Abstract:
The experiment was conducted to evaluate unpolished local rice flour as an alternative to wheat
flour in composite biscuit manufacturing. Proximate composition, physicochemical and sensory
characteristics of unpolished local rice and wheat flours were determined. The biscuits were
prepared with the incorporation of unpolished local rice flour concentration with wheat flour.
Five products, namely, products A, B, C, D and E containing unpolished local rice flour at levels
of 0, 25, 50, 75 and 100% replacing equivalent amounts of wheat flour were formulated to assess
the quality and acceptability of the biscuits. Prior to the study, samples of unpolished local rice
flour were examined for the proximate composition. Carbohydrate, moisture and protein contents
were significantly (P < 0.05) higher than ash, fat and crude fibre. The proximate composition of
unpolished local rice was 11.67% moisture, 0.52% ash, 0.40% fat, 6.88%, 0.35% crude fibre and
80.18% carbohydrate. Statistical analysis of biscuits containing various amount of unpolished
local rice flour (0, 25, 50, 75 and 100%) showed that the control biscuit (0% unpolished local
rice flour) secured significantly (P < 0.05) higher score for all the sensory attributes such as
colour, aroma, taste, after taste and overall acceptance. Apart from that, among biscuits added
with unpolished local rice, the biscuit with 75% unpolished local rice flour had the highest score
for colour, taste, after taste and next in overall acceptance to 100% unpolished local rice flour
which was highly accepted by the panelists.
Description:
A Dissertation in the Department of HOSPITALITY AND TOURISM EDUCATION
Faculty of VOCATIONAL AND TECHNICAL EDUCATION, submitted to the school of
Graduate Studies, University of Education, Winneba in partial fulfillment of the
requirement for the award of Master of Technology Education (Catering and Hospitality)
degree
APRIL, 2021