Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 100:0. Creaming method was used in biscuit production with specified ingredients. Proximate analysis of the product (biscuit) was determinate viz. moisture content for sample A; 2.5%, B; 3% C; 3.5%, D; 2%, fat content for the sample A; 15%, B; 16%, C; 17%, D, 15.5%, Protein content for A; 8.52%, B; 8.7%, C; 8.79%, D; 8.35%, Ash content for sample A; 0.5%, B; 1.0%, C; 1.5%, D; 0.5% and Carbohydrate content for A; 73.48%, B; 71.24%, C; 69.21%, D; 73.65% respectively. the sensory evaluation of the samples were carried out using hedonic scale. from the result, there was no significant difference at 5% level and 1% level between the four samples in terms of colour crispiness, flavour, and overall acceptance, but when compared with 100% wheat, there was a slight difference in texture of biscuits with “sorghum and wheatâ€, but from the score mean, sample B gave the best result.
TABLE OF CONTENTS
Title Page
Approval Page
Dedication
Acknowledgement
Abstract
Table Of Contents
CHAPTER ONE
1.0 Introduction
1.1 Objectives of the study
CHAPTER TWO
2.0 Literature Review
2.1 Origin of Sorghum
2.2 Sorghum Utilization
2.2.1Production of Malted Sorghum Flour
2.2.2Malted of Sorghum
2.2.3Steeping
2.2.4Germination
2.2.5Kilning
2.3 Method of Processing Wheat into Flour for Biscuit Making
2.3.1Wheat Flour Production
2.3.2Effects of Processing of Nutritional Value of wheat Flour
2.3.3Functional Processing of Nutritional Value of Wheat Flour
Research, A.
(2018). PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT. Afribary. Retrieved from https://afribary.com/works/production-and-acceptability-studies-of-malted-sorghum-sorghum-bicolor-biscuit
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