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Journal articles on the topic 'Wheat-soybean flour blends'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Godswill, Awuchi Chinaza. "Proximate composition and functional properties of different grain flour composites for industrial applications." International Journal of Food Sciences 2, no. 1 (2019): 43–64. http://dx.doi.org/10.47604/ijf.1010.

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Purpose: The study focused on evaluating proximate compositions and functional properties of different flour blends. Methodology: Three representative flour samples were produced from each mixture of maize-millet, soybean-wheat, and rice-wheat in the ratios of 70:30, 50:50, and 30:70 percent for all combinations. The proximate composition and functional properties of flour blends were determined using the methods of AOAC. Findings: There was significant difference in the proximate compositions of the flours (p =0.05). The moisture content of the blends was highest at 5.41% for maiz

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2

Akubor, Peter Isah, Oluchi Christabel Onogwu, Goodluck Obioma Okereke, and Aaron Mutlong Amak Damak. "Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends." European Journal of Nutrition & Food Safety 15, no. 8 (2023): 59–79. http://dx.doi.org/10.9734/ejnfs/2023/v15i81327.

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The study evaluated the quality of gluten–free biscuits made from maize and soybean flour blends, and compared them with 100% wheat flour biscuit. Flours were prepared from maize and soybean grains. The soybean flour was used to substitute 5, 10, 15, 20 and 30% of maize flour in order to obtain various flour blends. The chemical composition, functional and pasting properties of the flours and their blends were determined. The flour blends were used to prepare biscuits, which were analyzed for the chemical composition, physical and sensory properties. The results showed that the moisture, prote

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3

Okafor, Jennifer Ngozi, James E. Obiegbuna, and Helen O. Agu. "Functional and Pasting Properties of Composite Flour from Wheat, Sweet Potato and Soybean." International Journal of Environmental & Agriculture Research 7, no. 12 (2021): 01–09. https://doi.org/10.5281/zenodo.5855102.

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<strong>Abstract</strong><strong>—</strong> This work was done to ascertain the functional and pasting properties of wheat-soy-sweet potato composite flour. Wheat flour, sweet potato flour and soybean flour blends were prepared in different proportions with completely randomized design resulting to 7 samples including control which is 100% wheat flour. Functional and pasting properties of the composite flours were determined and compared with wheat flour as control. The bulk densities of the flour blends ranged from 0.717 to 0.809 g/mL, there was a significant difference in the water abs

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4

E., E. Edet, I. Onwuka G., and O. M. Orieke C. "Nutritonal Properties of Composite Flour (Blends of Rice (Oryza sativa), Acha (Digitaria exilis) and Soybeans (Glycine max) and Sensory Properties of Noodles Produced from the Flour." Asian Journal of Advances in Agricultural Research 1, no. 2 (2017): 1–13. https://doi.org/10.9734/AJAAR/2017/34429.

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This study was carried out to evaluate the nutritional properties of composite flour made from rice, acha, soy beans and wheat, and to assess the sensory acceptability of the noodles made from the composite flour. Different ratios of rice, acha, soybeans and wheat flour blends 100W (wheat) which is the control; 75: 15:10, (wheat, rice and soybean), 70:20:10 (wheat, rice and soybean), 65:20:15 (wheat, rice and soybean), 60:25:15 (wheat, rice and soybean), 50:30:20 (wheat, rice and soybean), 40:40:20 (wheat, rice and soybean); 80:15:5 (wheat, acha, soybean), 70:20:10 (wheat, acha, soybean), 65:

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5

Okoye, J.I, A.C Nkwocha, and A.E Ogbonnaya. "PRODUCTION, PROXIMATE COMPOSITION AND CONSUMER ACCEPTABILITY OF BISCUITS FROM WHEAT/SOYBEAN FLOUR BLENDS." Continental J. Food Science and Technology 2 (July 25, 2008): 6–13. https://doi.org/10.5281/zenodo.834642.

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The use of wheat and soybean flour blends in the preparation of biscuits was studied. The flour blends of wheat (WF) and soybean (SF) were composite at replacement levels of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% and 90%. The proximate composition of the various flour blends used for the preparation of biscuits were determined using standard methods. The biscuits produced were evaluated for their proximate composition and sensory attributes. From the results, the protein content of the blends increased steadily with increasing content of soybean flour (SF) (13.18% in 90:10, WF: SF to 27.44% in

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Ndife, J., K. S. Abasiekong, B. Nweke, A. Linus-Chibuezeh, and V. C. Ezeocha. "PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS." FUDMA JOURNAL OF SCIENCES 4, no. 2 (2020): 300–307. http://dx.doi.org/10.33003/fjs-202-0401-220.

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Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of fu

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7

Dhingra, Shfali, and Sudesh Jood. "Physico-Chemical and Nutritional Properties of Cereal-Pulse Blends for Bread Making." Nutrition and Health 16, no. 3 (2002): 183–94. http://dx.doi.org/10.1177/026010600201600304.

