Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

This study analyzed the effect of various treatment methods on the nutritional quality of soybean flour, as well as the study on the impact of soy flour and oats on the physico‐chemical and sensory properties of the prepared biscuit containing oats and soy flour. Six formulations of biscuit were designed using a design expert, prepared with soy flour, wheat flour, and oats flour. Autoclaved and germination followed by roasted soy flour were used differently with wheat and oats flour to prepare six samples of biscuit each. The soy flour was varied from 5% to 20% and oats flour from 5% to 15%, respectively. Raw soybean had tannin content of 500 mgTAE kg−1 and phytic acid content of 13,280 μg kg−1. Tannin content of autoclaved, germinated, and germination followed by roasted soybean was reduced by 22%, 38%, and 52%, respectively. The phytic acid content of soybean autoclaved, germinated, and germination followed by roasted was reduced by 30.6%, 46.8%, and 59.3% respectively. Sample D was found to be the best (p < 0.05) of the two superior samples (i.e., D and D′). The best product had 1.6% moisture, 23.2% crude protein, 25.2% crude fat, 1.3% total ash, 5.6% crude fiber, 44.8% carbohydrate, 120 μg kg−1 phytic acid, and 50 mgTAE kg−1 tannin content. The biscuit prepared from germination followed by roasted soybean flour had less anti‐nutritional factor compared with biscuit prepared from autoclaved soybean flour. Thus, in a composite flour, flour prepared after processing of soybean can be used to prepare nutritious and consumer appealing biscuit, with significant reduction in the quantity of anti‐nutritional factors.

Sample D was found to be the best (p < 0.05) of the two superior samples (i.e., D and D 0 ).The best product had 1.6% moisture, 23.2% crude protein, 25.2% crude fat, 1.3% total ash, 5.6% crude fiber, 44.8% carbohydrate, 120 μg kg À1 phytic acid, and 50 mgTAE kg À1 tannin content.The biscuit prepared from germination followed by roasted soybean flour had less anti-nutritional factor compared with biscuit prepared from autoclaved soybean flour.Thus, in a composite flour, flour prepared after processing of soybean can be used to prepare nutritious and consumer appealing biscuit, with significant reduction in the quantity of anti-nutritional factors.

