Journal of Advances in Food Science & Technology

3(3): 107-113, 2016

ISSN: 2454-4213
International Knowledge Press
www.ikpress.org

PRODUCTION AND QUALITY EVALUATION OF BISCUITS

PRODUCED FROM MALTED SORGHUM-SOY FLOUR
BLENDS

ISLAMIYAT FOLASHADE BOLARINWA1, ADEKANMI OLUSEGUN ABIOYE1,

JAMES ABIODUN ADEYANJU1* AND ZAINAB OLANIKE KAREEM1
1
Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B. 4000,
Ogbomoso, Oyo State, Nigeria.

AUTHORS’ CONTRIBUTIONS
This work was carried out in collaboration among all authors. Author IFB designed the study, wrote the
procedure and wrote the first draft of the manuscript. Author JAA managed the analyses of the study and
performed the statistical analysis. Authors AOA and ZOK managed the literature searches. All authors read and
approved the final manuscript.

Received: 16th February 2016

Accepted: 3rd March 2016
Published: 30th March 2016 Original Research Article
__________________________________________________________________________________

ABSTRACT

Malnutrition is a major problem especially among children in developing countries including Nigeria.
Consumption of nutritious snacks could help to reduce protein-energy malnutrition in school children and
adults. This study aimed at producing quality biscuit from cheap and underutilized crops (malted-sorghum and
soybean flour blends). Biscuits were produced from malted-sorghum flour and soybean flour blends using
various proportions (100:0; 90:10; 80:20; 70:30; 60:40 and 100% wheat flour as control). The proximate
composition, mineral analysis and sensory properties of the biscuits were evaluated. The proximate composition
of the biscuit produced from the composite flour showed an increase in percentage of protein (7.3 to 11.7%), fat
content (27.4 to 30.8%), crude fiber (2.8 to 3.5%) and ash content (2.2 to 2.8%) while the carbohydrate content
decreased from 56.7% to 47.1% depending on the level of substitution. The results of the mineral analysis of the
biscuits produced from the composite flour showed that the iron content (1.2 to 1.4 mg/100 g), zinc content (1.0
to 1.2 mg/100 g) and calcium content (1.3 to 3.0 mg/100 g) increases as the level of substitution of soy flour in
the blend increases, however, a decrease (20.5 to 17.0 mg/100 g) in phosphorus was observed. Sensory
evaluation results of the biscuits showed that all the biscuit samples were highly rated for all the selected
sensory attributes evaluated. Consumption of the biscuits will increase the nutrient intake of the people
especially children and also increase the utilization of sorghum in developing countries including Nigeria.

Keywords: Proximate composition; composite flour; sorghum; soybeans; biscuits.

1. INTRODUCTION Nigeria. Nigeria has unfavorable climatic condition

for wheat cultivation but suitable for tropical crops
Biscuits are ready-to-eat, convenient and cheap snack such as roots, tubers and cereals. Therefore,
that are consume by all age group in many countries consumption of cereal based foods like biscuits
[1]. Biscuits were made from 100% wheat flour in the require development of an adequate substitute for
past, before the ban on the importation of wheat in wheat [2]. The use of composite flour based on wheat
_____________________________________________________________________________________________________

*Corresponding author: Email: jaadeyanju@lautech.edu.ng, ifbolarinwa@lautech.edu.ng;


