Explore Project Topics on: production and accceptability of cookies using composite flour of ,rice flour and millet

ABSTRACT Digestive 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... Continue Reading

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, kneading and may be created by fermentation, chemical or other means resulting in puff/flaky... Continue Reading

ABSTRACT Digestive 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... Continue Reading

ABSTRACT Digestive 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... Continue Reading

USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) ABSTRACT Digestive 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... Continue Reading

ABSTRACT Digestive 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... Continue Reading

Background of the study There is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003). Food professional/industries might face challenges of producing food products containing functional... Continue Reading

Background of the study There is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003).  Food professional/industries might face challenges of producing food products containing functional... Continue Reading

ABSTRACT Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of 65:35 to obtain millet-pigeon pea flour blend (MPF). Wheat flour (WF) and MPF were used in ratios of 100: 0, 90:10, 80:20, 70: 30 and 60:... Continue Reading

ABSTRACT This study targeted two sweet potato varieties; TIS 87/0087, Umuspo3, evaluating their performance as composite flour with wheat at (30:70%) and (50:50%) respectively. Quality characteristics of the resultant  production was analysed to ascertain its sensory properties. The Acceptable cake were produced from 70% wheat and 30% orange... Continue Reading

ABSTRACT This study targeted two sweet potato varieties; TIS 87/0087, Umuspo3, evaluating their performance as composite flour with wheat at (30:70%) and (50:50%) respectively. Quality characteristics of the resultant  production was analysed to ascertain its sensory properties. The Acceptable cake were produced from 70% wheat and 30% orange... Continue Reading

Abstract This work reviewed the types, uses and effects of junk foods on human health (advantages and disadvantages). The different types of junk foods include. Drinks, snacks, and phytochemicals. Their advantages includes lowering the blood lipid levels, improving arterial compliance, scavenging free radicals and inhibiting platelet... Continue Reading

ABSTRACT   The most important single factor affecting the efficiency of protein utilization is the profile of digestible essential amino acids entering the small intestine. Assuming a constant ideal amino acid profile of absorbed protein the requirements of all amino acids can be calculated when the requirement of one individual amino acid has... Continue Reading

ABSTRACT The proximate and sensory characteristics of cookies from wheat and tiger nut chaff flour blend. Tigernut chaff was obtained, incorporated into wheat flour in the ratio (90:10, 80:20, 70:30, and 60:40). Cookies was produced from the blends using standard method. The cookie samples were analyzed for the proximate composition and sensory... Continue Reading

ABSTRACT The proximate and sensory characteristics of cookies from wheat and tiger nut chaff flour blend. Tigernut chaff was obtained, incorporated into wheat flour in the ratio (90:10, 80:20, 70:30, and 60:40). Cookies was produced from the blends using standard method. The cookie samples were analyzed for the proximate composition and sensory... Continue Reading

ABSTRACT  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%;... Continue Reading

ABSTRACT  Cookies were produced from the blends of banana flour and coconut milk. The proximate  composition, metabolised energy value and sensory characteristics of the cookie were  evaluated. Selected functional properties of the UBF were also determined. The composition  varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%;... Continue Reading

ABSTRACT Cookies were produced from wheat, sorghum, and defatted coconut flour blends to determine their potentials in cookie manufacture. Eight Cookies formulations were produced and they were evaluated for their proximate, physical, mineral, colour and sensory properties. The result showed that the moisture content ranges from 7.10 to 10.89%,... Continue Reading

ABSTRACT Cookies were produced from wheat, sorghum, and defatted coconut flour blends to determine their potentials in cookie manufacture. Eight Cookies formulations were produced and they were evaluated for their proximate, physical, mineral, colour and sensory properties. The result showed that the moisture content ranges from 7.10 to 10.89%,... Continue Reading

Chapter One 1.1 History Of Soybeans  1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review  2.1 Milk From Soybeans 2.2 Nutritional... Continue Reading

ABSTRACT This study was carried out to determine the functional properties of cassava flour produced using different drying method namely sundried and oven dried. The flours were obtaining from cassava (Manihot Esculent Crantz) by peelings, washing, cooking, slicing or chopping, drying, milling and sieving. The flours obtained were evaluated for... Continue Reading

  ABSTRACT This study was on the proximate and sensory composition of paw paw, produced from the blends of unripe paw-paw carica-papaya and wheat flour, unripe paw-paw, where washed, peeled, deseeded, sliced, weighed, blanched at... Continue Reading

ABSTRACT The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant temperature of 500C, sodium... Continue Reading

ABSTRACT The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant temperature of 500C, sodium... Continue Reading

ABSTRACT The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant temperature of 500C, sodium... Continue Reading

ABSTRACT The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant temperature of 500C, sodium... Continue Reading

ABSTRACT The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant... Continue Reading

ABSTRACT The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant temperature of 500C, sodium... Continue Reading

ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries. The gross value of plantain production in sub-saharan Africa extent... Continue Reading

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Humans have consumed bakery products for hundreds of years. Among the different bakery products is the cake. Cakeis a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or... Continue Reading