Use Of Composite Flour Blends For Biscuit Making (Peanut/cassava Flour)

Use Of Composite Flour Blends For Biscuit Making (Peanut/cassava Flour)

Abstract

Digestive and gingerroot biscuits were produced from compound flour blends – cassava flour, peanut adulation, wheat flour and gusto flavour in different rate blend digestive biscuit –( 50 50; 10 30 60 and 10 90), Ginger biscuit( 10 25 60 5, 10 85 and 50 45 5) independently. Creaming system was used in the product of biscuits with the specified constituents. Proximate analysis of the products were also determined; humidity content(1.5 –4.5), protein content(0.5 –1.8), fat content( 14 – 1), protein content(17.50 –23.9) and carbohydrate content( 51. 51 – 60. 20). Cyanide content of the cassava flour was also determined using the system of FAO( 1984) and was shown to have no toxin effect 14. 85mg/ g against 150mg/ g, murderous cure.

The protein content of the peanut amended biscuits were observed to be high while product C ranked stylish in terms of mean score using seven points hedonic scale; eight being the loftiest and two the smallest.

Table Of Contents

Chapter One

Preface

Statement of Problem

Objects of the Study

Chapter Two

Literature Review

Cassava Origin

Nutritional Value

Chemical Composition

Limitations of Cassava

Peanut Original

Chemical Composition

Nutritional Value

Limitations of Peanut

Biscuits

Flours for Biscuit Production

Type of Biscuit and their

Nutritional Value of Biscuit

Chapter Three

Accoutrements and styles

Source of Raw Material

System of Processing Cassava into flour

System of Processing Peanut into Peanut Butter

Proximate Analysis of the Flours and Products

Manufacture of Biscuit Using Different rate Mix

Sensitive Evaluation

Determination of Cyanide Content of Cassava

Chapter Four

Results/ Discussion

Results

Conversations

Chapter Five

Conclusion and Recommendation

References

Excursus

Chapter One

Preface

Biscuits are the major products produced by the biscuit and crackers diligence. Flour confectionary describes a large range of flour grounded goods other than chuck manufactured from batter sponger or dough by mixing, kneading and may be created by turmoil, chemical or other means performing in air/ short short or sweet product. Those that have their humidity content reduced to make them exceptionally brittle or crops are generally regarded as biscuits.( Okaka, 1997)

The word biscuit come from the Latin word Biscuit meaning doubly cooked, incinerating at high temperature followed by drying at lower temperature( Okaka, 1997). The term biscuit and cookie are synonymous. The American Encyclopedia described biscuit as a form of chuck baking soda pop as a raising agent rather than incentive.

Biscuit are a common point of southern us cousine which can be served as a side dish with mess or as a breakfast item. Biscuit is also said to be basically bakery confectionary dried down to low humidity content name deduced from Latin word for doubly cooked, made from soft flour, substantially rich in fat and sugar and accordingly of high energy content of 420 to 510kcal per 100g they’re cherished by people of all periods and used at different refections and occasions as part of breakfast, snacksetc. they’re eaten with adulation and jam or jelly or as a part of a dish called “ Biscuit and gravy ”. Biscuits are also eaten covered in pizza sauce and rubbish. numerous kinds live, both sweet and savoulry frequently produced in artificial amounts by large food companies. Sweet biscuit are generally eaten as snack and may contain chocolate fruit, jam or nuts( peanuts). Savoury biscuits are plainer and generally eaten with rubbish following a mess

The simplest form of biscuit is a admixture of flour and water but may contain fat sugar and other constituents mixed together into a dough which is rested for a period, passed between breakers to make a distance. The distance is also stamped out ignited, cooled and packaged. Biscuits are generally made from wheat flour but according to the content of this design, “ use of compound composites for biscuit timber ”. Some raw accoutrements other than wheat have to be used in producing the flour for the biscuits. In order to get a superior product especially for crackers, the following factors are of significance – choice of flour for sponger and dough, selection of turmoil terrain and the baking conditions. It’s thus necessary to search for raw accoutrements that give flour of light quality.

Biscuits are classified grounded on their degree of enrichment and processing or by the system espoused in shaping them. Grounded on the enrichment criterion are hard dough, soft dough and batter biscuit independently.( Okaka; 1997). Soft wheat is used in making flour for utmost biscuit and the wimpiness is de to lower protein( gluten) content when compared with the hard wheat. Grounded on this fact, raw accoutrements are chosen from other legumes similar as Peanut and Roots similar as cassava. Since they contain protein though in lower volume and quality.

