ABSTRACT

Floor blends were prepared from germinated Soyabean (Glycine max) and unripe plantain (Musa paradisiacal). Different proportions of the flour blends were used to produce short bread biscuit. The biscuits produced were evaluated for proximate composition, physical parameters, microbial load and organoleptic acceptability. The characteristics of the biscuits were determined by using 100% wheat as the control sample. The biscuit had proximate composition ranging from 5.45%- 22.53% proteins, 52.33 %-79. 19% carbohydrates, 2.16%-3.18% crude fiber, 2.27-4.33% moisture content, 1.91%-4.19% ash content and 6.25%-14.43% fat. The physical composition of the biscuit samples ranging 5.02cm-6.71 diameter, 7.4lcm-8.4lcm height 0.57cm-1.39cm width 4.83%-7.93% spread ratio and 17.0kg-27.5kg breaking strength. Viable microbial count was carried out on the biscuit samples for 7th day and 4th days after production. Sample S(0% PF: 100%GSF) showed the highest bacterial count of 8.0 x iO4Cfu/g to 9.5 x iO4Cfulg after 7th days and 14th days of production while sample M(100% Plantain floor) showed the least fungal count of lx lO4Cfulg-2 x 1 03cfu/g after 7u1 day and 14t11 day of production. In sensory characteristics, sample 505 (60%PF: 40% GSF) was general more preferred followed by sample 507(0% PF: 100% GSF) but was not significantly different from sample 500 (100% Wheat) which was the control.