Select Currency
Translate this page

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

Format: MS WORD  |  Chapter: 1-5  |  Pages: 63  |  2927 Users found this project useful  |  Price NGN5,000

  DOWNLOAD THE FULL PROJECT

PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA 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

INTRODUCTION

BACKGROUND OF THE STUDY

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.

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.

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.

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:

i  It enables the researcher acquire knowledge on how biscuit can be produced from composite flour

ii  It enables the researcher acquire knowledge on different ways of using wheat, cassava and African yam bean flour in production of major pasting floured.

  DOWNLOAD THE FULL PROJECT

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

Not The Topic You Are Looking For?



For Quick Help Chat with Us Now!

+234 813 292 6373

+233 55 397 8005


HOW TO GET THE COMPLETE PROJECT ON PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR INSTANTLY

  • Click on the Download Button above.
  • Select any option to get the complete project immediately.
  • Chat with Our Instant Help Desk on +234 813 292 6373 for further assistance.
  • All projects on our website are well researched by professionals with high level of professionalism.

Here's what our amazing customers are saying

Uduak From Uniuyo
IProjectMaster is the best project site for students. Their works are unique and free of plagiarism!
Excellent
Oluchi From Michael Opara University
If you are a student and you have not used iprojectmaster materials, you are missing big time! iprojectmaster is the BEST
Excellent
Abdulrazak Bello Marsha
Usman Dan fodio University
It was quite a better guide for project and paper presentation purpoting. Many thanks.
Average
Abdul Mateen Iddrisu
UDS
At first I taught is a site full of fraudsters until I saw my project in my Gmail after my payment.. THANK YOU IPROJECTMASTER and May God the almighty bless u guys abundantly
Excellent
Gbadamosi Solomon Oluwabunmi
Lasu
Swift delivery within 9 minutes of payment. Thank you project master
Excellent
JONNAH EHIS
Ajayi Crowther University, Oyo
I was scared at first when I saw your website but I decided to risk my last 3k and surprisingly I got my complete project in my email box instantly. This is so nice!!!
Excellent
MATTHEW NGBEDE
Ahmadu Bello University
I wish I knew you guys when I wrote my first degree project, it took so much time and effort then. Now, with just a click of a button, I got my complete project in less than 15 minutes. You guys are too amazing!
Excellent
Abdulrahman Jibrin
Nti Abaji
Nice one work prompt delivery tanx
Very Good
Peace From Unilag
I cried not knowing how to go about my project but the day i searched online and saw iprojectmaster, i called and got my full project in less than 15minutes, i was shocked!
Excellent
Abubakar Iliyasu Hashim
Federal college of education pankshin affiliated to university of jos
I am highly impressed with your unquantifiable efforts for the leaners, more grace to your elbow.I will inform my colleagues about your website.
Very Good

FREQUENTLY ASKED QUESTIONS

How do I get this complete project on PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR?

Simply click on the Download button above and follow the procedure stated.

I have a fresh topic that is not on your website. How do I go about it?

How fast can I get this complete project on PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR?

Within 15 minutes if you want this exact project topic without adjustment

Is it a complete research project or just materials?

It is a Complete Research Project i.e Chapters 1-5, Abstract, Table of Contents, Full References, Questionnaires / Secondary Data

What if I want to change the case study for PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR, What do i do?

Chat with Our Instant Help Desk Now: +234 813 292 6373 and you will be responded to immediately

How will I get my complete project?

Your Complete Project Material will be sent to your Email Address in Ms Word document format

Can I get my Complete Project through WhatsApp?

Yes! We can send your Complete Research Project to your WhatsApp Number

What if my Project Supervisor made some changes to a topic i picked from your website?

Call Our Instant Help Desk Now: +234 813 292 6373 and you will be responded to immediately

Do you assist students with Assignment and Project Proposal?

Yes! Call Our Instant Help Desk Now: +234 813 292 6373 and you will be responded to immediately

What if i do not have any project topic idea at all?

Smiles! We've Got You Covered. Chat with us on WhatsApp Now to Get Instant Help: +234 813 292 6373

How can i trust this site?

We are well aware of fraudulent activities that have been happening on the internet. It is regrettable, but hopefully declining. However, we wish to reinstate to our esteemed clients that we are genuine and duly registered with the Corporate Affairs Commission as "PRIMEDGE TECHNOLOGY". This site runs on Secure Sockets Layer (SSL), therefore all transactions on this site are HIGHLY secure and safe!