| INTRODUCTION
Biscuits are widely accepted and consumed by almost all consumer profiles from many countries, making them a valuable nutritional supplementation vehicle (Arshad et al., 2007).Biscuits are a low-cost, processed food that provides a good taste as well as nutritional value at an affordable price and with easy availability.Biscuits, in general, have a longer shelf life than most other snack foods.The latest trend in the bakery industry is the development of composite flour in bakery products.The growing interest in these bakery products is due to improved nutritional properties and the possibility of using them in feeding programs and disaster situations such as starvation and earthquakes, as well as to solve the protein-energy malnutrition problem (Pratima & Yadav, 2000).
Traditional staple foods like cereal and legume grains are high in fiber, micronutrients, and carbohydrates (Monnet et al., 2019).Soybean (Glycine max) is one of Nepal's most important legume crops.It is primarily grown in the Terai, Inner Terai, and Mid-hills during the summer season.Soybean is one of the new protein supplements that, when used to partially replace or supplement wheat flour in the production of bakery products like biscuits, bread, and other confectionery, could significantly improve the nutritional status of such products (Banureka & Mahendran, 2009).Oat grains (Avena sativa) are high in nutritionally valuable natural compounds such as soluble fibers, proteins, vitamins, minerals, and unsaturated fatty acids.The most important feature of oat flour is its high fiber content, particularly glucan, which lowers cholesterol levels in the blood by increasing bile secretion in the body (Jenkins et al., 2002).Anti-nutritional factors are found naturally in legumes.They will have an impact on utilization of nutrients in the human body as they bind with the nutritional compounds and thereby reducing the absorbtion of nutrients in the gastrointestinal system (Soetan & Oyewole, 2009).The majority of antinutritional factors have an effect on digestive system as well as other mechanisms of human metabolism (Guillamon et al., 2008).
Wheat is a widely preferred cereal in the baking industry and is most frequently used in the preparation of biscuits due to its distinctive rheological qualities, which have a good impact on the baking quality ( Švec & Hrušková, 2010).There has been a lot of interest in enhancing dishes made with cereal with additional protein sources including oil seeds and legumes (Dhingra & Jood, 2002).However, the majority of these foods made from wheat and other cereals are often low-quality sources of protein (Alobo, 2001).Due to its nutritional and economic benefits, composite flour made from wheat and other cereals is increasingly being used in baked products (Khetarpaul & Goyal, 2009).There was no impact of varied amount of rice (cereal) in final product in terms of crude fibre as observed by Dahal, Rajbanshi, et al. (2022).Legume flour can be used to improve the nutritional value of cereal products, most notably by balancing the amino acids, but it also changes how easily they can be processed and affects their physical characteristics.For industry, it is crucial to be able to identify these changes (Monnet et al., 2019).Modifications can be made to boost the commercialization and nutritional value (Dangal, Timsina, et al., 2021).The food sector can gain financially from the development and commercialization of legume ingredients, while growers of legumes can earn more money (Keskin et al., 2022).Demand for healthy products such as fiber and energy-rich products has increased; one of these recent trends is increasing dietary fiber content in food products to overcome health problems such as high blood pressure, diabetes, colon cancer, and others.The use of whole grains and combination of wheat flour and some legumes and cereals flours in the production of biscuits improve the nutritional and functional characteristics (Vitali et al., 2009).The digestibility and nutritional bioavailability for absorption of biscuits made from a blend of various cereal, legume, and root crop flours (composite flour) have remained unsatisfactory.This is mostly caused by the presence of antinutritional factors (ANFs) like tannin and phytic acid (Feyera, 2020).
As a result, the current study is concerned with the study of different treatments on the anti-nutritional factor of the soy flour and to study the nutritional and sensory characteristics of biscuits prepared by incorporating oats and soy flour.

| Collection of raw materials
Nutri Food Private Limited, Sonapur, Sunsari, Nepal's "fortune maida" refined wheat flour was used to make biscuits.All the raw materials like maida (refined wheat flour), soybean, known locally as "vatmas," rolled oats known as Saffola oats, sugar, and salt were collected from the local market of Itahari (26.6646 N,87.2718E) and stored at room temperature.

| Preparation of soy flour
Soybeans were first sorted using woven bamboo trays (nanglo).During this step, husk, immature grains, and light particles were winnowed away, while heavier particles like specks and stones were separated by gravity.Cleaned soybean was soaked in water for 24 h prior to germination and 8 h prior to autoclaving at room temperature (28 C-30 C).To prevent microbial growth and bad odor, the soaking water was drained and changed on a regular basis.Soybean seeds were sorted and soaked in water for 24 h.The soybean was drained, spread over a plastic sheet, and covered with a moistened muslin cloth for 72 h as shown in Figure 1a at a temperature of 27 C-29 C and a RH of 85-95%.Clean soybean seeds were soaked in water for 12 h during this process.Then it was autoclaved for 15 min at 121 C and 15 psi pressure shown in Figure 1b as described by Kaur and Kapoor (1990).
The further germination of autoclaved soybean grain was stopped by continuously drying in a cabinet dryer at 90 C for 4-5 h.After drying, autoclaved soybean grain was ground to obtain dried soybean flour.To reduce germinated flavor, the dried germinated seeds were roasted until light brown at 150 C for 30 min (Navicha et al., 2017).
Roasted seeds were ground into flour.