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Supplementation of soy (full fat and defatted) and barley flours to wheat flour at 51 10, 15 and 20% levels were carried out to see their effect on physico-chemical and nutritional properties of blends for bread making. The gluten content and sedimentation value of flour blends decreased and water absorption capacity increased with increase in the level of soybean and barley flour separately and in combinations to bread flour. All the blends at 20% levels were found nutritionally superior but breads prepared from them found organoleptically unacceptable. However, addition of 15% barley flour,

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8

Singla, Karishma, Anilkumar R. Chaudhari, Ankit Goyal, et al. "Optimizing Cookie Formulation Using a Composite Flour Blend of Soybean, Beetroot, and Wheat: Effects on Physicochemical and Phytonutrient Characteristics." Advances in Research 25, no. 6 (2024): 54–63. http://dx.doi.org/10.9734/air/2024/v25i61178.

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This study aimed to optimize cookie formulation using a composite flour blend of soybean (SF), beetroot (BF), and wheat (WF). Four blends were formulated: 50% WF:45% SF:5% BF (T1), 50% WF:35% SF:15% BF (T2), 50% WF:25% SF:25% BF (T3), and 100% WF (Control) (T4) for cookie preparation. The inclusion of SF and BF had significant effects on the physical, chemical, and phytonutrient attributes of the cookies. Results showed an increase in diameter and height with the addition of beetroot and soy flour. T2 had the highest weight (9.57g), diameter (5.42cm), and spread ratio (6.46) among the blends,

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9

Onwuzuruike, U. A., K. G. Okakpu, J. Ndife, U. C. Uzochukwu, and E. U. Abiamere. "Quality Assessment of Strips produced from Soybean and Cassava Flour Blends." Nigerian Journal of Biotechnology 38, no. 2 (2022): 24–39. http://dx.doi.org/10.4314/njb.v38i2.3.

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This study evaluated the quality characteristics of strips produced from blends (%) of soybean and cassava flours. Wholesome cassava roots and soybean grains were procured and processed into flours. Seven blends of soybean and cassava flour blends were formulated (0:100, 100:0, 50:50, 40:60, 20:80, 60:40 and 80:20) while 100% wheat flour served as control. Strips were produced from the blends. The composite flours were analyzed for their functional properties while the proximate, mineral, vitamin, antinutrient contents and sensory characteristics (assessed by 25 panelists) of the strips were a

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Adegbanke, Omolara Racheal, Chidinma Peace Onwuka, and Oladapo Ajala. "Nutritional Composition and Histopathological Effects of Composite Biscuits Made From Finger Millet, Soybean, and Wheat Bran on Albino Wistar Rats." IPS Journal of Nutrition and Food Science 4, no. 1 (2025): 306–12. https://doi.org/10.54117/ijnfs.v4i1.72.

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Biscuits are snacks consumed in between meals. Biscuit was produced from composite flour (finger millet flour, soybean flour, and wheat bran). Five samples; FSW1 (60% finger millet flour, 35% soybeans flour and 5% wheat bran) FSW2 (70% finger millet flour, 25% soybeans flour and 5% wheat bran) FSW3 (80% finger millet flour, 15% soybeans flour and 5% wheat bran) FSW4 (90% finger millet flour, 5% soybeans flour and 5% wheat bran) FSW5 (100% finger millet) of biscuit were produced from the composite flour and FSW6 (positive control). This study highlights the potential of finger millet, soybean f

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Orunaboka, Wilson Tamunotonye, Sulaimon Babatunde Kosoko, Victor Chigozi Wabali, and Abimbola Abisola Olokoshe. "Optimization Method of Whole Wheat Flour, Soybean Flour, Oyster Meat Powder for Nutrient- Dense Composite Flour." European Journal of Nutrition & Food Safety 15, no. 7 (2023): 1–13. http://dx.doi.org/10.9734/ejnfs/2023/v15i71317.

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Aim: To study the production of Nutrient – Dense Composite Flour from the blends of whole wheat flour, soybean flour (full fat) and oyster meat powder. Study Design: The study was design using the D-optimal combination design of Response Surface Methodology (RSM). Place and Duration of Study: The study was carried out at Department of Food, Nutrition and Home Science, University of Port Harcourt (Processing of raw materials) and the Department of Food Technology, Federal Institute of industrial research Oshodi, Lagos (Analysis of raw materials) between October 2021 and August 2022.

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12

Obasi B.C, Abur E. V, and Zakka R. "Evaluation of proximate composition, physical and sensory properties of soybean supplemented wheat bread." World Journal of Advanced Research and Reviews 18, no. 1 (2023): 907–14. http://dx.doi.org/10.30574/wjarr.2023.18.1.0285.

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This present study evaluated proximate composition, physical and sensory properties of soybean supplemented wheat bread in order to ascertain its nutritional quality. Standard analytical methods were used for the analyses. The formulation for the composition of soybean supplemented wheat bread were in the ratios of (100: 0:, 90:10, 80:20,70:30,60:40 and 50:50 %) for wheat and soybean flour blends. The result for proximate composition of soy supplemented wheat bread showed that samples with flour blends of 50:50% , 60:40%,and 70:30% had the highest value at (P<0.05) for protein (42.50- 45.50

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Obasi, B.C, E. V. Abur, and R. Zakka. "Evaluation of proximate composition, physical and sensory properties of soybean supplemented wheat bread." World Journal of Advanced Research and Reviews 18, no. 1 (2023): 907–14. https://doi.org/10.5281/zenodo.8176662.

