+44-7897-074717Ayo, J.A; Ayo, V.A; Popoola, C, Omosebi M and Joseph, L
The research work is aimed at producing quality biscuit and bread from malted soybean flour and acha flour.The malted soybean flour was substituted into the acha flour at 0, 10,20,30,40, and 50%. The biscuits were analysed for physical chemical and sensory properties was determined. The result of the chemical analysis of biscuit showed increased in percentage content of fat (23.71 -30.09%), protein (5.26 -11.65%), ash (2.63 -3.67%), crude fiber (1.12 -1.40%) and moisture (0.42 -1.69%). However carbohydrate content decreased from (66.86 -51.50).The physical analysis of the malted soybean –acha composite biscuit showed increase in the weight (9.60 -9.66g) and spread ratio (7.33 -7.93%) but decrease in the break strength (400 -300g).The biscuit was accepted up to 30% malted soybean. The chemical analysis of the bread showed increase in the fat content (12.02 -18.40%), protein (5.99 -16.76%) , moisture (27.81 - 33.84%), ash (1.39 -2.25%), crude fiber (0.47 -1.04%), but decrease in carbohydrate (52.32 -27.71%). The physical analysis of the malted soybean –acha composite bread showed increase in the weight (460.1 - 464g), volume (475 -555g), volume index (1.03-1.21%). The bread was generally fairly accepted up to 50% added malted soybean. In conclusion, the biscuit was most accepted up to 30% added malted soybean. The addition of dough improver is recommended to improve the quality of malted soybeanacha bread
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