Comparative Proximate Analysis of a Newly Developed Soya-Mushroom and Commercially Available Sixteen Biscuits in Dhaka City

Abstract

Biscuits are high in carbohydrates, fat and calorie but low in fiber, vitamin, and mineral making them unhealthy for daily use. Because of the acceptability people of all ages, longer shelf-life, better taste and use as snacks, biscuits could be used for protein fortification and other nutritional improvement. The present study was intended to explore the possibility of fortifying the wheat flour with soya-flour and oyster mushroom (Pleurotus ostreatus) to formulate biscuits with improved nutritional value along with acceptable sensory properties for consumption. The proximate analyses for nutritional values in terms of (Ash, moisture, protein, sugar, carbohydrate, fiber, fat and calorific contents) of the developed soya- mushroom salt biscuits were compared to those of local biscuits. From overall acceptability rating, supplementation with 15 % soya-flour and 3% mushroom into the dough showed increased in fiber, ash and protein content without any influence on the sensory characteristics. The best values for nutritional evaluation of developed supplemented composite biscuits among the samples were obtained for moisture (1.4±0.08%), ash (2.16±0.07%), protein (9.53±0.18%). fat (19.45±1.22%), sugar (8.32±0.6%), fiber (0.46±0.04%), carbohydrate (64.35±1.6%) and calorie (485.48±5.54%) per 100g respectively. One-way ANOVA analysis (p≤0.05) showed supplementation with produced significant difference in terms of fiber content of the developed biscuits. Therefore, supplementation with soya flour and mushroom should be varied to produce biscuits with improved nutritional quality without adversely affecting the sensory parameters.