PROXIMATE ANALYSIS AND SENSORY EVALUATION OF COOKIES PRODUCED FROM YAM, SOYA BEAN AND WHEAT BLENDS.

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Product Code: 00009445

No of Pages: 63

No of Chapters: 1-5

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ABSTRACT

This study compared cookies produced from a blend of flour made from three grain (wheat, soyabean and yam), an experiment was carried out to assess and evaluate five product from the percentage (%) of this flour blend. the population for the study was estimated to be 2442 covering the entire staff in college of Applied food science and tourism and student of Michael Okpara university of agriculture, Umudike. A simple random was employed to select twenty panellist who were guided on the instrument for the evaluation. the cookies produced from five blend flour were administered to this panellist to evaluate using a nine (9) Hedonic scale. the flour samples which have promixate composition ranging from moisture content 7.81 - 11.60%; ash 2.91 - 6.09%; fat 16.29 - 18.16%; fibre 1.14 - 4.19%; protein 10.55 - 15.17%; and carbohydrate 48.18 - 56.42%. the result  shows that wheat flour only which served as the control was best followed by sample 103 (70% wheat, 30% soya bean and 30% yam blend). Although wheat flour remains the best in cookies products but can be substituted with sample SB 103 (wheat, soya bean and yam blend).






TABLE OF CONTENTS


Cover page

Title page                                                                                                 i

Approval page                                                                                          ii

Certification                                                                                             iii

Dedication                                                                                                iv

Acknowledgement                                                                                   v

List of tables                                                                                             vi

Table of content                                                                                       vii

Abstract                                                                                                    ix


Chapter One

1.1 Background                                                                                        1

1.2  Statement of Problem                                                                      3

1.3  Objectives of study                                                                         3

1.4  Research Questions                                                                3

1.5  Significance of the Study                                                        4

1.6  Scope of the Study                                                                           5

Chapter Two

2.0     Literature Review                                                                          6

2.1     Conceptual Frame Work                                                           7

2.2     Origin And Distribution Of Yam                                              7

             2.2.1    Nutritional Value of Yam                                                              8

             2.2.2    Uses of yam                                                                                   9

             2.2.3    Processing Method of Yam                                                           9

2.3      Origin And Distribution Of Soya beans                                  10

2.3.1  Nutritional Value of Soya Bean                                                     12

2.3.2  Uses of soya bean                                                                           12

2.4      Origin And Distribution of Wheat                                           13

2.4.1  Nutritional value                                                                            14

2.5     Summary of Literature Review                                                    17


Chapter Three

3.0     Material and Methods                                                                    19

3.1     Research Design                                                                            19

3.2     Area of the Study                                                                           20

3.3     Population for the Sample                                                             20

3.4  Sample/ Sampling Techniques                                                          20

3.5  Instrument for Data Collection                                                         29

3.6. Data Collection Techniques                                                              30

3.7   Proximate Analysis                                                                          30

3.7.1 Ash content determination                                                             30

3.7.2 Moisture content determination                                                      31

3.7.3 Crude fibre Determination                                                   32

3. 8  Fat Content Determination                                                               33

3.9  Protein Determination                                                                       34

3.10 Carbohydrate determination                                                             35

3. 11  Statistics Analysis                                                                          36


Chapter Four

Results and Discussion

4.1 Findings of the Study                                                                         37

4.1.1 Research Question 1                                                                       37

4.1.2 Research Question 2                                                                       38

4.1.3 Research Question 3                                                                       38

4.1.4 Research Question 4                                                                       39

4.1.5   Research Question 5                                                                     41

4.2 Discussion of the Findings                                                                 42

4.2.1 Proximate composition Result                                                        42

4.2.2 Discussion of Sensory Attributes Result                                         44


Chapter Five

Conclusion and Recommendation                                                           46

References 


 


 

 

 

 

 

CHAPTER ONE

INTRODUCTION


1.1 Background

The consumption of cereals food such as cookies, pies, cake and bread has become very popular in Nigeria especially among children.  Most of these foods are however for poor source of protein that is often of poor international quality (Alobi, 2001).