and other cereals including minor millets in bakery
products is becoming popular because of the
economic and nutritional advantages of composite
flour [3,4].
Sorghum (Sorghum bicolor L. Moench) is the world’s
fifth major cereal in terms of production and
acreage. The crop is genetically suited to hot and dry
agro-ecologies where it is difficult to grow other
foods grains. Sorghum (Sorghum L. Moench)
also known as guinea corn in West Africa and locally
called Oka-baba, Dawa, and Okili in Nigeria belongs
to the tribe Andropogonae [5]. It is the fifth most
important cereal crop by acreage after wheat, rice,
maize, and barley globally. Sorghum grain is utilized
in preparation of many traditional foods and in bakery
preparations like bread, cakes and biscuits [6].
Sorghum is an important crop for food and fodder in
the semiarid tropical India. Traditional foods made
from sorghum include unfermented and fermented
breads, porridges couscous and snacks, as well as
alcoholic and non-alcoholic beverages [7-9]. Sorghum
flour blended with legumes and tubers has been used
to produce cookies [10]. Biscuits have also been
produced from sorghum flour blended with wheat
flour [11,1].
The major determinants of malnutrition in Africa are
low availability of nutritious foods and inadequate
consumption of protein rich diets. Animal foods are
generally good sources of protein, but are not
affordable by the poor communities and thus leaving
foods of plant origin as an important source of protein
in developing countries. Soybean is one of such plant
protein source, which when used partially to
complement sorghum in the production of bakery
products such as biscuits, bread or other confectionery
could go a long way in improving the nutritional
quality of such products. Attempts have been made to
fortify cereals with legumes especially soybeans, to
make nutritionally superior and acceptable products
[12-16]. The aim of this study was to determine the
nutritional composition and acceptability of biscuits
produced from malted sorghum-soybean composite
flour.
2. MATERIALS AND METHODS
Sorghum grain, soybeans, fat, sucrose, salt,
milk and baking powder were purchased from a local
market in Ogbomoso, Oyo state, Nigeria. All the
reagents used in the analysis were of analytical
grade. The experiment was carried out in Food
Processing and Food Chemistry Laboratory,
Department of Food Science and Engineering, Ladoke
Akintola University of Technology, Ogbomoso, Oyo
State, Nigeria.
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Bolarinwa et al.; JAFSAT, 3(3): 107-113, 2016
2.1 Production of Malted-sorghum Flour
Malted-sorghum flour was produced using the
procedure described by Bolarinwa [17]. The sorghum
grains (2 kg) were sorted to remove stones, dirt and
other extraneous materials. The cleaned grains were
thoroughly washed and steep in water for 12 hrs so as
to attain a 42-46% moisture level. The hydrated grains
were spread on a moist jute bag which had been
previously sterilized by boiling for 30 minutes and the
grains were allowed to germinate for four days. Non-
germinated grains were discarded and the germinated
seeds were dried at 60°C in a cabinet dryer to a
moisture content of 10-12%. The withered rootless
grains were gently brushed off, and the malted grains
were dry milled, sieved and packed in a seal lock
cellophane bag until ready for used.
2.2 Production of Soybean Flour
Soy flour was prepared according to the method
described by Bolarinwa et al. [17]. The soybeans
(1 kg) were thoroughly cleaned to remove dirt and
other extraneous materials such as stones and sticks. It
was then washed and oven (PRO-125 model, Genlab,
UK) dried. Whole soybeans were roasted by
continuous mixing in a frying pan placed on a gas
cooker (120°C, 15 mins). The roasted soybeans were
decorticated, winnowed and milled into fine flour
using hammer mill (500 µm-2.50 mm, EU 5000 D
model) and sieved through 250 µm aperture sieves.
The flour was packed in a seal lock cellophane bag
until ready for used.
2.3 Preparation of Malted Sorghum-soybeans
Composite Flour
Malted sorghum-soybean flour blends were prepared
as described by Bolarinwa et al. [17]. Flour blends
containing varying proportions of soy flour (0 to 40%)
were prepared by uniformly blending malted-sorghum
flour and soybeans flour together at various ratio;
100:0, 90:10, 80:20, 70:30, and 60:40 respectively.
Wheat flour (100%) was used as control.
2.4 Production of Malted Sorghum-soy
Biscuits
Biscuits were prepared using the creaming method
described by Okaka [18]. The basic formulations were
malted sorghum soybeans composite flour (100%), fat
(40%), sucrose (60%), milk (4%), salt (2%) and
baking powder (1%). The sugar and fat were initially
creamed in a mixer to produce a creamy mixture
before the flour and other dry ingredients were added.
Thereafter, the mixture was thoroughly mixed to form
hard consistent dough. The dough obtained was

