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USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
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- Contributor: mr-chris
- engagements: 86
- Case No: 657317ip
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ABSRACT - [ Total Page(s): 1 ]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 c
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CHAPTER ONE - [ Total Page(s): 3 ]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 hav ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]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 c
... Continue Reading
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