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Use Of Composite Flour Blends For Biscuit Making (peanut/cassava Flour)
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CHAPTER ONE
1.0 INTRODUCTION
Biscuits are the
major products produced by the biscuit and crackers industries. Flour
confectionery describes a large range of flour based goods other than
bread manufactured from batter sponge or dough by mixing, kneading and
may be created by fermentation, chemical or other means resulting in
puff/flaky short or sweet product. Those that have their moisture
content reduced to make them exceptionally brittle or crops are
generally regarded as biscuits. (Okaka, 1997)
The word
biscuit come from the Latin word Biscuit meaning twice cooked, baking at
high temperature followed by drying at lower temperature (Okaka, 1997).
The term biscuit and cookie are synonymous. The American Encyclopedia
described biscuit as a form of bread baking soda as a raising agent
rather than yeast.
Biscuit are a common feature of
southern us cousine which can be served as a side dish with meal or as a
breakfast item. Biscuit is also said to be essentially bakery
confectionery dried down to low moisture content name derived from Latin
word for twice cooked, made from soft flour, mostly rich in fat and
sugar and consequently of high energy content of 420 to 510kcal per 100g
they are cherished by people of all ages and used at different meals
and occasions as part of breakfast, snacks etc. they are eaten with
butter and jam or jelly or as a part of a dish called “Biscuit and
gravyâ€. Biscuits are also eaten covered in pizza sauce and cheese. Many
varieties exist, both sweet and savoulry often produced in industrial
quantities by large food companies. Sweet biscuit are commonly eaten as
snack and may contain chocolate fruit, jam or nuts (peanuts). Savoury
biscuits are plainer and commonly eaten with cheese following a meal
The simplest form of biscuit is a mixture of flour and water but may
contain fat sugar and other ingredients mixed together into a dough
which is rested for a period, passed between rollers to make a sheet.
The sheet is then stamped out baked, cooled and packaged. Biscuits are
generally made from wheat flour but according to the topic of this
project, “use of composite blends for biscuit makingâ€. Some raw
materials other than wheat have to be used in producing the flour for
the biscuits. In order to get a superior product especially for
crackers, the following factors are of importance – choice of flour for
sponge and dough, selection of fermentation environment and the baking
conditions. It is therefore necessary to search for raw materials that
give flour of light quality.
Biscuits are classified
based on their degree of enrichment and processing or by the method
adopted in shaping them. Based on the enrichment criterion are hard
dough, soft dough and batter biscuit respectively. (Okaka; 1997). Soft
wheat is used in making flour for most biscuit and the softness is de to
lower protein (gluten) content when compared with the hard wheat. Based
on this fact, raw materials are chosen from other legumes such as
Peanut and Roots such as cassava. Since they contain protein though in
lesser quantity and quality.
Peanuts are one of the
leading agricultural crops of the world and belong to the family
leguminous. It is a source of edible oil and plant protein. The
characteristic feature of legume seed protein is that they are markedly
deficient in methionine and tryptophan. Infact, methioine is t he first
limiting essential amino acid in almost all the legume grains. Peanuts
contain about 26% to 35% protein with the peanut meal containing a large
amount of nutritionally essential amino – acid. The seeds are
nutritional and contain vitamin E, Niacin, folacin, calcium, phosphorus,
magnesium, zinc, iron, riboflavin, thiamine, potassium etc (Ogbo;
2002). Peanut also contain a significant load of resveratrol, a strong
antioxidant which inhibit lipid peroxidation of low – density
lipoprotein (LOL), prevents the cytotoxicity of oxidized (LDL) and
protects cells against lipid peroxidation. Hydrophilic aid lipophilic
properties, it can as well provide more effective protection than other
well known antioxidations such as vitamin C and E.
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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 con ... Continue reading---
