biscuits (three-day germination)



level of

significance

and 18 d.f.

PD1 7.2 1.43

PD2 6.8 1.93

PD3 7.2 1.69

PD4 7.9 1.42

PD5 8.5 2.69







This table shows that the t – calculated value of sample PD5 is greater than t



samples and PD5 is more acceptable than other samples.



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Table No- 14

Protein value of soy biscuits


PA5 = 50% incorporated soy biscuit (roasted)

PB4 = 40% incorporated soy biscuit (soaking + roasting)

PC5 = 50% incorporated soy biscuit (two day germination)

PD5 = 50% incorporated soy biscuit (three day germination)

This table shows that the incorporated soya flour biscuits sample PA5

(roasted), sample PB4 (soaking +roasting), sample PC5 (2 day germination) and

sample PD5 (3 day germination ) have a high amount of protein in comparison to

control sample(refined wheat flour).

S.No. Sample particulars Protein (g/100g)

1. Control (Co) 9.24

2. PA5 11.11

3. PB4 11.66

4. PC5 14.45

5. PD5 14.30



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SUMMARY AND CONCLUSION

1) The present treatise was an outcome of efforts to prepare soybean biscuits,

assessment of the acceptability of soybean biscuits through sensory

evaluation, nutritional analysis and statistical analysis with added sugar, fat,

egg, refined wheat flour, sodium bi – carbonate and synthetic flavor.

2) Having reviewed the available literatures, materials and methods, scope and

results were all recorded and the findings discussed.

3) For processing of protein enriched soybean biscuits, soybean free from any

impurities were roasted, soaking with roasting, two day germination, three

day germination and ground to fine flour sieved and finally baked at 1900C

for 20 – 25 minutes.

4) For preparation of soybean biscuits at per with refined wheat flour, cane

sugar (80 gm per 140 gm), fat (100 gm per 140 gm), egg (1 per 140 gm)

were added; the mixture was mixed and made dough. After that cut it into

different shape and baked. Finally it was cooled to room temperature and

packed.

5) Six samples of all four products were prepared in which one sample

comprising 100% refined wheat flour and five more samples containing a

mixture of soybean flour and refined wheat flour in the proportions of 10:90,

20:80, 30:70, 40:60 and 50:50 respectively. The above treatment samples

were represented by Co, P1, P2, P3, P4 and P5 respectively. All six samples

using vanilla flour, added cane sugar, fat and egg were assessed and data

obtained were statistically analysed.

6) Sensory evaluation of organoleptic attributes of samples for prepared

soybean biscuits treated with different proportions of refined wheat flour



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showed rising scores with increasing amount of soybean flour in first, third

and forth product at 50% but in second product, rising scores at 40%.

7) Among first, third and fourth product, sixth sample was proved to be the

most acceptable one but in second product, fifth sample was the most

acceptable.

8) Statistical analysis tried and tested that the organoleptic attributes both of

flavour and overall acceptability of 40% incorporated soy biscuits (roasted +

soaking), 50% soy biscuits (two day and three day germination) ,flavour of

50% soy biscuits (roasted) were acceptable. Therefore, soy biscuits can be

used as normal biscuits because it has a high amount of protein and other

nutrients.

9) Nutritional analysis of protein for all five samples proved that the two day

and three day germination have a high amount of protein.



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SUGGESTIONS

Soybean is known as a miracle seed because it has many nutrients which

prevent from chronic diseases. Consumers are becoming more and more interested

in healthful foods. Soy beans and soy products have gainsd significant

consideration for their potential role in improving health hazards such as risk

factors for cardiovascular disease.

Soy biscuits possess several attractive features including long shelf-life and

good eating quality. In soy biscuits, enrichment of refined wheat flour with soy

protein has received considerable attention. Soybean has many anti nutritional

factors but these can be destroyed by heating process. Gently heat treated products

produce strong off-flavour, which is the main problem for developing soy protein

foods.

Germinated soybean is more useful for human health because B-complex

vitamins, alpha-amylase and vitamin-C are increased in food stuffs. Therefore,

germinated soy biscuits can be used by all people. Soy foods such as soymilk, tofu,

natto, tempeh textured vegetable protein like soy burgers, soy nuts and whole

soybean may offer various health benefits. These benefits are attributed to soy

protein and soy isoflavones (phytoestrogen).



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SENSORY EVALUATION CARD FOR JUDGING

INCORPORATED SOYBEAN BISCUITS

Batch No………………..Date of Manufacturing……………………………

Name of the product……………………………………………………………

Name of the judge…………………………………………………………………..

Dateof judging……………………………………………………………………….

Please rate the sample for the quality attributes according to the nine point hedonic

scale given below as guide points:-

S.no. Score Rate

1. Liked extremely 9

2. Liked very much 8

3. Liked moderately 7

4. Liked slightly 6

5. Neither liked nor disliked 5

6. Disliked slightly 4

7. Disliked moderately 3

8. Disliked very much 2

9. Disliked extremely 1

Characteristics Sample

1 2 3 4 5

Colour

Flavour

Texture

Crunchiness

Mouthfeel

Overall acceptability

Remarks if any;

Sample no. 1

Sample no. 2

Sample no. 3

Sample no. 4

Sample no. 5



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