USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
By
UGWUANYI CHIOMA UGOCHUKWU FST/H2003/012
Presented To
Department of Food Science And Technology
ABSTRACT
Digestive and gingerroot biscuits were produced from composite flour blends â€" cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit â€" (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of biscuits with the specified ingredients. Proximate analysis of the products were also determined; moisture content (1.5 â€" 4.5%), protein content (0.5 â€" 1.8%), fat content (14 â€" 1%), protein content (17.50 â€" 23.9%) and carbohydrate content (51. 51 â€" 60. 20%). Cyanide content of the cassava flour was also determined using the method of FAO (1984) and was shown to have no toxicity effect: 14. 85mg/g against 150mg/g, lethal dose.
The protein content of the peanut enriched biscuits were observed to be high while product C ranked best in terms of mean score using seven points hedonic scale; eight being the highest and two the lowest.
TABLE OF CONTENTS
Title page
Approval page
Dedication
Acknowledgement
Abstract
Table of Contents
CHAPTER ONE
1.0 Introduction
1.1 Statement of Problem
1.2 Objectives of the Study
CHAPTER TWO
2.0 Literature Review
2.1 Cassava Origin
2.2 Nutritive Value
2.3 Chemical Composition
2.4 Limitations of Cassava
2.5 Peanut Original
2.6 Chemical Composition
2.7 Nutritive Value
2.8 Limitations of Peanut
2.9 Biscuits
2.9.1 Flours for Biscuit Production
2.9.2 Type of Biscuit and their
2.9.3 Nutritive Value of Biscuit
CHAPTER THREE
3.0 Materials and Methods
3.1 Source of Raw Material
3.2 Method of Processing Cassava into flour
3.3 Method of Processing Peanut into Peanut Butter
3.4 Proximate Analysis of the Flours and Products
3.5 Manufacture of Biscuit Using Different Ratio Mix
3.6 Sensory Evaluation
3.7 Determination of Cyanide Content of Cassava
CHAPTER FOUR
4.0 Results / Discussion
4.1 Results
4.2 Discussions
CHAPTER FIVE
5.0 Conclusion and Recommendation
REFERENCES
APPENDIX
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