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
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 gravyâ€. 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
makingâ€. 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.
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 flourâ€,
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).
1.2 AIM / PURPOSE
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.
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