PROXIMATE ANALYSIS AND SENSORY EVALUATION OF COOKIES PRODUCED FROM YAM, SOYA BEAN AND WHEAT BLENDS.

ABSTRACT

This study compared cookies produced from a blend of flour made from three grain (wheat, soyabean and yam), an experiment was carried out to assess and evaluate five product from the percentage (%) of this flour blend. the population for the study was estimated to be 2442 covering the entire staff in college of Applied food science and tourism and student of Michael Okpara university of agriculture, Umudike. A simple random was employed to select twenty panellist who were guided on the instrument for the evaluation. the cookies produced from five blend flour were administered to this panellist to evaluate using a nine (9) Hedonic scale. the flour samples which have promixate composition ranging from moisture content 7.81 - 11.60%; ash 2.91 - 6.09%; fat 16.29 - 18.16%; fibre 1.14 - 4.19%; protein 10.55 - 15.17%; and carbohydrate 48.18 - 56.42%. the result  shows that wheat flour only which served as the control was best followed by sample 103 (70% wheat, 30% soya bean and 30% yam blend). Although wheat flour remains the best in cookies products but can be substituted with sample SB 103 (wheat, soya bean and yam blend).

TABLE OF CONTENT

Cover page

Title page ﾿ i

Approval page ﾿ ii

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

List of tables ﾿ vi

Table of content ﾿ vii

Abstract ﾿ ix

Chapter One

1.1 Background ﾿ 1

1.2  Statement of Problem ﾿ 3

1.3  Objectives of study ﾿ 3

1.4  Research Questions ﾿ 3

1.5  Significance of the Study ﾿ 4

1.6  Scope of the Study ﾿ 5

Chapter Two

2.0 ﾿ Literature Review ﾿ 6

2.1 ﾿     Conceptual Frame Work ﾿ 7

2.2 ﾿     Origin And Distribution Of Yam ﾿ 7 

2.2.1 ﾿ Nutritional Value of Yam ﾿ 8

2.2.2 ﾿ Uses of yam ﾿ 9

2.2.3 ﾿ Processing Method of Yam ﾿ 9

2.3 ﾿      Origin And Distribution Of Soya beans ﾿ 10

2.3.1  Nutritional Value of Soya Bean ﾿ 12

2.3.2  Uses of soya bean ﾿ 12

2.4 ﾿      Origin And Distribution of Wheat ﾿ 13

2.4.1  Nutritional value ﾿ 14

2.5 ﾿ Summary of Literature Review ﾿ 17

Chapter Three

3.0 ﾿ Material and Methods ﾿ 19

3.1 ﾿ Research Design ﾿ 19

3.2 ﾿ Area of the Study ﾿ 20

3.3 ﾿ Population for the Sample ﾿ 20

3.4  Sample/ Sampling Techniques ﾿ 20 

3.5  Instrument for Data Collection ﾿ 29

3.6. Data Collection Techniques ﾿ 30

3.7   Proximate Analysis ﾿ 30

3.7.1 Ash content determination ﾿ 30

3.7.2 Moisture content determination  ﾿ 31

3.7.3 Crude fibre Determination ﾿ 32

3. 8  Fat Content Determination ﾿ 33

3.9  Protein Determination ﾿ 34

3.10 Carbohydrate determination ﾿ 35

3. 11  Statistics Analysis ﾿ 36

Chapter Four

Results and Discussion 

4.1 Findings of the Study ﾿ 37

4.1.1 Research Question 1 ﾿ 37

4.1.2 Research Question 2 ﾿ 38

4.1.3 Research Question 3 ﾿ 38

4.1.4 Research Question 4 ﾿ 39

4.1.5   Research Question 5 ﾿ 41

4.2 Discussion of the Findings ﾿ 42

4.2.1 Proximate composition Result ﾿ 42

4.2.2 Discussion of Sensory Attributes Result ﾿ 44

Chapter Five

Conclusion and Recommendation ﾿ 46

References