QUALITY ASSESSMENT AND GLYCEMIC INDICES OF BISCUITS PRODUCED FROM WHEAT (TRITICIUM AESTIVUM) AND WHOLE POTATOES FLOUR
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This is to certify that the research work, "quality assessment and glycemic indices of biscuits produced from wheat (triticium aestivum) and whole potatoes flour" by ---, Reg. No. --/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.
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This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.
ACKNOWLEDGEMENT
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Biscuits hold an important position in snack foods due to the variety in taste,crispiness and digestibility.Composite flours have better nutritional quality and wouldbe highly desirable for the production of nutritious biscuit. A study was carried out todevelopbiscuitsfromtheflourofsweetpotato(IpomoeabatatasL.)andwheat(Triticum aestivum L.) and to evaluate the quality characteristics of the product. Thematuresweetpotatoes(cv.WariapolaRed)wereprocuredfromthecommercialgrowers. Tubers were washed, peeled, cut into thin slices of 1 mm thickness and dried inthe sun until the pieces were quite brittle. The dried chips were milled, passed through a250 µm sieve and packed in air tight containers. Different composite blends of wheatflour and sweet potato flour were mixed in the ratios of 100:00, 80:20, 60:40, 40:60,20:80and00:100.Thenutritionalanalysisofsweetpotatoflourconfirmedthatitcontains2.3%protein,9.4%dietaryfibreand85.5%solublecarbohydrates.Physicalcharacteristics such as thickness, volume and spreading factor of the cookies decreasedfrom 0.969 to 0.910 cm, 41.66 to 30.41 cm3 and 6.43 to 5.61, respectively, with increasingofsweetpotatoflour.Themoisture,ash,fibreandsolublecarbohydratecontentincreased significantly (p<0.05) from 1.33 to 1.37%, 2.07 to 2.4%, 2.14 to 8.7, and 80.86 to85.97%, respectively, whileproteincontentdecreasedsignificantly(p<0.05) from 7.04to6.22 with the increase in sweet potato flour from 0 to 100% of the composite flour forbiscuits. The sensory analysis showed that the cookies supplemented with 40% sweetpotatoflourwerewellacceptableintermsofcolour,texture,tasteandoverallacceptability compared to other treatments. The mixture of 40% sweet potato flour and60% wheat flour was successful for the formulation of biscuits with betternutritional andorganoleptic qualities within theuniversally accepted standards.The glycemic indices for biscuits produced from wheat and potato flour were found to be 84, 92 respectively. The analysis of variance (F= 0.05) carried out showed that the methodof preparation of the biscuits did not affect the glycemic indices of the food, there is also nosignificant differences (p< 0.05) in the glycemic indices of biscuits produced from wheat and potato flour. The diets were within the high glycemic index range of above 70. Fromtheseresults,it canbe concluded thatpotato floursareofhighglycemicindex than wheat. Theoutcome of this research can be used as valuable information for the development ofhighfibre low gluten sweetbiscuits.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
- INTRODUCTION
- Background of the study
- Problem statement
- Aim and objectives of the study
- Scope of the study
- Significance of the study
- Researchhypothesis
- Research question
- Organisationofthestudy
CHAPTER TWO
LITERATURE REVIEW
- Biscuits
- Historical Background of Biscuit
- wheat
- Glycaemicindexconcept
- Glycaemicload concept
- Portionsizeandglycaemiccontrol
- Determinationofglycaemicindex
- GlycaemicLoadandHealth
- Glycaemicloadanddiabetes
- Glycaemicloadandcoronaryheartdiseases
- Glycaemicload and obesity
- FactorsAffectingPreferenceandFoodChoice
CHAPTER THREE
- MATERIALANDMETHODS
- Preparationofsweetpotatoflour
- Experimentalplan
- Developmentofwheatandsweetpotatoblendedbiscuit
- Nutritionalanalysisofwheat-sweetpotatoflourblendedbiscuits
- DeterminationofGlycemicIndex
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
CHAPTER FIVE
- Conclusion and recommendation
- References
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Sweet potatoes (Ipomoea batatas L.) are an excellent source of nutrition andconsideredasoneofnature'smostperfectvegetables.Amongtheworld'smajorfoodcrops,sweetpotatoproducesthehighestamountofedibleenergyper hectare per day (Sukhcharn et al., 2008). Sweet potato consists of about 70%carbohydrates of which the major portion is starch, which can be utilized as afunctional ingredient in certain food preparations. They are an excellent sourceof beta-carotene and also a good source of vitamin C and manganese. A mixtureof wheat (Triticum aestivum L.) flour and sweet potato flour could make a goodbaking product, which should increase the nutritive values in terms of fiber andcarotenoids(Hagenimanaetal.,1992)andtheeconomicvalueofthefinalproduct. This helps in lowering the gluten level and prevents manifestation ofcoeliacdisease.
