Soybean is a protein rich oil seed, which is presently
number one edible oil source globally. Soybean
is rich in polyunsaturated fats, including the
two essential fatty acids, linoleic and linolenic, that
are not produced in the body. Linoleic and linolenic
acids aid the body's absorption of vital nutrients
and are required for human health (Hegstad 2008).
Soybean oil is 61% polyunsaturated fat and 24%
monounsaturated fat which is comparable to the
total unsaturated fat content of other vegetable oils
(85%). The fat content of the biscuits increased
from 14.6 to 24.0% with increase in soybean flour
from 0 to 25% (Fig. 2).
The increase in the fat content could be due to
the increase in the proportion of soybean in the
flour blend. This could be due to the fact that soy
flour contained higher percentage of fat than wheat
flour. Our results are in agreement with the finding
of Akubor and Ukwuru (2005). Reddy (2004) reported
that soy flour contained 20–24% of fat
whereas wheat flour contains 0.9–1.1% and most of
which are unsaturated in nature.