Cookies are baked small sweet cakes and biscuit which have small pieces of chocolate   and sweet flavor. Cookies are ideal for nutrient availability, palatability, compactness and convenience. They differ from other baked products like bread and cakes because of their low moisture content , comparative freedom from microbial spoilage and long shelve life (Mean, 2009).

Composite flour can be prepared from some of our local food products like yam and soya bean to substitute the use of already known flour (wheat) used in most backed products.

Composite flour technology initially referred to for mixing wheat flour with cereal and legume flour for making bread and biscuit. However, the term can also be used with regard to mixing non-wheat flour, roots and tubers legumes or other raw materials (Dendy, 1992).

Cookies  are nutritive snacks produced from unpalatable dough that is transformed into appetizing product through the application of heat in an oven (Kure et al., 1998).

Soya bean is mainly cultivated for its seeds used commercially as human food and livestock feed and for extraction of oil. Soya bean flour adds variety to baked goods and boosts their protein content. It also keeps baked goods from becoming stale. The oil of soya bean is produced for human consumption while the defatted meal is processed into soya product (Salunkhe et al., 1992; Katz, 1998; Liu, 2006).

Wheat (Triticum Spp.) is one of the world’s major cereals but is largely adapted to temperate climate. In Africa it is successfully grow in upland regions during cool season (Mayhew and Penny, 1988).

The  protein of wheat are complex, the storage proteins in wheat kernels are the source of gluten, which is the  complex nitrogenous compounds that gives wheat flour dough their cohesive and elastic properties (Sharma,2002).

Yam (Genus dioscora) are monocots, related to lilies and grasses. There are over 600 varieties of yams and 95% of these crops are grown in Africa. Root and tubers such as yams and living organism when stored, they continue to respire. 

 

1.2   Statement of Problem

In this study we encountered some problems as we try to identify export other local common accessible raw material that can be used in the transformational process of producing high nutritional cookies beneficial for consumption or well as increasing the variety of choice of cookies. Using a new approach (skills and knowledge) as we also try to turn more/create awareness of its possibility/applicability.      


1.3 Objectives of Study

The  major objective of this study is to determine the proximate composition and sensory evaluation of cookies produced with wheat, soyabean and yam.

Specific objective

To produce acceptable blend flour of yam and wheat

To produce acceptable blend flour of soya bean and wheat

To determine the proximate composition of cookies produced from this blend flour.

To evaluate the acceptability and sensory attributes of cookies produced from these blend flour.


1.4     Research Questions

1. Can acceptable composite flour be produced from yam and wheat?

2. Can acceptable composite flour be produced from soya bean and wheat?

3. What is the proximate composition of cookies produced from these
   composite flour?

  4.  What are acceptability and sensory attributes of cookies produced from these composite flour?


 1.5    Significance of the Study

Wheat flour is a major raw material in cookies production and it is relatively expensive.

Therefore composites flour of yam and soya bean will reduce the demand for importation of wheat thereby saves the nation’s foreign exchange which could be channeled to promote locally grown non-wheat  products flour crop that could be made available to the industry at comparative prices (on the long-run it will be cheaper than imported wheat flour prices). The results from this study will be helpful to food processing industries on the potentials of these composite flour.

It will also provide knowledge on the qualities of cookies produced with these composite flour and this will enable to individual and families to know its nutritional benefits.

Finding from this work will also be relevant to the bakery industry in their search for alter native raw materials for production of cookies and other confectioneries. Cookies produced from these composite flour cloud be an excellent means to improve nutritional qualities and varieties of snacks available to consumers.


1.6     Scope of the Study

This work covers Michael Okpara University of Agriculture, Umudike, Umuahia Abia State

 

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