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This present study evaluated proximate composition, physical and sensory properties of soybean supplemented wheat bread in order to ascertain its nutritional quality. Standard analytical methods were used for the analyses. The formulation for the composition of soybean supplemented wheat bread were in the ratios of (100: 0:, 90:10, 80:20,70:30,60:40 and 50:50 %) for wheat and soybean flour blends. The result for proximate composition of soy supplemented wheat bread showed that samples with flour blends of 50:50% , 60:40%,and 70:30% had the highest value at (P<0.05) for protein (42.50- 45.50

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14

Obinna-Echem, Patience Chisa, Allbright O. Amadi, and Siyeofori A. Ogan. "Evaluation of the quality characteristics of cookies produced from blends of tigernut and soybean flour." IPS Journal of Nutrition and Food Science 3, no. 1 (2023): 86–93. http://dx.doi.org/10.54117/ijnfs.v3i1.38.

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This study investigated the physicochemical, functional and protein content of tigernut-soybean flour blends with the protein and sensory properties of cookies from the flour blends. Tigernut (Cyperus esculentus) and soybean (Glycine max) was mixed in the ratio of 90:10, 80:20, 70:30, 60:40, 50:50, coded as sample B, C, D, E and F respectively, while 100% wheat flour (sample A) served as control. All the analysis was carried out using standard analytical procedures. pH, total titratable acidity (% lactic acid), viscosity and total soluble solids (oBrix) ranged respectively, from 4.21 - 5.37, 0

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15

Mile, Miriam Terdoo, Dinnah Ahure, and Mike Ojotu Eke. "Chemical and Sensory Properties of Biscuits Produced from wheat, Soybean and Orange Fleshed Sweet Potato." European Journal of Nutrition & Food Safety 16, no. 2 (2024): 1–12. http://dx.doi.org/10.9734/ejnfs/2024/v16i21383.

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Biscuit was produced from blends of wheat, soybeans and orange flesh sweet potato (OFSP) flour at different ratios: CFA (100:0:0), CFB (90:10:0), CFC (90:0:10), CFD (85:10:5), CFE (80:10:10) and F (70:15:15). Standard methods were used in raw material preparation. The biscuits produced were subjected to physical, proximate, minerals, vitamins and sensory evaluation. The inclusion of soybeans and OFSP flour in the blends increased the weight, diameter and spread ratio of biscuit with value ranged of 7.76 – 10.42 (g), 0.78 – 0.89 (cm), 6.41- 6.6 (cm) and 7.2 – 8.25 for weight, thickness, diamete

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16

OGBONYOMI, Omolara B., OKORUWA, Julie O., and AGIDI, Eunice K. "An PROXIMATE AND SENSORY EVALUATION OF CAKES FORTIFIED WITH SOYBEAN, PLANTAIN AND SESAME SEED FLOUR FOR FOOD AND NUTRITION SECURITY." Nigeria Journal of Home Economics (ISSN: 2782-8131) 12, no. 10 (2024): 184–87. http://dx.doi.org/10.61868/njhe.v12i10.331.

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Cakes were prepared from six different blends of composite flours formulated using soybeans, plantain sesame seed and wheat flour at the ratio of 5:5:5:85; 5:10:5::80; 10:10:5:75; 5:15:10:70; 15:10:15:60; 15:15:15:55 and 100% wheat flour cake was used as the control. The six blends of, soybeans, plantain and sesame seed / wheat composite and the control were coded (SPSW1); (SPSW2); (SPSW3); (SPSW4); (SPSW5); (SPSW6); and (SPSW7) respectively. Findings revealed that the proximate value of all the composite cake were higher than the control as the addition of fortificants increased and composite

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17

C. T., Msugh, Adah C. A., and Asemave K. "Quality Evaluation of Composite Flour From Wheat, Soybean and Sunflower Seeds for Bread Making." African Journal of Agriculture and Food Science 7, no. 3 (2024): 265–83. http://dx.doi.org/10.52589/ajafs-c84bu7gc.

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Composite flours with good functional properties and high nutrient content was developed by substituting wheat with soybeans and sunflower seed flour. Wheat flour was supplemented with soybeans and sunflower seeds flour at a ratio of 100:0:0, 90:10:10, 80:10:10, 70:20:10 and 60:30:10, respectively. Standard analytical procedures were used for all the analysis on the samples. The composite flours obtained were evaluated for their functional properties, proximate composition and antinutritional properties. The results for the functional properties showed values which ranged from 1.76 to 2.38 mL/

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18

Ali Raza, Dr Rashida Perveen, and Tabeen. "Development and Proximal Analysis-Based Nutritional Assessment of Soybean Flour Cookies as a Dietary Intervention for Malnourished Children." Journal of Biological and Allied Health Sciences 5, no. 1 (2025): 54–61. https://doi.org/10.56536/jbahs.v5i1.84.

