ABSTRACT
The nutrient and sensory evaluation of scones made from composite flour of roasted fluted pumpkin seed hungry rice was evaluated. Experimental design was used for this study. Scones were processed from different flour blends (90:10, 80:20 and 70:30) of hungry rice and roasted fluted pumpkin seeds, while scones produced from 100% hungry rice flour and 100% roasted fluted pumpkin seeds flour served as the control. The proximate, minerals and sensory attributes of the scones were assessed using standard laboratory methodologies. The data obtained were statistically analyzed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 21.0).The results of proximate composition showed that SFP (Scone made from 100% fluted pumpkin seeds flour) had the lowest moisture content whereas SHRFP1 (Scone made from 90% hungry rice flour and 10% fluted pumpkin seeds flour) had the lowest energy value. Furthermore, the highest value of carbohydrate was obtained in SHRFP1(Scone made from 90% hungry rice flour and 10% fluted pumpkin seeds flour) while the highest crude protein, fat, crude fibre and ash content were obtained in SHRFP3 (Scone made from 70% hungry rice flour and 30% fluted pumpkin seeds flour). The results of mineral content showed that increase in the proportion of hungry rice flour resulted to increase in phosphorus, calcium, potassium and magnesium content of the scones with SHR (Scone made from 100% hungry rice flour) having the highest phosphorus, calcium and potassium contents whereas SFP had the highest magnesium content. The result of sensory properties indicated that the SHR had the highest mean score followed by SHRFP1, SHRFP2, SHRFP3 and SFP respectively. In conclusion nutrient dense and acceptable scones can be processed from composite flour of hungry rice and roasted fluted pumpkin seeds. I recommend that the blend most preferred should be used commercially for the production of scones.
TABLE
OF CONTENTS
TITLE
PAGE i
CERTIFICATION
ii
DEDICATION
iii
ACKNOWLEDGEMENTS
iv
TABLE
OF CONTENTS v
LIST
OF TABLES vii
LIST
OF FIGURES viii
ABSTRACT ix
CHAPTER
1
INTRODUCTION
1.1
Statement of problem 3
1.2 Objective
of study 5
1.2.1
General objective 5
1.2.2
Specific objectives 5
1.2.3 Significance
of study 5
CHAPTER
2
LITERATURE
REVIEW
2.1 Fluted
pumpkin 7
2.1.1 Nutritional composition and health benefits
of fluted pumpkin seeds 8
2.1.2 Anti-nutrients
value of fluted pumpkin seeds 10
2.1.3 Processing and food uses of fluted pumpkin
seeds 11
2.2 Hungry Rice 13
2.2.1 Nutritional and health benefits of hungry
rice 14
2.2.2 Processing and food uses of hungry rice 16
2.3 Composite flour 18
2.4 Overview of scones 20
2.5 Processing
method 21
2.5.1 Roasting 21
CHAPTER
3
MATERIALS
AND METHODS
3.1 Study
design 24
3.2 Sources
of raw materials 24
3.3 Sample
preparation 24
3.3.1 Processing
of roasted fluted pumpkin seeds flour 24
3.3.2 Production
of hungry rice flour 25
3.3.3 Formulation of composite flour 28
3.3.4
Production of scones 29
3.4 Analytical procedures 32
3.5 Proximate
analysis 32
3.5.1 Determination
of moisture content 32
3.5.2 Determination
of ash content 32
3.5.3
Determination of fat content
33
3.5.4
Determination of crude fibre 33
3.5.5 Determination
of crude protein 34
3.5.6 Determination
of carbohydrate content 35
3.6 Mineral
Analysis 35
3.6.1
Determination of phosphorus 35
3.6.2 Determination
of calcium and magnesium 36
3.6.3 Determination
of potassium 37
3.7 Sensory evaluation 38
3.8 Statistical analysis 38
CHAPTER
4
RESULTS
AND DISCUSSIONS 39
4.1
Proximate composition of scones made from composite flour
of fluted pumpkin
seeds and hungry rice
4.2 Mineral
content of scones made from composite flour of fluted pumpkin 47
seeds
and hungry rice
4.3 Sensory
properties of scones made from composite flour of fluted 51
pumpkin and hungry
rice grain
CHAPTER
5
CONCLUSION
AND RECOMMENDATIONS
5.1 Conclusion
56
5.2 Recommendations
57
References 58
Appendix 73
LIST OF TABLES
Table 3.1 Flour blends formulation 28
Table
3.2 Recipe for production of scones 30
Table 4.1
Proximate composition of scones made from composite flour 41
of fluted pumpkin seeds and hungry rice
Table 4.2
Mineral content of scones made from composite flour of fluted 49
pumpkin seeds and hungry rice
Table 4.3
Sensory properties of scones made from composite flour 52
of fluted pumpkin and hungry rice
LIST
OF FIGURES
Figure 3.1 Flow chart for processing of roasted fluted
pumpkin seeds flour 26
Figure 3.2 Flow chart for processing hungry rice
flour 27
Figure 3.3 Flow chart for processing of scones 31
CHAPTER
1
INTRODUCTION
The
increasing awareness in health and wellbeing has led to corresponding increase
in the demand for healthy food products worldwide (Chukwu et al., 2017).In recent times, most school children and adults rely
on snacks as they can hardly wait for breakfast before leaving early in the
morning for schools and office work respectively (Nwanekezi, 2013). This necessitated
the need to produce nutritious snacks like scone.
