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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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1.7 SIGNIFICANCE OF STUDY
The
study physiochemical and sensory evaluation of cookies produced from
blends of malted sorghum, sprouted black beans and cooked cocoyam flour
will be of immense benefit to most of the manufacturing industries, the
consumers, the whole seller on the quality attributes of the
manufactured cookies from the above stated ingredients as it will
discuss the importance of the presence of each ingredients to human
health, the study will also benefit other researchers that wishes to
carry out similar research on the above stated topic.
1.8 SCOPE OF STUDY
The
study physiochemical and sensory evaluation of cookies produced from
blends of malted sorghum, sprouted black beans and cooked cocoyam flour
will cover the areas of sensory evaluation such as colour, taste,
texture, mouth feels etc and also a proximate analysis will be carried
out in areas of presence of moist, fat, carbohydrate, protein etc.
1.9 LIMITATION OF STUDY
FINANCIAL
CONSTRAINTS: financial constraints tends to impede the researchers
ability to get all the materials needed for the purpose of the study in
large quantity but the research students was able to carry out the
experiment with the materials available
TIME CONSTRAINTS: the
researcher, being a student will be involved in other departmental
activities like attendance to lectures, submission of assignment and
presentation of seminar but the research was able to meet up with the
time allocated for the completion of the research work
1.10 DEFINITION OF TERMS
COOKIE: a sweet baked food that is usually small, flat, and round and is made from flour and sugar
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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---
