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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/11467

Title: Development of Two Improved Agbozume Biscuits using Orange-Fleshed Sweetpotato Puree and Cowpea Flour
Authors: Grant, Frances Wendy
Issue Date: 25-Oct-2018
Abstract: Agbozume biscuit is a gluten-free local delicacy made from cassava starch and coconut milk. In spite of its potential to meet the dietary needs of gluten-intolerant individuals, it is produced at the cottage industry level leading to variability in its production processes and quality. The study aimed to understudy the existing process for producing the biscuit and develop two improved forms of the biscuit. The nutrient content of the biscuit was improved by substituting cassava starch (C) up to 50% with orange-fleshed sweetpotato puree (OFSPP) and cowpea flour (CP). Different recipes were developed for the two improved biscuits. Separate consumer preference tests were conducted using a 5-point Hedonic scale to assess the acceptance of the two improved biscuits. Proximate, mineral and beta-carotene was determined for the most preferred improved biscuits. The most preferred formulations were: (80%C: 15%CP: 5% OFSPP) and (50% C: 30% OFSPP: 20% CP). Likeness for the improved biscuits was comparable to the traditional Agbozume biscuit. Biscuit with 50%C: 30%OFSPP: 20%CP had the highest amount of crude protein (7.78%), fibre (0.55%), moisture (6.45%), ash (0.89%), iron (22.5mg/100g), potassium (318mg/100g) and magnesium (74.5 mg/100g). Biscuit with 80%C: 5%OFSPP: 15%CP had the highest calcium value (61.5 mg/100g) and the traditional Agbozume biscuit (100%C) had the highest fat (17.69%) and zinc content (33.5 mg/100g). The biscuit with 50%C: 30%OFSPP: 20%CP had a beta-carotene content of 13.00μg/g and biscuit with 80%C: 5%OFSPP: 15%CP was 9.44μg/g. The biscuits being gluten-free, if promoted will serve as a good and healthy snack option for gluten-intolerant individuals, young and aged people. It will also enhance the use of orange-fleshed sweetpotato to help achieve food and nutrient security.
Description: A thesis submitted to the Department of Food Science and Technology, College of Science in partial fulfilment of the requirements for the degree of Masters of Science in Food Science and Technology, 2017
URI: http://hdl.handle.net/123456789/11467
Appears in Collections:College of Science

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