Morphological, Microbiological and Proximate Analysis of Cookies Prepared from Defatted Soy Flour

Abstract

The defatted soy flour contains a lot of essential amino acids and proteins of high biological value and, therefore, it is suitable for the development of protein rich food products. The aim of this study was the development of cookies with the use of defatted soy flour to increase the protein content of cookies. The proximate, physical, microbial and morphological analysis were done. The result of proximate analysis show that there is increase in moisture, ash, protein and fat content of the fortified cookies than that of control cookies. Microbial analysis show that there were few microbial growths which indicates that the fortified cookies are safe to consume. Morphological structure of the soy flour was found to be of consistent oval shaped. Interconnecting fibrils like strands is present on the particles of soy flour.