| Preparation of biscuit
Biscuits were made by combining wheat flour, soy flour, and oat flour as obtained from design expert with other ingredients listed in Table 1.Finally, six formulae mixes (Table 2) were prepared with germination followed by roasted soy flour, oats flour, and wheat flour (A, B, C, D, E, and F) and six formulae using autoclaved soy flour, oats flour, and wheat flour (A 0 , B 0 , C 0 , D 0 , E 0 , and F 0 ).

| Analytical methods
Ranganna (2007) method was used to determine the moisture, crude fat, crude protein, total ash, and crude fiber content of samples.The total carbohydrate was determined by the difference method given by Ranganna (2007).

| Determination of phytic acid
Phytic acid was extracted using trichloroacetic acid and precipitated as ferric salt (Sadasivam, 1996).The precipitate's iron content was determined colorimetrically, and the phytate phosphorous content was calculated based on this value, assuming a constant 4 Fe:6 P molecular ratio in the precipitate.The mg iron in Fe (NO 3 ) 3 was calibrated using the standard curve, and the phytate content was calculated using the following equation: 1 mg iron = 0.8321 mg phytate, according to the standard graph.

| Determination of tannin
Tannin was determined by the Folin-Denis method as described by Sadasivam (1996).Ground biscuit sample (0.5 g) was boiled for 30 min with 75 ml distilled water.The solution was cooled and centrifuged for 20 min, and the supernatant volume was increased to 100 ml.One milliliter of the sample extract was transferred to a 100 ml volumetric flask, to which 5 ml of Folin-Denis reagent were added, followed by 10 ml of sodium carbonate, and the volume was brought up to 100 ml.After leaving the prepared solution at room temperature for 30 min, the absorbance at 760 nm was measured against a reagent blank.

| Sensory evaluation
A 9-point hedonic scoring test (9 = like extremely, 1 = dislike extremely) was used for appearance, texture, flavor, taste, and overall acceptance.Ranganna (2007) described the hedonic rating method for sensory evaluation.Nilgiri College students and teachers served on the panel.Ten panelists with 23-35 age group and 60:40 male to female ratio were participated.

| Statistical analysis
For comparison, sensory analysis data were tabulated and graphically represented in Microsoft Excel-2010.The data were statistically analyzed for ANOVA using SPSS.The data means were separated to see if they were significant or not using the Tukey method at a 5% level of significance and the paired t-test to determine the best sample given.
F I G U R E 1 Flow diagram for preparation of (a) germinated and roasted soybean flour and (b) autoclaved soybean flour T A B L E 1 Quantity of ingredients used for biscuit making

| RESULTS
The proximate composition of soybean and oats was determined and results are shown in Table 3.The antinutrient composition of soy flour is shown in Table 4.The physico-chemical composition of best products obtained is shown in Table 5.Effect of different processing on phytic acid and tannin content of soybean flour is shown in The moisture content of the oats sampled was found to be 1.4% (wb).
According to AlHasawi et al. (2018), the moisture content of oats was 1-2%.Oat flour's protein content was determined to be 11.5% (wet basis).The protein content was found to be within the 7.7-14.8%range reported by Arendt and Zannini (2013).The crude fiber content of oat flour was discovered to be 10.4% (wet basis).The fiber content was found to be slightly higher than the 0.9-9.2% reported by Flander et al. (2007).The total ash content of oats was determined to be 3.3%.Varieties, climate conditions, soil type, processing conditions, and other factors may contribute to differences in proximate composition.Oats flour has a carbohydrate content of 66.8% (wet basis).

| Soybean
Soybean moisture content was discovered to be 4.5% (wet basis).
The moisture content varies depending on the climate, harvesting time, maturity, and other factors.The protein content of raw soybean was found to be 38% (wet basis).The crude fat content of raw soybean was 24% (wet basis).Soybean's total ash content was determined to be 3.2% (wet basis).Soybean's total crude fiber content was determined to be 5.1% (wet basis).Soybeans contain less fiber than oats.Carbohydrates account for approximately 35% of the soybean.
The raw soybean had a total tannin content of 500 mg kg À1 .The tannin content of whole soybean seeds was found to be approximately 293 mg kg À1 , while seeds without cortex contained trace amounts of tannins.On a wet basis, the phytic acid content of raw soybean was found to be 13,280 μg kg À1 (Table 4).The main concern about phytate in the diet is its negative effect on mineral absorption.and Cu 2+ .High phytate intakes have been linked to zinc and iron deficiency, in particular.

