Use Of Composite Flour Blends For Biscuit Making
(Peanut/Cassava Flour)
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TABLE OF CONTENTS
Title page
Approval page
Dedication
Acknowledgement
Abstract
Table of Contents
CHAPTER ONE
1.0
Introduction
1.1
Statement of Problem
1.2
Objectives of the Study
CHAPTER TWO
2.0
Literature Review
2.1
Cassava Origin
2.2
Nutritive Value
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2.3
Chemical Composition
2.4
Limitations of Cassava
2.5
Peanut Original
2.6
Chemical Composition
2.7
Nutritive Value
2.8
Limitations of Peanut
2.9
Biscuits
2.9.1 Flours for Biscuit Production
2.9.2 Type of Biscuit and their
2.9.3 Nutritive Value of Biscuit
CHAPTER THREE
3.0
Materials and Methods
3.1
Source of Raw Material
3.2
Method of Processing Cassava into flour
3.3
Method of Processing Peanut into Peanut Butter
3.4
Proximate Analysis of the Flours and Products
3.5
Manufacture of Biscuit Using Different Ratio Mix
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3.6
Sensory Evaluation
3.7
Determination of Cyanide Content of Cassava
CHAPTER FOUR
4.0
Results / Discussion
4.1
Results
4.2
Discussions
CHAPTER FIVE
5.0
Conclusion and Recommendation
REFERENCES
APPENDIX
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,
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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 gravy”. Biscuits are also eaten
covered in pizza sauce and cheese. Many varieties exist, both sweet and
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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 making”. 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;
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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
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antioxidations such as vitamin C and E.
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 Research Institutions.
National Institutions like University of Agriculture Umedike in Umuahia who
have succeeded in producing many Tropical Manioc Selection (TMS) varieties
with an added advantage of low cyanide.
Despite the obvious advantages of cassava like being easily propagated
by stem cutting. Relatively high yielder and excellent source of calories,
cassava remained for some time a neglected crop in agricultural research and
development activities to an extent not commensurate with its importance as
food. However, some developments within the past 15 years have enhanced
interest in the crop and research priority has been given to research on its
improvement, increased production and utilization.
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First, the International Society for Tropical Root and Tubers Crops was
founded in 1967 to encourage research, increased production and utilization
and exchange of information on tropical root and tuber crops including cassava
yams, sweet potatoes and avoids. Second, among the International Institutions
(International Institute for Tropical Agriculture – IITA – in Nigeria, and he
International Centre for Tropical Agriculture – CIAT in Colombia) that have
programmes giving high priority to research on the improvement, production
systems, storage and utilization of cassava and other related training. Roots
and Tubers Expansion Programme (RTEP was also put in place to develop and
source for alternative uses of cassava as industrial raw material and create
enabling market environment. High Quality unfermented flour”, including
fortified cassava flours are now more accessible because of the improved
processing and technological methods for processing cassava. These
technologies can be used to produce particle / whole substitute for wheat flour
from 540 100 percent in bakery and confectionery products such as biscuit,
chin-chin etc. and some of these snacks have no noticeable change in texture,
flavour, aroma nor colour.
The cassava flour is fortified with peanut butter in this project because of
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its high protein content, vitamins like vitamin E, which is a powerful
antioxidant. The manufacture of good biscuit therefore depends mostly on the
selection of correct flour for each type ad applying processed which are
compatible such processes a re mixing, accretion and fermentation, laminating,
baking and cooling (Okaka, 1997:- p. 155).
1.2
AIM / PURPOSE
As everybody including the federal government is putting effort together
to induce foreign exchange conservation by means of local material utilization.
It has been decided to carryout some work on cassava and peanut blend in
order to use them as substitute for imported wheat in making flours for biscuit
manufacture. Peanut butter is also added to complement the necessary amino
acids.
The result of research carried out and test conducted by Roots and
Tubers Expansion Programme show that it is possible to produce acceptable
biscuits of comparable standard to that of wheat flour biscuits using composite
flours from the above named legume and Roots.
Wheat whose flour is the major material used for biscuit manufactures in
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most countries of the world traditionally employ wheat for biscuits and similar
products. Although wheat flour is generally employed as the basic ingredients
in biscuit manufacture. Wheat is uniformly grown all over the world and being
a temperature crop, it only grows under certain climatic conditions.
Consequently, biscuit manufacture industries in countries where wheat does
not grow have to import the grain or the flour.
In countries, Nigeria, to be precise, wheat is cultivated though not in appreciable
quantity due to climate conditions, a large sum of foreign exchange is spent on importation
especially with the present rate of growth of biscuit and allied industries in Nigeria (Federal
Office of Statistics, Lagos Nigeria). There are a lot of industries (confectionery) although the
date is not yet readily available, all based on wheat flour. Foreign exchange spend as at 1982
are huge amount of money. Therefore success in this trend of supplementation will save a
huge sum of money being spend annually on wheat importation and could now be utilized to
improve other sector of the country’s economy.
The aim of this project work therefore is to reduce or stop totally the
extensive importation of wheat, thereby broaden the food base of Nigerians.
The commercial and industrial implication will bring economic benefits to all
biscuit consumers by making the product more readily available.
Supplementation of imported wheat flour with cassava flour will save millions
of naira in foreign exchange.
It is also estimated that the use of these composite blends (cassava flour
and peanut butter) will result in the production of biscuits that are less
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expensive and highly nutritive than those produced before.
It will also create new employment opportunities as well as economic
self-reliance both at the industrial and house – hold level of cassava processors.
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