Proximate and Sensory Qualities of Biscuits from Wheat, Soybean and Fermented Rice Bran Flours
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Abstract
This study evaluated the proximate and sensory qualities of biscuits produced from composite flours of wheat, soybean, and fermented rice bran. The research aimed to enhance the nutritional profile of biscuits by utilizing locally available and underutilized ingredients while reducing reliance on 100% wheat flour. Eight different biscuit formulations were prepared by varying the ratios of wheat (40 – 100), soybean (0 – 20), and fermented rice bran (0 – 40) flours using mixture design (Extreme Vertices). Proximate analysis revealed that the sample with the highest inclusion of soybean and rice bran (40% wheat, 40% soybean, 20% fermented rice bran) significantly (p<0.05) recorded highest protein (22.87%), fat (10.14%), ash (4.65%), and fiber (4.76%) contents, while the 100% wheat sample (WFS3) recorded the highest carbohydrate content (71.25%). Sensory evaluation showed that biscuits made entirely from wheat and those with higher wheat content were more preferred in terms of (scores): appearance (6.30 – 8.30), taste (7.30 – 8.70), flavour (7.20 – 8.80), and overall acceptability (7.20 – 8.60). However, biscuits with soybean and fermented rice bran also performed reasonably well with an overall acceptability (6.60 – 8.60), texture (7.30 – 8.70) and mouth feel (6.00 – 8.30). The findings suggest that incorporating soybean and fermented rice bran into biscuit production can significantly improve nutritional value while maintaining acceptable sensory qualities.
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How to Cite
Ezegbe, C. C., & Nwokedi, P. A. (2026). Proximate and Sensory Qualities of Biscuits from Wheat, Soybean and Fermented Rice Bran Flours . The Bioscientist Journal, 14(2), 113-125. https://doi.org/10.54117/the_bioscientist.v14i2.221
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This work is licensed under a Creative Commons Attribution 4.0 International License.
References
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Ibrahim, M. O., Omole, S. A. and Adeniran, A. O. (2021). Physical properties and texture analysis of cookies from composite flours. Journal of Food Engineering and Technology 32(1): 98-107.
Igbabul, B. D., Okafor, O. N. and Abah, U. E. (2018). Sensory evaluation and consumer acceptance of cookies enriched with legume flour. Journal of Agricultural Science 10(3): 35-45.
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Mamat, H. and Hill, S. E. (2018). Structural and functional properties of major ingredients of biscuit. International Food Research Journal 25(2): 462-471.
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Okoye, J. C., Nwoke, C. C. and Uchechukwu, N. O. (2022). Lipid composition of soybean and its impact on fat content in composite flour products. Journal of Food Lipids 19(4): 765-772.
Okoye, J. I., Nkwocha, A. C. and Ogbonnaya, A. E. (2008). Production, proximate composition and consumer acceptability of biscuits from wheat/soybean flour blends. Continental Journal of Food Science and Technology 25(2): 6-13.
Olagunju, J. A., Adewale, B. B. and Odebunmi, A. A. (2020). Impact of wheat and legume flour blends on the sensory characteristics of baked products. Journal of Food Processing and Preservation 44(2): e14502.
Olaofe, O. and Adeyeye, E. I. (2020). Mineral content in soybean and rice bran: Potential health benefits. Food Chemistry 272(2): 121-130.
Oluwatoyin, M. B., Olaniyi, O. A. and Adeoye, T. O. (2019). Effect of soybean addition on the textural properties of cookies. International Journal of Food Science and Technology 54(5): 1010-1017.
Oyewole, A. O., Olawoye, S. A. and Babalola, A. S. (2020). Comparative study of fat content in soy-based snacks and their wheat counterparts. Journal of Culinary Science and Technology 18(3): 145-154.
Roldán, M., Mesias, M. and Morales, F. J. (2026). Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours. Food Chemistry: X, 34, 103579. https://doi.org/10.1016/j.fochx.2026.103579.
Singh, G., Ratnaparkhe, M. and Kumar, A. (2019). Comparative analysis of transposable elements from Glycine max, Cajanus cajan and Phaseolus vulgaris. Journal of Experimental Biology and Agricultural Sciences 7(2): 167-177.
Sohail, M., Rakha, A., Butt, M. S., Iqbal, M. J. and Rashid, S. (2017). Rice bran nutraceutics: A comprehensive review. Critical Reviews in Food Science and Nutrition, 57(17): 3771–3780. https://doi.org/10.1080/10408398.2016.1164120.
Udeh, N. O. and Ekpo, A. J. (2021). Protein enrichment of baked products through the incorporation of soy flour. Nigerian Journal of Nutritional Sciences 42(1): 112-118.
Ajibola, O. A., Akintayo, O. A. and Akinyemi, A. O. (2020). Effect of water activity on the texture and shelf life of wheat-based cookies. International Journal of Food Properties 23(4): 748-760.
Akinjayeju, O., Ajayi, A. and Ogunyemi, O. (2020). Enhancement of dietary fibre in fermented rice bran through bioprocessing. International Journal of Food Science and Nutrition 71(2): 103-109.
Akubor, P. I., Abudulai, A. and Oko, M. (2017). Effect of wheat and soybean flour blends on the taste and flavor of cookies. Nigerian Journal of Food Science 35(4): 213-219.
Anuonye, J. C., Okpala, L. C. and Mbachu, C. C. (2016). Proximate composition of wheat flour and the effects of soy addition on fat content in composite flour. Nigerian Food Journal 34(2): 128-134.
Arise, A. K., Adedokun, O. O. and Fagbemi, T. N. (2020). Effect of fermentation on the sensory properties of composite flour products. Food Chemistry: 330: 127207.
