Study on the Preparation of Protein Supplementary Crackers by Addition of Full Fat Soy and Defatted Groundnut Flour

Abstract

Crackers were prepared from tapioca starch, tapioca starch containing 10, 20, 25, 30% of defatted groundnut flour and 10, 20, 25, 30% of full fat soy flour by weight respectively. It appeared that cracker made from tapioca starch, tapioca starch containing 10 and 20% of defatted groundnut flour and tapioca starch containing 10 and 20% of full fat soy flour were more acceptable than the rest of samples. The protein contents of cracker made from tapioca starch containing 20% of defatted groundnut flour and tapica starch alone was only 0.55 and 0.84%. The protein quality of cracker made from tapioca starch containing 20% of defatted groundnut flour and from tapioca starch containing 20% of full fat soy flour showed higher chemical score of methionine + cystine, and tryptophan, 63-66 and 120-150% respectively, compared to 43 and 50% of cracker from tapioca starch alone.