Research Article ISSN 2641-4295

Food Science & Nutrition Research

Effect of Soybean Addition on the Quality of Plantain-Based Biscuits

Bunde-Tsegba C.M*, Okeke V and Sengev I.A

*
Correspondence:
Bunde-Tsegba C.M, Department of Food Science and
Department of Food Science and Technology, College of Food Technology, College of Food Technology, University of
Technology, University of Agriculture Makurdi, Nigeria. Agriculture Makurdi, Nigeria.

Received: 27 February 2021; Accepted: 20 March 2021

Citation: Bunde-Tsegba CM, Okeke V, Sengev IA. Effect of Soybean Addition on the Quality of Plantain-Based Biscuits . Food Sci Nutr
Res. 2021; 4(1): 1-6.

ABSTRACT
The quality of plantain-based biscuits supplemented with soybean flour has been evaluated. Biscuit samples were
obtained from plantain/soybean ratios (%) of 100: 0 (A) the control, 90: 10 (B), 80: 20 (C), 70:30 (D, 60:40 (E)
respectively and 100 % wheat flour (F) was used as standard. The functional properties, proximate composition,
physical properties of the biscuit samples were determined and sensory attributes evaluated using standard
methods. Results showed significant difference (p<0.05) in water adsorption capacity and swelling index while no
significant difference was observed in the foaming capacity and bulk density with increasing levels of substitution
with soybean flour. Protein and fat content increased significantly in sample E (60:40) with the values of 15.99 and
6.27 respectively. Least values were recorded for sample A (100:0) as 3.22 and 1.94 respectively. Crude fibre and
carbohydrate decreased with corresponding increase in soybean flour. Physical properties of samples showed that
there was a significant difference (p<0.05) in spread factor diameter and thickness. They decreased with increase
in soybean flour. There was no significant difference in the appearance and aroma between sample F and sample
E in texture, taste and general acceptability. Sample B was the most preferred in all the attributes tested. It was
therefore possible to prepare biscuits from plantain and soybean flour, which has potentials to be used as specialty
food for celiac, diabetic and obsessed people.

