Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour

Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour

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.

PRODUCING AND SENSITIVE EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR

Table Of Contents

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

PRODUCING AND SENSITIVE EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR

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 inquiriesetc. 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.