ABSTRACT
Biscuit bars were produced from
mixtures of cassava and peanut flours with cornstarch as binder. Box-Behnken
response surface design for k=3 was used to study the effects of experimental
variables for cassava flour (25- 75%), peanut flour (25-75%) and corn starch
(5-15%). Effects of the experimental variables on physicalproperties of the biscuit bars were assessed.
Experimental variables had significant effect on the thickness and spread
factor of the biscuit bars.
CHAPTER ONE
1.0
INTRODUCTION
Biscuits are the major products produced by the biscuit and crackers
industries. Flour confectionery describes a large range of flour based goods other
than bread manufactured from batter sponge or dough by mixing, kneading and may
be created by fermentation, chemical or other means resulting in puff/flaky
short or sweet product. Those that have their moisture content reduced to make
them exceptionally brittle or crops are generally regarded as biscuits. (Okaka,
1997)
The word biscuit come from the Latin word Biscuit meaning twice cooked, baking
at high temperature followed by drying at lower temperature (Okaka, 1997). The
term biscuit and cookie are synonymous. The American Encyclopedia described
biscuit as a form of bread baking soda as a raising agent rather than yeast.
Biscuit are a common feature of southern us cousine which can be served as a
side dish with meal or as a breakfast item. Biscuit is also said to be
essentially bakery confectionery dried down to low moisture content name
derived from Latin word for twice cooked, made from soft flour, mostly rich in
fat and sugar and consequently of high energy content of 420 to 510kcal per
100g they are cherished by people of all ages and used at different meals and
occasions as part of breakfast, snacks etc. they are eaten with butter and jam
or jelly or as a part of a dish called “Biscuit and gravy”. Biscuits are also
eaten covered in pizza sauce and cheese. Many varieties exist, both sweet and
savoulry often produced in industrial quantities by large food companies. Sweet
biscuit are commonly eaten as snack and may contain chocolate fruit, jam or
nuts (peanuts). Savoury biscuits are plainer and commonly eaten with cheese
following a meal
The simplest form of biscuit is a mixture of flour and water but may contain
fat sugar and other ingredients mixed together into a dough which is rested for
a period, passed between rollers to make a sheet. The sheet is then stamped out
baked, cooled and packaged. Biscuits are generally made from wheat flour but
according to the topic of this project, “use of composite blends for biscuit
making”. Some raw materials other than wheat have to be used in producing the
flour for the biscuits. In order to get a superior product especially for
crackers, the following factors are of importance – choice of flour for sponge
and dough, selection of fermentation environment and the baking conditions. It
is therefore necessary to search for raw materials that give flour of light
quality.
Biscuits are classified based on their degree of enrichment and processing or
by the method adopted in shaping them. Based on the enrichment criterion are
hard dough, soft dough and batter biscuit respectively. (Okaka; 1997). Soft
wheat is used in making flour for most biscuit and the softness is de to lower
protein (gluten) content when compared with the hard wheat. Based on this fact,
raw materials are chosen from other legumes such as Peanut and Roots such as
cassava. Since they contain protein though in lesser quantity and quality.
Peanuts are one of the leading agricultural crops of the world and belong to
the family leguminous. It is a source of edible oil and plant protein. The
characteristic feature of legume seed protein is that they are markedly
deficient in methionine and tryptophan. Infact, methioine is t he first
limiting essential amino acid in almost all the legume grains. Peanuts contain
about 26% to 35% protein with the peanut meal containing a large amount of
nutritionally essential amino – acid. The seeds are nutritional and contain
vitamin E, Niacin, folacin, calcium, phosphorus, magnesium, zinc, iron,
riboflavin, thiamine, potassium etc (Ogbo; 2002). Peanut also contain a
significant load of resveratrol, a strong antioxidant which inhibit lipid
peroxidation of low – density lipoprotein (LOL), prevents the cytotoxicity of
oxidized (LDL) and protects cells against lipid peroxidation. Hydrophilic
aid lipophilic properties, it can as well provide more effective protection
than other well known antioxidations such as vitamin C and E.
Peanut is used for
different purposes, food (raw, roasted or b oiled, cooking oil), animal feed and
industrial raw material. There are four varieties of peanut:- Virginia,
Peruvian runner, Valencia and Spanish.
Cassava, one of the raw
materials is an indigenous and stable food of millions of Nigerian people. The
few misconceptions related to cassava especially with regard to its low
nutritional value and its toxicity have been effectively challenged by National
ad International Research Institutions. National Institutions like University
of Agriculture Umedike in Umuahia who have succeeded in producing many Tropical
Manioc Selection (TMS) varieties with an added advantage of low cyanide.
Despite the obvious
advantages of cassava like being easily propagated by stem cutting. Relatively
high yielder and excellent source of calories, cassava remained for some time a
neglected crop in agricultural research and development activities to an extent
not commensurate with its importance as food. However, some developments within
the past 15 years have enhanced interest in the crop and research priority has
been given to research on its improvement, increased production and
utilization.