Keywords countries have the interest of replacing the wheat needed for
Biscuits, Plantain, Soybeans, Quality. making baked goods and pasta, wholly or partially with flour from
other products [3].
Introduction
Biscuits are ready to eat, cheap and convenient food products that Food compositing especially in the flour industry has proved to add
is consumed among all age groups in many countries [1]. They essential micronutrients such as vitamins, minerals elements and
are nutritive snacks produced from unpalatable dough that is macronutrients to food products and has been practiced in many
transformed into appetizing products through the application of countries for long with considerable success. It is an effective,
heat in the oven [2]. affordable means to improve socio–economic development, which
eradicates most of the vitamin and mineral deficiencies when
Wheat (Triticumae sativum Desf.) flour of both hard and soft these composite products are accepted by the populations for
category has been the major ingredient of baked products for many which they are processed. According to United States Department
years because of its functional proteins. Wheat has to be imported, of Agriculture [4], Nigeria imported 4.1 million metric tonnes of
since the climatic conditions and soil types in most developing wheat in as far back as 2011. Literature report by Nwosu et al.
countries do not permit its cultivation. As a result of this problem, [5] revealed that, wheat importation increased from 3600 tones/
there has been constant importation of wheat which has adverse annum in 1934/38 to over 4 million tonnes in 2010, which declined
effect on balancing trade. For this reason, the FAO and developing slightly to 3.9 million in 2012. With the 13% annual growth rate,
Food Sci Nutr Res, 2021 Volume 4 | Issue 1 | 1 of 6
it is estimated that wheat importation into Nigeria could reach soybean flour to plantain flour that can compare favourably with
17 million tonnes/annum by 2020 [6]. Several researchers have wheat flour biscuits.
attempted producing baked products such as biscuits and bread
from wheat less composite flours with properties that compared Materials and Methods
favourably with baked products of wheat flour. Ohimain [7] Material Procurement
prepared biscuits from flour blends of unripe cooking banana, Unripe Plantain Fruits of 58.39 % moisture content and 0⁰ Brix,
pigeon pea and sweet potato. The author compared the physical, soybean seeds, wheat and other baking ingredients such as eggs,
chemical and sensory properties of the blends with the wheat baking powder, sugar, salt and fat were purchased from North
counterpart. Mesfin and Shimelis [8] produced bread from bank market in Makurdi, Benue State Nigeria.
blends of soybeans, cassava and quality protein maize where the
proximate composition of the blends was evaluated. Sample Preparation
Soybean seeds were cleaned and sorted to remove foreign materials
Soybean (Glycine Max) has undoubtedly attained a lofty status such as dust, dirt and immature seeds. The cleaned and sorted seeds
among the world food crops, owning to its high protein and oil were blanched in hot water at 90 ºC for 15 minutes and soaked
contents. The usefulness of the grain legumes in developing high in cold water for 24 hours after which the seeds were dehulled
protein foods in meeting the needs of the vulnerable groups of the manually and dried at 50 oC for 5 hours. The sample was milled
population is now well recognized and several high protein energy with hammer mill and sieved through 400 µm sieve. Flour was
foods have been developed industrially in different parts of the wrapped in high-density polyethylene bags and stored in air tight
world [9]. containers at room temperature (27 oC ± 2). The green plantain
fingers (30 kg) were thoroughly washed with water, quickly peeled
Plantain (Musa paradisiaca) is an important staple food in Central and sliced manually using a stainless steel knife. The pulp was
and West Africa. It is a basic food crop and cheap source of energy subjected to drying for 6 hours at a temperature of 80 °C using
in Nigeria. Several food consumption surveys in Nigeria identified hot air dryer immediately after peeling. After drying, the dried
plantain among the major starchy staples [10]. According to slices were milled with hammer mill (Bentall Superb, Model 200
Odenigbo [11], over 2.11 million metric tons of plantains is L 09) and sieved through 400 µm mesh sieve. The plantain flour
produced in Nigeria annually. An average plantain has about 220 produced was packaged in high density polyethylene bags and
calories and is a good source of potassium [12]. Plantain is rich in stored until used for analyses and diet formulation. All analyses
dietary fibre (8.82%), resistant starch (16.2%), and low in protein were carried out in duplicates.
and fat [13]. Dietary fibre in human diets lowers serum cholesterol,
reduces the risk of heart attack, colon cancer, obesity, blood Methods
pressure, appendicitis and many other diseases [14]. Rehinan et Functional properties
al. [15], it is rich in iron, vitamins, and minerals. This nutritious Functional properties have been defined by Matil [17] as those
food is ideal for diabetics, children, and pregnant women. Plantain characteristics that govern the behavior of nutrients in food during
contains small amount of serotonin, which has the ability to dilate processing, storage and preparation as they affect food quality and
the arteries and improve blood circulation. Its regular consumption acceptability. Some important functional properties that influence
