ABSTRACT
Biscuits are one of the popular cereal foods, consumed in Nigeria. They are usually made from wheat flour together with fat and sugar. This study examined the chemical composition and sensory properties of biscuit produced from wheat, soybean, banana and coconut flour blends. Six research objectives guided the study. The study used an experimental research design. The raw materials were obtained from Ndoro market in Ikwuano L.G.A, Abia State. The flour and biscuits were produced by conventional methods, and the chemical composition namely; proximate, vitamins, minerals and anti-nutrients were determined. The sensory evaluation were done with 30 penalist using a 9 –point hedonic scale to assess the taste, flavor, texture and general acceptability. The result on the proximate composition showed that sample (WSBC3) with 40% wheat, 40% soybean, 10% banana and 10% coconut had significantly higher moisture content (P<0.05) of 11.57%, high protein content of 18.84%, high fat content of 18.45% and significantly (P<0.05) low carbohydrate content of 41.81%. The result on mineral composition revealed that sample WSBC3 significantly (P<0.05) increased and had the highest calcium, magnesium, potassium and iron content. The result on vitamin content of the biscuit sample showed that sample WSBC3 had the highest with significantly (P<0.05) higher values for vitamin A (2.94µg/100g), vitamin B1 (1.21µg/100g), vitamin B2 (31.76µg/100g), vitamin C (31.55µg/100g), and low vitamin B3 content of 0.63µg/100g. For anti-nutrient, tannin, phytate, saponins and oxalate content of the biscuits produced from blends of wheat, soybean, banana and coconut flour significantly (P<0.05) reduced with increase in soybean and thus are safe for human consumption. On the sensory evaluation, addition of soybean, banana and coconut flour to the blend significantly improved the flavor, taste and mouth feel of the biscuit. The study therefore concluded that the blends of wheat, soybean, banana and coconut flour could be used to produce biscuit snacks that is nutritious and good for human consumption. It also recommended that biscuit made from the blends of wheat soybean, banana and coconut be incorporated into biscuit snack for nutritious and good for human consumption.
TABLE OF CONTENTS
Title Page i
Certification ii
Dedication iii
Acknowledgements iv
Table of Contents v
List of Tables viii
Abstract x
CHAPTER 1: INTRODUCTION
1.1 Statement
of the Problem 1
1.2 Objectives
of the Study 4
1.3 Significance
of the Study 5
CHAPTER 2: LITERATURE
REVIEW
2.1 Biscuits 7
2.2 Fortification
of Biscuits 10
2.3 Classification
of biscuits 10
2.4 Types
of biscuits 13
2.5 Chemical composition of biscuits 15
2.6 Soya
Bean 15
2.6.1 Chemical composition and nutritional value of
seeds and soybean meal 16
2.7 The
banana plant 18
2.7.1 Origin
and world production 18
2.7.2 Taxonomy
of banana 20
2.7.3 Nutritional
Value of Banana 21
2.8 Coconut 22
2.8.1 Coconut
Flour 24
CHAPTER 3: MATERIALS
AND METHODS
3.1 Research
Design 26
3.2 Raw
Materials Collection and Identification 26
3.3 Sample Preparation 26
3.3.1 Production
of Soybean Flour 26
3.3.2 Production of Banana Flour 28
3.3.3 Production of Coconut Flour 28
3.3.4 Production
of Biscuits 30
3.4 Chemical
Analysis 32
3.5 Sensory
Characteristics of the Biscuit 40
3.6 Statistical
Analysis 41
CHAPTER 4: RESULTS
AND DISCUSSION
4.1 Chemical
Properties of the Guinea Corn – Tigernut Kunu Blend 42
4.1.1 Proximate
Composition of the Biscuit Produced from Wheat, Soybean, Banana
and Coconut Flour Blend 42
4.1.2 Mineral
Composition of the Biscuit Produced from Wheat, Soybean,
Banana
and Coconut Flour Blend 45
4.1.3 Vitamin Composition of Biscuit produced from a blend of Wheat,
Soybean, Banana and Coconut Flour 48
4.1.4 Anti-nutrient
Composition of Biscuit Produced from a Blend of Wheat, Soybean, Banana
and Coconut 51
4.1.5 Sensory Properties of Biscuit made from a Blend of Wheat, Soybean,
Banana and Coconut Flour 52
CHAPTER
5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 53
5.2 Recommendations 54
References 55
LIST
OF TABLES
Table
2.1 Chemical composition of biscuit 17
Table 2.2. Basic nutrients in
soybean seeds and products 20
Table 2.3. Mineral Contents of Soybean 21
Table
2.4. Vitamins content of Soybeans 21
Table
2.5 The top Producers of bananas in
the world 2017 23
Table 3.3.4 Production of Biscuits 34
Table 4.1 Proximate Composition of
Biscuit Produced from Wheat, Soybean,
Banana and Coconut Flour Blend (%) 48
Table
4.2 Mineral composition of the biscuit produced from wheat biscuit, Soybean,
Banana and
Coconut Flour Blend (mg/100g) 52
Table 4.3 Vitamin composition of
biscuit produced from a blend of Wheat biscuit,
Soybean, banana and coconut flour (mg/100g) 55
Table 4.4 Anti-Nutrient composition of Biscuit
Produced from a Blend of wheat,
Soybean,
Banana and Coconut flour (mg/100g) 57
Table 4.5 Sensory attributes of the
biscuit made from a blend of wheat, soybean,
banana and coconut flour 60
CHAPTER
1
1.0
BACKGROUND OF THE STUDY
Biscuits
are one of the popular cereal foods, consumed in Nigeria. They are usually made
from wheat flour together with fat and sugar.
