Nutritional evaluation of soy fortified biscuits

Wheat flour and soy-fortified biscuits prepared with standardized levels of ingredients and emulsifiers (SSL and/or GMS were analyzed for chemical com position, in vitro digestibility and protein efficiency ratio (PER). Additi on of 20% defatted soy flour in the recipe increased the protein, ash, crud e fibre, calcium, phosphorus, Iron, sugar (reducing and non-reducing) and a vailable lysine contents of biscuits. No trypsin inhibitor activity was fou nd in soy biscuits but had marginally higher non-enzymatic browning than th e control samples. The In vitro digestibility values of control and soy bis cuits were found to be 68.46 and 83.82%. respectively. The PER of soy biscu its (1.41) had improved to a great extent, which could be attributed to the higher levels of protein and available lysine content in defatted soy flou r.