CHEMICAL AND SENSORY EVALUATION OF HIGH FIBRE BISCUITS PRODUCED FROM WHOLE YELLOW FLESHED CASSAVA (MANIHOT ESCULENTA CRANTZ) FLOUR

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ABSTRACT

Biscuits are baked dry products, usually with a golden brown color and a crisp texture. Biscuits are not eaten as main meals but are consumed in between meals as snacks and to subside hunger and because of the great taste it usually has. This study assessed the chemical and sensory evaluation of high fibre biscuit produced from yellow fleshed cassava flour. Coconut flour was used for the fibre enrichment. The raw-materials were purchased from Ahieke market along Umudike Road, Umuahia North local Government Area of Abia State. The yellow fleshed cassava flour and biscuits were prepared using NRCRI (National Root Crop Research Institute, 2021) method of cassava flour production. Proximate, mineral, vitamin, anti-nutrient and sensory attributes were determined with standard methods. Analysis of variance (ANOVA) was used to compare the mean of the samples and were presented in mean and standard deviation. P-value (p<0.05) is statistically significant and accepted. The proximate composition showed that sample YFCF (100% yellow cassava flour) with the value of 9.29% was significantly higher in moisture contents compared to the other samples while sample YFCCF1 (50% yellow cassava flour + 50% coconut flour) with the value of 7.19% had the least moisture content. Sample YFCCF1 had the highest protein value of 6.76% followed by sample YFCCF2 with the value of 6.31% and 6.13% for sample YFCCF3, respectively. The mineral composition of the biscuits showed that sample YFCCF1 had the highest percentage of calcium, magnesium, iron and zinc contents with values of 7.86, 20.93, 2.23 and 0.73mg/100g while sample YFCF had the least calcium, magnesium and potassium contents with values of 1.66, 9.78 and 49.73mg/100g, respectively. Sample YFCF was found significantly higher in pro-vitamin A contents with the value of 305.30µg/100g while sample YFCCF1 had the least pro-vitamin A contents with value of 154.25µg/100g. Sample YFCCF1 had the highest thiamine, riboflavin, niacin contents with the values of 0.46, 1.04 and 0.80mg/100g, respectively. The samples had lower concentration of anti-nutrients that inhibits digestion and absorption of nutrients in the body. The sensory scores of the samples shows that Sample YFCF, YFCCF2 and YFCCF3 were mostly accepted by the panelists while sample YFCCF1 was less accepted with the mean score of 6.60. Therefore, this study indicated that sample YFCCF1 which was 50% yellow cassava flour + 50% coconut flour had a significant nutritional value and had more high fiber value than other samples. The findings of the study shows that the biscuits produced in this study contains a significant amount of fibre except for sample YFCF.The samples YFCCF1, YFCCF2 and YFCCF 3 can be referred to as high fibre biscuits due to their fibre values.






TABLE OF CONTENTS

 

Title page                                                                                                                    i

Certification                                                                                                               ii

Dedication                                                                                                                  iii

Acknowledgement                                                                                                      iv

Table of contents                                                                                                        v

List of tables                                                                                                               vii

List of figures                                                                                                             viii

Abstract                                                                                                                      ix

 

CHAPTER 1: INTRODUCTION

1.1 Background of the study                                                                                       1

1.2 Statement of problem                                                                                           4

1.3.1 General objective of the study                                                                           5

1.3.2 Specific objectives                                                                                            6

1.4 Significance of the study                                                                                      6

 

CHAPTER 2: LITERATURE REVIEW

2.1 Biscuits                                                                                                                 7

2.2 Nutritional value of biscuit                                                                                   13

2.3 Cassava                                                                                                                 14

2.4 Bio-fortified cassava, vitamin A and protein value                                              23

2.5 Yellow flesh cassava and its significance to health                                             24

2.6 Dietary fibre                                                                                                         25

2.7 Coconut flour                                                                                                        27

2.8 Chemical and sensory evaluation of biscuit                                                         28

CHAPTER 3: MATERIALS AND METHOD

3.1 Experimental design                                                                                             30

3.2 Raw material collection                                                                                       30

3.3 Sample preparation                                                                                               30

3.4 Chemical analysis                                                                                                 35

3.5 Sensory characteristics of biscuit                                                                         48

3.6   Statistical analysis                                                                                             49

 

