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Production And Acceptability Studies Of Malted Sorghum Sorghum Bicolor Biscuit

5 Chapters
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80 Pages
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10,947 Words

The production and acceptability studies of malted Sorghum bicolor (sorghum) biscuits involve various stages, from sourcing raw materials to assessing consumer preferences. Initially, malted sorghum flour is prepared by germinating sorghum grains and then drying and milling them into flour. This flour is then mixed with other ingredients such as sugar, fat, leavening agents, and flavorings to form a dough. The dough is shaped into biscuits, which are then baked until they achieve the desired texture and color. The acceptability of these biscuits is evaluated through sensory analysis, where factors like taste, texture, aroma, and overall liking are assessed by a panel of trained assessors or consumers. Additionally, nutritional analysis can be conducted to determine the nutritional value of the biscuits, which is crucial for marketing and consumer acceptance. By optimizing the production process and adjusting ingredient ratios, manufacturers can enhance the sensory attributes and nutritional profile of malted sorghum biscuits, thus meeting consumer preferences and contributing to the diversification of the market for gluten-free and nutritious snacks.

ABSTRACT

Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 100:0. Creaming method was used in biscuit production with specified ingredients. Proximate analysis of the product (biscuit) was determinate viz. moisture content for sample A; 2.5%, B; 3% C; 3.5%, D; 2%, fat content for the sample A; 15%, B; 16%, C; 17%, D, 15.5%, Protein content for A; 8.52%, B; 8.7%, C; 8.79%, D; 8.35%, Ash content for sample A; 0.5%, B; 1.0%, C; 1.5%, D; 0.5% and Carbohydrate content for A; 73.48%, B; 71.24%, C; 69.21%, D; 73.65% respectively. the sensory evaluation of the samples were carried out using hedonic scale. from the result, there was no significant difference at 5% level and 1% level between the four samples in terms of colour crispiness, flavour, and overall acceptance, but when compared with 100% wheat, there was a slight difference in texture of biscuits with “sorghum and wheat”, but from the score mean, sample B gave the best result.

TABLE OF CONTENT

Title Page
Approval Page
Dedication
Acknowledgement
Abstract
Table Of Contents

Chapter One
1.0 Introduction

1.1 Objectives Of The Study

Chapter Two
2.0 Literature Review

2.1 Origin Of Sorghum
2.2 Sorghum Utilization
2.2.1 Production Of Malted Sorghum Flour
2.2.2 Malted Of Sorghum
2.2.3 Steeping
2.2.4 Germination
2.2.5 Kilning
2.3 Method Of Processing Wheat Into Flour For Biscuit Making
2.3.1 Wheat Flour Production
2.3.2 Effects Of Processing Of Nutritional Value Of Wheat Flour
2.3.3 Functional Processing Of Nutritional Value Of Wheat Flour
2.4.0 Ginger
2.4.1 The History Of Ginger
2.4.2 Ginger Cultivation
2.4.3 Spices And Other Oils
2.4.4 Ginger Processing
2.4.5 Uses Of Ginger
2.4.6 Nutritional Composition
2.5.0 Biscuit
2.5.1 Definition Of Biscuit
2.5.2 Classification Of Biscuits
2.5.3 Hard Dough Biscuits
2.5.4 Lean Hard Dough Biscuits
2.5.5 Medium Hard Dough Biscuits
2.5.6 Puff Hard Biscuits
2.5.7 Lean Batter Biscuits
2.5.8 Highly Enriched Biscuits
2.5.9 Proximate Composition Of Biscuits

Chapter Three
3.0 Materials And Method

3.1 Sources Of Raw Materials
3.2 Raw Materials For Baking
3.3 Equipment
3.4 Chemicals
3.5 Method For Processing Malted Sorghum
3.6 Biscuit Production
3.6.1 Proximate Analysis Of The Prepared Biscuits
3.6.2 Protein Determination
3.6.3 Fat Determination
3.6.4 Moisture Determination
3.6.5 Total Ash Determination
3.6.6 Carbohydrate Determination
3.6.7 Sensory Evaluation Of Prepared Samples