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ABSTRACT The present study explores the formulation, nutritional assessment, and sensory evaluation of cookies incorporating soybean and wheat flour blends as a potential dietary intervention to address protein-energy malnutrition in children. Three formulations were developed, varying the ratio of soybean flour to wheat flour: T1 (80% soybean, 20% wheat), T2 (70% soybean, 30% wheat), and T3 (60% soybean, 40% wheat). Proximate analysis, conducted in accordance with the Association of Official Analytical Chemists (AOAC) standards, revealed that T1 exhibited the highest protein content (31.2g/10

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19

Olowookere, Dele Ayorinde, and Sunday Abiodun Malomo. "Anti-diabetic Potentials of Cookies from Wheat, Sweet Potato and African Yam Beans (Sphenostylis stenocarpa) Composite Flour Blends." Asian Food Science Journal 23, no. 4 (2024): 31–43. http://dx.doi.org/10.9734/afsj/2024/v23i4709.

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The consumption of cookies offered reliable advantages to the consumers, which included but not limited to perfect eating ability, prolong shelf live and acceptability among all nations. This study thus, investigated the antioxidant and anti-diabetic properties of cookies obtained from wheat-African yam bean-sweet potato composite flour blends at different ratios. The African yam bean and sweet potato were thoroughly processed, milled, sieved thereafter mixed with the commercial wheat flour. Four blends were prepared by using the trial mixing ratio and 100% wheat flour and later used to bake c

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20

A., Peter-Ikechukwu,, Ibeabuchi, J.C., Eluchie, C.N., et al. "Functional Properties of Sausage Rolls Made from Cocoyam and Wheat Flour Enriched with Soybean Flour." Food Science and Nutrition Studies 3, no. 2 (2019): 39. http://dx.doi.org/10.22158/fsns.v3n2p39.

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<p><em>Functional properties of sausage rolls made from cocoyam and wheat flour enriched with soybean flour was studied. Cocoyam cormels and soybean were processed into flour, which were later used to formulate composite flour blends, with wheat flour in the ratio of: 90:10:0 (control 1), 80:10:10, 70:10:20, 60:10:40, 50:10:30, respectively, while 0:10:90 served as control 2. The result of the functional properties showed variation in behavior. There were no significant difference (p?0.05) in pH, bulk density, swelling index, foam capacity and emulsion capacity of the flour samples

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21

Amadi, Allbright Ovuchimeru, Catherine Achese Orisa, Happiness Chidinma Ezenwa, and Vanessa Dumebi Okwudi. "Quality Assessment of Cookies Produced from Blends of Wheat, Soybean and Peanut Peel Flours." IPS Journal of Nutrition and Food Science 4, no. 1 (2025): 34–43. https://doi.org/10.54117/iajnfms.v3i1.89.

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The objective of this study was to assess the quality of flour and cookies produced from wheat, soybean, and peanut peel flours. The composite flours of wheat, soybean and peanut peel flours were mixed at different proportions- 100: 0: 0 (Sample A), 90: 5:5 (sample B), 80: 15: 5 (sample C), 70: 20: 10 (sample D) and 60: 30: 10 (sample E) respectively. Functional and physicochemical properties analysis were carried out on control (sample A) and the other flour blends. The water absorption capacity did not show significant difference (p<0.05) and recorded 2.00 g/g for all samples. The oil abs

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22

Singh, Alka, Neha Sahrawat, and Manshi Tyagi. "Development and Sensory Evaluation of Extruded Snack from Composite Flour of Black Soybean and Finger Millet Fortified with Moringa Leaf Powder." International Journal of Science and Healthcare Research 8, no. 3 (2023): 200–206. http://dx.doi.org/10.52403/ijshr.20230329.

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The aim of the current study was to develop ready-to-eat snack employing extrusion cooking using composite flour made from black soybean and finger millet fortified with moringa leaf powder. The extruded puff was made using flour blends at different ratios, and semi-trained personnel assisted in conducting a sensory evaluation of the generated extruded products puff. Samples were evaluated on a 5-point composite scale for colour, appearance, texture, flavour, and taste, as well as a 9-point hedonic scale for overall acceptance. The ratio of finger millet flour, black soybean flour, moringa lea

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23

Jayeola, Eniola. "Production of Bread from Composites of Wheat, Maize, and Soybeans Flours." Nutrition and Food Processing 07, no. 12 (2024): 01–11. https://doi.org/10.31579/2637-8914/260.

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Bread consumption prepared from solely wheat flour have remained popular in Nigeria. The low protein and fiber content of wheat flour and its associated high cost are the major concerns in its utilization as ingredient in bakery industries. The use of wheat flour, maize flour and soybeans flour blends in varying proportions for the production of bread was studied. Wheat flour was substituted with maize and soybeans flour in ratios 9:5:5, 8:15:5, 8:10:10, 8:5:15, 7:25:5, 7:20:10, 7:15:15, 7:10:20 while wheat flour bread served as control. The different bread samples were produced and subsequent

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24

RT Pail, KC Joshi, S Gupta, and A Saran. "Extrusion cooking characteristics of soy-wheat blends to produce ready to eat snacks." Journal of Agricultural Engineering (India) 37, no. 03 (2024): 11–20. http://dx.doi.org/10.52151/jae2000373.0932.

