USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)

ABSTRACTDigestive and gingerroot biscuits were produced from composite flour blends cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of biscuits with the specified ingredients. Proximate analysis of the products were also determined; moisture content (1.5 :“ 4.5%), protein content (0.5 -1.8%), fat content (14 : 1%), protein content (17.50 : 23.9%) and carbohydrate content (51. 51 : 60. 20%). Cyanide content of the cassava flour was also determined using the method of FAO (1984) and was shown to have no toxicity effect: 14. 85mg/g against 150mg/g, lethal dose.The protein content of the peanut enriched biscuits were observed to be high while product C ranked best in terms of mean score using seven points hedonic scale; eight being the highest and two the lowest.


TABLE OF CONTENTSTitle pageApproval pageDedicationAcknowledgementAbstractTable of Contents
CHAPTER ONE1.0 Introduction1.1 Statement of Problem1.2 Objectives of the Study
CHAPTER TWO2.0 Literature Review2.1 Cassava Origin2.2 Nutritive Value2.3 Chemical Composition2.4 Limitations of Cassava2.5 Peanut Original2.6 Chemical Composition2.7 Nutritive Value2.8 Limitations of Peanut2.9 Biscuits2.9.1 Flours for Biscuit Production 2.9.2 Type of Biscuit and their 2.9.3 Nutritive Value of Biscuit 
CHAPTER THREE3.0 Materials and Methods3.1 Source of Raw Material3.2 Method of Processing Cassava into flour3.3 Method of Processing Peanut into Peanut Butter3.4 Proximate Analysis of the Flours and Products3.5 Manufacture of Biscuit Using Different Ratio Mix3.6 Sensory Evaluation 3.7 Determination of Cyanide Content of Cassava
CHAPTER FOUR4.0 Results / Discussion4.1 Results4.2 Discussions
CHAPTER FIVE5.0 Conclusion and RecommendationREFERENCESAPPENDIX