helps to prevent anaemia (low blood level) and maintain a healthy the utility of certain food are water absorption capacity, foaming
heart. It can also be a good supplement for marasmus patients [16]. stability, swelling capacity, oil absorption, viscosity, emulsion etc.
Plantain flour has good potentials for use as a functional agent in
bakery products on account of its high water absorption capacity Bulk density (BD)
and the use of plantain flour as base ingredient for production The bulk density was determined using the method described
of baked goods would help to lessen our total dependence on by Onwuka [18]. A graduated cylinder of 10 mL capacity was
imported wheat. Plantain is a cheap staple crop in Nigeria and has weighed. 2.5g of the sample was filled in a 10 mL graduated
the potentials to be used in baking biscuits owing to its high water cylinder and its bottom was tapped gently on the laboratory bench
absorption capacity. However, it has low protein content. Nigeria until there was no decrease in volume of sample.
being one of the tropical countries cannot grow wheat due to the
weight of sample ( g )
country’s climatic conditions; it has therefore become necessary The bulk density ( g / m
l )=
to use local crops such as plantain which can either partially or Volume of sample (ml )
completely substitute wheat in biscuit without adversely affecting Water absorption capacity (WAC)
its quality. Using plantain flour to bake biscuits can be beneficial The water capacity of the flour blends was determined as described
for managing several health problems among target populations by Onwuka [18]. Sample weight of 1 g was weighed into a conical
such as lowering serum cholesterol, reducing the risk of heart graduated centrifuge tube. Using a warring whirl mixer, the sample
attack, colon cancer, obesity, blood pressure, and appendicitis as was mixed thoroughly with 10 mL of distilled water in a centrifuge
well as gluten intolerant (celiac) individuals. Protein malnutrition tube for 30 minutes at 16000 rpm. The volume of free water (the
is widely recognised as a major health problem worldwide. The supernatant) was read directly from the graduated centrifuge tube.
objective of this work was to formulate a composite biscuit with Density of water x Volume obsorbed
functional, chemical and sensory properties by the addition of Mass =
Weight of sample
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Foaming Capacity (FC) Break Strength: The break strength was determined by adapting
The foaming capacity was determined using the method described Okaka and Isiel [21] method. Biscuit of known thickness was
by [19]. Two grams of sample was blended with 100 ml distilled placed centrally between two parallel metals (3cm apart). Weights
water in a blender and the suspension was whipped at 1600 rpm were added on the biscuit until the biscuit snapped. The least
for 15 minutes. The mixture was poured into a 250 ml measuring weight that caused the breaking of the biscuit was regarded as the
cylinder and the volume was recorded after 30 seconds. Foaming break strength of the biscuit.
capacity is expressed as percentage increase in volume using the
formula. Weight of the Biscuit: The weight was determined using electronic
weighing balance. (S2400ZP made in India).
Volume after whipping − Volume before whipping 100
Foa min g capacity = x
Volume before whipping 1
Length: The length was measured using a venire caliper (Satt V-2,
Emulsification Capacity (EC) made in China).
The method of [18] was employed. Sample weight of 2 g was
weighed 25 ml of distilled water at room temperature for 30 Thickness: The thickness was also evaluated using a venire caliper
seconds in a warring blender at 1600 rpm. 25 ml of vegetable oil (Satt V-2, made in China).
was added after complete compression and blending continuous
for another 30 seconds. The mixture was transferred into centrifuge Proximate Composition
tube at 1600 rpm for 5 minutes. The volume of the vegetable oil The biscuit samples were subjected to proximate analysis to obtain
separated from the sample after centrifugation was read directly values for the moisture content, crude protein, crude fibre, crude
from the centrifuge tube. fat and ash content following the procedures described by AOAC
[22].
x 100
Emulsification capacity = x
y 1 Sensory Evaluation
Where, x = height of emulsified layer, y = height of whole solution Coded samples biscuits were presented to (15) panelists. They
of the centrifuge tube. were instructed to state the following attributes; appearance,
flavor, texture, taste and overall acceptability of the products using
Swelling Index a seven-point descriptive scale. Numerical scale used ranged from
Swelling index was carried out based on the method described by 7 (like extremely), 1 (dislike extremely) with 100% plantain flour
[18]. Sample weight of 10 g was poured into a 10 ml cylinder and and 100% wheat flour as a controls. The panelists were instructed
the volume it occupied was recorded. Distilled water was added to to rate the attributes indicating their degree of liking or disliking
the 10 ml mark of the measuring cylinder and was allowed to stand by putting a number as provided in the descriptive scale according
for 45 minutes in a water bath maintained at 60 oC, after which the to their preference. Each panelist were provided with enough
new volume was recorded. The ratio of the initial volume to the water to rinse their mouth in between taste and privacy to avoid
final volume gave the swelling index. biased assessment.

