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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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1.2 SIGNIFICANT OF THE STUDY
Production of biscuit form wheat
flour, cassava flour and African yam bean composite flour is used in
every production sector of Bakery industry that specialized in Biscuit
making.
The government ahs estimated that the average
Nigeria that consumed biscuit everyday is approximately 5,500 millions
in different location in the country. Biscuit is named as often, the
fastest and cheapest food that sustains hungry easily, with increased
technological capabilities. Bakery industry has extremely similar
production and services that is characteristically without
distinguishing the name of the product food substance.
In a nutshell, the study is important in the following areas: To the Researcher:
i It enables the researcher acquire knowledge on how biscuit can be produced from composite flour
ii
It enables the researcher acquire knowledge on different ways of using
wheat, cassava and African yam bean flour in production of major pasting
floured.
1.3 OBJECTIVES OF THE STUDY
The objective of this
study is therefore, to produce biscuit from various blends of wheat
flour, cassava flour and African yam bean flour and to determine the
sensory properties of the biscuit. Meanwhile, the acceptability of
biscuit baked from the flours with a view to increasing the level of the
wheat flour, cassava flour and African yam bean composite flour for
biscuit production as this will lead to higher utilization of cassava
thereby reducing post harvest losses.
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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 ... Continue reading---
