Select Currency
Translate this page

PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANALYSIS, MINERALS

Format: MS WORD  |  Chapter: 1-5  |  Pages: 75  |  2708 Users found this project useful  |  Price NGN5,000

GET THE COMPLETE PROJECT

CHAPTER ONE

INTRODUCTION

1.1   BACKGROUND OF STUDY

Over the years the production of cookies of various types has improved with the advancement of new technology in most of the manufacturing industries in Nigeria; the cookies industries tend to be the most popular among most of the manufacturing industries in Nigeria. Cookies vary with types, method of production and the materials used in the manufacturing process; the ingredient used in the production of biscuits is different from those used in the production of other snacks as so on. Before we go deep into the study we will like to know what cookies is all about; well a cookie is small, flat, sweet, baked good, usually containing flour, eggs, sugar, and either butter, cooking oil or another oil or fat. It may include other ingredients such as raisins, oats, chocolate chips or nuts.

Considering biscuits as one of the cookies produced from blends of malted sorghum, sprouted black beans and cooked cocoyam flour are one of the popular cereal foods, consumed in Nigeria. They are ready made food for consumption, convenient and inexpensive food products, containing digestive and dietary principles of vital importance according to (Kulkarni, 1997). They are nutritive snacks produced from unpalatable dough that is transformed into appetizing products through the application of heat in the oven according to (Olaoye et al., 2007). However most of these foods are poor sources of protein and such contribute to poor nutritional quality as stated by (Akpapunam and Darbe, 1994; Aloba 2001).

Being a ready to eat convenient food product, it is important to be fortified with vitamins and minerals (Elizabeth et al., 1999) and enriched with other protein sources such as oil seeds and legumes. Although legumes are an important part of traditional diets around the world, they are often neglected in typical Western diets. Legumes are inexpensive, nutrient dense sources of protein that can substitute dietary animal protein (Anderson et al., 1999). Not only are legumes excellent sources of essential minerals, but they are also rich in dietary fibre and other phytochemicals that may affect health.

1.2   MATERIAL COMPOSITION OF COOKIES

The material composition of cookies as regards the topic above will include:

Blends of malted sorghum  250g

Sprouted black beans         120g

Cooked cocoyam flour        220g

Salt                                  5g

Water                               80g

Thickening                        5g

Glucose                            15g

Skimmed milk powder       120g

Sodium bicarbonate          3g

Ammonium bicarbonate    3g

Lecithin                           2g

Glycerol-mono-sterate      2g

Minerals and flavour etc.   3g

1.3     STATEMENT OF THE PROBLEM

What really instigated the study on the physiochemical and sensory evaluation of cookies produced from blends of malted sorghum, sprouted black beans cooked cocoyam flour, proximate analysis, minerals was due to improper calculation of the material composition of most cookies manufactured from most of the manufacturing industries in Nigeria as a result leading to food poisoning and early expiration of products (cookies). Secondly most of these manufactured cookies as not head friendly, some are not moisture friendly; when there is a failed sensory evaluation of the manufactured cookies, and precaution will not be given in terms of method of storage of such products.

1.4   AIMS AND OBJECTIVES OF STUDY

The main aim of the study is to carry out a physiochemical study and a sensory evaluation of cookies produced from blends of malted sorghum, sprouted black beans and cooked cocoyam flour. Other specific objectives of the study are:

i.   To produce cookies from blends of malted sorghum, spouted black beans and cooked cocoyam.

ii.   To carry out a proximate analysis on the material composition of the raw materials used in the production of the cookies.

iii.   To make a composite analysis of the raw materials used in the production of cookies.

iv.   To monitor anti-nutritional factors in the manufacturing processes.

v.   To proffer solution to the above stated problems.

1.5 RESEARCH QUESTIONS

In order to ascertain the above stated objectives, the study came up with the following research questions. The research questions are stated below as follows:

i.   How to cookies from blends of malted sorghum, spouted black beans and cooked cocoyam?

ii.   How to carry out a proximate analysis on the material composition of the raw materials used in the production of the cookies?

iii.   How to carry out a composite analysis of the raw materials used in the production of cookies?

iv.   What are the anti-nutritional factors in the manufacturing processes of cookies?

1.6    STATEMENT OF RESEARCH HYPOTHESIS

HYPOTHESIS 1

H0:  The manufactured cookies do not have good quality attributes 

H1:  The manufactured cookies have good quality attributes

HYPOTHESIS 2

H0:  The composition of raw materials in the cookies is bad

H1:  The composition of raw materials in the cookies is good.

1.7  SIGNIFICANCE OF STUDY

The study physiochemical and sensory evaluation of cookies produced from blends of malted sorghum, sprouted black beans and cooked cocoyam flour will be of immense benefit to most of the manufacturing industries, the consumers, the whole seller on the quality attributes of the manufactured cookies from the above stated ingredients as it will discuss the importance of the presence of each ingredients to human health, the study will also benefit other researchers that wishes to carry out similar research on the above stated topic.