| Wheat
Wheat flour has a moisture content of 10.2% and a protein content of 9.8% (wet basis).According to Dahal, Dangal, et al. (2022), the moisture and protein content of wheat flour are 12.5% and 9.7%, respectively, and 12.9% and 10.2%, respectively, according to Dangal, Dhakal, et al. (2021).Wheat protein content is heavily influenced by environmental factors, grain yield, available nitrogen, and variety genotype.Wheat flour's fat content was determined to be 2.10%.
Wheat's crude fiber content was found to be 0.4%.Wheat has a lower fiber content than oats.Wheat's carbohydrate content was determined to be 77% (wet basis).Wheat flour had a slightly higher carbohydrate content than Dahal, Dangal, et al. (2022), at 75.35%, and Dangal, Dhakal, et al. (2021), at 75.0%.Starch is the primary carbohydrate found in the endosperm or flour portion of the kernel.Wheat gluten content was discovered to be 7.4% (wet basis).The gluten content was found to be 9.4%, which was slightly higher than the 9.2% reported by Dangal, Dhakal, et al. (2021).

| Effect of autoclaving on phytate content of soybean
When raw soybean was autoclaved for 15 min, the phytic acid content was reduced by 30.6%, from 13,280 μg kg À1 to 9210 μg kg À1 as shown in Figure 2. The phytic acid content of soybean was effectively reduced by autoclaving.The paired t test revealed that autoclaving (121 C for 15 min) significantly reduced soybean phytic acid.Among the various cooking/autoclaving treatments, soaking for 18 h followed by autoclaving for 30 min reduced phytic acid by about 51%.Letters indicate significant differences, obtained using the unpaired t test, between two samples.
Ahmad, 2018).The partial elimination of this phytochemical can contribute to improved protein and starch digestibility in legumes, which is most noticeable after this cooking treatment.

| Effect of germination and roasting on tannin content of soybean
The tannin content of raw soybean was 500 mgTAE kg À1 , germinated soybean was 310 mgTAE kg À1 , and germinated followed by roasted soybean was 240 mgTAE kg À1 .The tannin content of soybean was reduced by 38% after germination.Tannin content was reduced by 22.5% when roasted after germination as shown in Figure 2.There was a significant reduction after both treatments (germination and roasting), that is, about 52% less than raw soybean.Akaninwor and Okechukwu (2004) determined the tannin content in unprocessed soybeans to be 800 mgTAE kg À1 .Protein digestibility and tannin content in legumes have been found to have a negative correlation.
The observed decrease in tannin content after germination was caused by the formation of hydrophobic tannin associations with seed proteins and enzymes.Furthermore, tannin loss during germination may be due to tannin leaching into water (Shimelis & Rakshit, 2007) and polyphenol binding with other organic substances such as carbohydrate or protein.Aside from that, during the soaking period prior to germination, the enzyme polyphenol oxidase may be activated, resulting in polyphenol degradation and loss (Khandelwal et al., 2010).

