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PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
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- Contributor: mr-chris
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- Case No: 549215ip
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ABSRACT - [ Total Page(s): 1 ]Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled peeled tubers were soaked in water for 12 hours before drying and milling into Abacha flour. African Yam Bean was sorted and soaked in water 12 hours and milled into flour. Biscuit was baked with quantities of wheat, Abacha and African Yam Bean flours blended into the ratio of 100%, 90%:5%:5%, 80%: 10%:10%, 70%:15%:15% respectively. The biscuit samples were evaluated for sensory evaluation attributes. S
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CHAPTER ONE - [ Total Page(s): 2 ]CHAPTER ONE1.0 INTRODUCTIONUrbanization is charging the food habits and preferences of the populace towards convenient foods, which influence their nutritional intake. Most of the snacks consumed are high in carbohydrate. The use of composite flour has been encouraged since it reduces the importation of wheat. Biscuits, which are usually produced from cereal flours (mainly wheat) are consumed extensively all over the world, including the developing counties, where protein and caloric malnutrition is prevalent particularly among women and children. The increasing pheno ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled peeled tubers were soaked in water for 12 hours before drying and milling into Abacha flour. African Yam Bean was sorted and soaked in water 12 hours and milled into flour. Biscuit was baked with quantities of wheat, Abacha and African Yam Bean flours blended into the ratio of 100%, 90%:5%:5%, 80%: 10%:10%, 70%:15%:15% respectively. The biscuit samples were evaluated for sensory evaluation attributes. S
... Continue Reading
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