PRODUCTION OF CAKES AND COOKIES USING POTATO (Ipomoea batatas) AND SOYBEAN (GLYCINEMAX) FLOUR BLEND

ABSTRACT

 Sweet potato (Ipomoea batata) as a plant, its derivatives benefits were mainly discussed.  Sweet potato (Ipomoea batata) has a very high nutritional value and enriched for both adults and children food. Soybean (Glycine max) as a plant its derivatives/nutritional and antinutrittional oxidants were mainly discussed. It is of high nutritional value and recommended for both human and animal foods. The study was guided by a nine-point hedonic scale questionnaire using sample of 20 trained panelist on which the sensory evaluation was administered. The data acquired were analyzed using simple percentage based on their taste, colour, flavor and texture. Based on this finding the researcher recommended that the sweet potato and soybean flour should be used in production of snacks especially cakes and cookies and that awareness should be created through seminars, conferences and publications to make it known to consumers. 

TABLE OF CONTENT

Title page ﾿ i

Approval page ﾿ ii

Declaration ﾿ iii

Certification ﾿ iv

Dedication ﾿ v

Acknowledgement ﾿ vi

Table of content ﾿ vii

List of tables

Abstract ﾿ v

CHAPTER ONE

INTRODUCTION ﾿ 1

1.1 ﾿ ﾿ Background of the Study ﾿ 1

1.2 ﾿ ﾿ Statement of the Problem ﾿ 4

1.3 ﾿ Objectives of the Study ﾿ 5

1.4 ﾿ Research Question ﾿ 5

1.5 ﾿ Significance of the Study ﾿ 6

1.5 ﾿ Scope of the Study ﾿ 6

CHAPTER TWO

2.0 ﾿ LITERATURE REVIEW ﾿ 7

2.1 ﾿ Conceptual Frame Work ﾿ 7 ﾿

2.2 ﾿ White Skinned Sweet Potato (Ipomoea Batatas) ﾿ 8

2.3 ﾿ Benefits of Sweet Potatoes (Ipomoea Batatas) ﾿ 8

2.3.1 ﾿ Nutritional Benefits of Soybean ﾿ 9

 2.3.2 ﾿ Anti-nutritional oxidants of soy bean ﾿ 10

2.3.3 ﾿ Processing of Soybeans ﾿ 11

2.4 ﾿ Wheat ﾿ 12

2.5 ﾿ Nutritional Quality and Chemical Composition of Wheat ﾿ 12

2.5 ﾿ Cake ﾿ 13

2.6.1 ﾿ Ingredients ﾿ 14

2.6.2 ﾿ Cake Recipes and Types ﾿ 14

2.6.3 ﾿ Cake Making Process ﾿ 16

2.6.4 ﾿ Baking Process ﾿ 17

2.7 ﾿ Cookies ﾿ 18

2.7.1 ﾿ Classification of Cookies ﾿ 18

2.7.2 ﾿ Types of Biscuit ﾿ 19               

2.8 ﾿ Summary of Related Literature Review ﾿ 19

CHAPTER THREE

3.0 ﾿ MATERIALS AND METHODS ﾿ 20

3.1 ﾿ Area of the Study ﾿ 20

3.2 ﾿ Design of the Study ﾿ 20

3.3 ﾿ Population of the Study ﾿ 20

3.4 ﾿ Source of Raw Materials ﾿ 20

3.5 ﾿ Samples Formulation ﾿ 21

3.6 ﾿ Recipe for the Production of Sample Cakes and  Cookies ﾿ 23

3.6.1 ﾿ Method of Cake Preparation ﾿ 24

3.6.2 Preparation of Cookies ﾿ 25

3.7 Sensory Evaluation ﾿ 25

3.8 ﾿ Proximate ﾿ 26

3.8.1 ﾿ Moisture content determination ﾿ 26

3.8.2    Ash content determination ﾿ 27

3.8.3 ﾿ Crude fibre determination      ﾿ 28

3.8.4     Fat content determination ﾿ 28

3.8.5    Protein determination ﾿ 29

3.8.6 ﾿ Carbohydrate determination ﾿ 31

CHAPTER FOUR

RESULT AND DISCUSSION ﾿ 32

4.1 ﾿ Sensory Evaluation ﾿ 35

CHAPTER FIVE

CONCLUSION AND RECOMMENDATION

5.1 ﾿ Conclusion ﾿ 37

5.2 ﾿ Recommendation ﾿ 37

LIST OF TABLES

Table 4.1 ﾿ Proximate Analysis ﾿ 33

Table 4.2 ﾿ Sensory Evaluation ﾿ 35 ﾿