PRODUCTION OF BISCUITS FROM COCOYAM AND CARROT FLOUR
Abstract
This study will investigate making biscuits with flour mixtures of carrot and cocoyam. The goal is to create a novel, nutrient-dense snack that makes use of underused root crops like cocoyam. For this project, several ratios of cocoyam and carrot flour will be blended, their physicochemical properties will be assessed, and the mixes will be used to make biscuits. Next, the biscuits' textural, nutritional, and sensory qualities are evaluated. Through the creation of innovative food items from locally grown crops, this project will support sustainability and food security. Consumers who are concerned about their health may find the biscuits to be a convenient snack, and the technology can be expanded for mass production. Overall, this project will demonstrate the potential of cocoyam and carrot blends in biscuit production, offering a promising solution for the food industry.
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