thoroughly kneaded manually on a smooth clean table
for about 5 mins. The dough was thinly rolled on a
wooden board with rolling pin to uniform thickness
(2 mm) and cut out (using biscuit cutter) to desired
shapes of similar sizes. The cut out biscuit dough
pieces were placed in a greased baking tray and baked
in an oven (200°C) for 20 mins to produce malted
sorghum-soy biscuits. The biscuits were cooled
immediately after baking and packed in polyethylene
bags, sealed and kept at room temperature until used
for chemical analysis and sensory evaluation. Dough
produced from wheat flour (100%) was similarly
baked to produce wheat biscuit, which was used as
control.
2.5 Chemical Analysis
Proximate analysis was carried out on the biscuits
produced from the composite flour and wheat flour.
The malted sorghum-soy biscuits samples and wheat
biscuit were analyzed for moisture, ash, crude fibre,
protein (N*6.25) and crude fat [19]. Carbohydrate
was determined by difference. Selected minerals
including iron, calcium, zinc and phosphorus were
extracted from dry ashed samples and determined by
atomic absorption spectrophotometer.
2.6 Sensory Evaluation
The samples were presented as coded samples to 20
semi-trained panelists. The samples were randomly
presented to the panelist. The panelists were given
enough water to rinse their mouths in between each
sample and were asked to indicate their observations
using a 9-point hedonic scale for colour, taste, texture,
flavor, sweetness, crunchiness, appearance and overall
acceptability [20].
2.7 Statistical Analysis
All data obtained from this study were subjected to
analysis of variance (ANOVA), and means were
separated using Duncan’s multiple range test. SPSS
software version 15 was used for all statistical
analysis.
3. RESULTS AND DISCUSSION
3.1 Chemical Composition of Malted
Sorghum-soy Biscuits
The results obtained from the proximate composition
of biscuit produced from malted sorghum and
soybeans composite flour is represented in Table 1.
The moisture content of the biscuits ranged from
2.93% to 4.12%. The moisture content of the biscuits
increases with increasing in the percentage
substitution of soy flour in the biscuit dough mixes.
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Bolarinwa et al.; JAFSAT, 3(3): 107-113, 2016
Biscuits produced from 40% soy flour substitution
had the highest moisture content (4.12%) while the
biscuit produced from 10% soy flour substitution had
the least moisture (2.93%). Generally, biscuits
produced from malted sorghum-soy flour had lower
moisture content compare with the moisture content
(4.25%) of the biscuits produced from 100% wheat
flour. Baked products with low moisture content
would have extended storage life [21]. Thus, malted
sorghum-soy biscuits could be stored for long time if
packaged in an airtight container.
The protein content of the malted sorghum-soy biscuit
samples ranges from 7.28% to 11.74% (Table 1). The
protein content of the biscuit increases with increasing
in the percentage substitution of soy flour in the
biscuit dough blends. The increase in the protein
content of the biscuit could be due to the significant
quantity of protein in soybean seeds [22-25]. The
protein content of the malted sorghum-soy biscuit was
higher that the protein content of conventional wheat
biscuit (100% wheat biscuit). The increment in the
protein content of the biscuits could be as a result of
high protein content in soy flour. Soybeans have been
reported to be a good source of cheap protein [26].
Ayo et al. [16] also reported that the protein content
(5.26-11.65%) of malted soybean-acha biscuits
increases by substituting malted soybean flour with
acha flour. The protein content (7.28% to 11.74%) of
the malted sorghum-soy biscuits produced in this
study is within the range of the protein content (7.06%
to 11.84%) of sorghum-wheat composite flour
biscuits reported by Adebowale et al. [1]. Regular
consumption of malted sorghum-soy biscuits by
children and adults could help to increase their protein
intake.
Ash content is an indication of the mineral content of
a food sample. The ash content of the biscuit samples
increases with increasing soy flour substitution in the
biscuit (Table 1). While legumes have been reported
to be good sources of ash [27], malted sorghum and
other cereal grains have been reported to have low
levels of ash [8,28-30]. The increase in ash content
through fortification of malted-sorghum with soybean
flour could be because soy flour had higher mineral
content than malted sorghum. Soybean seeds have
been reported to contain an appreciable quantity of
minerals and fat [25,31-33]. Ash has been reported to
be high in soy supplemented cereal meals [27]. The
ash content (2.20 – 2.81%) of the malted sorghum-soy
biscuits reported in this study is higher than the ash
content (0.64 - 1.17%) of wheat-plantain-soy bread
and plain wheat biscuits reported by Olaoye et al.
[34]. The ash content (2.20 - 2.81%) of the biscuit
samples was also higher than the ash content (2.28%)
of wheat biscuit.