Starch manufacture is the main industrial utilization of sweet potatoes,which has been used in the preparation of noodles, bakery foods, snack foods,confectionery products and for alcohol production and in brewing industries.The functional properties of the flour are provided not only by the starch, butalso by other flour components. The flour is used as a dough conditioner forbread, cookies and cakes, and adds natural sweetness, colour and flavour toprocessed food products (Giami et al., 2014). The rheological characteristics ofthedough are very important.
Biscuits are flour confections produced from dough and baked to a very low moisture content within a shortperiod of time to make them flaky and crispy. The consumption of biscuits and other bakery products such asbread and cakes prepared from wheat flour has become very popular in the world, especially, among children(Ayo andNkama,2003).
Okaka (2017) described the production of biscuits as a mixture of flour and water but may contain fat, sugarand other ingredients mixed together into dough which is rested for a period and then passed between rollers tomakeasheet .
Wheat (Triticum aestivum L.) is one of the important grain crops produced worldwide. According to theFAO, 2005 report, about 620 million metric tons of wheat was produced from 217 million hectares in the year2005/06 with an average yield of 2.85 metric tons per hectare. It is grown on larger area than any other crop anditsworld trade is greater than for all other crops combined and it is easily stored and transported (Slafer &Satorre, 2019). Wheat is an important source of essential nutrients like carbohydrates, proteins, Vitamins B, iron,calcium, phosphorous, zinc, potassium and magnesium (shewry et al, .2019). Wheat is used several ways in food:pasta, noodles, rolls, bread,biscuits,cakes, crackers, cookies,Steamed bread.
In developing countries like Nigeria, people are traditionally dependent upon cereals and are generallyunaware of the nutritional value of potatoes. Therefore, it is essential that potato consumption is increased tosustain this increase in production and to ensure remunerative prices to the farmers as well. Under the existingcircumstances, processing of the bulky perishable potatoes into various processed products is a viable optionwhichcanhelpextendthestoragelife,solvethestorageproblem,catertotheconsumerpreferencebelongingto different age groups and social strata and serve as a means to increase the supply in off seasons thus maximizingpotato utilization.
The objective was to assess the nutritionalquality and glycemic indices of biscuits produced from wheat and whole potato flour
1.2 PROBLEM STATEMENT
Food deficit is increasing day by day. So it is a burning question to meet the food requirement of millions ofpeople living in poverty in the thirdworld.Attempts toresolve the problems of foodproduction have placedgreat emphasis on increasing the production and productivity of grain crops, but little attention has been given tocropssuchaspotato(SolanumtuberosumL)(Muhammadetal.,2014).
Biscuits are flour confections produced from dough and baked to a very low moisture content within a shortperiod of time to make them flaky and crispy. The consumption of biscuits and other bakery products such asbread and cakes prepared from wheat flour has become very popular in the world, especially, among children(Ayo andNkama,2013).
Theuseofsweetpotatoflourforsupplementingwithwheatflouronthe baking could substantially reduce need for wheat, reduction in the usage ofsugar on the products, and increase the value of sweet potato.The Government of Nigeria aims to reduce per capita consumption of wheatflourfromthecurrentquantityof26Kgperannumto16Kgperannum(Emanthi, 2012). Our approach in the present study was to replace the wheatflour content in biscuit by sweet potato flour (gluten-free flour) with a view toincrease the content of fiber and other nutrients.
An approach in the present study will replace the wheat flour in biscuits by potato flour (gluten free flours)inordertoincreasethefibreandothernutrients.Thereforepartialsubstitutionofwheatwithpotatoflourisoneof the most cost effective ways of producing biscuits with better nutritional quality and optimizing the dailyincreasing price of wheat in the world market. This is because of cheap cost of potato and expensive cost ofwheat which do not meet the need of our populations. In addition to this, the use of potato flour for different foodproduct developmentwill be an opportunity to enhance the use the underutilized root crops like potato withvalueadditionandminimizing itspostharvest loss.
1.3 AIM AND OBJECTIVES OF THE STUDY
The main aim of this work is to assess the nutritionalquality and glycemic indices of biscuits produced from wheat and whole potato flour. The objectives of the study are:
- To determine the nutritional and glycemic difference between biscuit made from wheat and potatoes flour.
- Todeterminethe proximatecompositionand qualityparametersofthebiscuits
- Toidentifyasuitableformulationofwheat/potato flourforbiscuit making.
