The fat content of the biscuits increased from 17.36%
to 20.89% with the increase in soy fl our. The highest
fat content (20.89%) was found in treatment T3 (20%)
and lowest (17.36%) was recorded for control (To) biscuit.
In treatments T2 (15%) and T1 (10%), the fat
content was found to be 18.97% and 18.57%, respectively
(Table 2 ). This trend of increase is in agreement with
previous studies (Akubor and Ukwuru 2005 ; Banureka
and Mahendran 2009 ; Ayo et al. 2014 ), but opposite of
the fi ndings of Siddiqui et al. ( 2003 ) on the supplementation
of soy fl our for the preparation of biscuits. The
increase in fat content in the present study may be
explained as soy fl our is globally considered as the number
one edible oil source, containing a higher percentage of
fat than wheat fl our. Reddy ( 2004 ) reported that soy
fl our contained 20–24% of fat, whereas wheat fl our contains
0.9–1.1% and most of which are unsaturated in
nature. The increased fat content in the study could be
due to the increase in the proportion of soy fl our in
the fl our blend. 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 two polyunsaturated fats, including the two
essential fatty acids, linoleic, and linolenic, that are not
produced in the body, aid the body ’ s absorption of vital
nutrients and are required for human health (Hegstad
2008 ).