+234 813 0686 500
+234 809 3423 853
info@grossarchive.com

Production And Quality Evaluation Of Cookies From Cocoyam And Plantain

  • Type:Project
  • Pages:55
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)



CHAPTER 1

1.0 INTRODUCTION

1.1 BACKGROUND OF STUDY

Cookies are a form of confectionery products usually dried to a low moisture content (Okaka, 2009). Compared to biscuits, they tend to be larger with a softer chewer texture. They are consumed extensively all over the world as a snack food and on a large scale in developing countries where protein and caloric malnutrition are prevalent (Chinma and Gemah, 2007).With the increased advocacy on the consumption of functional foods by world nutrition bodies due to different health problems related to food consumption such as celiac diseases, diabetes and coronary heart diseases, WHO recent recommendations to reduce trend in nutrition is the consumption of low carbohydrate diets, including slowly digested food products well as increased intake of functional foods (Hurs and Martins, 2005).

The food industry is faced with the challenge of producing food products containing functional ingredients in order to meet the functional requirements of individuals with health challenges. Cookies can therefore serve as a vehicle for delivering important nutrients if made readily available to the population (Chinma andGemaah,2007).

The consumption of wheat flour is on the increase due to the increase in demand for noodles, bread, biscuits, etc. The use of indigenous flour as substitute for wheat to produce composite flour for baking is therefore necessary. Based on the nutritional advantages, availability and economical value of cocoyam and plantain, they therefore are potential source of composite with wheat.

Cocoyam is a monocotyledonous plant and a tropical plant grown primarily as a root vegetable for its edible corm. It is an important source of energy food and a well recognized staple food, which is a very good source of dietary fiber (Boudjeko et al, 2005). Cocoyam consumption has been affected by the presence of acridity factors like oxalate, tannins etc., which causes sharp irritation and burning sensation in the throat and mouth when consumed (Enomfon-Akpan and Umoh, 2004). The acridity factor can be controlled or reduced by peeling, soaking, grating and fermentation operation during processing (Ojinnaka et al., 2009). Nutritionally, cocoyam (Xanthosoma sagittifolium), exhibits greater advantage over other tuber and root crops; it is rich in vitamins B6 and magnesium which helps to control high blood pressure and protect the heart (Agwunobi et al., 2000).Plantains (Musa paradisiaca), AAB group is an important staple food in Central and West Africa, which along with bananas provides 60million people with 25% of their calories. According to FAO, over 2.11million metric tons of plantains are produced in Nigeria annually. The use of plantain flour for the production of baked foods if feasible would help to lessen our total dependence on imported wheat flour.

1.2 STATEMENT OF PROBLEM

1.3 JUSTIFICATION

1.4 OBJECTIVES OF STUDY

The objectives of this study are;

To produce flour from cocoyam (Xanthosoma sagittifolium) and plantain (Musa parasidiaca)...Order to view complete work. Chapter one to five.

Production And Quality Evaluation Of Cookies From Cocoyam And Plantain

Share This

Details

Type Project
Department Food Technology
Project ID FTE0103
Price ₦3,000 ($9)
No of Pages 55 Pages
Format Microsoft Word

500
Leave a comment...

    Details

    Type Project
    Department Food Technology
    Project ID FTE0103
    Price ₦3,000 ($9)
    No of Pages 55 Pages
    Format Microsoft Word

    Related Works

    Background of the study There is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003). Food professional/industries might face challenges of producing food products containing functional... Continue Reading
    ABSTRACT  It is a common practice in Nigeria and other West Africa Countries especially in area lying within the rainforest belt, with thick vegetation cover, the aim of management should be to avoid excessive and inadequate level of farming system and maintains sufficient for planting of cocoyam. The study therefore seeks to examine and appraise... Continue Reading
    ABSTRACT Juice was extracted from banana  ( Musa sapientum)  pulp with the addition of lemon juice and was inoculated with Baker’s yeast  (Saccharomyces cerevisiae)  and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr,... Continue Reading
    ABSTRACT Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr, 5.1x107 at the... Continue Reading
    ABSTRACT Utilization of improved cocoyam production technologies among women in Ikwuano Local Government Area of Abia State, Nigeria was studied in 2014. The specific objectives of the study were to; describe the socio-economic characteristics of the women, identifying their source(s) of information, assess their level of utilization and identify... Continue Reading
    ABSTRACT The study examined the role of extension workers in educating farmers and constraints farmers face in plantain production in some selected areas in Edo State, Nigeria. A total of 120 Plantain farmers were randomly selected from the study area. Farmers were interviewed using well structured questionnaire. Simple descriptive statistics and... Continue Reading
    ABSTRACT It is a common practice in Nigeria and other West Africa Countries especially in area lying within the rainforest belt, with thick vegetation cover, the aim of management should be to avoid excessive and inadequate level of farming system... Continue Reading
    ABSTRACT The production of potassium salt K 2 ­SO 4 from unripe plantain agricultural waste was carried out. The sample randomly sourced from canteens located in Owerri West, Imo State. From the result of analysis carried out on the peels was found to contain highest level of K 2.55 ± 1.54 mg/g. other mineral component found were Na 159 ± 1.3... Continue Reading
    A BSTRACT The study examined the role of extension workers in educating farmers and constraints farmers face in plantain production in some selected areas in Edo State, Nigeria. A total of 120 Plantain farmers were randomly selected from the study area. Farmers were interviewed using well structured questionnaire. Simple descriptive statistics and... Continue Reading
    ABSTRACT The production of high quality foam was carried.  The actualization of the production of polyurethane (fibre) foam was made possible by using the components / chemical raw materials such as polyol (polyurethes resin).  TDI (toluene di-Iso-cyanate, methylane chloride (MC)-(CH2CL).  Silicon oil, stannous octoate, calcum carbonate and... Continue Reading