Proximate, Physicochemical and Phytochemical Evaluation of Biscuits Produced from Millet and Soybean Flour

Abstract

The concept of employing sorghum and millet blends to make nutrient-dense biscuits sounds like a very alluring solution to the identified nutritional problems. Wheat flour must be substituted with local agricultural goods due to the high cost of importing wheat, which negatively affects our economy. The present study aimed to determine the proximate, physicochemical, and phytochemical characteristics of biscuits made with millet and soybean flour. Standard procedures were used to generate flour samples from various millets and soybeans. These samples were then combined with wheat flour to make biscuits and tested for proximate, physicochemical, and phytochemical properties. While 100% wheat flour was employed as a control for biscuit manufacture, millet and soybean flours were utilized to replace 25% and 50% of the wheat flour, respectively. Protein ranged from 10.13 to 13.81 percent, and 3.73 to 3.99 percent, according to the proximate composition. Fat (7.81 to 9.96%), crude fiber (2.40 to 2.61%), and ash (64.66% to 74.95%). 12.29 to 12.76 percent moisture content for carbohydrates. The phytate, tannin and oxalate content of the biscuit samples ranged from 32.69 to 44.66 mg/100g, 11.24 to 20.13 mg/100g, and 0.15 to 3.86 mg/100g, in that order. The flour's physicochemical characteristics revealed an oil absorption capacity of 2.32 to 3.02 g/g and a water absorption capacity of 1.95 to 2.32 g/g. In biscuits, millet and soybean flour might be used in place of wheat flour without adversely impacting the bread's chemical composition. When compared to biscuits made with wheat flour, the bread's nutritional value was improved by using millet and soybean flour. Soybean and millet composite flour should be combined with wheat flour to make biscuits. Future research should also examine how well millet and soybean flour work in baked goods like cakes and bread.