Irima's testing of potential products

Over the previous week we worked on viability of our potential products. We tested the viability of bread and buns and but we ended up with good quality of these products emerging from a higher percentage of wheat flour which was not out target as the major component in the processing. We wanted good quality products but produced from the major component as cassava.

We did more research and testing. This time we tried cookies. The results of this test were impressive as we could achieve good quality cookies from a low percentage of wheat and a higher percentage of cassava flour. We also embarked on a confirmatory test to verify our result. The following diagrams illustrate the testing process we carried out on cookies.

The cookies with high cassava percentage are removed from the oven.




The cookies are allowed to cool .






Dr Byaruhanga appreciates the finished cookies.





The sensory analysis is initiated by one of the team members.






The cookies are further tested by other team members.





A sample of the packaged cookies.




we are also working on good quality cookies which we shall produce. Though they required 1:1 ration of cassava flour and wheat flour. Therefore we shall produce more cookies and less donuts.