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