ABSTRACT

The use of wheat, soybean flour, and chia-date blends in the preparation of biscuits was studied. The flour blends of wheat (WF), soybean (SF), and chia seed blend (CS-B) were composite at replacement levels of 70:15:15, 80:10:10, 90:5:5, and 100:0:0. The biscuits produced were evaluated for their proximate composition using standard methods and sensory properties. The result were expressed as ± SD (standard deviation) and subjected to One-way Analysis of Variance (ANOVA) AND Duncan Multiple Range Test (DMRT) method was used to compare the mean of experimental data at 95% confidence interval. The different treatments were: BS₀ (100% wheat flour), BSC₁ (90% Wheat flour: 5% Soy flour: 5% Chia seed blend), BSC₂ (80% Wheat flour; 10% Soy flour: 10% Chia seed blend), and BSC₃ (70% Wheat flour: 15% Soy flour: 15% Chia seed blend). From the result, there were significant differences (p<0.05) in the protein content where sample BSC₃ had the highest crude protein (20.87%), fat content (14.75%), crude fiber (1.52%), ash content (1.70) and energy content (432.29 kcal). Sample BSC₂ also compared favorably with sample BSC₃. Meanwhile, carbohydrate was found to be highest in BS₀. The results also showed that sample BSC₂ had the most acceptable sensory attributes, scoring highest in flavor, appearance, taste, texture and general acceptability, sample BSC₃ followed this. In conclusion, incorporating chia seed blend and soy flour into whole wheat flour can create a delicious biscuit without compromising its sensory attributes.