The nutritional evaluation of biscuit produced from potato and plantain flours Department:Food Science Technology By: timkason Project ID: 2891 Rating: (3.1) votes: 16 Price:₦3000 Get the Complete MaterialAbstractThis study was aimed at producing and ascertaining the nutritional valuation of biscuits produced from plantain flour and potato flour. Unripe plantain and mature tubers of potato were bought from Naze market in Owerri, Imo state. They were washed, peeled, sliced and dried so as to produce the required flour. The produced flour was used to produce the varieties of biscuits. The produced biscuits were analyzed for their sensory, nutritional and microbial quality after production. Biscuit produced with potato flour had the highest general acceptability. The nutritional content analyzed include moisture, ash, fat, fibre, protein and carbohydrate. Plantain-based biscuit had the highest fat, fibre, protein and carbohydrate content than potato-based biscuit. Moisture, fiber and carbohydrate were higher in Potato-based biscuit. There was no bacterial and fungal counts observed in all the biscuit samples after production. But after seven (7) days of production, the microbial load was analyzed and the total viable bacterial counts observed ranged from 3.0 x 105 to 9.0 x 106 cfu/g. After 14 days of production, the counts ranged from 7.0 x 106 to 1.14 x 10cfu/g. The bacterial isolates observed include Staphylococcus aureus, Corynebacterium species, and Micrococcus species. The PH of the biscuits range from 5.4 to 3.6 and the temperature ranged from 22 to 300C there was a decrease in the PH and an increase in temperature as the biscuit were stored. This shows that nutrient enriched biscuit products can be produced from plantain and potato which could assist in the reduction of sugar intake by diabetic patients....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Production and quality evaluation of cake produced from wheat flour and sweet potato flour