The Production And Evaluation Of Muffins From Wheat (Triticum Aestivum L.)/Soybean (Glycine Max(L) Merr.) Flour Blends With Apple (Malus Domestica)

ABSTRACT

 Soybean (Glycine max) was processed into flour and used to supplement wheat (Triticum aestivum) flour, in the percentages of 10, 20, 30, 40, 50, and 100 for muffin production. The proximate composition, sensory evaluation, physical, vitamins and microbiological quality, in terms of total viable count of the muffin samples were evaluated. The results showed a decrease in carbohydrate as the soybean flour level increased, it ranged from 27.10% to 33.96%, and crude fat level increased as soybean level increased, it ranged from 21.70% to 25 .04%. Protein content had range of 7.86% to 10.49% and ash content ranged from 1.59% to 1.82%. The sensory evaluation showed that soybean supplemented muffins were not significantly different (p>O.05) from wheat muffins with respect to sensory attributes of taste and flavour at all levels of soybean flour supplementation. Vitamin A ranged from 3.47j.t/retinol to 6.93it/retinol while Vitamin C level ranged from 6.5lmg!lOOmg to 8.68mg/bOg. The microbiological analysis indicated that the mean total viable count ranged between 0.20x104(cfu/g) and 18.00x104(cfli/g).