Ayo, J. A., Akingbala, J. O. and Ogundipe, O. J. (2019). Consumer acceptability of cookies made from wheat and non-gluten flours. International Journal of Food Sciences and Nutrition 71(2): 225-234.
Chikwendu, J. N., Ibeanu, V. N. and Amadi, C. E. (2019). Impact of bran fermentation on dietary fibre in composite flours. Journal of Functional Foods 36(1): 456-463.
Christ-Ribeiro, A., Chiattoni, L. M., Mafaldo, C. R. F., Badiale-Furlong, E. and Almeida de Souza-Soares, L. (2021). Fermented rice bran by Saccharomyces cerevisiae: Nutritious ingredient in the formulation of gluten-free cookies. Food Bioscience 40: 100859.
Chukwu, O. A. and Ihedioha, O. C. (2021). Physical and sensory properties of cookies made from composite flours of wheat, soybean and rice bran. African Journal of Food Science and Technology 9(1): 12-20.
Ezegbe, C. C., Okpalanma, F. E., Okocha, K. S., Odoh, E. N., Ohuche, J. C., Orjiakor, S. N. and Ndulue, J. C. (2024). Physicochemical and sensory evaluation of Biscuits produced from composite flour of Wheat and fermented Cowpea Hull. Asian Food Science Journal. 23(8): 69-79.
Ezegbe, C. C., Onyeka, J. U. and Nkhata, J. C. (2023). Physicochemical, amino acid profile and sensory qualities of biscuit produced from a blend of wheat and velvet bean (Mucuna pruriens) flour. Heliyon 9 (4): e15045
Han, S., Mei, H., Chen, S., Bai, Z., Yue, C., Wang, L., Li, P. and Luo, D. (2025). Effect of particle size of Eucommia ulmoides leaf micro-powder on dough characteristics and biscuit quality of shortbread biscuits. Food Chemistry: X, 29, 102715. https://doi.org/10.1016/j.fochx.2025.102715.
Ibrahim, M. O., Omole, S. A. and Adeniran, A. O. (2021). Physical properties and texture analysis of cookies from composite flours. Journal of Food Engineering and Technology 32(1): 98-107.
Igbabul, B. D., Okafor, O. N. and Abah, U. E. (2018). Sensory evaluation and consumer acceptance of cookies enriched with legume flour. Journal of Agricultural Science 10(3): 35-45.
Madukwe, E. U., Chikwendu, J. N. and Chinaka, F. O. (2019). Mineral and fibre content of legume-based flour blends: Implications for nutritional improvement. African Journal of Food, Agriculture, Nutrition and Development 19(1): 13655-13667.
Mamat, H. and Hill, S. E. (2018). Structural and functional properties of major ingredients of biscuit. International Food Research Journal 25(2): 462-471.
Manakla, S., Premkamon, P. and Lilitchan, S. (2026). A novel single-step low-volume solvent extraction method for quantification of bioactive compounds in different rice bran varieties. Journal of Food Composition and Analysis, 109127. https://doi.org/10.1016/j.jfca.2026.109127.
Mian, K. S., Masood, S. B., Faqir, M. A. and Saima, H. K. (2014). Rice bran: A novel functional ingredient. Critical Reviews in Food Science and Nutrition 54(6): 807-816.
Mouafo, H. T., Matuekam, A. D., Petagou, I. L., Ngeudjo, M. W., Baomog, A. M. B., Ntsama, P. M. and Medoua, G. N. (2024). Formulation of nutritious and functional meal-based biscuits from mixture of soybean, papaya fruit pulp, and baobab fruit pulp flours. Heliyon, 10(18), e38171. https://doi.org/10.1016/j.heliyon.2024.e38171.
Okoye, J. C., Nwoke, C. C. and Uchechukwu, N. O. (2022). Lipid composition of soybean and its impact on fat content in composite flour products. Journal of Food Lipids 19(4): 765-772.
Okoye, J. I., Nkwocha, A. C. and Ogbonnaya, A. E. (2008). Production, proximate composition and consumer acceptability of biscuits from wheat/soybean flour blends. Continental Journal of Food Science and Technology 25(2): 6-13.
Olagunju, J. A., Adewale, B. B. and Odebunmi, A. A. (2020). Impact of wheat and legume flour blends on the sensory characteristics of baked products. Journal of Food Processing and Preservation 44(2): e14502.
Olaofe, O. and Adeyeye, E. I. (2020). Mineral content in soybean and rice bran: Potential health benefits. Food Chemistry 272(2): 121-130.
Oluwatoyin, M. B., Olaniyi, O. A. and Adeoye, T. O. (2019). Effect of soybean addition on the textural properties of cookies. International Journal of Food Science and Technology 54(5): 1010-1017.
Oyewole, A. O., Olawoye, S. A. and Babalola, A. S. (2020). Comparative study of fat content in soy-based snacks and their wheat counterparts. Journal of Culinary Science and Technology 18(3): 145-154.
Roldán, M., Mesias, M. and Morales, F. J. (2026). Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours. Food Chemistry: X, 34, 103579. https://doi.org/10.1016/j.fochx.2026.103579.
Singh, G., Ratnaparkhe, M. and Kumar, A. (2019). Comparative analysis of transposable elements from Glycine max, Cajanus cajan and Phaseolus vulgaris. Journal of Experimental Biology and Agricultural Sciences 7(2): 167-177.
Sohail, M., Rakha, A., Butt, M. S., Iqbal, M. J. and Rashid, S. (2017). Rice bran nutraceutics: A comprehensive review. Critical Reviews in Food Science and Nutrition, 57(17): 3771–3780. https://doi.org/10.1080/10408398.2016.1164120.
Udeh, N. O. and Ekpo, A. J. (2021). Protein enrichment of baked products through the incorporation of soy flour. Nigerian Journal of Nutritional Sciences 42(1): 112-118.