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Production and Evaluation of Baked and Extruded Snacks From Blends of Millet, Pigeon Pea and Cassava Cortex Flour

Production and Evaluation of Baked and Extruded Snacks From Blends of Millet, Pigeon Pea and Cassava Cortex Flour

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DEDICATION

This research material, titled “Production and Evaluation of Baked and Extruded Snacks From Blends of Millet, Pigeon Pea and Cassava Cortex Flour” is dedicated to God for His boundless grace and guidance. It is also a tribute to all computer enthusiasts whose contributions made my research journey smoother and enriched my documentation process, making the experience truly fulfilling.



ACKNOWLEDGEMENT

I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Food Science and Technology (FT) for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Production and Evaluation of Baked and Extruded Snacks From Blends of Millet, Pigeon Pea and Cassava Cortex Flour provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.



TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    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


    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.


    Production and Evaluation of Baked and Extruded Snacks From Blends of Millet, Pigeon Pea and Cassava Cortex Flour

    CHAPTER ONE

    1.1 Introduction

    … As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.…

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …

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