~ 998 ~ Journal of Pharmacognosy and Phytochemistry 2018; 7(5): 998-1001 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2018; 7(5): 998-1001 Received: 19-07-2018 Accepted: 21-08-2018 L Sophia Devi All India Co-Ordinated Research Project on Soybean Central Agricultural University, Imphal- Manipur, India Heisnam Nanita Devi All India Co-Ordinated Research Project on Soybean Central Agricultural University, Imphal- Manipur, India Nilima Karam All India Co-Ordinated Research Project on Soybean Central Agricultural University, Imphal- Manipur, India Toijam Sunanda Devi All India Co-Ordinated Research Project on Soybean Central Agricultural University, Imphal- Manipur, India Correspondence L Sophia Devi All India Co-Ordinated Research Project on Soybean Central Agricultural University, Imphal- Manipur, India Development of functional biscuit with wheat flour, soy flour and banana rhizome starch L Sophia Devi, Heisnam Nanita Devi, Nilima Karam and Toijam Sunanda Devi Abstract The research intended to explore the possibility of fortifying the soy flour and banana rhizome starch to formulate the functional biscuit which have the ability to improve the quality of food products due to various functional properties. Soybean has been used in various foods to mitigate the shortage of protein supplies. Supplementation of banana rhizome starch and soy flour with wheat flour was tried at (1:20:79), (2:25:73), (3:30:67), (4:35:61) and (0:0:100) different ratios. The biscuits were evaluated for its quality on the basis of proximate analysis and sensory test. In nutrient estimation of biscuits, protein content was maximum(16.90%) in treatment T4, fat content was highest (21.59%) in treatment T4, moisture content was found maximum (4.00%) in control treatment T5, and the ash content was highest (1.55%) in treatment T4. It is evident from the experiment that biscuits can be made with substitution of soy flour upto 25% with 2% level of banana rhizome starch without adversely affecting the sensory characteristic of biscuit. Keywords: Functional biscuits; wheat flour; soy flour; banana rhizome starch; protein 1. Introduction Biscuit is most popular bakery product worldwide. They are high in carbohydrates, fat, and calorie but low in fibre, vitamin, and mineral which make it unhealthy for daily use. The main ingredients of any bakery products is wheat, which is having deficiency of essential amino acid lysine whereas soybean is richer in lysine and can be complement to wheat in bakery products. This may be achieved through incorporation of protein-rich ingredients from soybean and wheat flour as a fortification of biscuits. Soybean protein is more economical than high priced meat protein and so they are considered as best source of protein especially in vegetarian diet. Soybean is an excellent source of protein contain 35-45% with all essential amino acids required for proper growth and maintenance of body. Amino acid profile of soy protein is excellent amongst plant proteins. Hence, it is superior to other plant proteins as it contains most of the essential amino acids except methionine. (FAO 1970) [2] , which is abundant in cereals, and it is the most economical source of dietary protein. Soybean is one of the new protein supplements, which when used partially to replace or complement wheat flour in the production of bakery products such as biscuits, bread and other confectionery could go a long way in improving the nutritional status of such products. Soybean contain high amount of protein so it is also called as -Poor man’s meat. In terms of protein production per hectare, soybean has the highest yield (800 kg) at the lowest price and compared with all other vegetable proteins, its amino acid composition are one of the best. The protein of soybean is called a complete protein as because it supplies sufficient amount of various kinds of amino acids required for body building and repairing the body tissues. Its food value in heart disease and diabetes is well known. Soybean oil contains a large amount of lecithin and a fair amount of fat soluble vitamins. Lecithin is an important constituent of all organs in human body and especially of the nervous tissue, the heart and lever. That is why soybean is a very complete food [4] . The banana rhizome starch has good residual amount of minerals and dietary fibre along with antimicrobial and antioxidant activity. The flour obtained has beneficial physiological effects, as it acts in the form of fibre, due to the high content of starch resistant to digestion and provides better glycemic and insulinemic responses (Hernández, 2006; Patzi, 2007) [10, 9] . The use of banana rhizome starch as an ingredient in the biscuit manufacturing not only increases its nutritional value it also helps in by-product utilization. The present study was, therefore undertaken to study the compositional evaluation designed to blend banana rhizome starch, soy flour and wheat flour as a source of protein and fibre to make protein and fibre rich biscuits.