• Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour)

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    • 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 carbohydrate content (51. 51 – 60. 20%). Cyanide content of the cassava flour was also determined using the method of FAO (1984) and was shown to have no toxicity effect: 14. 85mg/g against 150mg/g, lethal dose.
      The protein content of the peanut enriched biscuits were observed to be high while product C ranked best in terms of mean score using seven points hedonic scale; eight being the highest and two the lowest.


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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 Rese ... Continue reading---