Change of volume of sample Results and Discussion

Swelling index = Functional properties of plantain and soybean flour blends
Original weight of sample
The water absorption capacity of the flours ranged from (1.96
Physical Characteristics of Biscuits -2.34%) with sample F (100% wheat) having the least value
Biscuits characteristics were evaluated by measuring the weight, and sample B having the highest value. All the samples are not
length, thickness, break strength and spread ration. significantly different (p ≥ 0.05), except for sample B and E. The
major chemical composition that enhances the water absorption
Diameter: Five biscuits were placed edge by edge. The total capacity of flours is carbohydrates and protein, since they contain
diameter was measured using a meter rule and the reading reported hydrophilic parts such as polar or charged chains [23]. Water
in millimeter (mm). Biscuits were then rotated at 900 for duplicate absorption capacity is important in bulking and consistency of
reading, the procedure was repeated for triplicate reading, and a products. In foaming capacity, there is a significant difference
mean value was taken. (p<0.05) except for sample E and F. sample B had the highest
value, [24] reported that food ingredients with good foaming
Spread Ratio Determination: The spread ratio was determined capacity can be used in baking products. The swelling index
by measuring the length and the height of three rows and column had no significant difference (p ≥ 0.05) in all the samples except
respectively of five biscuits. The spread ratio is calculated as sample F having (100 %) wheat flour. Sample F had the highest
diameter divided by height [20]. value which shows that it is one of the criteria for good quality
products, this report agrees with Wang and Ballington [25].
Spread Factor: Spread factor was determined from the diameter The bulk density is a very important parameter in the production of
(D) and thickness using the formula D/T×CF×10. Where, expanded and formed food products [26]. There was no significant
D=diameter, T=thickness and CF=correction factor. difference (p ≥ 0.05) in sample A, B and F and no significant
Food Sci Nutr Res, 2021 Volume 4 | Issue 1 | 3 of 6
Table 1: Functional Properties of Plantain and Soybean Flour Blends.
WAC Foaming capacity Bulk density
Samples Swelling index
(g/ml) (g/ml) (g/cm3)
A 2.08 ± 0.06ab 10.82 ± 0.62c 1.00 ± 0.20b 0.83 ± 0.01a
B 2.34 ± 0.07a 15.28 ± 0.28a 1.05 ± 0.05b 0.80 ± 0.03a
C 2.24 ± 0.02ab 6.46 ± 0.21e 1.25 ± 0.15b 0.69 ± 0.02b
D 2.26 ± 0.39ab 6.84 ± 1.28d 1.33 ± 0.03b 0.63 ± 0.04b
E 2.00 ± 0.06b 13.46 ± 0.43b 1.40 ± 0.10b 0.62 ± 0.06b
F 1.96 ± 0.01ab 13.44 ± 1.37b 6.50 ± 1.80a 0.73 ± 0.10ab
LSD 0.78 1.66 1.48 0.11
Values are means of triplicate determination ± standard deviation Means on the same column with the same superscripts are not significantly different
at (P ≤ 0.05). WAC=Water adsorption capacity.
Table 2: Proximate composition of Biscuits from Plantain and Soybean Flour Blends (%).
Moisture Ash Fat Fibre Carbohydrates
Samples Protein
A 2.73 ± 0.15c 1.73 ± 0.15a 1.94 ± 0.01f 3.22 ± 0.01f 3.39 ± 0.01a 87.37 ± 0.25a
B 4.17 ± 0.15b 1.47 ± 0.15bc 2.41 ± 0.01d 10.31 ± 0.01d 3.19 ± 0.02c 78.47 ± 0.31c
C 5.00 ± 0.10a 1.50 ± 0.10abc 3.16 ± 0.01c 14.07 ± 0.01c 2.28 ± 0.02e 73.40 ± 0.20d
D 5.57 ± 0.06a 1.63 ± 0.15ab 4.91 ± 0.01b 15.09 ± 0.01b 2.92 ± 0.02d 70.80 ± 0.10e
E 5.10 ± 0.10a 1.57 ± 0.15abc 6.27 ± 0.01a 15.99 ± 0.01a 1.97 ± 0.01f 68.73 ± 0.06f
F 2.73 ± 0.06c 1.37 ± 0.06c 2.02 ± 0.01e 10.56 ± 0.01d 3.27 ± 0.02b 79.63 ± 0.06b
LSD 0.67 0.25 0.01 0.01 0.03 1.16
Values are means of triplicate determination ± standard deviation. Means on the same column with different superscripts are significantly different P≤
0.05
Table 3: Physical Properties of Biscuits from Plantain andSoybean Flour Blends
Sample Diameter Thickness Spread factor Spread ratio Weight
A 50.38a ± 0.57 6.60ab ± 1.52 76.33b ± 0.04 8.62a ± 0.03 1.63b ± 1.48
B 50.00a ± 2.35 5.80b ± 0.84 86.21a ± 0.14 7.68b ± 0.06 12.11bc ± 2.08
C 48.00a ± 1.00 6.80ab ± 0.84 70.59c ± 0.06 7.63b ± 0.04 13.96a ± 0.96
D 49.20a ± 1.92 6.40ab ± 0.55 76.87b ± 0.03 7.06c ± 0.07 12.43bc ± 0.52
E 47.80a ± 1.92 6.80ab ± 0.84 70.29c ± 0.06 7.03c ± 0.04 14.38a ± 1.70
F 40.00b ± 2.00 7.80a ± 0.03 51.28d ± 0.02 5.13c ± 0.04 11.53c ± 0.79
LSD 3.36 1.83 2.93 0.12 1.14
Values are means of duplicate determinations ± standard deviation. Means on the same column with the same superscripts are not significantly
different at P ≤ 0.05
Table 4: Means Scores of Sensory Evaluation of Biscuits from Plantain and Soybean Flour Blends.
Sample Appearance Aroma Texture Taste General accptability
A 5.40a 5.47a 5.40ab 5.07bc 5.40ab
B 4.47a 5.27a 4.73ab 5.53ab 5.67ab
C 4.47a 4.93a 4.67ab 5.00bc 5.33ab
D 4.33a 4.87a 4.60b 4.87bc 4.93bc
E 5.00a 4.73a 4.80ab 4.40c 4.33c
F 5.40a 6.00a 5.67a 6.13a 6.13a
LSD 1.25 1.43 1.02 0.84 0.99
Values are means of duplicate determination ± standard deviation Means on the same column with the same superscripts are not significantly different
at P ≤ 0.05.

