PRODUCTION AND QUALITY EVALUATION OF COOKIES FROM COCOYAM AND PLANTAIN

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  • Department: Food Technology
  • Project ID: FTE0216
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CHAPTER 1

1.0INTRODUCTION

1.1BACKGROUND 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.

1.2STATEMENT OF PROBLEM

1.3JUSTIFICATION

1.4OBJECTIVES 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
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

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  • Type: Project
  • Department: Food Technology
  • Project ID: FTE0216
  • Access Fee: ₦5,000 ($14)
  • Pages: 55 Pages
  • Format: Microsoft Word
  • Views: 432
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    Details

    Type Project
    Department Food Technology
    Project ID FTE0216
    Fee ₦5,000 ($14)
    No of Pages 55 Pages
    Format Microsoft Word

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