Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

摘要

Biscuits were produced by compositing sorghum or bread wheat flours with defatted soy flour. Compared tothe 100% cereal biscuits, sorghum-soy and bread wheat-soy 1:1 ratio composite biscuits had at least doublethe protein content and the lysine content increased by 500–700%. For the sorghum-soy biscuits, in vitroprotein digestibility increased by 170%. Two such biscuits of 28 g each could provide 50% of therecommended daily protein intake for 3- to 10- year-olds. Descriptive sensory evaluation revealed thatsorghum-soy composite biscuits had crispy and dry texture characteristics associated with biscuits. Sensoryevaluation by school children showed that the composite biscuits were rated as acceptable as the cereal onlybiscuits, and this was maintained over 4 days of evaluation. Hence, sorghum- and bread wheat-soy biscuitshave considerable potential as protein-rich supplementary foods to prevent Protein Energy Malnutrition inchildren.