difference (p ≥ 0.05) in C, D, E and F. Sample E had the least value no significant difference (p≥0.05) with the addition of soybean
of (0.62), The reduction in the bulk density is usually affected by flour. Sample A having (100%) plantain flour is not significantly
the particle size and density of the flour and it is very important different from sample F having (100%) wheat flour but are both
in determining the packaging requirement, material handling and significantly different from other samples. Increase in sample D
application in wet processing in the food industry [27]. having the highest value of moisture content may be attributed
to the increase in protein content which agrees with Okeke et al.
Proximate composition of biscuit from plantain and soybean [28]. The ash content ranged from 1.37 -1.73%. Sample A had
flour blends the highest value which indicates that plantain is a good source
The moisture content of the biscuits in sample C, D, and E, have of minerals compared to sample F. [29]. The fat content differed

Food Sci Nutr Res, 2021 Volume 4 | Issue 1 | 4 of 6

significantly and it increased with the addition of soybean flour. Administration and Control (NAFDAC) in Nigeria.
The protein content of the biscuits increased from (3.22-15.99 %)
with increase in soybean flour. Hence, sample A had the lowest The composite biscuits could as well serve as additional source of
protein content which agrees with Adebowale et al. [30]. The ash (minerals), protein and dietary fibre, solving any challenge that
fibre content ranged from 1.97- 3.39 %, also the samples are may be posed by diabetic diets that require high fibre and protein,
significantly different (p<0.05). Sample A has the highest value low sugar and starch. Composite flour from soybean and plantain
of crude fibre. This is an indication that when incorporated in can be used to manufacture baked products such as biscuits for
human diet would help in lowering serum cholesterol, reduction special people which include; celiac patients, diabetic and obese
of risk of heart attack, colon cancer, obesity, blood pressure and individuals. This type of biscuits formulated from 90% plantain
many other diseases as reported by Adebowale et al. [30]. In the flour by partial substitution of 10% (sample B) level with soybean
carbohydrate content, there is a significant difference among the flour should be encouraged in other to increase the nutritional
samples with increase in soybean flour and sample A having the content of biscuits for celiac patients.
highest carbohydrate content.
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