They are ready to eat, convenient and inexpensive food products and
usually come in a variety of shapes and sizes and may contain dried fruits,
nuts and food colours. They also contain digestive and dietary nutrients of
vital importance. They are nutritive snacks produced from unpalatable dough
that is transformed into appetizing products through the application of heat in
the oven (Olaoye et al., 2017). Most
of these foods are however poor sources of protein and such contribute to poor
nutritional quality (Aloba, 2011). Being a ready to eat convenient food
product, it is important to be fortified with vitamins and minerals and
enriched with other protein sources such as oil seeds and legumes. In Nigeria,
staple crops grown other than wheat such as cassava, sweet potatoes, coconut
and cereals can be used for baked foods (Oluwamukomi et al., 2011).
Biscuits
are baked dry products, usually with a golden brown colour and a crisp texture.
Savory biscuits can be made by omitting the sugar and adding salt, herbs,
spices and cheese. Biscuits are not eaten as main meals but are consumed in
between meals as a snack and to subside hunger and because of the great taste
it usually has. Biscuits are consumed both at areas of their producton and
distributed worldwide for the consumption of various people in various
locations. Usually the production of biscuit is based on creativity and art,
being able to put two or more distinct flavours or ingredients to produce a
biscuit that tastes unique and great, and not a scientific knowledge which
leads to possession of variable characteristics (Africa processing, 2015).
Biscuits
are ready-to-eat, convenient and cheap snack that are consume by all age group
in many countries (Adebowale et al.,
2012). Biscuits were made from 100% wheat flour in the past, before the ban on
the importation of wheat in Nigeria. Nigeria has unfavorable climatic condition
for wheat cultivation but suitable for tropical crops such as roots, tubers and
cereals. Therefore, consumption of cereal based foods like biscuits require
development of an adequate substitute for wheat, which include other cereals
like millet, banana flour, soy bean flour etc. (Eneche, 2019).
Banana
constitutes a major staple food crop for millions of people in developing
countries and is extensively grown in the tropical and sub-tropical regions.
Several reports have shown the successful use of green banana flour in
preparation of various innovative products such as high-fibre bread, slowly
digestible cookies, edible films and pasta with increased indigestible fraction
(Ovando-Martinez et al.,
2019). This is owing to its high starch content.
Banana
is the second largest produced fruit after citrus, contributing about 16% of
world’s total fruit production. India out of 16.81 million metric tonnes annual
production of banana over 30% of the produce is wasted due to postharvest
loses. It is a perishable fruit and gets easily spoiled. Banana is favorable
for industrial processing due to its rich content of soluble solids, minerals
and low acidity. According to the new economic strategy to increase waste
utilization of food products and convert them into various innovative products.
Banana includes the production of banana flour when the fruit is unripe, and to
incorporate the flour into slowly digestible cookies, high-fibre bread and
edible films (Rungsinee and Natcharee, 2017).
Soybean
products have been proven to be good substitutes for animal products as they
offer a "complete" protein profile (Lokuruka, 2010), containing
almost all the essential amino acids (except methionine) and a range of
water-soluble and fat soluble vitamins (Paul et al., 2008). Soybean is an excellent source of protein (40-45%);
hence the seeds are the richest in food value of all plant food consumed in the
world. It is also known to be a good source of the trace elements copper, zinc
and manganese. It is the only source that contains all essential amino acids.
Protein content of soybean is about 2 times that of other pulses, 4 times that
of wheat, 6 times that of rice grain and 4 times that of milk. Soybean has 3%
lecithin, which is beneficial for brain development (Ampofo, 2009).
Coconut (Cocos nucifera) contains higher amounts of dietary fiber and other
nutrients. Coconut contains low amount of digestible carbohydrates, and has no
gluten. The dietary fiber in coconut has significant health benefits. These
include the inhibition of chronic diseases such as cancer, cardiovascular
diseases and diabetes mellitus. Also, it has the ability to reduce weight
(Ramaswamy, 2014).
