Thesis Abstract

Production and Acceptability Studies of Malted Sorghum (Sorghum bicolor) Biscuit Abstract
The aim of this study was to investigate the production and acceptability of malted sorghum (Sorghum bicolor) biscuits. Sorghum is a gluten-free grain with high nutritional value, making it a suitable alternative to wheat in food production. Malted sorghum was used to enhance the nutritional content and flavor of the biscuits. The study involved the production process of the malted sorghum flour, formulation of the biscuit recipe, and sensory evaluation to determine the acceptability of the final product. Malted sorghum flour was produced through the malting process, which involved soaking, germination, and drying of sorghum grains. The malted sorghum flour was then used to formulate the biscuit recipe, which included other ingredients such as sugar, butter, baking powder, and salt. The biscuits were produced by mixing the ingredients, cutting them into desired shapes, and baking them in an oven until golden brown. Sensory evaluation was conducted using a panel of trained judges to assess the acceptability of the malted sorghum biscuits based on attributes such as appearance, taste, texture, and overall liking. The results showed that the malted sorghum biscuits were well-received by the panelists, with positive feedback on the flavor, texture, and overall quality of the product. The biscuits were described as having a unique nutty flavor from the malted sorghum, which enhanced their sensory appeal. The nutritional analysis of the malted sorghum biscuits revealed that they were rich in essential nutrients such as fiber, protein, vitamins, and minerals. The biscuits also had a good shelf life, making them suitable for commercial production and distribution. Overall, the study demonstrated that malted sorghum can be successfully incorporated into biscuit production to create a nutritious and flavorful product that is well-accepted by consumers. In conclusion, the production and acceptability studies of malted sorghum biscuits showed promising results in terms of nutritional value and sensory appeal. Further research could focus on optimizing the biscuit recipe, scaling up production, and conducting market studies to assess consumer preferences and willingness to purchase such products. Malted sorghum biscuits have the potential to provide consumers with a healthy gluten-free alternative snack option while promoting the utilization of underutilized crops like sorghum in food production.

Thesis Overview

INTRODUCTION

Biscuit may be defined as a thin flat baked product made from flour, salt, sweetening agent fat and preservatives. They are crisps, unleavened and sometimes sweet pastry produced light by the addition – F baking powder or soda, sometimes with chocolate or fruit in put (Achukoh; 1992). Biscuit can also be defined as a baked product having not less than 8% of flour content calculated (Hannemah, 1981). Okaka, 1997 stated that biscuits are termed “cookies” in USA but the Word biscuit means a small cake like bun.

          According to Terrell, 1981 there are basically some ingredients that are used for biscuit production such as sugar, salt, milk, shortening flavour leavening. Egg improves the volume of biscuit as well as the taste and flavour. Egg and butter are also used for variety, these improves the quality of the products.

Wheat flour is a critical and principal raw material in biscuit production its. Superiority over other cereals is due to the presence of gluten which inherently imparts all the essential qualities to their products. The absence of this simple protein in non-wheat flour makes them unsuitable as substitutes for wheat flour. Unfortunately, wheat is a temperature crop, there fore, our tropical climate does not favour its cultivation. Flour which has high gluten content are classified as a strong hard flour, and therefore produces a strong dough and thus a strong biscuit is produced (Richtea), while flour with small gluten content produces a soft I weak biscuit (Digestive) Aerating chemicals, syrups and water were further added as one of the basis ingredients for biscuit making (Achukoh; 1992). The production of biscuits involves weighing, mixing, dough formation, kneading and rolling out, machining and shaping, prickling Bakino, cooling and packaging (Okaka, 1997).

 

The malting potentials of sorghum grains can be utilized to produce soft dough biscuit. Germinated sorghum grains, develop alpha – amylase, carboxy peptidase, endo – beta – 1, 3 – glucanase, pentosanase, limit dextrinase and endo – protease in the grain during malting. Malting involves essentially steeping, germination and limiting cereals, seedling growth by kilning. During germination enzymes are produced for the degradation of starch and protein in the cereal grain. Malting yields higher proportions of hydrolytic enzymes such as X and B – amylases which may be either completely soluble or largely insoluble depending on the variety.

Malted sorghum and wheat flour are used in order to check the baking potential of biscuit, malts produce from sweet sorghum and related variety usually contain insoluble amylase. The insoluble substances that make aqueous extraction impossible (Amori, 1 9 8 7) – Glucosidase in sorghum malt is also highly insoluble malt solid (Barry, and Dorota 1988).

Malting causes a decrease in the density of caryposis in sorghum grain (Isola, 1992). Lower the amount of lysine from 0.25% in unmalted sorghum to 0.18% in sorghum malt (Ilori, 1989) and reduces the milling energy (Swanstoo et al, 1994).

Time and temperature of storage influence the percentage soluble amylase in sorghum grain. For example, sorghum grain stored at 12t 23oc temperature for 2 to 3 years give higher levels of soluble amylase (between 57 – 73%) while nearly harvested grain give about 25%. Lowering the temperature to 7oc reduces the level of soluble amylase in the level of soluble amylase in the grains to about 37% after 3 years (Novellie et al, 1973).

AIMS AND OBJECTIVES OF THE STUDY

To evaluate the acceptability of the biscuit made from malted sorghum and wheat flour blend and to reduce cost of production manufacturers, so as to break even and make gain.

Malted sorghum flour has blended with wheat flour in the preparation of some confectioneries will go a long way in reducing he country’s heavy reliance on imported wheat and conserve the Nation Foreign Exchange