PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

Project Abstract

Sorghum bicolor, commonly known as sorghum, is a versatile and nutritious cereal grain that is gaining popularity for its potential in food production. This research project focuses on the production and acceptability studies of malted sorghum biscuits. Malted sorghum flour was utilized as a key ingredient in the biscuit formulation, providing nutritional benefits and unique flavor profiles. The study aimed to optimize the biscuit formulation by varying the levels of malted sorghum flour, wheat flour, sugar, fat, and leavening agents to achieve the desired product characteristics such as texture, taste, color, and nutritional content. Different formulations were assessed to determine the most suitable recipe that meets the sensory attributes preferred by consumers while ensuring nutritional quality. Various physical and sensory analyses were conducted to evaluate the acceptability of the malted sorghum biscuits. Parameters such as color, texture, taste, aroma, and overall acceptability were assessed by a panel of trained sensory evaluators. Additionally, proximate analysis was conducted to determine the nutritional composition of the biscuits, including protein, fat, fiber, and mineral content. The results indicated that the incorporation of malted sorghum flour positively influenced the nutritional profile of the biscuits, enhancing their fiber content and providing essential vitamins and minerals. The sensory evaluation revealed that the biscuits achieved overall acceptability among consumers, with favorable ratings for taste, texture, and color. Furthermore, the study explored the potential market acceptance of malted sorghum biscuits through consumer surveys and feedback. The findings suggested a growing interest in healthy and gluten-free food options, positioning malted sorghum biscuits as a viable product in the market. In conclusion, the production and acceptability studies of malted sorghum biscuits demonstrated the feasibility of incorporating sorghum flour into bakery products to enhance their nutritional value and sensory appeal. The optimized biscuit formulation offers a nutritious and flavorful snack option that aligns with consumer preferences for healthier food choices. This research contributes to the utilization of sorghum in innovative food applications, promoting its value as a sustainable and nutritious ingredient in the food industry.

Project Overview

<p> </p><p>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.</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 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.</p><p>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).</p><p>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.</p><p>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).</p><p>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).</p><p>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).</p><p>&nbsp;</p><p>AIMS AND OBJECTIVES OF THE STUDY</p><p>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.</p><p>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</p> <br><p></p>