Prouction And Evaluation Of Digestive Biscuit From Composite Flour Of Sorghum (Sorghum Bi-Colour), Potato (Solatium Tuherosuni),Soya bean (Glycinemaxi.) And Wheat (Triticum Aestium):- Udenkwo, Nkechi F

Michael Okpara University | 85 pages (15275 words) | Projects
Food Science and Technology | Co Authors: NKECHI FAITH UDENKWO

ABSTRACT

Biscuit were developed from flours of wheat, potatoes, sorghum and soybean. Proximate composition, functional properties, mineral and vitamins ofthe composite flours were determined. The study revealed that the digestive biscuit gave good nutritional qualities in terms of the parameters determined. Digestive biscuits were produced from the composite flours and their physical and sensory properties were studied. The digestive biscuits gave good physical properties in terms of weight, height, diameter, spread ratio and break strength. The proximate composition of composite flour shows that there was a significant difference in their protein contents. Protein content is highest (26.40%) in 50:50 potato : soybean and lowest 15:87% of 60:20:20 wheat : potato : soybean. Moisture content was highest 11.29% in 70:30 sorghum : soybean and lowest 9.46% in 50:50 wheat: soybean. Dry matter contents ofthe composite flour samples were generally high ranging from 85-53 and 90 - 54%. 50:50 potato : soybean had the highest ash content 19.18% and lowest 2.98% in 50:50 wheat : sorghum. Fiber ranges from 3.76% - 2.36%. Fat was highest 9.45% in 50:50 potato : soybean and lowest 4.17% in blends of 60:20:20 wheat : potato : soybean. The functional properties of the composite flour were with varying degrees of differences loose bulk density ranges from 0.328g to 0.398g/cm. mineral content of the composite flour was determined, potassium ranges from 0.06 to 0.19%, phosphorus ranges 0.15% to 0.54%. calcium was highest 0.14% in 60.40 potato . soybean and lowest 0.016% in 50:20:30 wheat : sorghum : soybean. The vitamin content of the composite flour was determined, thiamine content ranges from 0.024% to 0.052%. Vitamin C was highest 6.755% in 60:40 potato : soybean and lowest in 50:20:30 wheat: sorghum : soybean. Vitamin Bi and niacin was also determined. The proximate composition of the digestive biscuit was determined. Protein was highest 11.76% in biscuit produced from 50:50 potato : soybean and lowest in 10:60:30 wheat “ sorghum : soybean. Ash ranges from 1.41% - 1.62%, fiber 1.26% - 1.485 and fat 8.31% - 10.31. the digestive biscuit physical properties such as spread ratio, weight, height and break strength was determined. Digestive biscuit produced from 50:30:20 potato : sorghum : soybean ranked the best in sensory evaluation conducted by the panelist.

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APA

MICHAEL, U (2024). Prouction And Evaluation Of Digestive Biscuit From Composite Flour Of Sorghum (Sorghum Bi-Colour), Potato (Solatium Tuherosuni),Soya bean (Glycinemaxi.) And Wheat (Triticum Aestium):- Udenkwo, Nkechi F. Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/prouction-and-evaluation-of-digestive-biscuit-from-composite-flour-of-sorghum-sorghum-bi-colour-potato-solatium-tuherosunisoya-bean-glycinemaxi-and-wheat-triticum-aestium-udenkwo-nkechi-f-7-2

MLA 8th

UNIVERSITY, MICHAEL. "Prouction And Evaluation Of Digestive Biscuit From Composite Flour Of Sorghum (Sorghum Bi-Colour), Potato (Solatium Tuherosuni),Soya bean (Glycinemaxi.) And Wheat (Triticum Aestium):- Udenkwo, Nkechi F" Mouau.afribary.org. Mouau.afribary.org, 23 Oct. 2024, https://repository.mouau.edu.ng/work/view/prouction-and-evaluation-of-digestive-biscuit-from-composite-flour-of-sorghum-sorghum-bi-colour-potato-solatium-tuherosunisoya-bean-glycinemaxi-and-wheat-triticum-aestium-udenkwo-nkechi-f-7-2. Accessed 23 Nov. 2024.

MLA7

UNIVERSITY, MICHAEL. "Prouction And Evaluation Of Digestive Biscuit From Composite Flour Of Sorghum (Sorghum Bi-Colour), Potato (Solatium Tuherosuni),Soya bean (Glycinemaxi.) And Wheat (Triticum Aestium):- Udenkwo, Nkechi F". Mouau.afribary.org, Mouau.afribary.org, 23 Oct. 2024. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/prouction-and-evaluation-of-digestive-biscuit-from-composite-flour-of-sorghum-sorghum-bi-colour-potato-solatium-tuherosunisoya-bean-glycinemaxi-and-wheat-triticum-aestium-udenkwo-nkechi-f-7-2 >.

Chicago

UNIVERSITY, MICHAEL. "Prouction And Evaluation Of Digestive Biscuit From Composite Flour Of Sorghum (Sorghum Bi-Colour), Potato (Solatium Tuherosuni),Soya bean (Glycinemaxi.) And Wheat (Triticum Aestium):- Udenkwo, Nkechi F" Mouau.afribary.org (2024). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/prouction-and-evaluation-of-digestive-biscuit-from-composite-flour-of-sorghum-sorghum-bi-colour-potato-solatium-tuherosunisoya-bean-glycinemaxi-and-wheat-triticum-aestium-udenkwo-nkechi-f-7-2

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