| Effect of autoclaving on tannin content in soybean
Soybean autoclaved for 15 min at high pressure reduced the tannin content to 22% as shown in Figure 2, resulting in a tannin content of 390 mgTAE kg À1 after autoclaving from raw soybean, which contained 500 mgTAE kg À1 .The combination of soaking and autoclaving had no effect on the tannin content of soybean.
4.3 | Effect on sensory characteristics of biscuits 4.3.1 | Effect of oats flour and germination followed by roasted soy flour on sensory characteristics of biscuits The mean sensory score for the appearance of germination followed by roasted soy flour and oats flour incorporated six different sample biscuits A, B, C, D, E, and F was 6.78, 6.56, 6.89, 8.00, 7.00, and 6.78 respectively (Figure 3).The addition of germinated and then roasted soy flour and oat flour had a significant effect on the appearance of the biscuits at a 5% level of significance.Browning of the crust may also occur as a result of caramelization and Millard reactions, as the protein from the soybean flour must have reacted with sugar during baking (Dhingra & Jood, 2004).
The mean sensory score for texture of germination followed by roasted soy flour and oats flour incorporated six different sample biscuits A, B, C, D, E, and F was 6.78, 6.56, 6.89, 8.00, 7.00, and 6.78 respectively (Figure 3).Statistical analysis revealed that incorporating germinated then roasted soy flour and oat flour had a significant effect on the texture of the biscuits at a 5% level of significance.The  , and F was 6.67, 6.33, 6.78, 8.22, 6.78, and 6.56, F I G R E Mean score for oats flour and germination followed by roasted soy flour incorporated biscuits respectively (Figure 3).At a 5% level of significance, statistical analysis revealed that incorporating germinated then roasted soy flour and oat flour had a significant effect on the flavor of the biscuits.The flavor of biscuits is significantly influenced by germinated followed by roasted soy flour, which reduces the objectionable green and beany flavors while increasing the sweet taste and roasted flavor (Navicha et al., 2018).
The mean sensory score for the taste of germination followed by roasted soy flour and oats flour incorporated six different sample biscuits A, B, C, D, E, and F was 6. 56, 6.67, 7.11, 8, 6.89, and 7.11, respectively (Figure 3).At a 5% level of significance, statistical analysis revealed that incorporating germinated and then roasted soy flour and oat flour had a significant effect on the taste of the biscuits.Navicha et al. ( 2018) discovered that roasted soy enrichment in biscuits had a significant effect on taste.Roasting increases sweetness while decreasing beany flavor and taste.Soybean germination increases the unpalatable taste, but roasting after germination increases the acceptability.
The mean sensory score for overall acceptance of germination followed by roasted soy flour and oats flour incorporated six different sample biscuits A, B, C, D, E, and F was 6. 78, 6.67, 6.89, 8.33, 6.89, and 6.78, respectively (Figure 3).Statistical analysis revealed that the addition of germinated and roasted soy flour and oat flour had a significant effect on overall biscuit acceptance at a 5% level of significance.The higher levels from 13.98% of soy flour led to the increase in the acceptability of the product declined due to the compact texture of the crumb and the strong flavor (Dhingra & Jood, 2004).Overall acceptance score decreased with increasing oats level as defined by De Simas et al. (2009).

