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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