Assessment of Wheat and Quality Protein Maize Quality

Abstract

A study was conducted to prepare protein enriched biscuits which could be used as a protein supplemented snack food. The study evaluated the effect of substituting soy-flour 20%, 15% and 10% in biscuit production. Biscuits were enriched with soy-flour T₀ (control with no soy flour), T₁ (20 %), T₂ (15 %) and T₃ (10 %). Sensory, nutrient estimation and Microbial qualities of biscuits were evaluated. Organoleptic test of biscuits showed that with regard to flavour and taste, body and texture, colour and appearance and overall acceptability, sensory characteristics of T₃ were found to be the best. The other treatments T₀, T₁ and T₂ were also found acceptable. In nutrient estimation of biscuits, moisture content was found maximum in treatment T₁, protein content was maximum in treatment T₁, fat content was highest in treatment T₁, ash content was highest in treatment T₁, carbohydrate was found maximum in treatment T₃, calorie content was maximum in T₁, iron content was maximum in T₂ and calcium content was maximum in treatment T₁. Best treatment was T₁ among T₀, T₁, T₂ and T₃. The soy flour added product-biscuit has good shelf life. The product is ready -to-eat so don't require much time for preparation. It is a compact source of energy and nutrients including protein, fat, Iron, calcium etc. It can be concluded that Sensory scores indicated high acceptability for treated biscuit samples. Protein and fat contents of biscuits increased with increasing soy fortifications. Substitution with soy-flour did not adversely affect qualities.