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- No of Pages: 61

- No of Chapters: 05

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Introduction:

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

2.2.1Production of Malted Sorghum Flour

2.2.2Malted of Sorghum

2.2.3Steeping

2.2.4Germination

2.2.5Kilning

2.3 Method of Processing Wheat into Flour for Biscuit Making

2.3.1Wheat Flour Production

2.3.2Effects of Processing of Nutritional Value of wheat Flour

2.3.3Functional Processing of Nutritional Value of Wheat Flour

2.4.0Ginger

2.4.1The History of Ginger

2.4.2Ginger Cultivation

2.4.3Spices and Other Oils

2.4.4Ginger Processing

2.4.5Uses of Ginger

2.4.6Nutritional Composition

2.5.0Biscuit

2.5.1Definition of Biscuit

2.5.2Classification of Biscuits

2.5.3Hard Dough Biscuits

2.5.4Lean Hard Dough Biscuits

2.5.5Medium Hard Dough Biscuits

2.5.6Puff Hard Biscuits

2.5.7Lean Batter Biscuits

2.5.8Highly Enriched Biscuits

2.5.9Proximate 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

3.6.1Proximate Analysis of the Prepared Biscuits

3.6.2Protein Determination

3.6.3Fat Determination

3.6.4Moisture Determination

3.6.5Total Ash Determination

3.6.6Carbohydrate Determination

3.6.7Sensory 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

5.1 References

5.3 Appendix

Introduction

The introduction of this research is only available in the paid version.