Abstract:
Biscuits were produced by compositing sorghum or bread wheat flours with defatted soy flour. Compared to
the 100% cereal biscuits, sorghum-soy and bread wheat-soy 1:1 ratio composite biscuits had at least double
the protein content and the lysine content increased by 500–700%. For the sorghum-soy biscuits, in vitro
protein digestibility increased by 170%. Two such biscuits of 28 g each could provide 50% of the
recommended daily protein intake for 3- to 10- year-olds. Descriptive sensory evaluation revealed that
sorghum-soy composite biscuits had crispy and dry texture characteristics associated with biscuits. Sensory
evaluation by school children showed that the composite biscuits were rated as acceptable as the cereal only
biscuits, and this was maintained over 4 days of evaluation. Hence, sorghum- and bread wheat-soy biscuits
have considerable potential as protein-rich supplementary foods to prevent Protein Energy Malnutrition in
children.
