Abstract:
In developing countries like Ghana, the need for highly nutritious yet readily available and
less expensive food is important. The purpose of the study was to develop a more fortified
cassava starch biscuit with the introduction of a protein based ingredient in addition to the
existing “Agbozume Biscuit. Cassava starch with coconut and soya bean were prepared by
using process flow to come out with a suitable improved product. Sensory Evaluation of
the biscuit was conducted by 90 panelists by using sensory attributes of colour, aroma,
taste, texture, size and shape of the product. Results indicated a degree of likeness for all
out of five, colour (4.1), aroma (4.7), shape (3.9), texture (3.9), size (3.3) and taste
(4.5).Shelf life indicates that the product did not like moist therefore preferred to be stored
in polythene bags and could make the product last for a period of four months without any
significant change. Nutritional analysis in assessing the components of the fortified product
revealed an additional increase. For every 100 gram, protein (13.0), fat (6.8), calcium
(179mg), Vitamin C (29mg) thiamin (0.44) among other nutrients. This indicates a
significant improvement in the Quality of the new composite cassava starch biscuit. The
standardized recipe under materials can be as follows; Starch flour (dried) 250g, Soya flour
40g, Sugar 100g and Dried coconut 200g. These results showed that the 250g/40g
(cassava starch/soya bean flour) composite could be a viable alternative to achieve
the desired result for the popular delicacy: “Ayigbey biscuit”. It is recommended that,
Bakers should limit the inclusion of soya beans flour in biscuit baking as too much soya
bean can result in customer rejection.” Evaluation of the functionality of composite flour in
test baking should be performed to ensure an increase in the use of composite flour made
from many different local cereals and root/tuber plants in future instead of over reliance on
imported wheat flour.
Description:
A Dissertation in the Department of CATERING AND HOSPITALITY
TECHNOLOGY EDUCATION, Faculty of VOCATIONAL EDUCATION,
submitted to the School of Graduate Studies, University of Education, Winneba, in
partial fulfillment of the requirements for the award of Master of Technology,
(Catering and Hospitality Education) degree.
DECEMBER, 2015