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The snacks constitute an important part of our daily nutrient and calorie intake. Soy-cereal blends such as soy-com, soy-rice and soy-sorghum have been reported to give good quality snacks with extrusion processing. Soybean is the cheapest source of quality protein and good calorie whereas wheat is a popular cereal in India with 7085% starch. Extrusion provides expansion of starch, conversion of protein into easily digestible form at relatively lower operating costs. The experiments were conducted with full fat soy-flour blended with wheat flour in proportion of 10,20 and 30%, at 3 feed moistu

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25

Karmjeet, Kaur, Kaur Harpreet, and Bains Kiran. "Development and Nutritional Evaluation of Cereal and Pulse Based Biscuits for Diabetic Patients." British Journal of Applied Science & Technology 21, no. 5 (2017): 1–8. https://doi.org/10.9734/BJAST/2017/34139.

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Addition or supplementation of legumes and oilseeds into cereal-based foods has many health benefits. <strong>Objective:</strong> This study was aimed to analyze the sensory, nutritional and glycemic properties of biscuits from cereal (oats and barley) and legume based (soybean and chickpea) combinations for diabetic patients. <strong>Design:</strong> Intervention study. Different blends of salty biscuits were prepared using the cereal and pulses above mentioned. <strong>Subjects:</strong> Ten healthy subjects in the age group of 20-40 years were selected from department of Food and Nutrition,

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Oke, Moruf Olanrewaju, Jelili Babatunde Hussein, Ramlat Abiodun Ijale, and Stanley Efosa Ojo. "Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour." Acta Universitatis Cibiniensis. Series E: Food Technology 26, no. 2 (2022): 261–70. http://dx.doi.org/10.2478/aucft-2022-0021.

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Abstract In most developing nations, there has been an increase in the consumption of wheat-based products, particularly biscuits, due to recent lifestyle changes and rapid urbanization. Due to this, there has been a sudden rise in research into creating flour from locally grown cereals or legumes to satisfy consumer demand. As a result, the potential for making biscuits with sorghum-soy composite flour was investigated. The flour blends and the corresponding biscuit products’ functional and physicochemical characteristics were established. The samples of biscuits’ organoleptic characteristics

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27

Oladebeye, Aderonke Adenike, Tayo Nathaniel Fagbemi, and Oluwole Steve Ijarotimi. "Nutritional and Antioxidant Properties of Resistant Starch-Based Flour Blends from Unripe Plantain, Pigeon Pea and Rice-Bran." Asian Food Science Journal 22, no. 9 (2023): 101–12. http://dx.doi.org/10.9734/afsj/2023/v22i9661.

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Aim: The nutrients and antioxidants of blends of native resistant starch, acetylated resistant starch, and flours of unripe plantain, pigeon pea and rice bran were investigated as possible alternatives to functional food products in managing type-2 diabetes. Place and Duration of Study: Food Chemistry Laboratory, Department of Food Science and Technology, and Functional Foods Laboratory, Department of Biochemistry, Federal University of Technology, Akure, Nigeria. From January, 2022 to January, 2023. Methodology: Native resistant starch was isolated from plantain and was modified v

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28

Alagbe, Iyanu Caleb, and Sunday Abiodun Malomo. "Amino Acid Compositions and In vitro Anti-inflammatory Properties of Cookies Produced from Wheat and Soybean Composite Flour." European Journal of Nutrition & Food Safety 16, no. 6 (2024): 35–44. http://dx.doi.org/10.9734/ejnfs/2024/v16i61438.

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Composite flours were formulated from wheat and soybean and mixed together to formulate four blends WSY 1 (100%), WSY 2 (80%-20%), WSY 3 (70%-30%), WSY 4 (60%-40%), respectively to bake cookies. The cookies were investigated for their amino acid profiles, in vitro anti-inflammatory properties and consumer acceptability of the cookies using standard methods. The amino acid profiles of the cookies were well established with high biological values (>70%) in terms of their essential, non-essential and hydrophobic amino acids while glutamic acid served as the most abundant amino acid (19.15 – 28

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Alagbe, Iyanu Caleb, and Sunday Abiodun Malomo. "In vitro antioxidant and anti-diabetic properties of cookies produced from wheat and soybean composite flour." IPS Journal of Nutrition and Food Science 3, no. 2 (2024): 161–68. http://dx.doi.org/10.54117/ijnfs.v3i2.48.

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Composite flours are formulated from wheat and soybean, which were mixed together to formulate four blends WSY 1 (100%), WSY 2 (80%-20%), WSY 3 (70%-30%), WSY 4 (60%-40%), respectively. The flours and the cookies were investigated for their proximate composition, amino acid profiles, in vitro bioactivities (antioxidant and anti-diabetic properties) and the consumer acceptability of the cookies using standard methods. The proximate compositions of the composite flour were greatly improved during the baking process into cookie with the carbohydrate, protein and fat contents ranges of 69.64-71.44

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30

Akubor, P. I., S. U. Onoja, and E. C. Umego. "Quality Evaluation of Fried Noodles Prepared from Wheat, Sweet Potato and Soybean Flour Blends." Journal of Nutritional Ecology and Food Research 1, no. 4 (2013): 281–87. http://dx.doi.org/10.1166/jnef.2013.1039.

