ABSTRACT

 Sweet potato (Ipomoea batata) as a plant, its derivatives benefits were mainly discussed.  Sweet potato (Ipomoea batata) has a very high nutritional value and enriched for both adults and children food. Soybean (Glycine max) as a plant its derivatives/nutritional and antinutrittional oxidants were mainly discussed. It is of high nutritional value and recommended for both human and animal foods. The study was guided by a nine-point hedonic scale questionnaire using sample of 20 trained panelist on which the sensory evaluation was administered. The data acquired were analyzed using simple percentage based on their taste, colour, flavor and texture. Based on this finding the researcher recommended that the sweet potato and soybean flour should be used in production of snacks especially cakes and cookies and that awareness should be created through seminars, conferences and publications to make it known to consumers. 

TABLE OF CONTENT

Title page i

Approval page ii

Declaration iii

Certification iv

Dedication v

Acknowledgement vi

Table of content vii

List of tables

Abstract v

CHAPTER ONE

INTRODUCTION 1

1.1 Background of the Study 1

1.2 Statement of the Problem 4

1.3 Objectives of the Study 5

1.4 Research Question 5

1.5 Significance of the Study 6

1.5 Scope of the Study 6

CHAPTER TWO

2.0 LITERATURE REVIEW 7

2.1 Conceptual Frame Work 7

2.2 White Skinned Sweet Potato (Ipomoea Batatas) 8

2.3 Benefits of Sweet Potatoes (Ipomoea Batatas) 8

2.3.1 Nutritional Benefits of Soybean 9

 2.3.2 Anti-nutritional oxidants of soy bean 10

2.3.3 Processing of Soybeans 11

2.4 Wheat 12

2.5 Nutritional Quality and Chemical Composition of Wheat 12

2.5 Cake 13

2.6.1 Ingredients 14

2.6.2 Cake Recipes and Types 14

2.6.3 Cake Making Process 16

2.6.4 Baking Process 17

2.7 Cookies 18

2.7.1 Classification of Cookies 18

2.7.2 Types of Biscuit 19               

2.8 Summary of Related Literature Review 19

CHAPTER THREE

3.0 MATERIALS AND METHODS 20

3.1 Area of the Study 20

3.2 Design of the Study 20

3.3 Population of the Study 20

3.4 Source of Raw Materials 20

3.5 Samples Formulation 21

3.6 Recipe for the Production of Sample Cakes and  Cookies 23

3.6.1 Method of Cake Preparation 24

3.6.2 Preparation of Cookies 25

3.7 Sensory Evaluation 25

3.8 Proximate 26

3.8.1 Moisture content determination 26

3.8.2    Ash content determination 27

3.8.3 Crude fibre determination      28

3.8.4     Fat content determination 28

3.8.5    Protein determination 29

3.8.6 Carbohydrate determination 31

CHAPTER FOUR

RESULT AND DISCUSSION 32

4.1 Sensory Evaluation 35

CHAPTER FIVE

CONCLUSION AND RECOMMENDATION

5.1 Conclusion 37

5.2 Recommendation 37

LIST OF TABLES

Table 4.1 Proximate Analysis 33

Table 4.2 Sensory Evaluation 35