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.