USE OF COMPOSITE FLOUR BLENDS FOR

BISCUIT MAKING (PEANUT/CASSAVA FLOUR)

TABLE OF CONTENTS

Title page

Approval page

Dedication

Acknowledgement

Abstract

Table of Contents

CHAPTER ONE

1.0     Introduction

1.1     Statement of Problem

1.2     Objectives of the Study

CHAPTER TWO

2.0     Literature Review

2.1     Cassava Origin

2.2     Nutritive Value

2.3     Chemical Composition

2.4     Limitations of Cassava

2.5     Peanut Original

2.6     Chemical Composition

2.7     Nutritive Value

2.8     Limitations of Peanut

2.9     Biscuits

2.9.1       Flours for Biscuit Production

2.9.2       Type of Biscuit and their

2.9.3  Nutritive Value of Biscuit

CHAPTER THREE

3.0     Materials and Methods

3.1     Source of Raw Material

3.2     Method of Processing Cassava into flour

3.3     Method of Processing Peanut into Peanut Butter

3.4     Proximate Analysis of the Flours and Products

3.5     Manufacture of Biscuit Using Different Ratio Mix

3.6     Sensory Evaluation

3.7     Determination of Cyanide Content of Cassava

CHAPTER FOUR

4.0     Results / Discussion

4.1     Results

4.2     Discussions

CHAPTER FIVE

5.0     Conclusion and Recommendation

REFERENCES

APPENDIX         

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 short or sweet product. Those that have their moisture content reduced to make them exceptionally brittle or crops are generally regarded as biscuits. (Okaka, 1997)

          The word biscuit come from the Latin word Biscuit meaning twice cooked, baking at high temperature followed by drying at lower temperature (Okaka, 1997). The term biscuit and cookie are synonymous. The American Encyclopedia described biscuit as a form of bread baking soda as a raising agent rather than yeast.

          Biscuit are a common feature of southern us cousine which can be served as a side dish with meal or as a breakfast item. Biscuit is also said to be essentially bakery confectionery dried down to low moisture content name derived from Latin word for twice cooked, made from soft flour, mostly rich in fat and sugar and consequently of high energy content of 420 to 510kcal per 100g they are cherished by people of all ages and used at different meals and occasions as part of breakfast, snacks etc. they are eaten with butter and jam or jelly or as a part of a dish called “Biscuit and gravy”. Biscuits are also eaten covered in pizza sauce and cheese. Many varieties exist, both sweet and savoulry often produced in industrial quantities by large food companies.