Thesis Abstract

Abstract
Sorghum (Sorghum bicolor) is a widely grown cereal crop with potential uses in food processing due to its nutritional composition. This study focused on the production and acceptability studies of malted sorghum biscuits, aiming to enhance the utilization of sorghum in the food industry. The research involved the malting of sorghum grains, formulation of biscuit recipes incorporating malted sorghum flour, and evaluation of the sensory acceptability of the final products. The malting process involved steeping, germination, and drying of sorghum grains to enhance enzymatic activity and improve nutrient availability. Malted sorghum flour was then incorporated into biscuit recipes at varying levels to determine the optimal formulation that balances sensory attributes and nutritional quality. Biscuit samples were produced and subjected to sensory evaluation by a panel of trained assessors to assess attributes such as taste, texture, aroma, and overall acceptability. Results from the acceptability studies indicated that malted sorghum biscuits were well-received by the sensory panel, with high scores for taste, texture, and overall acceptability. The incorporation of malted sorghum flour imparted a unique flavor profile to the biscuits, differentiating them from traditional wheat-based products. The nutritional composition of the biscuits was also enhanced due to the presence of malted sorghum, which is rich in nutrients such as protein, fiber, and vitamins. Overall, the findings suggest that malted sorghum biscuits have the potential to be accepted in the market as a nutritious and flavorful alternative to conventional wheat biscuits. The utilization of sorghum in biscuit production not only diversifies the sources of raw materials but also promotes the use of underutilized crops with potential health benefits. Further research could focus on optimizing the production process, scaling up the manufacturing of malted sorghum biscuits, and conducting market studies to assess consumer preferences and willingness to purchase such products. In conclusion, the production and acceptability studies of malted sorghum biscuits demonstrate the feasibility of incorporating sorghum into value-added food products. By harnessing the nutritional benefits and unique flavor of malted sorghum, this research contributes to expanding the utilization of sorghum in the food industry and promoting sustainable food production practices.

Thesis Overview

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