Chemical, functional and cookie baking properties of soybean/maize flour blends

Soybean flour (SF), maize flour (MF) and their blends (10-90%) were evaluated for chemical composition and functional properties. The protein, fat, crude fiber and ash contents of the blends increased while carbohydrate content decreased with increasing the level of SF in the blend. The SF had higher water absorption capacity (WAC) but less oil absorption capacity (OAC) than MF. The WAC increased while OAC decreased with the addition of SF. The emulsion activity and stability of the blends were dependent on SF level in the blend. The foaming capacity and stability were high for ME The protein content of the SF/MF cookies was between 13.2 and 36.8%, the values increased with higher levels of SF. There were no significant differences between the SF/MF and wheat flour (control) cookies in their physical properties. However, cookie weight decreased with higher levels of MF in the blend. The sensory ratings for colour and taste did not differ significantly among the cookie samples. However, cookies containing up to 50% MF were not significantly (p > 0.05) different in flavour and texture. But the scoring decreased significantly thereafter. The overall acceptability ratings decreased significantly (p < 0.05) for cookies containing more than 40% ME