ABSTRACT
The main aim of this study was to produce and access the nutrients, phytochemicals and sensory attributes of biscuits developed from sorghum and watermelon seed flour blends. The grains were separately processed and blended at various proportions. The blends were consuls of 100%sorgum, 70%sorghum:30%watermelonseed flour, 90%sorghum:10%watermelonseed flour, 60%sorghum:40%watermelonseed flour. The biscuits were produced using standard methods; the products were subjected to chemical (proximate, vitamins, minerals and phytochemicals) and sensory test using standard methods. The biscuit samples had proximate composition ranges of its components: moisture content has a range from 2.87-7.51%, protein content range was6.74-9.67%; while that of crude fat ranged from12.83-23.42%,crude fiberalso had a range from 1.77-0.85%, the ash content of the biscuit samples ranged from 1.27-0.93%, carbohydrate was shown to have ranged from 60.83-71.61%. The mineral content of the biscuit samples analyzed were magnesium (63.52-86.27mg/100g),iron (2.95 – 5.53mg/100g), zinc (1.41 – 3.66mg/100g), phosphorous (75.34 – 128.67mg/100g), sodium (129.24-154.83mg/100g), calcium (108.36-124.38mg/100g), potassium (116.75-165.72mg/100g), manganese (0.24-0.41mg/100g) and copper (0.05-0.07mg/100g). Various vitamins were analyzed of the biscuit samples. The vitamins analyzed and its ranges include vitaminB1 (0.02-0.04mg/100g), vitaminB2 (0.01-0.03mg/100g), vitamin B3 was also analyzed with its range being 0.03-0.04mg/100g),vitamin (60.06-0.10mg/100g), range for vitaminB9 was 0.03-0.94mg/100g,vitaminB12 (0.06-0.08mg/100g), vitaminA (1.95-3.37mg/100g) while vitaminC had a range from 1.54-3.17mg/100g. the pytochemical composition of the biscuit samples ranges from 0.04-0.06mg/100g Tannin, 0.14-0.23mg/100g Alkaloid, 0.01-0.10mg/100g Oxalate, 0.03-0.06mg/100g Flavonoid, 0.03-0.06mg/100g Saponins. Sensory evaluation results showed that all the biscuit samples had high rating for all evaluated attributes. The 100% sorghum and 60% sorghum:40%watermelon seed supplementation compared favorably with control (commercial biscuit).biscuits from other substitution levels were generally acceptable as they were neither liked nor disliked by the panelists. The study concluded that biscuits produced from sorghum and watermelon seed flour blends could serve as good alternative to wheat based biscuit for patient of celiac disease and individuals too.
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 Statement of the problem 2
1.2 Objectives of the study 3
1.2.1 General objective of the study 3
1.2.2 Specific objectives of the study 3
1.3 Significance of the study 4
CHAPTER
2: LITERATURE REVIEW
2.1 Watermelon 5
2.1.1 History of watermelon 5
2.1.2 Areas of watermelon production 6
2.1.3 Nutritional values of water melon seed 6
2.1.4 Varieties of watermelon seed 7
2.1.5 Utilization of watermelon seed 9
2.1.6 Health benefit of watermelon seed 11
2.2 Sorghum
11
2.2.1 Composition of sorghum 13
2.2.2 Utilization of sorghum 14
2.2.3 Sorghum flour strength 15
2.3 Biscuit production process
15
2.3.1 Functions of baking 16
2.3.3 Baking principle 17
CHAPTER 3: MATERIALS AND METHOD
3.1 Experimental design 18
3.2 Raw material collection 18
3.3 Sample preparation and watermelon seed
extraction 18
3.3.1 Preparation of sample /sorghum flour
extraction19
3.3.2 Formulation of flour blends 20
3.4 Basic recipes for biscuit production
20
3.4.1 Production of biscuits 21
3.5 Proximate composition 21
3.6 Vitamin analysis 26
3.7 Mineral analysis
30
3.8 Phytochemicals 33
3.9 Sensory evaluation of biscuit
36
3.10 Statistical analysis 36
CHAPTER 4:RESULTS AND DISCUSSION
4.1 Proximate composition of biscuit samples 37
4.2 Vitamin contents of the samples
41
4.3 Mineral content of the biscuit samples 43
4.2 Phytochemicals of the biscuit samples 49
4.3 Sensory scores of the biscuit samples
53
CHAPTER FIVE:CONCLUSION AND RECOMMENDATION
5.1 Conclusion 57
5.2 Recommendation 57
REFRENCES
Appendix i
Appendix ii
Appendix iii
LIST
OF TABLES
Table 2.1 Different
types of water melon seed 8
Table 4.1 Proximate
composition of the biscuit 38
Table 4.2 Vitamin
composition of the biscuit samples 42
Table 4.3 Mineral
composition of the biscuit samples 46
Table 4.4 Phytochemical
composition of the biscuit samples 50
Table 4.5 Sensory
attributes of the biscuit 54
LIST
OF FIGURES
Figure 2.1 Shows
the flow chart of the preparation of watermelon seed flour 19
Figure 2.2 Shows
the flow chart of the preparation of sorghum 20
CHAPTER
1
1.0 INTRODUCTION
Malnutrition is a condition that
results from taking diet in which certain nutrients are lacking or are in
excess (Steven and Sheffin, 2003). In Nigeria under nutrition is attributable
to factors such as inadequate dietary intake of energy, protein and
micronutrients which can be as a result of poverty, ignorance, diseases and underutilization
of some of the indigenous crops and high cost of food (Ajibola, 2000). Wheat
has been the major indigenous crops used in production of confectionaries like
bread, biscuits in Nigeria, but confectionaries produced with wheat flour are
becoming very expensive and inaccessible particularly to the rural population
and urban poor who belong to the lower socio economic stratum. Confectionary products
are regarded as the major snacking food item in many countries. Confectionaries
are produced from wheat which has been implicated in the cases of celiac
disease. Celiac disease is an immune-mediated enteropathy triggered by the
ingestion of gluten in genetically susceptible individuals. Gluten is a complex
mixture of storage proteins of wheat (The National Academy of Sciences, 1996).These
above drawbacks have prompted the researchers to try out other cereals as
alternative for confectionaries.
