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Physiochemical And Sensory Evaluation Of Cookies Produced From Blends Of Malted Sorghum, Sprouted Black Beans And Cooked Cocoyam Flour, Proximate Analysis, Minerals
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CHAPTER ONE
1.1 BACKGROUND OF STUDY
Over the years the production of cookies of various types has improved with the advancement of new technology in most of the manufacturing industries in Nigeria; the cookies industries tend to be the most popular among most of the manufacturing industries in Nigeria.
Cookies vary with types, method of production and the materials used in the manufacturing process; the ingredient used in the production of biscuits is different from those used in the production of other snacks as so on.
Before we go deep into the study we will like to know what cookies is all about; well a cookie is small, flat, sweet, baked good, usually containing flour, eggs, sugar, and either butter, cooking oil or another oil or fat. It may include other ingredients such as raisins, oats, chocolate chips or nuts.
Considering biscuits as one of the cookies produced from blends of malted sorghum, sprouted black beans and cooked cocoyam flour are one of the popular cereal foods, consumed in Nigeria. They are ready made food for consumption, convenient and inexpensive food products, containing digestive and dietary principles of vital importance according to (Kulkarni, 1997). They are nutritive snacks produced from unpalatable dough that is transformed into appetizing products through the application of heat in the oven according to (Olaoye et al., 2007).
However most of these foods are poor sources of protein and such contribute to poor nutritional quality as stated by (Akpapunam and Darbe, 1994; Aloba 2001).
Being a ready to eat convenient food product, it is important to be fortified with vitamins and minerals (Elizabeth et al., 1999) and enriched with other protein sources such as oil seeds and legumes. Although legumes are an important part of traditional diets around the world, they are often neglected in typical Western diets. Legumes are inexpensive, nutrient dense sources of protein that can substitute dietary animal protein (Anderson et al., 1999). Not only are legumes excellent sources of essential minerals, but they are also rich in dietary fibre and other phytochemicals that may affect health.
1.2 MATERIAL COMPOSITION OF COOKIES
The material composition of cookies as regards the topic above will include:
Blends of malted sorghum 250g
Sprouted black beans 120g
Cooked cocoyam flour 220g
Salt 5g
Water 80g
Thickening 5g
Glucose 15g
Skimmed milk powder 120g
Sodium bicarbonate 3g
Ammonium bicarbonate 3g
Lecithin 2g
Glycerol-mono-sterate 2g
Minerals and flavour etc. 3g
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ABSRACT - [ Total Page(s): 1 ]THIS IS A DETAILED STUDY ON PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANALYSIS, MINERALS ... Continue reading---
