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Abstrakt
Effect of Blending Ratio of Soybean and Sorghum Flour on the Proximate Composition and Sensory Quality of Cookies Produced from Soft Wheat
Shambel Zegeye, Tadewos Hadero and Yassin Hassen
Cookies are flat, dry, sweet biscuits and represent the largest category of snack items among the baked food all over the world. Cookie production is currently limited to wheat and few cereal seeds in many countries. This study was initiated with the objectives of investigating the possibility of producing cookies from blends of durum wheat, sorghum and soybean flours. The experiment was carried out in two ways of ANOVA with duplications by using SAS (version 9) software.
The cookies made from the composite flours of wheat and sorghum supplemented with soybean flour resulted in a significant increase in fat, and ash contents whereas ash content in the control (wheat) decreased significantly. Sensory acceptability evaluation based on color, taste, and crispness showed that sorghum and soybean can be incorporated in wheat 5% sorghum and 10% soybean to give cookies of acceptable quality. The supplementation of wheat-sorghum composite flour with up to 20% soya gave cookies of acceptable sensory quality.