Table 1. Proximate composition of biscuits produced from malted sorghum-soy flour blends (%)
Sample Moisture Protein Ash (%)
content (%) content (%)
A 2.93±0.06a 7.28±0.13a 2.20±0.03a
B 2.68±0.02a 8.28±0.20b 2.24±0.03b
C 3.85±0.04b 8.86±0.11c 2.45±0.08b
D 3.92±0.42b 9.91±0.11d 2.71±0.08c
E 4.12±0.42c 11.74±0.11e 2.81±0.01c
F 4.25±0.00c 10.86±0.02f 2.28±0.01b
Values are mean ± Standard deviation of triplicate determinations. Means with the same superscripts within the same
column are not significantly different (P > .05). Sample A= 100% malted-sorghum biscuit; B= 90% malted-sorghum +10%
soy biscuit; C= 80% malted-sorghum +20% soy biscuit; D= 70% malted-sorghum +30% soy biscuit; E= 60% malted-
sorghum +40% soy biscuit; F= 100% wheat biscuit
The fat content of the biscuit samples increases from
25.08% to 30.79% (Table 1). Biscuits produced from
40% soy flour substitution had the highest percentage
of fat (30.79%) compared to the fat content (16.24%)
biscuits produced from wheat flour. The increase in
fat content of malted sorghum-soy biscuit samples
could be attributed to the fact that soybeans are rich in
fat [35] and the soy flour used in the composite flour
was not defatted. Fat is an important ingredient used
to raise energy density in formulation of fortified
blended foods for vulnerable population. The fat
content (25.08-30.79%) of the malted sorghum-soy
biscuit obtained in this study is similar to the fat
content (23.71-30.09%) of malted soybean-acha
biscuit [16] but higher than the fat content (5.20-
6.36%) of cookies produced from cocoyam, sorghum
and pigeon pea flour blends [10].
The crude fibre of the biscuit samples ranged between
2.56 to 3.46% while that of wheat biscuit is 3.54%.
The increment in the crude fibre content of the
biscuits could be due to the hydrolysis of fibre during
malting process. Malted sorghum and has been
reported to contain low levels of crude fibre
[9,28,29,36]. The crude fibre of the malted sorghum-
soy biscuit samples is favorably comparable with the
crude fibre of wheat biscuit. The fibre content (2.56-
3.46%) of the biscuits produced in this study is close
to the fibre content (2.17-2.37%) of cookies produced
from cocoyam, sorghum and pigeon pea flour blends
[10]. However, Ayo et al. [16] reported lower fibre
content (1.12-1.40%) for malted soybean-acha biscuit.
High fibre foods are reported to enhance
gastrointestinal tract functions [37]. Thus,
consumption of the malted sorghum-soy biscuits
could help in normal bowel movements and aid food
digestion.
The carbohydrate content of the biscuits decreases as
the level of substitution with soy flour increases in the
composite biscuits (Table 1). The biscuit sample with
10% soy flour substitution had the highest (59.95%)
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Bolarinwa et al.; JAFSAT, 3(3): 107-113, 2016
Fat (%) Crude fibre Carbohydrate
(%) (%)
25.08±0.02a 2.56±0.11e 59.95±0.01e
27.38±0.04b 2.77±0.35c 56.65±0.04d
27.8±50.19c 3.05±0.02a 53.99±0.28c
28.83±0.04d 3.27±0.10b 51.36±0.25b
30.79±0.04e 3.46±0.04d 47.08±0.12a
16.24±0.27a 3.54±0.07b 62.83±1.40a
carbohydrate content while the sample with 40% soy
flour substitution had the lowest (47.08%)
carbohydrate content. Malted sorghum has been
reported to contain high levels of carbohydrate
[9,28,29,36]. Other studies have also reported
decrease in carbohydrate content of baked goods
when cereals were blended with legumes [10,16,34].
The carbohydrate content (47.08-59.95%) of the
malted sorghum-soy biscuits was however, lower than
the carbohydrate content (71.12-74.45%) of wheat-
cassava composite biscuits enriched with soy flour
[38]. The variation in the carbohydrate content of the
biscuits produced in this study and the one produced
by Oluwamukomi et al. [38] could be due to
differences in the composition of the composite flour.
3.2 Mineral Composition of Malted Sorghum-
soy Biscuits
The mineral content of malted sorghum-soy biscuits is
presented in Table 2. The iron and zinc content of the
biscuits increases as the level of soy flour increases in
the composite flour used to produce the biscuits. The
zinc content (1.02 to 1.16 mg/100 g) of the biscuits
produced in this study is close to the zinc content
(2.74-4.38 mg/100 g) of cookies produced from whole
wheat and full fat soya composite flour [39].
However, higher zinc content (23.96 to 29.47 mg/100
g) was reported for ready-to-eat porridge made from
soy-maize-sorghum-wheat composite flours [40]. The
phosphorus content of the malted sorghum-soy
biscuits decreased with increasing in soy flour
substitution in the biscuit produced from malted
sorghum-soy composite flour. The decrease (17 to
20.50 mg/100 g) in the phosphorus content of biscuits
could be due to the fact that soybean is not a good
source of phosphorus. The calcium content of the
malted sorghum-soy biscuits (1.28 to 1.98 mg/100 g)
was higher than the calcium content (1.24 mg/100 g)
of 100% malted sorghum biscuit. The calcium content
(1.28 to 1.98 mg/100 g) of the malted sorghum-soy
 Bolarinwa et al.; JAFSAT, 3(3): 107-113, 2016

