Utilization of Soybean Flour in the Production of Bread

Abstract

The proximate and sensory analysis of the soy-supplemented wheat flour bread has been made. This was done to investigate the nutritional value and the general acceptability of the soy-supplemented bread. The proximate analysis indicate that the moisture content, ash and the protein increase with increasing soya bean flour concentration. The increase in protein concentration indicates that supplementation of wheat flour with soyabean flour would greatly improve the protein nutritional quantity of bread. It is observed from the organoleptic analysis that generally, whole wheat bread and soy-supplemented bread with soybean flour below 30% is preferred to bread with soybean flour beyond 30%.