CHAPTER 4: RESULTS AND DISCUSSION

4.1 Proximate composition of the biscuit samples                                                     50

4.2 Mineral composition of the samples                                                                    55

4.3 Vitamin composition of the samples                                                                   59                             

4.4 Anti-nutrient composition of the samples                                                            62

4.5 Sensory scores of the samples                                                                              64

 

CHAPTER 5: CONCLUSION

5.1 Conclusion                                                                                                            57

5.2 Recommendation                                                                                                 58

REFERENCES                                                                                                         59

APPENDIX

 

 

 

 

 

LIST OF TABLES

 

 

Table                                                                                                                          Page

3.1:   Production of Biscuits                                                                                       32

4.1:   Proximate composition of the samples                                                             54

4.2:   Mineral composition of the samples                                                                 58

4.3:   Vitamin composition of the samples                                                                 61

4.4:   Anti-nutrient composition of the samples                                                         63

4.5:   Sensory scores of the samples                                                                           65

 

 

 

 

 

 

 

 

LIST OF FIGURES

 

Figure                                                                                                                         Page

3.1:   Flow chart for the production of high quality cassava

         flour from yellow fleshed cassava                                                                     31

 

3.2:   Flow chart for production of high fibre Biscuits                                               34

 

 


 


CHAPTER 1

INTRODUCTION


1.1       BACKGROUND OF THE STUDY

Biscuits are baked dry products, usually with a golden brown color 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 (Africa Processing, 2015). Biscuits are consumed both at areas of their production and distributed worldwide for the consumption of various people in various locations. Usually the production of biscuits is based on creativity and art, being able to put two or more distinct flavors or ingredients to produce a biscuits that tastes unique and great, and not a scientific knowledge which leads to possession of variable characteristics (Africa Processing, 2015).

Biscuits are popular food items among Nigerians, may be as a result of their work schedule where there is little or no time to cook main dishes. Biscuits was reported as being the most consumed snack among young Nigerians (Agiriga and Iwe, 2018). The versatility of Biscuits thus makes it a suitable vehicle in ameliorating cases of malnutrition in Nigeria. The major raw material in Biscuits manufacture is the flour. Biscuits are nutritive snacks produced from palatable dough that is transformed into appetizing product through the application of heat in an oven. They are reputed to be rich in fat and carbohydrate, hence they can be referred to as energy giving food (Kure et al.,1998).

However, flours obtained from other crops are being used, depending on such factors as availability, affordability, accessibility and nutritional need (Olapade and Adeyemo, 2014; Adeyeye and Akingbala, 2016). Type of flour has been reported to influence the quality attributes of Biscuits. For example, Agiriga and Iwe (2018) reported that composite flour of cassava, groundnut and corn starch affected the thickness and spread ratio of cookies. Many authors also reported that flours affected the functional, acceptability and nutritional value of biscuits (Olapade and Adeyemo, 2014; Ikuomola et al., 2017).

Biscuits are ready to eat, convenient and cheap snack that are consumed by all ages group in many countries. Biscuits were made from rice flour in the past before the ban on importation of rice in Nigeria (Ikuomola et al., 2017). Nigeria has unfavorable climatic condition for the rice cultivation but suitable for the tropical crops such as roots, tubers and cereals. Therefore consumption of cereal based food like biscuits required development of adequate substitute for rice. The use of composite flour from rice and other cereals such as minor millet in bakery products is becoming popular because of the economic and nutritional advantages of the composite flour (Neelam and Rayn, 2019). Biscuits have become the traditional and significant foods in many countries (Neelam and Rayn, 2019).

Cassava (Manihot esculenta crantz) has been recognized as the world’s sixth most important crop (after wheat, rice, maize, potato, and barley) and the most widely cultivated root crop in the tropics. Nigeria is the world’s largest producer of cassava roots. It has the potential of improving food insecurity and socioeconomic well-being of Nigerian citizens (Otekunrin and Sawicka, 2019).

Cassava root, though rich in starch, is poor in protein. New varieties of cassava with low cyanide content, drought-resistant, high yielding, disease and pest resistant, and early maturing have been developed (Otekunrin and Sawicka, 2019). It has been noted that yellow fleshed cassava (or vitamin A bio-fortified cassava) variety is relevant in solving the endemic vitamin A deficiency in Nigeria (Aniedu and Omodamiro, 2017). The typical composition of yellow fleshed cassava flour is 23.18 to 53.56% starch, 0.62 to 1.74% crude fibre, 0.93 to 1.85% ash, 0.146 to 0.877μg/g β-carotene (Aniedu and Omodamiro, 2017; Falade and Akingbala, 2018).

