Chemical Composition (Proximate, Vitamin And Anti-Nutrient) Of Biscuits Made From Composite Flour Of Wheat, Sprouted And Unsprouted Soybeans (Glycine Max (L) Merril):- Chukwuemeka, Chioma M
ABSTRACT
This study evaluated the Chemical Composition of biscuits made
from Composite flour of Wheat, Sprouted and Unsprouted Soybeans (Glycine max (L) merril). Experimental research design was used to evaluate the
proximate composition, vitamin content, anti-nutrient levels, and sensory
attributes of biscuits produced from composite flours of wheat and sprouted or
unsprouted soybean (Glycine max (L) merril). Biscuits were prepared using
100% wheat flour (WF), a 50:50 blend of wheat and unsprouted soybean flour
(WUSF), and a 50:50 blend of wheat and sprouted soybean flour (WSSF). Results
showed that WSSF had the highest protein (25.52%), fat (19.92%), and ash
(3.11%) contents, while WF had the highest carbohydrate content (68.31%).
Vitamin analysis revealed that WSSF contained significantly higher levels of
pro-vitamin A (10.07 µg/g), vitamin B1 (0.89 mg/100g), and vitamin C (13.30
mg/100g) compared to WUSF and WF. Anti-nutritional factors, such as tannins
(0.04 mg/100g), saponins (0.04 mg/100g), and phytates (0.04 mg/100g) in WSSF,
were low across all samples, indicating minimal interference with nutrient
absorption. Sensory evaluation ranked WF as the most acceptable in appearance,
taste, and general acceptability (8.15±0.67), while WUSF and WSSF scored lower
but remained moderately accepted. This study concludes that incorporating
sprouted soybean flour significantly enhances the nutritional profile of
biscuits, making them a viable option for combating malnutrition in
resource-limited settings. The findings advocate for the integration of
sprouted soybean flour into commercial biscuit production to promote
affordable, nutrient-dense snacks. Further research is recommended to optimize
sensory attributes and assess nutrient stability during storage.
0.0
CHIOMA, M (2025). Chemical Composition (Proximate, Vitamin And Anti-Nutrient) Of Biscuits Made From Composite Flour Of Wheat, Sprouted And Unsprouted Soybeans (Glycine Max (L) Merril):- Chukwuemeka, Chioma M. Mouau.afribary.org: Retrieved Jul 23, 2025, from https://repository.mouau.edu.ng/work/view/chemical-composition-proximate-vitamin-and-anti-nutrient-of-biscuits-made-from-composite-flour-of-wheat-sprouted-and-unsprouted-soybeans-glycine-max-l-merril-chukwuemeka-chioma-m-7-2
MARANATHA, CHIOMA. "Chemical Composition (Proximate, Vitamin And Anti-Nutrient) Of Biscuits Made From Composite Flour Of Wheat, Sprouted And Unsprouted Soybeans (Glycine Max (L) Merril):- Chukwuemeka, Chioma M" Mouau.afribary.org. Mouau.afribary.org, 10 Jul. 2025, https://repository.mouau.edu.ng/work/view/chemical-composition-proximate-vitamin-and-anti-nutrient-of-biscuits-made-from-composite-flour-of-wheat-sprouted-and-unsprouted-soybeans-glycine-max-l-merril-chukwuemeka-chioma-m-7-2. Accessed 23 Jul. 2025.
MARANATHA, CHIOMA. "Chemical Composition (Proximate, Vitamin And Anti-Nutrient) Of Biscuits Made From Composite Flour Of Wheat, Sprouted And Unsprouted Soybeans (Glycine Max (L) Merril):- Chukwuemeka, Chioma M". Mouau.afribary.org, Mouau.afribary.org, 10 Jul. 2025. Web. 23 Jul. 2025. < https://repository.mouau.edu.ng/work/view/chemical-composition-proximate-vitamin-and-anti-nutrient-of-biscuits-made-from-composite-flour-of-wheat-sprouted-and-unsprouted-soybeans-glycine-max-l-merril-chukwuemeka-chioma-m-7-2 >.
MARANATHA, CHIOMA. "Chemical Composition (Proximate, Vitamin And Anti-Nutrient) Of Biscuits Made From Composite Flour Of Wheat, Sprouted And Unsprouted Soybeans (Glycine Max (L) Merril):- Chukwuemeka, Chioma M" Mouau.afribary.org (2025). Accessed 23 Jul. 2025. https://repository.mouau.edu.ng/work/view/chemical-composition-proximate-vitamin-and-anti-nutrient-of-biscuits-made-from-composite-flour-of-wheat-sprouted-and-unsprouted-soybeans-glycine-max-l-merril-chukwuemeka-chioma-m-7-2