Use Of Composite Flour Blends For Biscuit Making (Peanut/Cassava Flour)
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Use Of Composite Flour Blends For Biscuit Making (Peanut/Cassava Flour)
ABSTRACT
Digestive and gingerroot biscuits were made from composite flour blends containing cassava flour, peanut butter, wheat flour, and ginger taste in several ratios: digestive biscuit (50:50; 10:30:60 and 10:90), and ginger biscuit (10:25:60:5, 10:85, and 50:45:5).
The creaming method was used to make biscuits using the given ingredients. 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. The cyanide level of cassava flour was also tested using the FAO (1984) method, and it was found to have no toxicity effect: 14. 85mg/g compared to 150mg/g, the death dose.
The protein level of the peanut-enriched biscuits was found to be high, and product C rated top in terms of mean score on a seven-point hedonic scale, with eight being the highest and two the lowest.
Chapter One1.0 – Introduction
The biscuit and cracker industries primarily make biscuits. Flour confectionery refers to a wide range of flour-based items other than bread that are made from batter, sponge, or dough by mixing and kneading and may be produced through fermentation
chemical, or other ways, resulting in puff/flaky short or sweet products. Biscuits are often defined as those with a low moisture content that make them extremely brittle or crops. (Okaka, 1997).
The name biscuit is derived from the Latin word Biscuit, which means twice cooked, first baking at high temperature and then drying at low temperature (Okaka, 1997). The terms biscuit and cookie are synonyms. According to the American Encyclopaedia, biscuits are a type of bread that uses baking soda as a raising agent instead of yeast.
Biscuits are a staple of southern cuisine and can be served as a side dish or breakfast item. Biscuits are also said to be essentially bakery confectionery dried down to low moisture content. The name comes from the Latin word for twice cooked.
They are made from soft flour, are mostly rich in fat and sugar, and have a high energy content of 420 to 510kcal per 100g. They are loved by people of all ages and are used at various meals and occasions as part of breakfast, snacks, and so on.
They are served with butter and jam or jelly, or as part of a dish known as “biscuit and gravy”. Biscuits are frequently eaten with pizza sauce and cheese. There are numerous variations, both sweet and savoury, which are frequently produced in industrial amounts by huge food firms.
Sweet biscuits are popular snack foods that may include chocolate, fruit, jam, or nuts (peanuts). Savoury biscuits are plainer and typically eaten with cheese after a meal.
The most basic type of biscuit is made from flour and water, but it can also include fat, sugar, and other ingredients blended into a dough that is rested for a period of time before being pushed through rollers to form a sheet. The sheet is then stamped out, baked, cooled, and packed.
Biscuits are typically prepared with wheat flour, however the objective of this research is the “use of composite blends for biscuit making”. Other raw materials beyond wheat must be utilised to make the flour for the biscuits.
The following aspects are important for producing a quality product, particularly crackers: choosing flour for sponge and dough, selecting a fermentation environment, and baking conditions. It is consequently vital to hunt for basic resources that produce flour of light grade.
Biscuits are characterised according to their enrichment and processing level, as well as the method used to shape them. The enrichment criteria are firm dough, soft dough, and batter biscuit. (Okaka, 1997).
Most biscuits are made with soft wheat flour, which has a lower protein (gluten) level than hard wheat. Based on this fact, raw materials are sourced from various legumes such as peanuts and cassava. They include protein, albeit in lesser quantities and quality.
Peanuts are one of the world’s most important agricultural crops, belonging to the leguminous family. It contains edible oil and plant protein. Legume seed protein is distinguished by a significant lack of methionine and tryptophan.
In fact, methionine is the first necessary amino acid found in practically all legume grains. Peanuts contain between 26% to 35% protein, with peanut meal providing a significant number of biologically important amino acids.
The seeds are nutritional and contain vitamin E, niacin, folacin, calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamine, potassium, and other nutrients (Ogbo, 2002). Peanuts also contain a high concentration of resveratrol, a potent antioxidant that inhibits lipid peroxidation of low-density lipoprotein (LOL), reduces cytotoxicity of oxidised (LDL), and protects cells from lipid peroxidation.
