An Investigation Into The Development Of High Fiber Breads And Biscuits From Some Locally Avaialble Food Stuffs.
ABSTRACT
This research work was a prelimmary investigation
into the development of high fibre breads and biscuits from some locally available
food stuffs. Wheat, 'acha", desiccated coconut and roasted groundnut were
used to formulate composite flours used for the study. The developed flours
were used to prod ice six samples of biscuits and six sample of bread. Their
chemical and sensory qualities were evaluated. The result obtained, showed that
there were significant difference between the proximate compositions of the six
samples of biscuit. In terms of the bread loaves, they were significantly different
in moisture, fat, protein, fibre and carbohydrate content except for the Ash
content of sample BOA and sample BOF that were not significantly different.
From the result the fibre content of the biscuits were samples BOA (1.45%), BOB
(1.15%) BOG (1.02%), BOD (1.90%) BOE (1.25%) and BOF (1.38%), while that of
bread samples were BOA (1.25%), BOB (1.15%), BOG (1.03%), BOD (1.9%), BOE
(1.26%) and BOF (1.28%). From the sensory evaluation, it was found that for
biscuit, sample BOD (wheat, and coconut at 70:30) ratio arid for bread, sample
BOF (whole wheat, "acha" and coconut 35:35:30) ratio were mostly
accepted and tolerated by the consumers in terms of all the qualities (colour,
texture, taste, flavour and general acceptability.
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EGBE, A (2021). An Investigation Into The Development Of High Fiber Breads And Biscuits From Some Locally Avaialble Food Stuffs.. Repository.mouau.edu.ng: Retrieved May 20, 2024, from https://repository.mouau.edu.ng/work/view/an-investigation-into-the-development-of-high-fiber-breads-and-biscuits-from-some-locally-avaialble-food-stuffs-7-2
A, EGBE. "An Investigation Into The Development Of High Fiber Breads And Biscuits From Some Locally Avaialble Food Stuffs." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Jul. 2021, https://repository.mouau.edu.ng/work/view/an-investigation-into-the-development-of-high-fiber-breads-and-biscuits-from-some-locally-avaialble-food-stuffs-7-2. Accessed 20 May. 2024.
A, EGBE. "An Investigation Into The Development Of High Fiber Breads And Biscuits From Some Locally Avaialble Food Stuffs.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Jul. 2021. Web. 20 May. 2024. < https://repository.mouau.edu.ng/work/view/an-investigation-into-the-development-of-high-fiber-breads-and-biscuits-from-some-locally-avaialble-food-stuffs-7-2 >.
A, EGBE. "An Investigation Into The Development Of High Fiber Breads And Biscuits From Some Locally Avaialble Food Stuffs." Repository.mouau.edu.ng (2021). Accessed 20 May. 2024. https://repository.mouau.edu.ng/work/view/an-investigation-into-the-development-of-high-fiber-breads-and-biscuits-from-some-locally-avaialble-food-stuffs-7-2