Thesis Abstract

Abstract
Sorghum (Sorghum bicolor) is a versatile cereal grain that has gained attention due to its nutritional value and adaptability to various climates. This study focused on the production and acceptability studies of malted sorghum biscuits. The project aimed to explore the potential of using malted sorghum flour in biscuit production as a nutritious alternative to traditional wheat flour-based biscuits. The research involved the malting of sorghum grains to enhance their nutritional profile and functionality in the biscuit-making process. The malted sorghum flour was then used to formulate biscuit dough, which was shaped and baked to produce the final product. Various formulations were tested to optimize the sensory attributes and nutritional content of the biscuits. Acceptability studies were conducted to evaluate the sensory characteristics of the malted sorghum biscuits among consumers. Parameters such as taste, texture, aroma, and overall liking were assessed through sensory evaluation tests. Feedback from the participants was collected to understand their preferences and perceptions of the product. Nutritional analysis was performed to determine the macronutrient composition, mineral content, and other nutritional parameters of the malted sorghum biscuits. Comparisons were made with traditional wheat flour biscuits to highlight the potential health benefits of incorporating sorghum into the diet. The findings of the study revealed that malted sorghum biscuits could be produced with acceptable sensory attributes. The malting process improved the nutritional quality of sorghum by enhancing bioavailability and digestibility of nutrients. The biscuits showed promising levels of protein, dietary fiber, and essential minerals, making them a valuable addition to the diet. Consumer feedback indicated positive responses towards the malted sorghum biscuits, with many participants expressing interest in the product due to its unique flavor and nutritional benefits. The study demonstrated the feasibility of using malted sorghum flour as a functional ingredient in biscuit production, offering a nutritious and gluten-free alternative to consumers. In conclusion, the production and acceptability studies of malted sorghum biscuits highlighted the potential of sorghum as a valuable ingredient in the food industry. Further research and product development could explore different formulations and applications of malted sorghum to promote its utilization in various food products for improved nutrition and health outcomes.

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