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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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1.3 STATEMENT OF PROBLEM
What really instigated the study on the
physiochemical and sensory evaluation of cookies produced from blends of
malted sorghum, sprouted black beans cooked cocoyam flour, proximate
analysis, minerals was due to improper calculation of the material
composition of most cookies manufactured from most of the manufacturing
industries in Nigeria as a result leading to food poisoning and early
expiration of products (cookies).
Secondly most of these manufactured
cookies as not head friendly, some are not moisture friendly; when
there is a failed sensory evaluation of the manufactured cookies, and
precaution will not be given in terms of method of storage of such
products.
1.4 AIMS AND OBJECTIVES OF STUDY
The main aim of the
study is to carry out a physiochemical study and a sensory evaluation of
cookies produced from blends of malted sorghum, sprouted black beans
and cooked cocoyam flour. Other specific objectives of the study are:
To produce cookies from blends of malted sorghum, spouted black beans and cooked cocoyam
To carry out a proximate analysis on the material composition of the raw materials used in the production of the cookies
To make a composite analysis of the raw materials used in the production of cookies
To monitor anti-nutritional factors in the manufacturing processes
To proffer solution to the above stated problems
1.5 RESEARCH QUESTION
In
order to ascertain the above stated objectives, the study came up with
the following research questions. The research questions are stated
below as follows:
How to cookies from blends of malted sorghum, spouted black beans and cooked cocoyam?
How to carry out a proximate analysis on the material composition of the raw materials used in the production of the cookies?
How to carry out a composite analysis of the raw materials used in the production of cookies?
What are the anti-nutritional factors in the manufacturing processes of cookies?
1.6 STATEMENT OF RESEARCH HYPOTHESIS
HYPOTHESIS 1
H0: the manufactured cookies do not have good quality attributes
H1: the manufactured cookies have good quality attributes
HYPOTHESIS 2
H0: the composition of raw materials in the cookies is bad
H1: the composition of raw materials in the cookies is good
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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---
