1Deptt. of Food Science & Tech., Faculty of Science, S.V. University, Gajraula (U.P.)
2KVK, Institute of Agril. SCS., RGSC, BHU, Barkachha, Mirzapur (U.P.)
*Correspondence E-mail: amitkumarfoodtech@gmail.com
Online published on 10 April, 2018.
The nutritional value of wheat, rice, oats and soybean is good for the biscuits. It takes important crops for human life. The higher value of water absorption in the flour of oat 1.89 but the protein higher value of rice 12.54. The oil absorption capacity of wheat is 0.68 the lower than rice, oat flour and soybean flour. Moisture content was found to be significantly (P<0.05) higher in wheat flour (13.70), followed by oats flour (8.78), soybean (7.98) and least in rice (6.72). the decrease in the moisture content of wheat: rice: oats: soybean flour at 10: 10: 10: 70 (T13) 7.13 and level of a substitute as compared to control. Crude fat content in wheat flour 1.87 per cent. The crude fat content of wheat flour is lower than soybean flour (22.26%) and oat flour (7.67%) but higher than rice flour (0.52%). The crude fibre content 2.18 per cent was found in wheat flour. The crude fibre content of wheat flour is lower than the soybean flour (3.58%), oat flour (3.27%) and rice flour (2.84%). The total protein content of wheat flour was found to be 13.20 per cent, which was non-significantly (P<0.05) higher than rice flour (7.1%) and significantly lower than of soybean flour (40.38%) and oat flour (16.9%).
