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September 20, 2025Asian Journal of Applied Chemistry ResearchOpen Access

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

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Authors

EEErnest Eguono EmojorhoOOOghenekaro J. OborehOAOnyekachukwu Mabel ADINKWU

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Overview

This research shows how replacing wheat flour with millet and soybean can enhance nutritional value in biscuits, indicating valuable dietary alternatives.

Key Points

  • Using millet and soybean flour in biscuits improves nutritional composition compared to 100% wheat flour.
  • Protein content in biscuits ranged from 10.13% to 13.81%, enhancing dietary protein intake.
  • Oil absorption capacity ranged from 2.32 to 3.02 g/g, indicating beneficial physicochemical properties.
  • This approach supports the use of local agricultural products to address economic challenges related to wheat importation.

Cite This Study

Emojorho et al. (2025) studied this question.

synapsesocial.com/papers/68d469c831b076d99fa669a9https://doi.org/10.9734/ajacr/2025/v16i4354
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Development of Nutrient-dense Biscuits from Sorghum and Bambara Groundnut Flour2025
  2. 2Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour2024 · 12 citations
  3. 3Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp2024 · 2 citations
  4. 4Development of Soya Fortified High Protein Supplementary Biscuits2024
  5. 5Nutritionally Enriched Maize- and Rice-Based Gluten-Free Biscuits: Leveraging Local Legume Flours for Improved Quality2025