This is a complete project material on Production and Sensory Evaluation Of Biscuit Using Wheat And Tiger Nut Flour
CHAPTER ONE
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Introduction
Biscuit is a term used for a variety of baked, commonly flour-based food product. Biscuit is a small quick bread usually made from flour, salt, butter or vegetable shortening and with baking powder as a leavening agent.
Biscuit is a small bread usually made with baking soda, similar in texture to scone, but usually not sweet (Fayemi, 1981).
Biscuits may be regarded as a form of confectionary dried to a very low moisture content. According to Fayemi, (1981) biscuit is defined as a small thin cracker cake made from unleavened dough.
Biscuit may be classified either by the degree of enrichment and processing by the method adopted in shaping them. Based on the enrichment criterion, biscuits may be produced from hard dough, soft dough or from batter (Fayemi, 1981).
Bakery products which include bread, rolls, cookies, pies, pastries and muffins, are usually prepared from flour or meal derived from grain bread, already a common staple in prehistoric times, provides many nutrients in human diet (Fayemi, 1981) .
The earliest processing of cereal grains probably involved parching or dry roasting of collected grain seeds. Flavor, texture, and digestibility were later improved by cooling whole or broken grains with water, farming gruel or porridge.
It was a short step to the baking of a layer of viscous gruel on hot stone, producing primitive flat bread. More sophisticated versions of flat bread include the Mexican tortilla, made of processed corn, and the chapatti of India usually made of wheat (Almond, 1989).
Nigeria has an entrenched market for biscuit which is a whole cover some food, ready to eat and available in various convenient packing, throughout the federation presently, sixteen biscuit manufacturers are operating in the country and the total biscuit consumption is estimated between 450,000 to 500,000 millon annually (Almond, 1989) .
The varieties of biscuit are as follows:
- Soft dough biscuit digestive, glucose
- Hard dough semi sweet cabin marine coaster
- Cream crackers naturally fermented or chemically aerated salty or sweet. (Almond, 1989).
Nigeria with its population of approximately12 million and a high annual growth which has a growing requirement for biscuits.
The nutritional content however varies with the types of flour used.
Soft wheat flour is most suitable for biscuit making, this is due to its content (a prodomin) and glutamine (glutelin) which undergoes hydration in the presence of water, salt and sugar. The protein form a visco-elastic matrix known as gluten being responsible for the rising nature of dough or permit substantial increase in the volume of baked product of dough and its gas retention capability (Okaka, 1997).
Okaka (1997) described the production of biscuits as a mixture of flour and water but may contain fat sugar and other ingredient in the dough which rollers for a period and then passed between rollers to make a sheet (Okaka, 1997).
Nigeria being one of the tropical countries can grow the wheat in commercial quantity due to the country climatic condition.
Only three percent of the country’s total consumption of the grain can be produced locally, therefore the industry commonly serve by utilization of those availability of local grain which can either partially/completely substitute wheat in the product without adversely affecting the quality of such product (Kent, 1984).
Wheat production in Nigeria is limited due to climatic conditions and wheat is imported to meet local needs for baking. As a result of this, huge amount of foreign exchange is spent annually for wheat importation (Wilson, 1987).
Effort have been made to promote the use of composite flour in which locally grown crops with high protein value replace portion of wheat flour thereby decreasing the demand for imported wheat (Mandelbaum, 1997).
AIM AND OBJECTIVES
To produce biscuit
To produce biscuits from the composite flour of wheat and tiger nut in the ratio of 80:20, 70:30, 60:40, 50:50
To evaluate the sensory qualities of the products
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