Development of composite biscuits made from amadumbe (Colocasia esculenta l. schott) and soybean (glycine max l. merrill) and investigation of their nutritional and organoleptic properties

Abstract

The development of more popular and nutritious amadumbe based food products such as biscuits from amadumbe may be necessary to improve its utilisation and commercialization. The aim of this study was to investigate the nutritional and organoleptic properties of amadumbe-soya composite biscuits. Biscuits were prepared by combining amadumbe and soya flours at ratios 90:10, 70:30 and 50:50. There was an increase in the crude protein content of composite biscuits when the percentage of soya was increased from 10 to 30% and then 50%. Similarly, an increase in the percentage of soya in composite biscuits gave rise to an increase in the levels of lysine in composite biscuits. The addition of soya to amadumbe improved the PDCAAS of composite biscuits to a value of 1 at 50% soya addition. The addition of soya flour to amadumbe flour also resulted in composite biscuits with an improved overall amino acid profile, mineral content, protein digestibility and PDCAAS (Protein Digestibility Corrected Amino Acid Score). The 50% amadumbe-50% soya composite biscuit was identified as having the optimum quality parameters.