CHAPTER ONE
CHAPTER ONE
1.1 BACKGROUND OF STUDY
Over the years the production of cookies of various types has
improved with the advancement of new technology in most of the
manufacturing industries in Nigeria; the cookies industries tend to be
the most popular among most of the manufacturing industries in Nigeria.
Cookies vary with types, method of production and the materials used
in the manufacturing process; the ingredient used in the production of
biscuits is different from those used in the production of other snacks
as so on.
Before we go deep into the study we will like to know what cookies is
all about; well a cookie is small, flat, sweet, baked good, usually
containing flour, eggs, sugar, and either butter, cooking oil or another
oil or fat. It may include other ingredients such as raisins, oats,
chocolate chips or nuts.
Considering biscuits as one of the cookies produced from blends of
malted sorghum, sprouted black beans and cooked cocoyam flour are one of
the popular cereal foods, consumed in Nigeria. They are ready made food
for consumption, convenient and inexpensive food products, containing
digestive and dietary principles of vital importance according to
(Kulkarni, 1997). They are nutritive snacks produced from unpalatable
dough that is transformed into appetizing products through the
application of heat in the oven according to (Olaoye et al., 2007).
However most of these foods are poor sources of protein and such
contribute to poor nutritional quality as stated by (Akpapunam and
Darbe, 1994; Aloba 2001).
Being a ready to eat convenient food product, it is important to be
fortified with vitamins and minerals (Elizabeth et al., 1999) and
enriched with other protein sources such as oil seeds and legumes.
Although legumes are an important part of traditional diets around the
world, they are often neglected in typical Western diets. Legumes are
inexpensive, nutrient dense sources of protein that can substitute
dietary animal protein (Anderson et al., 1999). Not only are legumes
excellent sources of essential minerals, but they are also rich in
dietary fibre and other phytochemicals that may affect health.
1.2 MATERIAL COMPOSITION OF COOKIES
The material composition of cookies as regards the topic above will include:
- Blends of malted sorghum 250g
- Sprouted black beans 120g
- Cooked cocoyam flour 220g
- Salt 5g
- Water 80g
- Thickening 5g
- Glucose 15g
- Skimmed milk powder 120g
- Sodium bicarbonate 3g
- Ammonium bicarbonate 3g
- Lecithin 2g
- Glycerol-mono-sterate 2g
- Minerals and flavour etc. 3g
1.3 STATEMENT OF PROBLEM
What really instigated the study on the physiochemical and sensory
evaluation of cookies produced from blends of malted sorghum, sprouted
black beans cooked cocoyam flour, proximate analysis, minerals was due
to improper calculation of the material composition of most cookies
manufactured from most of the manufacturing industries in Nigeria as a
result leading to food poisoning and early expiration of products
(cookies).
Secondly most of these manufactured cookies as not head friendly,
some are not moisture friendly; when there is a failed sensory
evaluation of the manufactured cookies, and precaution will not be given
in terms of method of storage of such products.
1.4 AIMS AND OBJECTIVES OF STUDY
The main aim of the study is to carry out a physiochemical study and a
sensory evaluation of cookies produced from blends of malted sorghum,
sprouted black beans and cooked cocoyam flour. Other specific objectives
of the study are:
- To produce cookies from blends of malted sorghum, spouted black beans and cooked cocoyam
- To carry out a proximate analysis on the material composition of the raw materials used in the production of the cookies
- To make a composite analysis of the raw materials used in the production of cookies
- To monitor anti-nutritional factors in the manufacturing processes
- To proffer solution to the above stated problems
1.5 RESEARCH QUESTION
In order to ascertain the above stated objectives, the study came up
with the following research questions. The research questions are stated
below as follows:
- How to cookies from blends of malted sorghum, spouted black beans and cooked cocoyam?
- How to carry out a proximate analysis on the material composition of the raw materials used in the production of the cookies?
- How to carry out a composite analysis of the raw materials used in the production of cookies?
- What are the anti-nutritional factors in the manufacturing processes of cookies?
1.6 STATEMENT OF RESEARCH HYPOTHESIS
HYPOTHESIS 1
H0: the manufactured cookies do not have good quality attributes
H1: the manufactured cookies have good quality attributes
HYPOTHESIS 2
H0: the composition of raw materials in the cookies is bad
H1: the composition of raw materials in the cookies is good
1.7 SIGNIFICANCE OF STUDY
The study physiochemical and sensory evaluation of cookies produced
from blends of malted sorghum, sprouted black beans and cooked cocoyam
flour will be of immense benefit to most of the manufacturing
industries, the consumers, the whole seller on the quality attributes of
the manufactured cookies from the above stated ingredients as it will
discuss the importance of the presence of each ingredients to human
health, the study will also benefit other researchers that wishes to
carry out similar research on the above stated topic.
1.8 SCOPE OF STUDY
The study physiochemical and sensory evaluation of cookies produced
from blends of malted sorghum, sprouted black beans and cooked cocoyam
flour will cover the areas of sensory evaluation such as colour, taste,
texture, mouth feels etc and also a proximate analysis will be carried
out in areas of presence of moist, fat, carbohydrate, protein etc.
1.9 LIMITATION OF STUDY
FINANCIAL CONSTRAINTS: financial constraints tends
to impede the researchers ability to get all the materials needed for
the purpose of the study in large quantity but the research students was
able to carry out the experiment with the materials available
TIME CONSTRAINTS: the researcher, being a student
will be involved in other departmental activities like attendance to
lectures, submission of assignment and presentation of seminar but the
research was able to meet up with the time allocated for the completion
of the research work
1.10 DEFINITION OF TERMS
COOKIE: a sweet baked food that is usually small, flat, and round and is made from flour and sugar
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