Hydrophilic aids have lipophilic characteristics and can provide more efficient protection than other well-known antioxidants such as vitamin C and E.
Peanut is used for a variety of reasons, including food (raw, roasted, or boiled, cooking oil), animal feed, and industrial raw materials. There are four varieties of peanuts: Virginia, Peruvian runner, Valencia, and Spanish.
Cassava, one of the raw components, is an indigenous and sustainable food source for millions of Nigerians. The few misunderstandings about cassava, particularly its low nutritional value and toxicity, have been successfully refuted by national and international research institutions.
National institutions, such as the University of Agriculture Umedike in Umuahia, have successfully produced numerous Tropical Manioc Selection (TMS) cultivars with the added benefit of reduced cyanide.
Despite cassava’s obvious advantages, such as its ease of propagation through stem cutting. Cassava, a relatively high yielder and great source of calories, was previously overlooked in agricultural research and development operations to a level that was not commensurate with its value as a food source.
However, significant developments in the last 15 years have piqued interest in the crop, and research priorities have been assigned to its enhancement, greater production, and use.
First, the International Society for Tropical Root and Tuber Crops was established in 1967 to promote study, greater production and utilisation, and information exchange about tropical root and tuber crops such as cassava yams, sweet potatoes, and avoids.
Second, there are two international institutions (the International Institute for Tropical Agriculture – IITA – in Nigeria and the International Centre for Tropical Agriculture – CIAT – in Colombia) that prioritise research on cassava improvement, production systems, storage, and utilisation, as well as other related training programs.
The Roots and Tubers Expansion Programme (RTEP) was also established to research and develop alternate uses for cassava as an industrial raw material, as well as to build an enabling market environment. High-quality unfermented flour,” including fortified cassava flours, is now more accessible as a result of better cassava processing and technological approaches.
These technologies can be utilised to manufacture particle / whole substitutes for wheat flour from 540 to 100 percent in bakery and confectionery items such as biscuits, chin-chin, and so on, with no discernible difference in texture, flavour, scent, or colour.
Cassava flour is enriched with peanut butter in this project due to its high protein content and vitamins such as vitamin E, a powerful antioxidant. The production of good biscuits is therefore primarily dependent on selecting the suitable flour for each type and employing techniques that are compatible, such as mixing, accretion and fermentation, laminating, baking, and chilling (Okaka, 1997:- p. 155).
1.2 Aim / Purpose
Everyone, including the federal government, is working together to promote foreign exchange conservation through the use of local materials. It has been decided to conduct some research on cassava and peanut blends in order to use them as an alternative for imported wheat flours in biscuit manufacturing. Peanut butter is also used to provide the essential amino acids.
The results of research and testing undertaken by the Roots and Tubers Expansion Programme reveal that it is possible to manufacture acceptable biscuits of equal quality to wheat flour biscuits using composite flours derived from the aforementioned legume and root.
Wheat, whose flour is the primary material used in biscuit manufacturing in most nations across the world, has long been used to make biscuits and other related items. Although wheat flour is commonly used as the base ingredient in biscuit manufacturing.
Wheat is grown consistently over the world, and because it is a temperature crop, it can only grow in particular climates. As a result, biscuit manufacturers in areas where wheat is not grown must import grain or flour.
Wheat is cultivated in some countries, including Nigeria, but not in large quantities due to climate conditions. A significant amount of foreign exchange is spent on importation, particularly given the current rate of growth in Nigeria’s biscuit and allied industries.
Despite the fact that the date is not yet accessible, there are numerous industries (confectionery) that use wheat flour. Foreign currency spending in 1982 was massive.
As a result, success in this supplementation trend would save a significant amount of money spent on wheat imports each year, which can now be used to develop other sectors of the country’s economy.
The goal of this project is to minimise or eliminate excessive wheat importation, hence broadening Nigerians’ dietary basis. Commercial and industrial implications will benefit all biscuit customers by increasing product availability. Supplementing imported wheat flour with cassava flour will save millions of naira in foreign currencies.
It is also expected that the usage of these composite mixes (cassava flour and peanut butter) will result in biscuits that are less expensive and more nutritious than those previously made.
It will also generate new job opportunities and economic self-sufficiency at both the industrial and household levels for cassava processors.
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