On the use of potato and cassava flours in soft dough biscuits.

Biscuits were prepared by blending cassava and potato flours at 10, 20, 30 and 40% levels separately along with wheat flour. The biscuits prepared from wheat/cassava blends were of acceptable quality up to 20% cassava; but with 40% blend, biscuits were graded as poor. Potato flour could be used up to 30%; at 40% blend potato flavour became pronounced. Potato flour gave higher values for spread factor than cassava flour. Composite wheat/cassava/potato flours were also blended keeping wheat flour at 60 parts and altering each of the potato and cassava flours to 10:30, 20:20, 30:10 and 40:0. A wheat/cassava/potato blend of 60:20:20 gave biscuits of satisfactory quality. Changing the potato:cassava ratio to 20:30 or 30:20 also yielded satisfactory quality biscuits.