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Project Topic:

PRODUCTION AS SENSORY EVALUATION OF SNACKS FROM CASSAVA-COWPEA FLOUR

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 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 56 ::   Attributes: Data Analysis,abstract, table of content, references ::   81 people found this useful

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CHAPTER ONE

1.0 INTRODUCTION

1.1 BACKGROUND OF STUDY

Over the years the production of snacks of various types has improved with the advancement of new technology in most of the manufacturing industries in Nigeria; the snacks industries tend to be the most popular among most of the manufacturing industries in Nigeria.

Snacks 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.

Biscuits are regarded as the most common type of snacks in Nigeria. Apart from bread that is consumed in Nigeria. They are ready to eat, convenient and inexpensive food products, containing digestive and dietary principles of vital importance (Kulkarni, 2007). They are nutritive snacks produced from unpalatable dough that is transformed into appetizing product through the application of heat in the oven (Olaoye et al., 2007).

In Nigeria, ready-to-eat baked products (snacks) consumption is continually growing and there has been increasing reliance on imported wheat (Akpapunam et al., 2000). Nigeria, moreover, grow staple crops other than wheat such as cassava, yam or sweet potatoes, cowpea and cereals that can be used for bakery foods. It would therefore be economically advantageous if imported wheat could be reduced or even eliminated and the demand for baked foods such as biscuits could be met by the use of domestically grown products other than wheat. Therefore, efforts are being made to partially replace wheat flour with non-wheat flours as a possibility for increasing the utilization of indigenous crops cultivated in Nigeria as well as contribute to lowering cost of bakery products, (Ayo and Gaffa, 2002).

Many workers have studied the physical and baking properties of composite biscuits from starchy staples like cassava, cocoyam and plantain. Mepba et al. (2007) produced composite.

The study in this regard wishes to carry out an analysis on production as sensory evaluation of snacks from cassava-cowpea flour

1.2 MATERIAL COMPOSITION OF SNACKS

The material composition of snacks as regards the topic above will include:

  1. Cooked cassava-cowpea flour         220g
  2. Salt                                                    5g
  3. Water                                                80g
  4. Thickening                                        5g
  5. Glucose                                            15g
  6. Skimmed milk powder                     120g
  7. Sodium bicarbonate                         3g
  8. Ammonium bicarbonate                           3g
  9. Lecithin                                             2g
  10. Glycerol-mono-sterate                     2g
  11. Minerals and flavour etc.                 3g

1.3 STATEMENT OF RESEARCH PROBLEM

What really instigated the study on the production as sensory evaluation of snacks from cassava-cowpea flour was due to improper calculation of the material composition of most snacks manufactured from most of the manufacturing industries in Nigeria as a result leading to food poisoning and early expiration of products (snacks).

Secondly the absence of gluten and the acceptability of the end products among consumers in terms of sensory attributes are important issues to be considered in bakery products.

1.4 AIMS AND OBJECTIVES OF STUDY

The main aim of the research work is to carry out production as sensory evaluation of snacks from cassava-cowpea flour. Other specific objectives of the study are:

  1. to determine the physical attribute of snacks produced from cassava-cowpea flour
  2. to determine the sensory attributes of snacks produced
  3. to investigate on the factors affecting the production of snacks from cassava-cowpea flour
  4. To carry out a proximate analysis on the material composition of the raw materials used in the production of the snacks

1.5 RESEARCH QUESTION

The study came up with research questions so as to be able to ascertain the above stated objectives. The research questions for the study are stated below as follows:

  1. Do the snacks produced from cassava-cowpea flour have good physical attributes?
  2. Do snacks produced from cassava-cowpea flour have good sensory attributes?
  3. What are the factors affecting the production of snacks from cassava-cowpea flour?
  4. What composition of the raw materials necessary for the production of the snacks from cassava flour?

1.6 STATEMENT OF RESEARCH HYPOTHESIS

HYPOTHESIS 1

H0: the manufactured snacks do not have good quality attributes 

H1: the manufactured snacks have good quality attributes

HYPOTHESIS 2

H0: the composition of raw materials in the snacks is bad

H1: the composition of raw materials in the snacks is good

1.7 SIGNIFICANCE OF STUDY

The study on production as sensory evaluation of snacks from cassava-cowpea flour will be of immense benefit to most of the manufacturing industries, the consumers, the whole seller on the quality attributes of the manufactured snacks 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 on production as sensory evaluation of snacks from cassava-cowpea flour will cover the areas of sensory evaluation such as colour, taste, texture, and 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


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Paper Information

Format:ms word
Chapter:1-5
Pages:56
Attribute:Data Analysis,abstract, table of content, references
Price:₦3,000
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