Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour
Abstract
This work reviewed the types, uses and goods of junk foods on mortal health( advantages and disadvantages). The different types of junk foods include. Drinks, snacks, and phytochemicals. Their advantages includes lowering the blood lipid situations, perfecting arterial compliance, scavenging free revolutionaries and inhibiting platelet aggregation. Disadvantages include the fact that the presence of phytochemicals in food may shoot confusing signals about how to plan healthy diet. therefore, linking the consumption of junk food with mortal claims should be grounded on scientific substantiation.
Abstract
product of biscuit using compound wheat/ Abacha/ African yam bean flour was delved . Cassava root from one time old was used for the product of Abacha flour. Thin slices of boiled hulled tubers were soaked in water for 12 hours before drying and mulling into Abacha flour. African Yam Bean was sorted and soaked in water 12 hours and mulled into flour. Biscuit was ignited with amounts of wheat, Abacha and African Yam Bean flours blended into the rate of 100, 9055, 80 1010, 701515 independently. The biscuit samples were estimated for sensitive evaluation attributes. sensitive evaluation shows that the compound biscuit of 9055, & 801010 were substantially preferred than that of 701515 negotiation in terms of taste, colour, texture & general adequacy.
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TABLE OF CONTENTS
TITLE RUNNER
BLESSING RUNNER
FIDELITY
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
PREFACE
IDEAL OF THE STUDY
CHAPTER TWO
LITEREATURE REVIEW
WHAT IS JUNK FOOD
MAJOR CONTENTS IN JUNK FOOD
HEALTH Counteraccusations OF CONSUMPTION OF JUNK FOOD
10 REASONS WHY JUNK FOOD IS BAD FOR YOUR HEALTH
WHY JUNK FOOD IS CALLED JUNK FOOD
CHAPTER 3
CONCLUSIONS
RECOMMENDATIONS
REFERENCE
TABLE OF CONTENTS
TITLE runner
blessing runner
fidelity
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
PREFACE
COMPASS/ LIMITATIONS OF THE STUDY
SIGNIFICANCE OF THE STUDY
IDEAL OF THE STUDY
CHAPTER TWO
LITERATURE REVIEW
USE OF COMPOSITE FLOUR IN BISCUIT MAKING
THE part OF BISCUIT IN SUPPLEMENTARY AND EMERGENCY FEEDING
WHEAT FLOUR IN BISCUIT MAKING( DEFINITION)
NUTRITIONAL VALUE OF WHEAT FLOUR
CHEMICAL COMPOSITION OF WHEAT FLOUR
ORIGIN OF WHEAT
HEALTH BENEFIT OF WHEAT
USE OF WHEAT
LIMITATIONS OF WHEAT
ORIGIN OF AFRICAN YAM BEAN
NUTRITIVE VALUE OF AFRICAN YAM BEAN
HEALTH BENEFITS OF AFRICAN YAM BEAN
USES OF AFRICAN YAM BEAN
LIMITATIONS OF AFRICAN YAM BEAN
PROXIMATE COMPOSITION OF AFRICAN YAM BEAN
ORIGIN OF CASSAVA
ECONOMIC IMPORTANCE OF CASSAVA
USES OF CASSAVA
nutritive significance OF CASSAVA
HEALTH BENEFITS OF CASSAVA
LIMITATION OF CASSAVA
RAW MATERIALS FOR BISCUIT MAKING
nutritive VALUE OF BISCUIT
CHAPTER THREE
MATERIALS AND styles
fashions FOR THE product OF BISCUITS
expression OF FLOUR BLENDS
BISCUIT product
CHAPTER FOUR
RESULT AND DISCUSSION
RESULT OF SENSORY EVALUATION
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
REFERENCES
Chapter One
Preface
Urbanization is charging the food habits and preferences of the crowd towards accessible foods, which impact their nutritive input. utmost of the snacks consumed are high in carbohydrate. The use of compound flour has been encouraged since it reduces the importation of wheat.
Biscuits, which are generally produced from cereal flours( substantially wheat) are consumed considerably each over the world, including the developing counties, where protein and sweet malnutrition is current particularly among women and children. The adding miracle of urbanization coupled with the growing number of working maters , have contributed greatly to the fashionability and increased consumption of snack foods( Singh et al; 1989). still, this adding significance of snack foods similar as biscuit in moment’s eating habits has not been completely exploited in the developing countries. This is presumably as a result of the prohibitive cost of baked products( Tsen et al; 1973). Since this crops isn’t presently cultivated in the tropics, there’s need to look inwards for original raw accoutrements with optimum nutritional 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 numerous tropical counties rich in carbohydrate and has nanosecond amounts of protein, vitamins and minerals( Ihekoronye and Ngoddy, 1985) which can affect in malnutrition in some areas where it’s the main item of diet( Kay, 1987). Although supplementation is necessary, it isn’t the result of the elimination of micro nutrient insufficiency complaint but rather the simple and utmost sustainable approach is bastion of staple food with limiting micronutrient( Ihekoronye and Ngoddy, 1985). thus the nutritive value of cassava root and its products similar as cassava flour can be bettered through food mixes and bastion with other protein-rich crops with a reasonable quantum of fats, vitamins and minerals( Enwere, 1998). One of similar 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 thesub-family Papillionoides( Anon, 1979). As a legume, it has an excellent force of B- vitamins( Apata & Ologhobo, 1990). African yam ray will affect in a further nutritional diet/ snacks.
Compass/ Limitations Of The Study
It’s anticipated that in carrying out a study of this nature, there are limitations involved in the study. The pen encouraged a lot of unlooked-for problem due to limited time given, the pen was unfit to gather enough and sufficient data which are applicable to the study.
Secondly, there was fiscal problem. The pen wasn’t suitable to buy some of the accoutrements like Bakery confection pamphlets, get in touch with Bakery assiduity directors, trip for some inquiries etc. the polytechnic library wasn’t completely equipped of utmost applicable accoutrements that would have supported the pen.
Significant Of The Study
product of biscuit form wheat flour, cassava flour and African yam bean compound flour is used in every product sector of Bakery assiduity that specialized in Biscuit making.
The government ahs estimated that the average Nigeria that consumed biscuit everyday is roughly 5,500 millions in different position in the country. Biscuit is named as frequently, the fastest and cheapest food that sustains empty fluently, with increased technological capabilities. Bakery assiduity has extremely analogous product and services that’s characteristically without distinguishing the name of the product food substance.
In a nutshell, the study is important in the ensuing areas To the Experimenter
i It enables the experimenter acquire knowledge on how biscuit can be produced from compound flour
ii It enables the experimenter acquire knowledge on different ways of using wheat, cassava and African yam bean flour in product of major pasting floured.
Objects Of The Study
The ideal of this study is thus, to produce biscuit from colorful composites of wheat flour, cassava flour and African yam bean flour and to determine the sensitive parcels of the biscuit. Meanwhile, the adequacy of biscuit ignited from the flours with a view to adding the position of the wheat flour, cassava flour and African yam bean compound flour for biscuit product as this will lead to advanced application of cassava thereby reducing post crop losses.