Furthermore, these varieties could supply about 25% of daily vitamin A requirements for children and women (Aniedu and Omodamiro, 2017).

Cassava flour has been advocated as an ideal substitute to wheat flour in the production of pastries due to its availability and low cost of production (Falade and Akingbala, 2018). Previous studies of Ogunjobi and Ogunwolu (2016) have shown that 40.0% partial substitution of wheat flour with cassava flour for bread production is possible while complete 100.0% substitution of wheat flour with cassava for Biscuits manufacture has been reported by Oyewole et al. (2016).

Cassava flour is one of the major products from cassava root traded in the world food markets. The future of Nigeria as one of the leading cassava flour exporting countries is particularly bright as its export capacity had risen from about 230tons in 1988 to about 10, 975ton in 2003 (FAO, 2004). Similarly, cassava flour has also continued to find wider application in food, feed and chemical industries (Balagopalan, 2017). One of the most popular uses of cassava flour worldwide is in the manufacture of baked products (Shittu et al., 2018). This study was designed to produce Biscuits from yellow fleshed cassava as well as to analyze the chemical composition and sensory attributes.

 

1.2       STATEMENT OF PROBLEM

Micronutrient deficiency has been noted to be a major risk factor for children survival in Nigeria, increasing the risk of mortality from common diseases such as acute gastroenteritis, pneumonia, and measles (Ekweagwu et al., 2008). The prevalence of micronutrient deficiencies in Nigerian children under 5 years of age was reported by the International Institute of Tropical Agriculture (IITA) (2004) as 23.3%, 34.0%, 13.0%, and 20.0% for Vitamin A deficiency, iron deficiency anemia, Iodine deficiency disorder, and zinc deficiency disorders respectively.

However, Vitamin A deficiency (VAD) is a widespread nutritional disorder in low-income countries, and is still a public health concern globally. VAD is the leading cause of preventable blindness in children. It leads to an increased risk of disease and death from diseases such as malaria, diarrhea and measles (Hammer and Keush, 2015). Vitamin A deficiency is among the most common and serious of all nutritional deficiency diseases. Many studies have investigated the effect of vitamin A supplementation on various infections in children, the most dramatic benefit being obtained in measles with a marked reduction in its mortality (Donald and Martin, 2016).

Studies carried out have shown that about 50.0% of pre-school children in the developing countries are vitamin A deficient and this is a cause for concern for those living in those regions (WHO, 2009). It has been calculated that improvement of vitamin A status would reduce mortality rate in young children aged under 5 years by about 23.0% (Donald and Martin, 2016). This nutritional problems necessitated the need for consumption of foods that contain significant amount of carotenoids such as yellow fleshed cassava for young children to meet their vitamin A requirements.

Yellow flesh cassava varieties had significantly higher amount of carotenoids than white varieties of cassava and this may confer antioxidants potential on these yellow cassava varieties. In addition, the predominant carotenoid in the yellow cassava varieties is beta-carotene (make up about 90.0% of total carotenoid in cassava) (Eleazu and Eleazu, 2016).

 

1.3       OBJECTIVES OF THE STUDY

1.3.1    General objective

The general objective of this study was to produce and evaluate the chemical composition and sensory attributes of Biscuits made from yellow fleshed cassava.

 

1.3.2    Specific objectives of the study:

The specific objectives of the study were:

1.     Production of high quality cassava flour from yellow fleshed cassava

2.     Production of  high fibre biscuits using the flour

3.     Determine the proximate composition of the Biscuits

4.     Determine the mineral (Ca, Na, Mg, K, Zn and Fe) and vitamin (Pro-vitamin A, vitamin B1, B2, B3, and Vitamin E) composition of the Biscuits

5.     Determine the organoleptic properties of the Biscuits

 

1.4       SIGNIFICANCE OF THE STUDY

Firstly, the study will improve the knowledge of people and be of great importance as it will increase the awareness about the use of yellow fleshed cassava in the production of composite flour that can be used in the production of Biscuits and other confectionaries. The result of the study will reveal the beta-carotene composition of yellow fleshed cassava since it plays a significant role in the reduction of incidence and prevalence of vitamin A deficiency among population groups.

Secondly, Findings of the study will also promote the use of yellow fleshed cassava as a substitute for production of flours which are more pro-vitamin A concentrated. It will also improve the awareness of bio-fortified food products which yellow fleshed cassava is one of them and its significance to health as it will help to improve the vitamin A status of the populace at large.



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