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31

Adesola, Deniran, Igbagboyemi, Omitola, Azeezat Bukola, Akindele Olubukola Olubunmi, et al. "Evaluation of Macronutrients, Functional Properties of Composite Flour and Sensory Properties of the Developed Biscuits." European Journal of Nutrition & Food Safety 17, no. 1 (2025): 44–54. https://doi.org/10.9734/ejnfs/2025/v17i11618.

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Aim: This study evaluated the macronutrients, functional properties of composite flour and sensory properties of biscuits made from the blends of composite flour. Study Design: This study is an experimental study. Place and Duration of Study: Department of Food Engineering, Faculty of Engineering and Technology, Ladoke Akintola University of Technology, Ogbomoso, Oyo state, Nigeria. Methods: African yam bean seeds and bambara groundnut were sorted, soaked, dehulled, dried, milled and sieved while soybeans were boiled after the unit operation. 70: 30% was used for composite flour while 100% whe

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Akubor, Peter Isah, and Taibat Oluwaseun Fayashe. "Chemical composition, Functional properties and performance of soybean and wheat flour blends in instant fried noodles." South Asian Journal of Food Technology and Environment 04, no. 02 (2018): 690–99. http://dx.doi.org/10.46370/sajfte.2018.v04i02.03.

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P. N., Ekeocha,, Nwokeke, B. C., Eweama, A.U., and Madu, U.E. "Study on Proximate Composition and Sensory Attributes of Shortbread Cookies Produced from Wheat, Soybean and Carrot Flour Blends." Asian Journal of Food Research and Nutrition 4, no. 2 (2025): 572–81. https://doi.org/10.9734/ajfrn/2025/v4i2268.

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Kalu, Uchechukwu Daniel. "Utilization of Cassava/Soybean Composite Flour in Biscuit Making." International Journal of Home Economics, Hospitality and Allied Research 2, no. 2 (2023): 238–47. https://doi.org/10.57012/ijhhr.v2n2.019.

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<strong>Abstract: </strong>Cassava and soybean flour were used to produce biscuits in different ratios in an attempt to substitute or replace wheat. Composite flour, made from a combination of cassava and soybean flour, was processed into biscuits using varying proportions. The ratios ranged from 10% to 50% soybean flour and 90% to 50% cassava flour. The proximate evaluation revealed that including 20% soybean flour in the cassava flour, making up 80% of the mixture, resulted in a significant level of protein and other nutrients that closely compared to those found in 100% wheat flour. Th

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Uchechukwu Daniel, Kalu. "Utilization of Cassava/Soybean Composite Flour in Biscuit Making." International Journal of Home Economics, Hospitality and Allied Research 2, no. 2 (2023): 238–47. http://dx.doi.org/10.57012/ijhhr.v2n2.019.

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Cassava and soybean flour were used to produce biscuits in different ratios in an attempt to substitute or replace wheat. Composite flour, made from a combination of cassava and soybean flour, was processed into biscuits using varying proportions. The ratios ranged from 10% to 50% soybean flour and 90% to 50% cassava flour. The proximate evaluation revealed that including 20% soybean flour in the cassava flour, making up 80% of the mixture, resulted in a significant level of protein and other nutrients that closely compared to those found in 100% wheat flour. The protein and fat content increa

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Katiyar, Suvedita, and Rakhee Katiyar. "Quality characteristics of blended wheat flour withBajra, chickpea soybean and maize flours." FOOD SCIENCE RESEARCH JOURNAL 9, no. 1 (2018): 156–62. http://dx.doi.org/10.15740/has/fsrj/9.1/156-162.

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Jatta, Saloum, Jean Fall, Malick Diouf, Le Viet Dung, and Shyn Shin Sheen. "The Effects of Substituting Soybean Meal, Wheat Flour and Cassava Flour with Groundnut Cake, Poultry By-product Meal, Brewery Waste and Rice Bran on Growth and Body Composition of Tilapia Fry." European Journal of Agriculture and Food Sciences 4, no. 3 (2022): 30–34. http://dx.doi.org/10.24018/ejfood.2022.4.3.320.

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An 8-week feeding trial was conducted to evaluate the effects of replacing soybean meal, wheat flour and cassava flour with groundnut cake, poultry by-product meal, brewery waste and rice bran on the growth and body composition of Oreochromis niloticus fry at 3.77 g initial mean weight. Four iso-nitrogenous (35 % CP) experimental diets (1 control, 3 substituted) were prepared and administered. Control diet (Diet 1) has fishmeal, soybean meal, wheat flour, cassava flour and a blend of palm oil and fish oil as macro-ingredients. Soybean meal, wheat flour and cassava flour in the control diet wer

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Gold, Odiaka Princess, Ojotu Eke Mike, and Tersoo-Abiem Evelyn M. "Functional and Physicochemical Properties of Flour and Cookies from Wheat Soybean and Orange Fleshed Potatoes Blend." Asian Food Science Journal 23, no. 7 (2024): 22–35. http://dx.doi.org/10.9734/afsj/2024/v23i7723.

