Producing And Sensory Examination Of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour

Project and Seminar Material for Food Science and Technology (FST)

Producing And Sensory Examination Of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour


Abstract


Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled peeled tubers were soaked in water for 12 hours before drying and milling into Abacha flour. African Yam Bean was sorted and soaked in water 12 hours and milled into flour. Biscuit was baked with quantities of wheat, Abacha and African Yam Bean flours blended into the ratio of 100%, 90%:5%:5%, 80%: 10%:10%, 70%:15%:15% respectively. The biscuit samples were evaluated for sensory evaluation attributes. Sensory evaluation shows that the composite biscuit of 90%:5%:5%, & 80%:10%:10% were mostly preferred than that of 70%:15%:15% substitution in terms of taste, colour, texture & general acceptability.


Chapter One


1.0 Introduction

Urbanization is charging the food habits and preferences of the populace towards convenient foods, which influence their nutritional intake. Most of the snacks consumed are high in carbohydrate. The use of composite flour has been encouraged since it reduces the importation of wheat.

Biscuits, which are usually produced from cereal flours (mainly wheat) are consumed extensively all over the world, including the developing counties, where protein and caloric malnutrition is prevalent particularly among women and children. The increasing phenomenon of urbanization coupled with the growing number of working mothers, have contributed greatly to the popularity and increased consumption of snack foods (Singh et al; 1989). However, this increasing importance of snack foods such as biscuit in today’s eating habits has not been fully exploited in the developing countries. This is probably as a result of the prohibitive cost of baked products (Tsen et al; 1973). Since this crops is not currently cultivated in the tropics, there is need to look inwards for local raw materials with optimum nutritive 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 many tropical counties rich in carbohydrate and has minute quantities of protein, vitamins and minerals (Ihekoronye and Ngoddy, 1985) which can result in malnutrition in some areas where it is the main item of diet (Kay, 1987). Although supplementation is necessary, it is not the solution of the elimination of micro nutrient deficiency disorder but rather the simple and most sustainable approach is fortification of staple food with limiting micronutrient (Ihekoronye and Ngoddy, 1985). Therefore the nutritional value of cassava root and its products such as cassava flour can be improved through food composites and fortification with other protein-rich crops with a reasonable amount of fats, vitamins and minerals (Enwere, 1998). One of such 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 the sub-family Papillionoides (Anon, 1979). As a legume, it has an excellent supply of B-vitamins (Apata & Ologhobo, 1990). African yam beam will result in a more nutritious diet / snacks.


1.1 Scope / Limitations Of The Study

It is anticipated that in carrying out a study of this nature, there are limitations involved in the study. The writer encouraged a lot of unforeseen problem due to limited time given, the writer was unable to gather enough and sufficient facts which are relevant to the study.

Secondly, there was financial problem. The writer was not able to buy some of the materials like Bakery pastry booklets, get in touch with Bakery industry managers, travel for some researches etc. the polytechnic library was not fully equipped of most relevant materials that would have assisted the writer.


1.2 Significant Of The Study

Production of biscuit form wheat flour, cassava flour and African yam bean composite flour is used in every production sector of Bakery industry that specialized in Biscuit making.

The government ahs estimated that the average Nigeria that consumed biscuit everyday is approximately 5,500 millions in different location in the country. Biscuit is named as often, the fastest and cheapest food that sustains hungry easily, with increased technological capabilities. Bakery industry has extremely similar production and services that is characteristically without distinguishing the name of the product food substance.

In a nutshell, the study is important in the following areas; To the Researcher:

  1. It enables the researcher acquire knowledge on how biscuit can be produced from composite flour
  2. It enables the researcher acquire knowledge on different ways of using wheat, cassava and African yam bean flour in production of major pasting floured.

1.3 Objectives Of The Study

The objective of this study is therefore, to produce biscuit from various blends of wheat flour, cassava flour and African yam bean flour and to determine the sensory properties of the biscuit. Meanwhile, the acceptability of biscuit baked from the flours with a view to increasing the level of the wheat flour, cassava flour and African yam bean composite flour for biscuit production as this will lead to higher utilization of cassava thereby reducing post harvest losses.


Producing And Sensory Examination Of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour


Project Material Download

3,000 Naira


The complete material will be sent to you in just 2 steps.

Quick & Simple…


Step One Purchase

Make payment of ₦3,000: through USSD Transfer, Bank Mobile App, ATM Transfer, or POS Transfer to:

Access Bank PlcAccount No.: 0811003731
Name: Samphina Academy
Account Type: Current

Or Click Here to pay with Debit Card

FOR CLIENTS OUTSIDE NIGERIA:
Click Here to pay with Debit Card ($15)
GHANA – Make Payment of 60 GHS to MTN MoMo, 0553978005, Douglas Osabutey 

  PAY WITH CRYPTOCURRENCY


Step Two Purchase

Send the following details through Text Message or WhatsApp Messenger | +234-8143831497

  • Payment Details 
  • Email Address 
  • Producing And Sensory Examination Of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour

The complete material will be sent to your email address after receiving your payment information | T & C Apply


  Contact Our Help Desk


You may also like:

⚠️ Need a different topic? Perform a quick search



Get A Complete Business Plan For Any Business In Nigeria

Business Plan for Businesses in Nigeria

  Business Plans in Nigeria


Disclaimer


This research material “Producing And Sensory Examination Of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour” is for research purposes and should be used as a guide in developing your research project / seminar work. For no reason should you copy word for word (verbatim) as samphina.com.ng will not be liable for any who copied the material.

The aim of providing this material is to reduce the stress of moving from one school library to another all in the name of searching for research materials. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works. According to Austin Kleon “All creative work builds on what came before”.

samphina.com.ng is only providing this material “Producing And Sensory Examination Of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour” as a reference for your research. The paper should be used as a guide or framework for your own paper. The contents of this paper should be able to help you in generating new ideas and thoughts for your own research. Use it as a guidance purpose only.

Samphina Academy

Samphina Academy is an Online Educational Resource Center that is aimed at providing students with quality information and materials to aid them in succeeding in their academic pursuit.