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Production And Acceptability Studies Of Malted Sorghum (sorghum Bicolor) Biscuit
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Malted sorghum and wheat flour are used in order to check the baking
potential of biscuit, malts produce from sweet sorghum and related
variety usually contain insoluble amylase. The insoluble substances that
make aqueous extraction impossible (Amori, 1 9 8 7) – Glucosidase in
sorghum malt is also highly insoluble malt solid (Barry, and Dorota
1988).
Malting causes a decrease in the density of caryposis in
sorghum grain (Isola, 1992). Lower the amount of lysine from 0.25% in
unmalted sorghum to 0.18% in sorghum malt (Ilori, 1989) and reduces the
milling energy (Swanstoo et al, 1994).
Time and temperature of
storage influence the percentage soluble amylase in sorghum grain. For
example, sorghum grain stored at 12t 23oc temperature for 2 to 3 years
give higher levels of soluble amylase (between 57 – 73%) while nearly
harvested grain give about 25%. Lowering the temperature to 7oc reduces
the level of soluble amylase in the level of soluble amylase in the
grains to about 37% after 3 years (Novellie et al, 1973).
AIMS AND OBJECTIVES OF THE STUDY
To
evaluate the acceptability of the biscuit made from malted sorghum and
wheat flour blend and to reduce cost of production manufacturers, so as
to break even and make gain.
Malted sorghum flour has blended with
wheat flour in the preparation of some confectioneries will go a long
way in reducing he country’s heavy reliance on imported wheat and
conserve the Nation Foreign Exchange
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