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The incorporation of nutritionally-rich yet underutilized local crops into popularly consumed cookies could be employed to address undernourishment in snacking. Hence, the feasibility of producing cookies from wheat flour, soybean and orange fleshed sweet potatoes (OFSP) was investigated. A completely randomized design (CRD) was used in the experiment. A total of 5 samples of composite flour in varying proportions of 100:0:0, 75:20:5, 70:20:10, 65:20:15, 60:20:20 were used for the production of cookies. The cookies were subjected to functional, proximate, antinutrient and physical analyses usi

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Chaudhary, Vishal, Amar P. Grag, and Umesh Kumar. "Physical, Nutritional, Textural and Sensory Properties of Wheat Bread Supplemented with Soybean: Finger Millet and Flax Seeds flour." European Journal of Nutrition & Food Safety 16, no. 5 (2024): 80–92. http://dx.doi.org/10.9734/ejnfs/2024/v16i51424.

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Two-third population of the world is under-nourished, and lack in required quantity of minerals and proteins. United Nations launched 17 Sustainable Development Goals (SDGs) of which SDG-3 is “health and well-being” to improve the position of malnutrition worldwide. Proteins are essential to human health and in post-covid-19 era, plant proteins production industry is booming to meet the demand of enhanced requirement of vegetative proteins by consumers. Proteins Digestibility-Corrected Amino Acid Score (PDCAAS) of soy protein is 1.00 which is closer to some of the proteins from animal sources.

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Omeire, G. C., O. F. Umeji, and N. E. Obasi. "Acceptability of Noodles Produced from Blends of Wheat, Acha and Soybean Composite Flours." Nigerian Food Journal 32, no. 1 (2014): 31–37. http://dx.doi.org/10.1016/s0189-7241(15)30093-x.

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Bashir, Asia, Syed A. Ashraf, Mushtaq Ahmad Khan, and Z. R. Azaz Ahmad Azad. "Development and Compositional Analysis of Protein Enriched Soybean-Pea-Wheat Flour Blended Cookies." Asian Journal of Clinical Nutrition 7, no. 3 (2015): 76–83. http://dx.doi.org/10.3923/ajcn.2015.76.83.

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Jatta, Saloum, Jean Fall, Malick Diouf, Paul Mamadou Ndour, and Sokhna Khady Lo Fall. "The Effects of Substituting Fishmeal Based-Diet With Plant Based-Diet on Nile Tilapia (Oreochromis niloticus) Fish Growth, Feed Efficiency and Production Cost-Effectiveness." Journal of Biology and Life Science 13, no. 2 (2022): 29. http://dx.doi.org/10.5296/jbls.v13i2.19759.

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Aquaculture started in The Gambia in 1979 but is still at a rudimentary stage. Many government and private interventions conducted on fish farming failed due to the high cost of feed. Fishmeal based diets are expensive thus using them makes many fish farming in the developing countries unprofitable businesses. There is a need to use locally available plant ingredients to develop fish feeds. This study was conducted to compare the growth, feed efficiency and production cost-effectiveness of the Nile tilapia (Oreochromis niloticus) fish fed on fishmeal-based diet (control diet) to that of the sa

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Ugwuona, Fabian, Anthony Ukom, Bridget Ejinkeonye, Nwamaka Obeta, and Maureen Ojinnaka. "Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour." Food Science and Technology International, November 29, 2021, 108201322110627. http://dx.doi.org/10.1177/10820132211062709.

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This study explored the possibilities of some selected flour blends vis-a-vis the physicochemical and functional properties of wheat flour. Ten flour blends from potato starch, cassava, maize and soybean flours and wheat flour were made and evaluated for physicochemical, functional and anti-nutritional properties. The range of proximate values were for moisture (3.76%–6.67%), protein (4.33–8.96%), ash (1.35–1.96%), fat (3.37–4.88%), fibre (1.22–1.89%) and carbohydrate (78.35–84.94%), whereas wheat flour had moisture (9.45%), protein (11.31%), ash (2.54%), fat (3.78%), fibre (1.31%) and carbohy

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EJIM, M.N, OMACHI, B.A, and EJIM, K.O. "PROXIMATE AND SENSORY PROPERTIES OF BISCUITS MADE FROM WHEAT-MAIZE FLOUR BLENDS FORTIFIED WITH SOYBEANS." Journal of Systematic and Modern Science Research, June 30, 2025. https://doi.org/10.70382/bejsmsr.v8i9.011.

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This study investigated the proximate composition and sensory properties of biscuits produced from composite flours of, wheat, maize and soybean. The research aimed to enhance the nutritional value of the traditional wheat based biscuits by incorporating maize and soybean flours, which are rich in fibre and protein, respectively. Flour blends were prepared in varying proportions and used to bake biscuits. Proximate analysis was conducted to determine moisture, protein, fat, fiber, ash, and carbohydrate contents while sensory evaluation involved assessing the biscuits for taste, texture, colour

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Ugwuanyi, Ruth Ginika, John Ikechukwu Eze, and Ebele Christiana Okoye. "Effect of Soybean, Sorghum and African Breadfruit Flours on the Proximate Composition and Sensory Properties of Chin-Chin." European Journal of Nutrition & Food Safety, March 25, 2020, 85–98. http://dx.doi.org/10.9734/ejnfs/2020/v12i130187.