Coconut has a glycemic lowering effect.
Low glycemic index food particularly such containing high dietary-fiber, has
been demonstrated to moderate post-prandial blood glucose and insulin responses
enhancing blood glucose and lipid concentrations in humans and patients having
diabetes mellitus. Moreover, coconut is known for the production of coconut
milk, coconut oil and flour. Coconut flour can be utilized to produce several
delicious pies, cookies, cakes, breads, snacks and desserts (Ramaswamy, 2014).
The
snack food industry is growing globally with rapid introduction of new products
formulated with the intent of meeting specific health or organoleptic need of
consumers. These products are increasingly becoming available every year
especially in developed countries. However, they are also exported to
developing countries, where snacks are relied upon to meet the physiological
needs of the populace particularly children (Thakur and Saxena, 2010). An
increasing proportion of the household food budget in Nigeria is spent on snack
food items, in which convenience and quality are perceived as most important
(Lasekan and Akintola, 2012). Most of the snacks are cereal-based and poor
sources of protein. Snacks such as doughnuts, pies, cookies among others which
are usually produced from wheat flour have low nutritional values (Brink and
Belay, 2016). Choosing healthy snack foods is just as important at snack time
as it is at meal time; therefore it is possible to improve the nutritional
quality of cereal proteins by combination with leguminous plant protein
sources, such as soybeans amongst others. This study will evaluate the
proximate and sensory properties of biscuits made from a blend of wheat, soybean,
banana and coconut flour.
1.1
STATEMENT OF THE PROBLEM
Snacks
are forming an important part of modern diet. As our lifestyle change so we
tend towards less formal eating pattern. Time is becoming more precious, so we
tend towards less formal eating pattern. Instead of the traditional three (3)
large meals we used to enjoy, we have become a nation of grazers, eating
numerous smaller meals spread throughout the day (Lallukka et al., 2019).
As the world
becomes more industrialized, there is increase in the consumption of ‘fast
foods’ which are most times ‘junk food’ because they are not so nutritious and
may lead to diseases when consumed frequently (Rashidi et al., 2013). This is due to the fact that
people now spend a lot of time at work and many do not have enough time to cook
nutritious foods at home, so they just grab whatever foods/snacks they can find
in the course of the day. Moreso, in a developing country like Nigeria which is
inundated with poor government policies, corruption and greed, the price of
food and snacks keeps rising by the day thereby making it difficult for even
the middle class to afford food materials that they will comfortably afford
before, which has created a need for a cheaper, affordable and nutritious
source of food and snacks.
Unfortunately most
snacks such as biscuits out there lack adequate nutrient content to make up for
the nutrient that is missed due to inadequate or irregular consumption of
healthy meals. Most snacks are high in carbohydrates and fats which is not good
for the health especially as they are consumed on a regular basis by people of
different ages.
1.2
OBJECTIVES OF THE STUDY
The
main objective of this study is to evaluate the chemical composition and
sensory properties of biscuit produced from wheat, soybean, banana and coconut
flour blend.
Other specific objectives are to;
i.
Formulate composite flour from a blend of wheat,
soybean, banana and coconut
ii.
Produce biscuit using the flour blends
iii.
determine the proximate (moisture content,
protein, ash, fat, crude, fiber, carbohydrate and energy) composition of the
biscuit
iv.
determine the mineral (Ca, Na, Mg, K and Fe)
and vitamin (A, B1, B2, B3 and C) composition of the biscuit
v.
determine the anti-nutrient (tannins,
oxalate, saponin and phytate) composition of the biscuit
vi.
evaluate the sensory properties of the
biscuit in terms of color, flavour, taste, texture, mouth feel and general
acceptability
1.3
SIGNIFICANCE OF THE STUDY
The
benefits and relevance of this research study cannot be over-emphasized; the
work will be of benefits to every category of household, food vendors and
restaurants, students, teachers/tutors. An increasing proportion of the
household food budget in Nigeria is spent on food, in which convenience and
quality are perceived as most important. This research will make households be
aware of the nutrient quality of biscuit made from blend of soybean, banana and
coconut and its health benefits and thus may likely be a perfect replacement
for commercial biscuit products in terms of cost and nutrient composition.
For
students, the research will enhance the body of knowledge in the use of soy
bean, banana and coconut blend for biscuit production. It will also serve as a
reference project to students of human nutrition.
For
teachers/lecturers and tutors, this research work will certainly be needed to
impact education and skills as snacks are gradually taking over daily meals.
The snack industry
will find this study relevant as it will provide new and alternative sources of
making biscuits that will aid in cost reduction for a profitable business, as
well as sell customers biscuits that are nutritious.
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