Table 2. Mineral content of malted sorghum-soy biscuit

Sample Fe (mg/100g) Zn (mg/100g) P (mg/100g) Ca (mg/100g)

A 1.12±0.006a 1.00±0.002a 21.33±2.89 e 1.24±0.004a
B 1.17±0.011b 1.02±0.002ab 20.50±5.00 d 1.28±0.001b
C 1.20±0.001b 1.05±0.003ab 19.00±5.00 c 1.29±0.021b
D 1.26±0.003d 1.08±0.005b 18.17±2.89 b 1.31±0.021c
E 1.37±0.004d 1.16±0.013c 17.00±5.00 a 1.98±0.004d
Values are mean ± Standard deviation of triplicate determinations. Means with the same superscripts within the same
column are not significantly different (P > .05). Sample A= 100% malted-sorghum biscuit; B= 90% malted-sorghum +10%
soy biscuit; C= 80% malted-sorghum +20% soy biscuit; D= 70% malted-sorghum +30% soy biscuit; E= 60% malted-
sorghum +40% soy biscuit

Table 3. Mean scores for various qualities attribute of biscuits produced from malted sorghum and
soybean blends

Sample Color Texture Flavor Taste Sweetness Crunchiness Appearance Overall

acceptability
A 3.6a 3.2abc 3.6ab 4.1bc 4.1cd 4.2c 4.2bc 3.2abc
B 3.7a 3.8bc 3.6ab 3.9bc 3.7abc 3.6c 4.2bc 3.5abc
C 3.6a 3.6bc 3.3ab 3.7bc 3.3abcd 3.9c 3.6bc 3.5abc
D 3.5a 3.4c 3.3c 3.0c 3.8d 3.2c a 4.4bc 4.4c
E 3.1a 3.8bc 3.2ab 3.4b 2.9abc 3.5bc 3.8bc 3.8bc
F 2.4a 2.8ab 2.2a 1.8a 2.1a 2.3ab 2.5bc 2.5ab
Values are mean of triplicate determinations. Means with the same superscripts within the same column are not significantly
different (P > .05). Sample A= 100% malted-sorghum biscuit; B= 90% malted-sorghum +10% soy biscuit; C= 80% malted-
sorghum +20% soy biscuit; D= 70% malted-sorghum +30% soy biscuit; E= 60% malted-sorghum +40% soy biscuit; F= 100%
wheat chocolate biscuit

biscuit increases as the level of soy flour substitution
increases in the biscuits. The high calcium content of
the biscuits produced in this study is an indication that
the biscuits will promote bone development and
strong teeth in children.
3.3 Sensory Qualities
The mean sensory attributes scores of the malted
sorghum-soy biscuit and 100%Wheat biscuit is
presented in Table 3. The results of the quality
attributes showed that 100%wheat biscuit is
significantly different from all other samples. The
biscuit with 60%malted sorghum and 40% soybean
flour (Sample E) had the best score for texture and
sweetness while 100%wheat biscuit (sample F) had
the best score for crunchiness and appearance. In
terms of general acceptability, samples A-F are
equally accepted in terms of colour and appearance,
but on individual rating, sample E (60% malted
sorghum and 40% soybean flour) was most preferred
in terms of overall acceptability.
4. CONCLUSION
The results obtained in this study have shown that
nutrient dense biscuits can be produced by
substituting malted sorghum flour with 40% soy flour.
Biscuits produced from 60% malted sorghum and
40% soy flour substitution was most acceptable to the
panelist. Thus, consumption of malted sorghum-soy
biscuits would increase protein intake of children,
help to prevent protein-energy malnutrition among
children and increase the utilization of sorghum in
developing countries including Nigeria.
COMPETING INTERESTS
Authors have declared that no competing interests
exist.
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