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This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratios of 80:20, 70:30 and 60:40 for each blend and coded as BWF1, BWF2, BWF3 and SWF1, SWF2, SWF3 and SGW1, SGW2, SGW3 respectively. The control was 100% wheat flour (100:0) coded as WF. The proximate composition and sensory properties were determined. The results obtained show that partial substitution of wheat flour with

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Ahure, Dinnah, and Pius Oteikwu Ejoha. "Quality Evaluation of Cookies from Malted Sorghum (Sorghum bicolor), Sprouted Soybean (Glycine max) and Carrot (Daucus carota) Flour Blends." Asian Journal of Biotechnology and Bioresource Technology, March 7, 2020, 14–27. http://dx.doi.org/10.9734/ajb2t/2020/v6i130072.

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Quality and acceptability of cookies produced from malted sorghum, wheat, and blends of malted sorghum, sprouted soybean and carrot flours were evaluated. Malted sorghum flour was enriched with sprouted soybean and carrot to produce cookies with varying amount of sproted sorghum and carrot (100:0:0, 80:10:10, 70:20:10, 60:30:10 and 50:40:10). The chemical, physical and sensory attributes of cookies were evaluated with results showing significant (p<0.05) differences. Results of chemical compositions of Composite flours and composite cookies showed similar trends. The ranges of cookies conte

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Shuluwa, Elizabeth-Mary, Akinsola A. Famuwagun, Dinnah Ahure, et al. "Amino acid profiles and in vitro antioxidant properties of cereal-legume flour blends." Journal of Food Bioactives 14 (June 29, 2021). http://dx.doi.org/10.31665/jfb.2021.14271.

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Legumes and cereals stand a great chance as remedies to overcome incidences of protein malnutrition and oxidative stress. Cereal grains such as wheat (WT), millet (ML), maize (MZ) and acha (AC) were blended with cowpea (CP), peanut (PN) and soybean (SO) at varying levels to produce four different blends. Protein contents of the cereal-legume blends were determined and found to be higher as the inclusion level of legumes increased in the blends. Amino acid profiles and antioxidant properties of the flour blends were evaluated. Results showed that leucine was the most abundant (6.52-8.45 g/100 g

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A., A. Ladele, T. Meludu N., Ezekiel O., F. Olaoye T., and M. Okanlawon O. "Diversification of Sweet Potato Blends and Utilization for Malnutrition and Poverty Alleviation." November 5, 2015. https://doi.org/10.5281/zenodo.1110586.

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Value addition to agricultural produce is of possible potential in reducing poverty, improving food security and malnutrition, therefore the need to develop small and microenterprises of sweet potato production. A study was carried out in Nigeria to determine the acceptability of blends sweet potato (Ipomea batatas) and commodities yellow maize (Zea mays), millet (Pennisetum glaucum), soybean (Glycine max), bambara groundnut (Vigna subterranean), guinea corn (Sorghum vulgare), wheat (Triticum aestivum), and roselle (Hibiscus sabdariffa) through sensory evaluation. Sweet potato (Ipomea batatas)

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Ukeyima, M. T., T. A. Dendegh, and P. C. Okeke. "Effect of Carrot Powder Addition on the Quality Attributes of Cookies Produced from Wheat and Soy Flour Blends." Asian Food Science Journal, July 18, 2019, 1–13. http://dx.doi.org/10.9734/afsj/2019/v10i330039.

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Aim: To evaluate effect of carrot powder addition on the quality attributes of cookies produced from wheat and soy flour blends. Study Design: Cookies were produced from wheat flour, soy flour and carrot powder composite blends. Functional (bulk density, foam capacity, oil absorption capacity, water absorption capacity and swelling index) properties, Proximate (crude protein, ash, moisture, crude fibre, crude fat, carbohydrate and energy value) composition, Physical (weight, diameter, thickness and spread ratio) and sensory (appearance, flavour, taste, texture and overall acceptability)

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Adegbusi, Halid Sheriff, Amin Ismail, Norhaizan Mohd. Esa, and Zulfitri Azuan Mat Daud. "Effects of formulated Nigerian yellow maize, soybean, and crayfish blends on some growth performance and physiological status." Food Production, Processing and Nutrition 5, no. 1 (2023). http://dx.doi.org/10.1186/s43014-022-00128-7.

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AbstractIn order to develop adequate complementary foods (CFs) to improve infant and young child feeding, the inclusion of animal source foods (ASFs) into plant-based foods (PBFs) is paramount. Unfortunately, the incorporation of ASFs into PBFs to formulate adequate CFs was infrequent in the developing countries, especially Nigeria. Yet, few CFs that were formulated by this strategy lacked adequate studies. This study investigated the compositional quality of CFs formulated from Nigerian yellow maize flour (MF), yellow maize + soybean flour (MSF), yellow maize + soybean + crayfish flour (MSCF)

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