Functional properties and biscuit making potential of soybean and cassava flour blends

Blends of soybean flour (SF) and cassava flour (CF) were prepared on a replacement basis (CF/SF, 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80 and 0:100). Functional properties of the blends were determined. Biscuits were produced from the blends and evaluated for their protein and fat contents, and physical and sensory properties. The SF had a greater capacity to absorb water and oil than the blends which increased with increasing levels of SF. The bulk densities of the blends were low which would be an advantage in the formulation of supplementary foods. The flour blends also exhibited low emulsifying properties, thus, would not be useful in products where emulsion activity is of prime importance. The foam capacity of the blends was low, but foams prepared from them were moderately stable. All the flours showed good gel forming capacity. The protein and fat contents of the flour blend biscuits increased with increasing levels of SF. The width, thickness and spread ratio were not significantly (p> 0.05) different among the flour blend biscuits. Biscuits weights, however, decreased with increased SF substitution. Sensory evaluation indicated that there were no significant differences in color, texture, flavor, taste and overall acceptability of the flour blend biscuits. At 50% level of SF incorporation, biscuits had higher scores for all the sensory attributes evaluated. Above this level, biscuits received lower sensory scores.