Research Article

Utilization of Soybean Flour in the Production of Bread

Rita Elsie Sanful and Sophia Darko
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

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%.

Related Articles in ASCI
Search in Google Scholar
View Citation
Report Citation

  How to cite this article:

Rita Elsie Sanful and Sophia Darko, 2010. Utilization of Soybean Flour in the Production of Bread. Pakistan Journal of Nutrition, 9: 815-818.

DOI: 10.3923/pjn.2010.815.818



  1. Akpapunam, M.A., G.I.O. Badifu and E.P. Etokudo, 1997. Production and quality characteristics of Nigerian Agidi supplemented with soy flour. J. Food Sci. Technol., 34: 143-145.
    Direct Link  |  

  2. Alabi, M.O., J.C. Anuonye, C.F. Ndaeji and A.A. Idowu, 2001. Comparison of the growth and development of selected children in soybean and non soybean producing and utilization of villages in Niger State, Nigeria. Poly Math J., 2: 8-12.

  3. Ampofo, V., 2009. Production and sensory analysis of soybean and wheat flour composite cake. HND Dissertation, Cape Coast Polytechnic, Cape Coast, Ghana, pp: 5-7.

  4. AOAC, 1990. Methods of Association of Official Chemists: Official Methods of Analysis. 15th Edn., Virginia Association Official Analytical Chemist, USA., Pages: 1141

  5. AOAC, 1990. AOAC Methods 932.06, 925.09, 923.03. In: Official Methods of Association of Official Analytical Chemists International, Cunniff, P. (Ed.). 15th Edn., AOAC, Arlington, VA, USA

  6. AOAC, 2000. Official Methods of the Association of Official Chemists. Official Analytical Int., Arlington VA

  7. Ariahu, C.C., U. Ukpabi and K.O. Mbajunwa, 1999. Production of African breadfruit (Treculia Africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality. Plant Foods Hum Nutr., 54: 193-206.
    CrossRef  |  PubMed  |  

  8. Asiedu, J.J., 1989. Processing Tropical Crops: A Technological Approach. 1st Edn., Macmillan Publication London, pp: 3-8.

  9. Basman, A., H. Koksel and P.K.W. Ng, 2003. Utilization of transgluranase use to increase the level of barley and soy flour incorporation in wheat flour breads. J. Food Sci., 68: 2453-2460.

  10. Dhingra, S. and S. Jood, 2002. Physico-chemical and nutritional properties of cereal- pulse blends for bread making. Nutr. Health, 16: 183-194.
    PubMed  |  

  11. Edema, M.O., L.O. Sanni and A.I. Sanni, 2005. Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. Afr. J. Biotechnol., 4: 911-918.
    Direct Link  |  

  12. Giami, S.Y., T. Amasisi and G. Ekiyor, 2004. Comparism of bread making properties of composite flour from kernels of roasted and boiled African breadfruit (Treculia Africana decene) seeds. J. Mat. Res., 1: 16-25.

  13. Ihekoronye, A.I. and P.O. Ngoddy, 1985. Integrated Food Science and Technology for the Tropics. 1st Edn., Macmillan Publishers, London, UK., ISBN: 9780333388839, Pages: 386.

  14. IITA, 1990. Soybeans for Good Health: How to Grow and Use Soybeans in Nigeria. IITA Publications, Ibadan

  15. Ceserani, V., R. Kinton and D. Foskett, 1995. Practical Cookery. 8th Edn., Hodder and Stonghton, London

  16. Kure, O.A., E.J. Bahago and E.A. Daniel, 1998. Studies on the proximate composition and effect of flour particle size of acceptability of biscuits produced from blends and plantain flours. Namoda Tech. Scope J., 3: 17-22.

  17. Olaoye, O.A., A.A. Onilude and O.A. Idowu, 2006. Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans. Afr. J. Biotechnol., 11: 1102-1106.
    Direct Link  |  

  18. Onyeka, U. and I. Dibia, 2002. Malted weaning food made from maize, soybean, groundnut and cooking banana. J. Sci. Food Agric., 82: 513-516.
    CrossRef  |  Direct Link  |  

  19. Plahar, W.A., B.O. Okezie and C.K. Gyato, 2003. Development of a high protein weaning food by extrusion cooking using peanuts, maize and soybeans. Plant Foods Hum. Nutr., 58: 1-12.
    CrossRef  |  Direct Link  |  

  20. Singh, S.R., K.O. Rachie and Pashiell, 1999. Soyabeans for the Tropics. Soy Foods Association of North America, New York

  21. Tsatsu Tsikata, C., 2009. Utilization of soybeans in the production of bread. HND Dissertation, Cape Coast Polytechnic, Cape Coast, Ghana.

  22. Watt, B.M., G.L. Ylimaki, L.E. Jeffery and L.G. Elias, 1989. Basic sensory methods for food evaluation. IDRC, 277: 66-67.

©  2023 Science Alert. All Rights Reserved