Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit

Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit

Table Of Contents

Title Runner

Blessing Runner

Fidelity

Acknowledgement

Abstract

Table Of Contents

Chapter One

Preface

Objects of the study

Chapter Two

Literature Review

Origin of Sorghum

Sludge Application

Product of Malted Sorghum Flour

Malted of Sorghum

Steeping

Germination

Kilning

System of Processing Wheat into Flour for Biscuit Making

Wheat Flour product

Goods of Processing of Nutritional Value of wheat Flour

Functional Processing of Nutritional Value of Wheat Flour

Gusto

The History of Ginger

Gusto civilization

Spices and Other Canvases

Ginger Processing

Uses of Ginger

Nutritive Composition

Biscuit

Description of Biscuit

Bracket of Biscuits

Hard Dough Biscuits

Spare Hard Dough Biscuits

Medium Hard Dough Biscuits

Puff Hard Biscuits

Spare Batter Biscuits

Largely amended Biscuits

Proximate Composition of Biscuits

Chapter Three

Accoutrements and Method

Sources of Raw Accoutrements

Raw Accoutrements for Baking

Outfit

Chemicals

System for Processing Malted Sorghum

Biscuit product

Proximate Analysis of the Prepared Biscuits

Protein Determination

Fat Determination

Humidity Determination

Total Ash Determination

Carbohydrate Determination

Sensitive Evaluation of Prepared Samples

Chapter Four

Results and conversations

Proximate Composition of the Test Biscuits

Sensitive Evaluation

Discussion

Chapter Five

Conclusion and Recommendation

References

Excursus

Chapter One

Preface

Biscuit may be defined as a thin flat baked product made from flour, swab, enhancing agent fat and preservatives. They’re crisps, unleavened and occasionally sweet confection produced light by the addition – F baking greasepaint or soda pop, occasionally with chocolate or fruit in put( Achukoh; 1992). Biscuit can also be defined as a baked product having not lower than 8 of flour content calculated( Hannemah, 1981). Okaka, 1997 stated that biscuits are nominated “ eyefuls ” in USA but the Word biscuit means a small cutlet like bun.

According to Terrell, 1981 there are principally some constituents that are used for biscuit product similar as sugar, swab, milk, shortening flavour leavening. Egg improves the volume of biscuit as well as the taste and flavour. Egg and adulation are also used for variety, these improves the quality of the products.

Wheat flour is a critical and top raw material in biscuit product its. Superiority over other cereals is due to the presence of gluten which innately imparts all the essential rates to their products. The absence of this simple protein innon-wheat flour makes them infelicitous as backups for wheat flour. Unfortunately, wheat is a temperature crop, there fore, our tropical climate doesn’t favour its civilization. Flour which has high gluten content are classified as a strong hard flour, and thus produces a strong dough and therefore a strong biscuit is produced( Richtea), while flour with small gluten content produces a soft I weak biscuit( Digestive) Aerating chemicals, bathos and water were further added as one of the base constituents for biscuit timber( Achukoh; 1992). The product of biscuits involves importing, mixing, dough conformation, kneading and rolling out, machining and shaping, riddling Bakino, cooling and packaging( Okaka, 1997).

The malting capabilities of sludge grains can be employed to produce soft dough biscuit. Germinated sludge grains, develop nascence – amylase, carboxy peptidase, endo – beta – 1, 3 – glucanase, pentosanase, limit dextrinase and endo – protease in the grain during malting. Malting involves basically steeping, germination and limiting cereals, seedling growth by kilning. During germination enzymes are produced for the declination of bounce and protein in the cereal grain. Malting yields advanced proportions of hydrolytic enzymes similar as X and B – amylases which may be either fully answerable or largely undoable depending on the variety.

Malted sludge and wheat flour are used in order to check the baking eventuality of biscuit, malts produce from sweet sludge and affiliated variety generally contain undoable amylase. The undoable substances that make waterless birth insolvable( Amori, 1 9 8 7) – Glucosidase in sludge malt is also largely undoable malt solid( Barry, and Dorota 1988).

Malting causes a drop in the viscosity of caryposis in sludge grain( Isola, 1992). Lower the quantum of lysine from0.25 in unmalted sludge to0.18 in sludge malt( Ilori, 1989) and reduces the milling energy( Swanstoo et al, 1994).

Time and temperature of storehouse influence the chance answerable amylase in sludge grain. For illustration, sludge grain stored at 12t 23oc temperature for 2 to 3 times give advanced situations of answerable amylase( between 57 – 73) while nearly gathered grain give about 25. Lowering the temperature to 7oc reduces the position of answerable amylase in the position of answerable amylase in the grains to about 37 after 3 times( Novellie et al, 1973).

Aims And Objects Of The Study

To estimate the adequacy of the biscuit made from malted sludge and wheat flour mix and to reduce cost of product manufacturers, so as to break indeed and make gain.

Malted sludge flour has blended with wheat flour in the medication of some pastries will go a long way in reducing he country’s heavy reliance on imported wheat and conserve the Nation Foreign Exchange