Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor), and African Yam Bean Flour
Chapter One
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.
CHAPTER TWO
LITERATAURE REVIEW
Biscuit may be regarded as a form of confectionary dried to a very low moisture content. The simplest form of biscuit is a mixture of flour and water but may contain fat, sugar and other ingredients mixed into dough, which is rested for a period passed between rollers to make a sheet. The sheet is therefore stamped out, backed, cooled and packaged. The know how of biscuit manufacture must be blended with the understanding of the underlying science of biscuit technology.
The manufacture of quality biscuit will depend on selecting the correct four for each type and applying processes which are compatible, such processes would involve steps such as mixing, aeration and machining including lamination, baking and cooling.
The need to substitute wheat flour with locally available flour like cassava flour and African yam bean flour was because of the cost of wheat in Nigeria. Wheat is usually imported from outside Nigeria. As a result of this, there is need for the utilization of some locally available crops, which can partially substitute wheat in their products without adversely affecting the quality of such product.
USE OF COMPOSITE FLOUR IN BISCUIT MAKING
It has been reported by many researchers Olaoye et al (2006) investigated the use of supplementation of flours of soybean and plantain in wheat in the production of biscuit. These workers were able to obtain acceptable biscuit samples with up to 15% supplementation of wheat with plantain flour. Also Mepba et al, (2007), produced composite bread and biscuit from mixed flour of wheat and plantain, with up to 30% supplementation with plantain flour. However, the quality attributes of the products tend to decrease with corresponding increase in the percentage substitution with plantain flour.
Notwithstanding, a successful substitution of u0p to 15% of composite flour in the production of baked products will go a long way in reducing cost and enhance utilization.
In their own findings, Giami et al, (2004) were able to make acceptable biscuit form composite flour. If such researches are encouraged and commercialized, it will help in reducing wastage normally associated with our local crops in West Africa and Africa as a whole, as well as maximizing their utilization.
THE ROLE OF BISCUIT IN SUPPLEMENTARY AND
EMERGENCY FEADING
– They require no further cooking before consumption.
– They are highly palatable and acceptable in most instances
– They have a long storage life.
– They provide a good source of energy
– They can be modified to suit specific nutritional needs of any target population.
– They are produced in convenient bite sized form.
CHAPTER THREE
MATERIALS AND METHODS
The cassava roots used in this project was bought from Eke Oko market. The tubers were sorted to get a uniform siege, wash and peeled. The peeled cassava was re-washed and boiled for 10 mins, Shredded with a shredder to get a size of 0.5- 10.0 thickness. It was soaked in water for 10-12 hrs after which it was washed three times in water in order to remove the cyanogenic substance. It was dried for about 4 days using sunlight and milled with a hammer mill; it was sieved to get a fine abacha flour which was stored in a polythene bag for further use. The flow chart for the production is seen below:
The African yam bean seed was bought from Ogbete main market in Enugu State. The seeds was sorted in water over night in order for the coat to peel out, it was peeled and sundried for 4 days. The seeds was milled using hammer mill, sieved to get a fine flour and was now packaged. The flow chart is as follows.
CHAPTER FOUR
RESULT AND DISCUSSION
Table 1 mean scores of sensory Evaluation
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
CONCLUSION
This study indicates that biscuit with higher protein content can be produced from composite flour of wheat and African yam bean flour, as biscuit samples made from 80:10:10 and 70:15:15 African yam bean supplementation compared favorably with control (100% WF). The African yam bean flours could be used to fortify conventional flours which are low in protein and consumption of foods based on these African yam bean varieties would be an important step towards alleviating protein energy malnutrition in the developing counties. Furthermore biscuit production from wheat flour may be an answer to increase in consumption and utilization of this lesser known legume with the resultant effect of increased intake of quality protein, minerals and dietary fibre.
RECOMMENDATION
It therefore recommended that substitution of African yam bean flour and cassava flour at 80:10:10 and 70:15: 15 levels should be embarked upon by biscuit industries as this will help in conserving national foreign exchange and improving the national value of biscuit. More research should also be conducted on how higher percentage of composite flour such as 25,30,40,and even 50% can be used to produce biscuit with acceptable sensory characteristics.
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