ABSTRACT
Production
of biscuit using composite wheat / Abacha / African yam bean flour was
investigated. Cassava root from one year old was used for the production of
Abacha flour. Thin slices of boiled peeled tubers were soaked in water for 12
hours before drying and milling into Abacha flour. African Yam Bean
was sorted and soaked in water 12 hours and milled into flour. Biscuit was
baked with quantities of wheat, Abacha and African Yam Bean flours blended into
the ratio of 100%, 90%:5%:5%, 80%: 10%:10%, 70%:15%:15% respectively. The
biscuit samples were evaluated for sensory evaluation attributes. Sensory
evaluation shows that the composite biscuit of 90%:5%:5%, & 80%:10%:10% were
mostly preferred than that of 70%:15%:15% substitution in terms of taste,
colour, texture & general acceptability.
TABLE OF CONTENTS
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 SCOPE / LIMITATIONS OF THE STUDY
1.2 SIGNIFICANCE OF THE STUDY
1.3 OBJECTIVE OF THE STUDY
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 USE OF COMPOSITE FLOUR IN BISCUIT MAKING
2.2 THE ROLE OF BISCUIT IN SUPPLEMENTARY AND
EMERGENCY FEEDING
2.3 WHEAT FLOUR IN BISCUIT MAKING
(DEFINITION)
2.4 NUTRITIVE VALUE OF WHEAT FLOUR
2.5 CHEMICAL COMPOSITION OF WHEAT FLOUR
2.6 ORIGIN OF WHEAT
2.7 HEALTH BENEFIT OF WHEAT
2.8 USE OF WHEAT
2.9 LIMITATIONS OF WHEAT
2.10 ORIGIN OF AFRICAN YAM BEAN
2.11 NUTRITIONAL VALUE OF AFRICAN YAM BEAN
2.12 HEALTH BENEFITS OF AFRICAN YAM BEAN
2.13 USES OF AFRICAN YAM BEAN
2.14 LIMITATIONS OF AFRICAN YAM BEAN
2.15 PROXIMATE COMPOSITION OF AFRICAN YAM BEAN
2.16 ORIGIN OF CASSAVA
2.17 ECONOMIC IMPORTANCE OF CASSAVA
2.18 USES OF CASSAVA
2.19 NUTRITIONAL IMPORTANCE OF CASSAVA
2.20 HEALTH BENEFITS OF CASSAVA
2.21 LIMITATION OF CASSAVA
2.22 RAW MATERIALS FOR BISCUIT MAKING
2.23 NUTRITIONAL VALUE OF BISCUIT
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 RECIPES FOR THE PRODUCTION OF BISCUITS
3.2 FORMULATION OF FLOUR BLENDS
3.3 BISCUIT PRODUCTION
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
4.1 RESULT OF SENSORY EVALUATION
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
Urbanization is charging the food habits and
preferences of the populace towards convenient foods, which influence their
nutritional intake. Most of the snacks consumed are high in carbohydrate. The
use of composite flour has been encouraged since it reduces the importation of
wheat.
Biscuits,
which are usually produced from cereal flours (mainly wheat) are consumed
extensively all over the world, including the developing counties, where
protein and caloric malnutrition is prevalent particularly among women and
children. The increasing phenomenon of urbanization coupled with the growing
number of working mothers, have contributed greatly to the popularity and
increased consumption of snack foods (Singh et al; 1989). However, this
increasing importance of snack foods such as biscuit in today’s eating habits
has not been fully exploited in the developing countries. This is probably as a
result of the prohibitive cost of baked products (Tsen et al; 1973). Since this
crops is not currently cultivated in the tropics, there is need to look inwards
for local raw materials with optimum nutritive value and good processing
characteristics, to substitute wheat in baked products.
Cassava
(Manihot esculenta L) is the staple food of the poorer section of the
population of many tropical counties rich in carbohydrate and has minute
quantities of protein, vitamins and minerals (Ihekoronye and Ngoddy, 1985)
which can result in malnutrition in some areas where it is the main item of
diet (Kay, 1987). Although supplementation is necessary, it is not the solution
of the elimination of micro nutrient deficiency disorder but rather the simple
and most sustainable approach is fortification of staple food with limiting
micronutrient (Ihekoronye and Ngoddy, 1985). Therefore the nutritional value of
cassava root and its products such as cassava flour can be improved through
food composites and fortification with other protein-rich crops with a
reasonable amount of fats, vitamins and minerals (Enwere, 1998). One of such
crops is the African yam bean.
The
African yam bean known as Odudu, Azama or Okpodudu by the Igbo’s belongs to the
family Febaceae, which was formally classified under the sub-family Papillionoides
(Anon, 1979). As a legume, it has an excellent supply of B-vitamins (Apata
& Ologhobo, 1990). African yam beam will result in a more nutritious diet /
snacks.
1.1 SCOPE
/ LIMITATIONS OF THE STUDY
It is anticipated that in carrying out a study of
this nature, there are limitations involved in the study. The writer encouraged
a lot of unforeseen problem due to limited time given, the writer was unable to
gather enough and sufficient facts which are relevant to the study.
Secondly, there was financial problem. The writer
was not able to buy some of the materials like Bakery pastry booklets, get in
touch with Bakery industry managers, travel for some researches etc. the
polytechnic library was not fully equipped of most relevant materials that
would have assisted the writer.
1.2 SIGNIFICANT
OF THE STUDY
Production of biscuit form wheat flour, cassava
flour and African yam bean composite flour is used in every production sector
of Bakery industry that specialized in Biscuit making.
The
government ahs estimated that the average Nigeria that consumed biscuit
everyday is approximately 5,500 millions in different location in the country.
Biscuit is named as often, the fastest and cheapest food that sustains hungry
easily, with increased technological capabilities. Bakery industry has extremely
similar production and services that is characteristically without
distinguishing the name of the product food substance.
In a
nutshell, the study is important in the following areas: To the Researcher:
i It enables the researcher acquire knowledge
on how biscuit can be produced from composite flour
ii It enables the researcher acquire
knowledge on different ways of using wheat, cassava and African yam bean flour
in production of major pasting floured.
1.3 OBJECTIVES
OF THE STUDY
The objective of this study is therefore, to produce
biscuit from various blends of wheat flour, cassava flour and African yam bean
flour and to determine the sensory properties of the biscuit. Meanwhile, the
acceptability of biscuit baked from the flours with a view to increasing the
level of the wheat flour, cassava flour and African yam bean composite flour
for biscuit production as this will lead to higher utilization of cassava
thereby reducing post harvest losses.
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