| Effect of incorporation of autoclaved soy flour and oats flour on sensory characteristics of biscuit
The mean sensory score for the appearance of autoclaved soy flour and oats flour incorporated six different sample biscuits A 0 , B 0 , C 0 , D 0 , E 0 , and F 0 was 6. 44,7.22,6.11,8.11,7,and 6.11,respectively (Figure 4).At a 5% level of significance, statistical analysis revealed that the addition of autoclaved soy flour and oat flour had a significant effect on the appearance of the biscuits.Soy enrichment in biscuits had no significant effect on color (Akubor & Ukwuru, 2003).The darker color could be caused by the Maillard reaction of reducing sugar and protein (Dhingra & Jood, 2004).The darker crust color was most likely caused by an increase in protein content, particularly the higher lysine content, from soy flour (Akubor & Ukwuru, 2003).The presence of oats significantly reduces the appearance of biscuits because high fiber content increases the porous structure.The fiber content of autoclaved soy flour is also high.
At a 5% level of significance, statistical analysis revealed that incorporating autoclaved soy flour and oat flour had a significant effect on biscuit texture.The addition of oats and soy flour reduced the score because the biscuit became harder as the fiber and gluten content increased.As Russell et al. (2006) observed, an increase in the percentage of protein with an increase in the proportion of autoclaved soy flour, soy flour, and oats flour results in lower dough hydration and less consistency of dough, resulting in a crumbly biscuit.
The mean sensory score for flavor of autoclaved soy flour and oats in six different sample biscuits A 0 , B 0 , C 0 , D 0 , E 0 , and F 0 was 6. 56,6.33,6.44,8.11,6.89,and 6.67,respectively (Figure 4).At a 5% level of significance, statistical analysis revealed that incorporating autoclaved soy flour and oat flour had a significant effect on the flavor of biscuits.Enzymatic breakdown of linoleic and linolenic acid by lipoxygenases or auto-oxidation of linoleic and linolenic acid in soybeans produces hydroperoxidase such as ketones, aldehyde, and alcohols that may be responsible for the beany flavor that discourages soy consumption (Serrem et al., 2011).However, the beany flavor is reduced to a greater extent in autoclaved biscuits.
The mean sensory score for taste of autoclaved soy flour and oats flour incorporated six different sample biscuits A 0 , B 0 , C 0 , D 0 , E 0 , and F 0 F I G U R E 4 sensory score autoclaved soy flour and oats flour incorporated biscuits was 6. 67,6.78,6.11,7.89,7.11,and 6.44 respectively (Figure 4).At a 5% level of significance, statistical analysis revealed that incorporating autoclaved soy flour and oat flour had a significant effect on the taste of biscuits.When autoclaved soy flour was enriched from 0% to 25%, the taste of the biscuit changed, with an increase in sensory score followed by a decrease.
The mean sensory score for overall acceptance of autoclaved soy flour and oats incorporated 6 different sample biscuits A 0 , B 0 , C 0 , D 0 , E 0 , and F 0 was 6. 22, 6.22, 6.33, 8.67, 7, and 6.56, respectively (Figure 4).Statistical analysis revealed that the addition of autoclaved soy flour and oat flour had a significant effect on overall biscuit acceptance at a 5% level of significance.The higher levels of 13.9% soy flour resulted in a decrease in product acceptability due to the compact texture of the crumb and the strong flavor (Dhingra & Jood, 2004).

| Chemical composition of best samples
The best product (D and D 0 ) found from the sensory analysis was subjected to chemical analysis.Protein, fat, fiber, carbohydrate, and phytic acid of the samples were significantly different (p ≤ 0.05), while tannin, ash, and moisture were not significantly different.The result obtained is shown in Table 5.
The moisture content of autoclaved soy flour incorporated biscuits was slightly higher than that of germinated and roasted soy flour incorporated biscuits, 1.8% and 1.6%, respectively, but there was no significant difference between them.The moisture content of germinated then roasted soy flour incorporated biscuit was found to be relatively low because roasting reduced flour moisture content slightly more than autoclaving and drying.
The protein content of autoclaved soy flour and oats incorporated biscuits was significantly (p < 0.05) lower than that of germinated followed by roasted soy flour with oats.Germination may improve protein digestibility and nutritional value by changing protein structures and providing a higher proportion of essential amino acids.Agume et al. (2017) also reported a lower (1-7%) increase in protein and starch content of roasted and germinated soybean.Autoclaving protein content did not change, nor their amino acid composition (De Simas et al., 2009).Hence, the protein content of autoclaved biscuit was slightly lower than germinated followed by roasted soy flour biscuit.
The fat content of autoclaved soy flour with oats incorporation biscuits was found to be significantly (p ≤ 0.05) higher than the fat content of germinated followed by roasted soy flour with oats incorporated biscuits.Autoclaving after soaking increased the fat percentage slightly, as soaking caused a significant increase in the lipid content of soybean flour (p < 0.05) (Agume et al., 2017).According to Rahman et al. (2011), losses in dry matter other than ash resulted in an increase in ash and mineral constituents of seeds after germination.
Soaking time and roasting time had no effect on the ash content of the soybean flour (Agume et al., 2017;Rahman et al., 2011).The fiber content of autoclaved soy flour and oats incorporated biscuits differed significantly from germinated followed by roasted soy flour biscuits differed significantly (p ≤ 0.05).This could be due to an increase in fiber content during germination.The carbohydrate content of germinated followed by roasted, soy flour with oats was found to be significantly higher than that of autoclaved soy flour and oats included biscuits.Complex carbohydrate is reduced while simple carbohydrate increases, and some authors report a lower (1-7%) increase in the starch of roasted and germinated soybean (Agume et al., 2017).
The phytic acid content of germinated followed by roasted soy flour biscuits with oats was significantly (p ≤ 0.05) higher than that of autoclaved soy flour biscuits.Due to increased phytase activity, sprouting reduced the phytic acid content of some cereal grains and legume seeds by threefold to fivefold (Egli et al., 2002).This increase, according to Reddy et al. (1978), can be attributed to the destruction of phytates, tannins, and oxalates during heating.The phytic acid content of legumes is reduced when they are autoclaved (Abbas & Ahmad, 2018).
The tannin content of autoclaved and germinated followed by roasted soy flour biscuits did not differ significantly (p ≤ 0.05).The formation of hydrophobic tannin associations with seed proteins and enzymes caused the observed decrease in tannin content after germination.Additionally, tannin loss during germination could be caused by tannin leaching into the water (Shimelis & Rakshit, 2007).The combination of soaking and autoclaving reduced kidney bean tannin content significantly more than either cooking or soaking alone, and the combined effect was significantly greater than either cooking or soaking alone (Khalil & Mansour, 1995).

