PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
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: 40 to produce cookies which were subjected to sensory evaluation, to isolate the best ratio (80:20). Cassava cortex flour (CCF) was produced and substituted wheat flour at different levels in the 80:20 (WF: MPF) blend to give various ratios of WF: MPF: CCF as 100:0:0, 80:20: 0, 75:20: 5, 70:20:10, 65:20:15, 60:20:20. These composite flour blends were used with baking ingredients to produce cookies and extruded snacks. Millet, pigeon pea and cassava cortex flour were analyzed for their proximate, minerals, vitamins and antinutrient contents.
The MF, PPF, CCF, MPF and WF were also analyzed for their functional properties. The effects of cassava cortex incorporation, baking and extrusion cooking on the nutritional, antinutritional, microbial and sensory properties of the baked and extruded products were determined. The cookies were fed to albino rats to determine their effect on the biochemical parameters of the animals. Results obtained indicated that the chemical composition of the processed flour ranged from 7.35 to 9.50% moisture, 3.94 to 16.64% protein, 1.00 to 3.00% fat, 1.25 to 3.55% ash, 0.80 to 12.07% crude fibre, 67.86 to 77.39% carbohydrate, 83.6 to 326.8mg/100g phosphorous, 1.04 to 3.40mg/100g iron, 60.0 to 620.0mg/100g calcium, 34.06 to 232.76mg/100g potassium, 83.33 to 1666.67 (IU) Vitamin A, 1.0 to 2.0mg100g Vitamin B1, 0.00 to 0.08 vitamin B2 and 0.8 to 14.2mg/100g vitamin E.
Residual anitnutrients in the flour ranged from 0.11 to 0.44% tannin, 1.0 to 1.3% phytate, 0.04 to 0.45Hu/gm hemagglutinin and 0.45 to 1.90% hydrogen cycanide. The functional properties of the flour showed some significant differences (pBaking and extrusion further reduced the antinutrients in the formulated products to the following ranges 0.09 to 0.33% tannin, 0.63 to 1.13% phyate, 0.00 to 0.45 Hu/mg hemagglutinin and 0.20 to 0.73% hydrogen cyanide. The bacteria and mould count ranged from 0.2 x 10 to 0.8 x 102cfu/g, while there was no coliform growth in any of the samples. All the developed products (cookies and extruded snacks) were acceptable to the panelists; however, the products produced from 70:20:10 ratio of wheat flour, millet-pigeon pea composite flour and cassava cortex flour blend were the most acceptable.
CHAPTER ONE
1.1 Introduction
… This chapter will address the background information that motivated this study, the challenges that prompted it, its aim, and its objectives as a preface to subsequent sections of the study. Additional factors include the study's significance, scope, limitations, research questions and hypotheses, and the definition of technical terms.
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
LITERATURE REVIEW
- 2.1 Introduction
- ⋮
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- ⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Production and Evaluation of Baked and Extruded Snacks From Blends of Millet, Pigeon Pea and Cassava Cortex Flour" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
LITERATURE REVIEW
- 2.1 Introduction
- ⋮
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- ⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Production and Evaluation of Baked and Extruded Snacks From Blends of Millet, Pigeon Pea and Cassava Cortex Flour" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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