Chapter Four
4.0 Results And Discussions

4.1 Proximate Composition Of The Test Biscuits
4.2 Sensory Evaluation
4.3 Discussion

Chapter Five
5.0 Conclusion And Recommendation

References
Appendix

CHAPTER ONE

INTRODUCTION
Biscuit may be defined as a thin flat baked product made from flour, salt, sweetening agent fat and preservatives. They are crisps, unleavened and sometimes sweet pastry produced light by the addition – F baking powder or soda, sometimes with chocolate or fruit in put (Achukoh; 1992). Biscuit can also be defined as a baked product having not less than 8% of flour content calculated (Hannemah, 1981). Okaka, 1997 stated that biscuits are termed “cookies” in USA but the Word biscuit means a small cake like bun.
According to Terrell, 1981 there are basically some ingredients that are used for biscuit production such as sugar, salt, milk, shortening flavour leavening. Egg improves the volume of biscuit as well as the taste and flavour. Egg and butter are also used for variety, these improves the quality of the products.
Wheat flour is a critical and principal raw material in biscuit production its. Superiority over other cereals is due to the presence of gluten which inherently imparts all the essential qualities to their products. The absence of this simple protein in non-wheat flour makes them unsuitable as substitutes for wheat flour. Unfortunately, wheat is a temperature crop, there fore, our tropical climate does not favour its cultivation. Flour which has high gluten content are classified as a strong hard flour, and therefore produces a strong dough and thus a strong biscuit is produced (Richtea), while flour with small gluten content produces a soft I weak biscuit (Digestive) Aerating chemicals, syrups and water were further added as one of the basis ingredients for biscuit making (Achukoh; 1992). The production of biscuits involves weighing, mixing, dough formation, kneading and rolling out, machining and shaping, prickling Bakino, cooling and packaging (Okaka, 1997).
The malting potentials of sorghum grains can be utilized to produce soft dough biscuit. Germinated sorghum grains, develop alpha – amylase, carboxy peptidase, endo – beta – 1, 3 – glucanase, pentosanase, limit dextrinase and endo – protease in the grain during malting. Malting involves essentially steeping, germination and limiting cereals, seedling growth by kilning. During germination enzymes are produced for the degradation of starch and protein in the cereal grain. Malting yields higher proportions of hydrolytic enzymes such as X and B – amylases which may be either completely soluble or largely insoluble depending on the variety.
Malted sorghum and wheat flour are used in order to check the baking potential of biscuit, malts produce from sweet sorghum and related variety usually contain insoluble amylase. The insoluble substances that make aqueous extraction impossible (Amori, 1 9 8 7) – Glucosidase in sorghum malt is also highly insoluble malt solid (Barry, and Dorota 1988).
Malting causes a decrease in the density of caryposis in sorghum grain (Isola, 1992). Lower the amount of lysine from 0.25% in unmalted sorghum to 0.18% in sorghum malt (Ilori, 1989) and reduces the milling energy (Swanstoo et al, 1994).
Time and temperature of storage influence the percentage soluble amylase in sorghum grain. For example, sorghum grain stored at 12t 23oc temperature for 2 to 3 years give higher levels of soluble amylase (between 57 – 73%) while nearly harvested grain give about 25%. Lowering the temperature to 7oc reduces the level of soluble amylase in the level of soluble amylase in the grains to about 37% after 3 years (Novellie et al, 1973).

AIMS AND OBJECTIVES OF THE STUDY
To evaluate the acceptability of the biscuit made from malted sorghum and wheat flour blend and to reduce cost of production manufacturers, so as to break even and make gain.
Malted sorghum flour has blended with wheat flour in the preparation of some confectioneries will go a long way in reducing he country’s heavy reliance on imported wheat and conserve the Nation Foreign Exchange.

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Production And Acceptability Studies Of Malted Sorghum Sorghum Bicolor Biscuit:

Production and acceptability studies of malted sorghum (Sorghum bicolor) biscuits involve the development of biscuits using malted sorghum flour as a key ingredient and conducting sensory evaluations to assess their acceptability among consumers. Here is a general outline of the process:

1. Raw Material Preparation:

  • Sorghum Grains: Start with high-quality sorghum grains, preferably of a specific variety known for its suitability for food processing.
  • Malting: Malt the sorghum grains by soaking, germinating, and drying them. This process activates enzymes and improves nutritional content.

2. Flour Milling:

  • Grind the malted sorghum grains into a fine flour. Ensure the flour is free from impurities and contaminants.

3. Recipe Development:

  • Develop a biscuit recipe using malted sorghum flour as a major ingredient.
  • Select other ingredients like sugar, fat (usually margarine or butter), leavening agents (baking powder), and flavorings (vanilla, cocoa, etc.), as needed.

4. Mixing:

  • Combine the ingredients in a mixing bowl. Proper mixing is crucial to achieve a homogeneous dough.

5. Dough Formation:

  • Roll out the dough to the desired thickness for biscuits.

6. Cutting and Shaping:

  • Use biscuit cutters or molds to cut the dough into biscuit shapes.

7. Baking:

  • Bake the biscuits in an oven at a specific temperature until they turn golden brown and have a crisp texture.

8. Quality Control:

  • Conduct quality checks to ensure the biscuits meet the desired standards in terms of appearance, texture, and taste.

9. Sensory Evaluation:

  • Organize sensory panels or consumer taste tests to evaluate the acceptability of the malted sorghum biscuits.
  • Assess aspects such as taste, texture, aroma, appearance, and overall preference.

10. Analysis and Adjustments:

  • Analyze the feedback from sensory evaluations.
  • Make necessary adjustments to the recipe or processing methods based on consumer preferences.

11. Packaging:

  • Package the biscuits in suitable materials that preserve their freshness and protect them from moisture and contaminants.

12. Marketing and Distribution:

  • Develop a marketing strategy to promote the malted sorghum biscuits.
  • Identify distribution channels to reach the target market.

13. Continuous Improvement:

  • Continue to gather feedback from consumers and make improvements to the product as needed.
  • Explore opportunities for expanding the product line or reaching new markets.

Acceptability studies are critical to understand how well the biscuits are received in the market. They help in making informed decisions about product modifications, marketing strategies, and potential scalability. Additionally, consider nutritional analysis to highlight the health benefits of using malted sorghum in the biscuits, as this can be a key selling point for health-conscious consumers.