Peanuts are one of the leading agrarian crops of the world and belong to the family leguminous. It’s a source of comestible oil painting and factory protein. The characteristic point of legume seed protein is that they’re markedly deficient in methionine and tryptophan. Infact, methioine is t he first limiting essential amino acid in nearly all the legume grains. Peanuts contain about 26 to 35 protein with the peanut mess containing a large quantum of nutritionally essential amino – acid. The seeds are nutritive and contain vitamin E, Niacin, folacin, calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamine, potassium etc( Ogbo; 2002). Peanut also contain a significant cargo of resveratrol, a strong antioxidant which inhibit lipid peroxidation of low – viscosity lipoprotein( LOL), prevents the cytotoxicity of oxidized( LDL) and protects cells against lipid peroxidation. Hydrophilic aid lipophilic parcels, it can as well give further effective protection than other well given antioxidations similar as vitamin C and E.

Peanut is used for different purposes, food( raw, roasted or b waxed, cooking oil painting), beast feed and artificial raw material. There are four kinds of peanut- Virginia, Peruvian runner, Valencia and Spanish.

Cassava, one of the raw accoutrements is an indigenous and stable food of millions of Nigerian people. The many misconceptions related to cassava especially with regard to its low nutritive value and its toxin have been effectively challenged by public announcement International Research Institutions. National Institutions like University of Agriculture Umedike in Umuahia who have succeeded in producing numerous Tropical Manioc Selection( TMS) kinds with an added advantage of low cyanide.

Despite the egregious advantages of cassava like being fluently propagated by stem slice. fairly high yielder and excellent source of calories, cassava remained for some time a neglected crop in agrarian exploration and development conditioning to an extent not commensurable with its significance as food. still, some developments within the once 15 times have enhanced interest in the crop and exploration precedence has been given to exploration on its enhancement, increased product and application.

First, the International Society for Tropical Root and Tubers Crops was innovated in 1967 to encourage exploration, increased product and application and exchange of information on tropical root and tuber crops including cassava yams, sweet potatoes and avoids. Second, among the International Institutions( International Institute for Tropical Agriculture – IITA – in Nigeria, and he International Centre for Tropical Agriculture – CIAT in Colombia) that have programmes giving high precedence to exploration on the enhancement, product systems, storehouse and application of cassava and other affiliated training. Roots and Tubers Expansion Programme( RTEP was also put in place to develop and reference for indispensable uses of cassava as artificial raw material and produce enabling request terrain. High Quality unfermented flour ”, including fortified cassava flours are now more accessible because of the bettered processing and technological styles for recycling cassava. These technologies can be used to produce flyspeck/ whole cover for wheat flour from 540 100 percent in bakery and confectionary products similar as biscuit, chin- chinetc. and some of these snacks have no conspicuous change in texture, flavour, aroma nor colour.

The cassava flour is fortified with peanut adulation in this design because of its high protein content, vitamins like vitamin E, which is a important antioxidant. The manufacture of good biscuit thus depends substantially on the selection of correct flour for each type announcement applying reused which are compatible similar processes a re mixing, accretion and turmoil, laminating, incinerating and cooling( Okaka, 1997-p. 155).

Aim/ Purpose

As everybody including the civil government is putting trouble together to induce foreign exchange conservation by means of original material application. It has been decided to accomplish some work on cassava and peanut mix in order to use them as cover for imported wheat in making flours for biscuit manufacture. Peanut adulation is also added to complement the necessary amino acids.

The result of exploration carried out and test conducted by Roots and Tubers Expansion Programme show that it’s possible to produce respectable biscuits of similar standard to that of wheat flour biscuits using compound flours from the below named legume and Roots.

Wheat whose flour is the major material used for biscuit manufactures in utmost countries of the world traditionally employ wheat for biscuits and analogous products. Although wheat flour is generally employed as the introductory constituents in biscuit manufacture. Wheat is slightly grown each over the world and being a temperature crop, it only grows under certain climatic conditions. Accordingly, biscuit manufacture diligence in countries where wheat doesn’t grow have to import the grain or the flour.

In countries, Nigeria, to be precise, wheat is cultivated though not in perceptible volume due to climate conditions, a large sum of foreign exchange is spent on importation especially with the present rate of growth of biscuit and confederated diligence in Nigeria( Federal Office of Statistics, Lagos Nigeria). There are a lot of diligence( confectionary) although the date isn’t yet readily available, all grounded on wheat flour. Foreign exchange spend as at 1982 are huge quantum of plutocrat. thus success in this trend of supplementation will save a huge sum of plutocrat being spend annually on wheat importation and could now be employed to ameliorate other sector of the country’s frugality.

The end of this design work thus is to reduce or stop completely the expansive importation of wheat, thereby broaden the food base of Nigerians. The marketable and artificial recrimination will bring profitable benefits to all biscuit consumers by making the product more readily available. Supplementation of imported wheat flour with cassava flour will save millions of naira in foreign exchange.

It’s also estimated that the use of these compound composites( cassava flour and peanut adulation) will affect in the product of biscuits that are less precious and largely nutritional than those produced ahead.

It’ll also produce new employment openings as well as profitable tone- reliance both at the artificial and house – hold position of cassava processors.