Crab shell as an alternative source of flour
Abstract
This study entitled “Pulverized Crab Shell Flour as a Potential Substitute for The Commercial Flour” has aimed to determine on the effectiveness of Crab Shell as a substitute for flour.
The Researchers want to compare the similarities and differences of the Nutritive Value and Acceptability Level (taste, odor/aroma, color, texture) of Pulverized Crab Shell Flour and Commercial Flour. They used two set up. In set A, Pulverized Crab Shell Flour and in set B, Commercial Flour.
After the experimentation, the Researchers concluded that the Pulverized Crab Shell Flour can be a good and effective substitute for the Commercial Flour. They recommended to used different kind of crab shells as a substitute as future studies. And to have further studies if Pulverized Crab Shell Flour can be a good for big scale production.
Introduction
For some people, home baking is an expensive way of cooking because of its expensive ingredients which we want to chance. Some home bakers are very problematic when it comes to flour because nowadays, commercial flour is now becoming more expensive.
Flour weather white or whole meal, supplies a large proportion of the nutrients required by our bodies to ensure growth and health.
Flour is used as the basis for many cereal food product including bread, pasta, pastries, biscuits and cakes. The nutrients is contains are continually supplied throughout an average person’s day. Our breakfast, lunch and evening meals usually contain products either based on flour, or thickened with flour.
Flour is an excellent source of protein, vitamins, fibre and complex carbohydrates. It is also low in fat and cholesterol.
The Pulverized Crab Shell Flour will now be the tested as potential substitute for the Commercialized Flour that we usually need, it will very beneficial. Now, all the crab shell that goes into the trash will not just be wasted but will be used in a purposeful way.
Background of the Study
Mangrove Crabs
This study entitled “Pulverized Crab Shell Flour as a Potential Substitute for The Commercial Flour” has aimed to determine on the effectiveness of Crab Shell as a substitute for flour.
The Researchers want to compare the similarities and differences of the Nutritive Value and Acceptability Level (taste, odor/aroma, color, texture) of Pulverized Crab Shell Flour and Commercial Flour. They used two set up. In set A, Pulverized Crab Shell Flour and in set B, Commercial Flour.
After the experimentation, the Researchers concluded that the Pulverized Crab Shell Flour can be a good and effective substitute for the Commercial Flour. They recommended to used different kind of crab shells as a substitute as future studies. And to have further studies if Pulverized Crab Shell Flour can be a good for big scale production.
Introduction
For some people, home baking is an expensive way of cooking because of its expensive ingredients which we want to chance. Some home bakers are very problematic when it comes to flour because nowadays, commercial flour is now becoming more expensive.
Flour weather white or whole meal, supplies a large proportion of the nutrients required by our bodies to ensure growth and health.
Flour is used as the basis for many cereal food product including bread, pasta, pastries, biscuits and cakes. The nutrients is contains are continually supplied throughout an average person’s day. Our breakfast, lunch and evening meals usually contain products either based on flour, or thickened with flour.
Flour is an excellent source of protein, vitamins, fibre and complex carbohydrates. It is also low in fat and cholesterol.
The Pulverized Crab Shell Flour will now be the tested as potential substitute for the Commercialized Flour that we usually need, it will very beneficial. Now, all the crab shell that goes into the trash will not just be wasted but will be used in a purposeful way.
Background of the Study
Mangrove Crabs