Sorghum is a Gluten-free crop which provides more than 85%
of all human energy (The National Academy of Sciences, 1996). In Nigeria
sorghum are majorly used for processing pap (for complementary feeding), kunu,
beer and wine in brewery industries, and it has been found out in other
research to produce pasta and composite flour for production of bakery products
(Suhendro et al.,2000). However,
sorghum can also be diversify in Nigeria to produce biscuits, bread, this will
help to lessen the over-dependent on wheat flour in production of
confectionaries. However, due to some other nutrients that are inadequate in
sorghum grains, it needs to be complemented with some other nutrient rich food.
Watermelon seeds are known to be highly nutritional and are rich source of both
macro and micronutrient.
In Nigeria, however watermelon seeds
are discarded as waste, this work is therefore designed to develop biscuit from
sorghum and watermelon seed flour blends.
1.1 STATEMENTOF PROBLEM
Biscuits are regarded as a snack food
item in many culture or families around the world for many centuries. Biscuit
dough is generally made by mixing flour, egg sugar and butter (Seitz and
Walter, 1993). Biscuit produced from wheat are expensive and also not very favourable
for celiac disease patients (when people with celiac disease eat foods
containing gluten, their immune system responds by damaging the finger-like
villi of the small intestine). The dominant protein class in sorghum is the
prolamins which are called kafirins. These proteins cannot form gluten when
hydrated like gliadin and glutenin in wheat and as such could not cause celiac
disease. Ikujenlola et al.(2014)
produced pasta with Watermelon seed flour, sorghum and quality protein maize.
Suhendro et al.(2000) produced Sorghum
noodles from sorghum flour. However, there is no information on the utilization
of sorghum and watermelon seed in the production of biscuits hence the focus of
this study. Since such products are made typically without any wheat, they are
safe for people with celiac disease, and could therefore, fill a specialty
market for the celiac community. In order to fill the information gap on the
utilization of sorghum and watermelon seed in the production of high nutrient
dense gluten free biscuit this study was embarked upon to provide nutrient
composition and to produce affordable alternative biscuit for individuals
particularly celiac patients.
1.2
OBJECTIVE OF THE STUDY
1.2.1 General objective of the study
The general
objective of the study is to determine the chemical composition and the sensory
attributes of biscuits developed from sorghum and watermelon seed flour blends.
1.2.2
The
specific objectives of the study are to:
i)
develop biscuits from sorghum and
watermelon seeds flour blends.
ii)
determine the proximate composition of the
biscuits developed from sorghum and watermelon seed flour blends.
iii)
evaluate the vitamin content (such as
vitamin A, C and vitamin B1, B2,
B3, B6, B12and B9) of the
biscuits.
iv)
evaluate the mineral content(such as
calcium, magnesium, sodium, phosphorous, potassium, manganese, selenium, zinc,
copper and iron) of the biscuits.
v)
evaluate phytochemical properties of the
biscuits samples
vi)
to evaluate the sensory attributes of the
products.
1.3 SIGNIFICANCE OF STUDY
The result of this study will help
lessen Nigerian total dependence on imported wheat,as the data will serve as a
guide to food industries to use sorghum and watermelon seed flour blends as
alternative for wheat.
Nurses, nutritionist and dieticians
can use the information to develop new products/food for individuals. The
information can be incorporated for use in the food composition data for
Nigerians. The success of this work will go a long way to alleviate the teaming
Malnutrition and child mortality rate through many nutrients made readily
available in this new product.
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