1.8  SCOPE OF STUDY

The study physiochemical and sensory evaluation of cookies produced from blends of malted sorghum, sprouted black beans and cooked cocoyam flour will cover the areas of sensory evaluation such as colour, taste, texture, mouth feels etc and also a proximate analysis will be carried out in areas of presence of moist, fat, carbohydrate, protein etc.

1.9 LIMITATION OF STUDY

FINANCIAL CONSTRAINTS: financial constraints tends to impede the researchers ability to get all the materials needed for the purpose of the study in large quantity but the research students was able to carry out the experiment with the materials available

TIME CONSTRAINTS: the researcher, being a student will be involved in other departmental activities like attendance to lectures, submission of assignment and presentation of seminar but the research was able to meet up with the time allocated for the completion of the research work. 

1.10 DEFINITION OF TERMS

COOKIE: a sweet baked food that is usually small, flat, and round and is made from flour and sugar.

GET THE COMPLETE PROJECT

PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANALYSIS, MINERALS

Not The Topic You Are Looking For?



For Quick Help Chat with Us Now!

+234 813 292 6373

+233 55 397 8005


HOW TO GET THE COMPLETE PROJECT ON PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANALYSIS, MINERALS INSTANTLY

  • Click on the Download Button above.
  • Select any option to get the complete project immediately.
  • Chat with Our Instant Help Desk on +234 813 292 6373 for further assistance.
  • All projects on our website are well researched by professionals with high level of professionalism.

Here's what our amazing customers are saying

Samuel From Ajayi Crowther University
You guys just made life easier for students. Thanks alot iprojectmaster.com
Excellent
Temitayo Ayodele
Obafemi Awolowo University
My friend told me about iprojectmaster website, I doubted her until I saw her download her full project instantly, I tried mine too and got it instantly, right now, am telling everyone in my school about iprojectmaster.com, no one has to suffer any more writing their project. Thank you for making life easy for me and my fellow students... Keep up the good work
Very Good
Abubakar Iliyasu Hashim
Federal college of education pankshin affiliated to university of jos
I am highly impressed with your unquantifiable efforts for the leaners, more grace to your elbow.I will inform my colleagues about your website.
Very Good
Oluchi From Michael Opara University
If you are a student and you have not used iprojectmaster materials, you are missing big time! iprojectmaster is the BEST
Excellent
Musa From Ahmadu Bello University
Thank you iprojectmaster for saving my life, please keep it up and may God continue to bless you people.
Excellent
Uduak From Uniuyo
IProjectMaster is the best project site for students. Their works are unique and free of plagiarism!
Excellent
Adam Alhassan Yakubu
UDS
Excellent work and delivery , I promise to share my testimonies everyone in need of this kind of work. You're the best
Excellent
Ibrahim Muhammad Muhammad
Usmanu danfodiyo university, sokoto
It's a site that give researcher student's to gain access work,easier,affordable and understandable. I appreciate the iproject master teams for making my project work fast and available .I will surely,recommend this site to my friends.thanks a lot..!
Excellent
Merry From BSU
I am now a graduate because of iprojectmaster.com, God Bless you guys for me.
Excellent
MATTHEW NGBEDE
Ahmadu Bello University
I wish I knew you guys when I wrote my first degree project, it took so much time and effort then. Now, with just a click of a button, I got my complete project in less than 15 minutes. You guys are too amazing!
Excellent

FREQUENTLY ASKED QUESTIONS

How do I get this complete project on PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANALYSIS, MINERALS?

Simply click on the Download button above and follow the procedure stated.

I have a fresh topic that is not on your website. How do I go about it?

How fast can I get this complete project on PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANALYSIS, MINERALS?

Within 15 minutes if you want this exact project topic without adjustment

Is it a complete research project or just materials?

It is a Complete Research Project i.e Chapters 1-5, Abstract, Table of Contents, Full References, Questionnaires / Secondary Data

What if I want to change the case study for PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANALYSIS, MINERALS, What do i do?

Chat with Our Instant Help Desk Now: +234 813 292 6373 and you will be responded to immediately

How will I get my complete project?

Your Complete Project Material will be sent to your Email Address in Ms Word document format

Can I get my Complete Project through WhatsApp?

Yes! We can send your Complete Research Project to your WhatsApp Number

What if my Project Supervisor made some changes to a topic i picked from your website?

Call Our Instant Help Desk Now: +234 813 292 6373 and you will be responded to immediately

Do you assist students with Assignment and Project Proposal?

Yes! Call Our Instant Help Desk Now: +234 813 292 6373 and you will be responded to immediately

What if i do not have any project topic idea at all?

Smiles! We've Got You Covered. Chat with us on WhatsApp Now to Get Instant Help: +234 813 292 6373

How can i trust this site?

We are well aware of fraudulent activities that have been happening on the internet. It is regrettable, but hopefully declining. However, we wish to reinstate to our esteemed clients that we are genuine and duly registered with the Corporate Affairs Commission as "PRIMEDGE TECHNOLOGY". This site runs on Secure Sockets Layer (SSL), therefore all transactions on this site are HIGHLY secure and safe!