ABSTRACT
Digestive and gingerroot biscuits were produced from composite flour blends cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit (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 :“ 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 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
Disclaimer: Note this academic material is intended as a guide for your academic research work. Do not copy word for word. Note: For Computer or Programming related works, some works might not contain source codes
CITE THIS WORK
(2013, 01). Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour).. ProjectStoc.com. Retrieved 01, 2013, from https://projectstoc.com/read/659/use-of-composite-flour-blends-for-biscuit-making-peanut-cassava-flour
"Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour)." ProjectStoc.com. 01 2013. 2013. 01 2013 <https://projectstoc.com/read/659/use-of-composite-flour-blends-for-biscuit-making-peanut-cassava-flour>.
"Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour).." ProjectStoc.com. ProjectStoc.com, 01 2013. Web. 01 2013. <https://projectstoc.com/read/659/use-of-composite-flour-blends-for-biscuit-making-peanut-cassava-flour>.
"Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour).." ProjectStoc.com. 01, 2013. Accessed 01, 2013. https://projectstoc.com/read/659/use-of-composite-flour-blends-for-biscuit-making-peanut-cassava-flour.
- Related Works
- The Physico-chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (uziza) Xylpia Aethpica (uda) Monodora Myristica (ehuru) Tetrapelura Tetraptera (oshosho)
- Production And Acceptability Studies Of Malted Sorghum (sorghum Bicolor) Biscuit
- Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (elaels Guinneensis) At Different Temperature Of Proofing During Bread Making
- The Effect Of Processing On Afzelia Africana (akpalata) And Brachystegia Spp Flour As Soup Thickner
- Effects Of Some Salts (nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (telfaria Occidentals) Floor.
- The Role Of Packaging In Food Processing
- Consumers Acceptability And Physico Chemical Quality Of Breakfast From Malted Sorghum (sorghum Vulgarc Var K.s.v.s) “achaâ€(digitaria Exilib) And Cassava (manihot Esculante) Starch
- Physico – Chemical And Organolepticproperties Of Flour And Fufu Processe From Cassave Verieties.
- The Status Of Processing And Preservation Of Cereals In Nigeria
- Ohmic Heating-assisted Extraction Of Anthocyanins From Black Rice Bran To Prepare A Natural Food Colourant