Tag Archives: Biscuit

PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT 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 2.2.1    Production of Malted Sorghum …

QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR. Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings …

PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT ABSTRACT 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: …