1.2 STATEMENT
OF PROBLEM
First, the International
Society for Tropical Root and Tubers Crops was founded in 1967 to encourage
research, increased production and utilization and exchange of information on
tropical root and tuber crops including cassava yams, sweet potatoes and
avoids. Second, among the International Institutions (International Institute
for Tropical Agriculture – IITA – in Nigeria, and he International Centre for Tropical
Agriculture – CIAT in Colombia) that have programmes giving high priority to
research on the improvement, production systems, storage and utilization of
cassava and other related training. Roots and Tubers Expansion Programme
(RTEP was also put in place to develop and source for alternative uses of
cassava as industrial raw material and create enabling market environment. High
Quality unfermented flour”, including fortified cassava flours are now more
accessible because of the improved processing and technological methods for
processing cassava. These technologies can be used to produce particle / whole
substitute for wheat flour from 540 100 percent in bakery and confectionery
products such as biscuit, chin-chin etc. and some of these snacks have no noticeable
change in texture, flavour, aroma nor colour.
The cassava flour is
fortified with peanut butter in this project because of its high protein
content, vitamins like vitamin E, which is a powerful antioxidant. The
manufacture of good biscuit therefore depends mostly on the selection of
correct flour for each type ad applying processed which are compatible such
processes a re mixing, accretion and fermentation, laminating, baking and
cooling (Okaka, 1997:- p. 155).
1.3 AIM AND
OBJECTIVE OF THE STUDY
As everybody including
the federal government is putting effort together to induce foreign exchange
conservation by means of local material utilization. It has been decided to
carryout some work on cassava and peanut blend in order to use them as substitute
for imported wheat in making flours for biscuit manufacture. Peanut butter is
also added to complement the necessary amino acids.
The result of research
carried out and test conducted by Roots and Tubers Expansion Programme show
that it is possible to produce acceptable biscuits of comparable standard to
that of wheat flour biscuits using composite flours from the above named legume
and Roots.
Wheat whose flour is the
major material used for biscuit manufactures in most countries of the world
traditionally employ wheat for biscuits and similar products. Although wheat
flour is generally employed as the basic ingredients in biscuit manufacture.
Wheat is uniformly grown all over the world and being a temperature crop, it
only grows under certain climatic conditions. Consequently, biscuit manufacture
industries in countries where wheat does not grow have to import the grain or
the flour.
In countries, Nigeria, to
be precise, wheat is cultivated though not in appreciable quantity due to
climate conditions, a large sum of foreign exchange is spent on importation
especially with the present rate of growth of biscuit and allied industries in
Nigeria (Federal Office of Statistics, Lagos Nigeria). There are a lot of
industries (confectionery) although the date is not yet readily available, all
based on wheat flour. Foreign exchange spend as at 1982 are huge amount of
money. Therefore success in this trend of supplementation will save a huge sum
of money being spend annually on wheat importation and could now be utilized to
improve other sector of the country’s economy.
The aim of this project
work therefore is to reduce or stop totally the extensive importation of wheat,
thereby broaden the food base of Nigerians. The commercial and industrial
implication will bring economic benefits to all biscuit consumers by making the
product more readily available. Supplementation of imported wheat flour with
cassava flour will save millions of naira in foreign exchange.
It is also estimated that
the use of these composite blends (cassava flour and peanut butter) will result
in the production of biscuits that are less expensive and highly nutritive than
those produced before.
It will also create new
employment opportunities as well as economic self-reliance both at the
industrial and house – hold level of cassava processors.
1.4 Justification
For many years Nigeria has been
relying on importation of wheat and wheat flour for its bakery industry. Such
importations have led to high production costs for baked products, resulting in
skyrocketing retail prices of baked products making the majority of the rural
communities unable to purchase such products. Past research has demonstrated
that cassava and peanut flours can be partially substituted for wheat flour in
the baking of bread and biscuit. This offers great opportunity to reduce
overreliance on wheat flour as the only raw material for bread and cookie
making, and also should reduce retail prices of baked products. Cassava and
peanuts are the potential crops to be evaluated for blending with wheat flour
for products with increased baking qualities, human nutrition and reduced costs
of production.
The targeted crops for blending with
wheat flour are adaptable and largely produced in Nigeria. As a result, import costs for raw materials
will be significantly reduced. In general, utilization of cassava and peanut
flours will reduce overreliance on wheat flour and result in nutritious
products affordable to the rural masses, hence improving both Nigeriaan
nutrition and the national economy.
Evaluation of the physicochemical and
baking qualities of baked wheat products supplemented with cassava and peanut
flours is a major step in facilitating utilization of the flours in baking.
Knowledge of these characteristics will enhance utilization of the flours in
bread and cookie making. Successful results from the study will be extended to
the rural communities so that they can have skills on standalone ability to
make breads and biscuit from locally available raw materials. The main aim of
the study, therefore, was to evaluate the physicochemical properties and baking
qualities of bread and cookie samples made from wheat-cassava-peanut flour
blends as compared to non-blended wheat flour (control).
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