| CONCLUSION
Many of the anti-nutritional factors are sensitive to heat and could be greatly decreased by milling, heating, germinating, fermentation, and thermal processing (Kumar et al., 2022).There was reduction in tannin and phytic acid content of soybean during autoclaving, germination, and germination followed by roasting.Tannin content was reduced by 40% and then 33.3%, while phytic acid content was reduced by 42.5% and then 23.5% from raw to germination to roasting.Similarly, autoclaving treatment reduced tannin and phytic content by 22% and 30.6%, respectively.Nutritional analysis of two best products revealed that biscuits made from germinated and then roasted flour were more nutritious in terms of protein, ash, fiber, and carbohydrate than autoclaved biscuits.The fat, tannin, and phytic acid content of autoclaved soy flour incorporated biscuit was found to be higher than that of germinated and roasted soy flour biscuit.
T A B L E 3 Proximate composition of raw materials Parameters (wet basis) The values are the means of triplicate samples ± standard deviation.T A B L E 4 Antinutrient composition of soy flour Parameters Soy flour (wet basis) Tannin (mgTAE kg À1 ) 500 Phytic acid (μg kg À1 ) 13,280 Note: Tannin is expressed as milligram of tannic acid equivalent (TAE) per kilogram.

4. 2 |
Figure 2.Sprouting reduced the phytic acid content in some cereal grains and legume seeds by threefold to fivefold due to increased phytase activity; the longer the period of germination, the greater the reduction in phytic acid content; germinating seeds for 48 h reduced 40-50% of phytic acid.The reduction in phytic acid content has been attributed to leaching during hydration and/or an increase in phytase activity during germination(Egli et al., 2002).
Autoclaving legumes reduces their phytic acid content (Abbas & F I G U R E 2 Phytic acid and tannin content of soybean flour (raw, autoclaved, germinated and germination followed by roasted) T A B L E 5 Physico-chemical analysis of best samples Values are the means of three determinations ± standard deviations.
formulation with the highest oat flour content received the lowest texture parameter score.According to De Simas et al. (2009), adding fiber sources to bakery products increases the capacity of binding water, influencing product texture.The mean sensory score for the flavor of germination followed by roasted soy flour and oats flour incorporated six different sample biscuits A, B, C, D, E