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Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour
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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).
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