- Toevaluateconsumersacceptanceofbiscuitmadefromwheat/potatoflour.
1.4 SCOPE OF THE STUDY
This study focuses on theevaluation of the quality assessment and glycemic indicesattributes produced fromcomposite flours of wheat and potato as well as to determine the effect of incorporation of potato at differentlevels for biscuit production.
1.5 SIGNIFICANCE OF THE STUDY
Therefore research toward wheat biscuit product development that comprises potato as component willaddress the nutrition deficiency challenges and postharvest minimization of potato. It will also contribute in thepromotionofpotatoproduction,increasefarmer’sincome,createmorejobs,reducedependenceandconsequently the foreign exchange expended on wheat importation. These would add up to an improvement offood and livelihood security for the vast majority of the citizenry.
Thedatageneratedinthisstudymayprovidevitalinformationontheprocessinvolvedinformulating,planning,and utilizing the good quality wheat and potatoes composite flour in producing biscuits in foodindustries(Flourandbakingindustries).
1.6 RESEARCHHYPOTHESIS
H0=Thereisnosignificantdifferenceintheglycemicloadofbiscuits produced from wheat and potato flour.
H1=Thereisasignificantdifferenceintheglycemicloadofbiscuits produced from wheat and potato flour.
1.7 RESEARCH QUESTION
- Does biscuits produced from potato flour have high glycemic index than the one produced with wheat flour?
- What is the glycemic index of potato flour?
- Does potato have high glycemic index than wheat flour?
- What is the glycemic index of wheat flour?
1.8 PROJECT ORGANISATION
The work is organized as follows: chapter one discuses the introductory part of the work, chapter two presents the literature review of the study, chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.
CHAPTER FIVE
5.1 CONCLUSIONS AND RECOMMENDATION
Sweet potatoes are one of the nature’s wonderful nutritional and economical resources in the world. Mixture of wheat flour and sweet potato flour could make a protein-rich baking product with increased economic value. The use of sweet potato flour to supplement wheat flour on the baking could substantially reduce wheat flour imports and the use of sugar on the bakery products, and increase the value of sweet potato. The results of the study revealed that the sweet potato contained a limited amount of protein, although rich in dietary fiber and carbohydrate contents. Hence, a combination with wheat flour for cookie production would be nutritionally advantageous. The biscuits made out of wheat flour supplemented with 40% sweet potato flour were highly acceptable in terms of functional, nutritional and organoleptic qualities compared to other tested combinations. This could lead to the development of high fiber low gluten sweet cookies. The results obtained could also be valuable in decision making for industries to take nutritional advantage of sweet potato flour as alternative or supplement to cereal flours. Sweet potato flour could be useful in the manufacture of highly nutritious biscuits.
Although, low glycemic foods have been associated with certain low risk factors in metabolism and high of glycemic foods are associated with high risk factors in carbohydrate metabolism and cardiovascular disorders (Keys et al., 2016), it is therefore important to understand the glycemic effect of foods based on their compositions and processing methods as this will enhance the understanding of their roles in the management of carbohydrate metabolic disorders and to find out the best preparation method that produces a low glycemic index. The result of this study suggests that potato food products are of high glycemic index.
CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "quality assessment and glycemic indices of biscuits produced from wheat (triticium aestivum) and whole potatoes flour" is also available. Order full work to download. Chapter two of "quality assessment and glycemic indices of biscuits produced from wheat (triticium aestivum) and whole potatoes flour" consists of the literature review. In this chapter all the related work on "quality assessment and glycemic indices of biscuits produced from wheat (triticium aestivum) and whole potatoes flour" was reviewed.
CHAPTER THREE: The complete chapter three of "quality assessment and glycemic indices of biscuits produced from wheat (triticium aestivum) and whole potatoes flour" is available. Order full work to download. Chapter three of "quality assessment and glycemic indices of biscuits produced from wheat (triticium aestivum) and whole potatoes flour" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.
CHAPTER FOUR: The complete chapter four of "quality assessment and glycemic indices of biscuits produced from wheat (triticium aestivum) and whole potatoes flour" is available. Order full work to download. Chapter four of "quality assessment and glycemic indices of biscuits produced from wheat (triticium aestivum) and whole potatoes flour" consists of all the test conducted during the work and the result gotten after the whole work
CHAPTER FIVE: The complete chapter five of "quality assessment and glycemic indices of biscuits produced from wheat (triticium aestivum) and whole potatoes flour" is available. Order full work to download. Chapter five of "quality assessment and glycemic indices of biscuits produced from wheat (triticium aestivum) and whole potatoes flour" consist of conclusion, recommendation and references.
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