A
scone is a baked good, usually
made with wheat and as well as baking powder as a leavening agent, and baked on
sheet pans. A scone is often slightly sweetened and occasionally glazed with
egg. Scone often contain fruit
such as blueberries or sultanas, or such flavorings as pumpkin, cinnamon or
chocolate chips. They may also be topped with icing (Food Standard
Agency/Environmental Health Northern Ireland, 2018).Scone is a source of macronutrients like calorie and dietary fibre (Food
Standard Agency/Environmental Health Northern Ireland, 2018). Many situation
such as the fact wheat which is basically used in producing scones cannot be
grown in Nigeria (Nwanekezi, 2013) and the adverse effect of consuming wheat
gluten (Chandralekha et al., 2015) prompted its production
with blends of hungry rice and fluted pumpkin seeds.
Hungry
rice is a lesser known cereal grain that has the potential to play an important
role in the improvement of food security (Kwon-Ndung, 2013).Hungry rice
possesses 172 µg/g calcium, 48.2 µg/g iron, 2490 µg/g potassium, 1060 µg/g
magnesium, 14.8 µg/g manganese, 2370 µg/g phosphorus, 23 µg/g zinc (Glew et al., 2013), 7.7
% protein, 1.8 % fat, 71 % carbohydrate and 6.8 % fibre (Oburuoga and Anyika,
2012).Chinwe et al. (2015)
reported that Hungry rice contains leucine (9.8 %) methionine (5.6 %), and
valine (5.5 %). Hungry rice possess numerous
therapeutic benefits. It does not contain any glutenin or gliadine proteins which are the constituents
of gluten, making this cereal suitable for people with gluten intolerance (Glew
et al., 2013).Hassan and Bashir
(2017) disclosed that
undehulled Hungry rice has the ability to control blood sugar level and can be
recommended to individuals suffering with diabetes. Supplementing diets
with Hungry rice products possess the tendency to lead to lowering of
cholesterol levels, strengthening of the immune system as well as acting as
food roughages which aid the digestive system (Jideani and Jideani, 2011).
Fluted
pumpkin belongs to the family Oliffieace
and the sub-family cucurbitaceae. It is
known as ubong, ugu, ewekoro and ekumarku Ejashains in Nigeria (Njoku et al., 2014).The seeds produced by the gourd are high
in protein and fat (Giwa et al.,
2010) and can therefore contribute to a well-balanced diet (Chibor et al., 2017).Potassium
is the most abundant element in fluted pumpkin seeds (273 mg/100g) whereas
manganese is least (0.06 mg/100g) (Elinge et al.,2012). According to Imosemi(2018), the antioxidant, antidiabetic,
hepatoprotective, haematological, antiplasmodial, antimicrobial,
testiculoprotective, anticancer, anti-inflammatory, anxiolytic, sedative and
anticonvulsant properties of fluted pumpkin seed increases its popularity.
Processing of food is generally a prerequisite for improving the
digestibility and palatability of food materials. The methods involved in food processing
vary widely, and the nutritive value of food may be improved or diminished depending
on the methods employed (Otemuyiwa et al., 2018). Roasting a typical dry
heating food processing operation (Bhattacharya, 2014) denatures trypsin
inhibitors, hemagglutinins (lecithins) and possibly allergenic proteins without
damaging the quality and digestibility of protein in food products (Msheliza et al., 2018). This study therefore
evaluates the nutrient and sensory evaluation of scones made from composite
flour of roasted fluted pumpkin seed and hungry rice.
1.1 STATEMENT OF THE
PROBLEM
The
immense dependence on the use of wheat flour in production of confectionaries
like scone is one major constraint in Nigeria among some developing countries.
The inability of the country to meet this demand calls for the research into
alternative local sources of flour for processing of confectionaries. Nigeria
is finding itself more and more caught up in the “wheat trap” where most of its
foods are made from wheat, a foreign cereal. Most of the common local cereal
grains including Hungry rice grain and fluted pumpkin seeds, though having similar
structure and composition are left in a state of underutilization due to lack
of attention. Besides, convectional biscuits in Nigeria are carbohydrate based
due to the fact that they are produced from wheat flour, frequent consumption
of such biscuit possess the tendency to contribute in causing protein
deficiency. Furthermore, there is dearth of information in literature on
production of scone from blends of indigenous crops like fluted pumpkin seeds
and Hungry rice.
The prevalence of celiac disease is
rising in many nations. Celiac disease is caused by ingestion of gluten in genetically
predisposed individuals (Singh et al.,
2018).It possess adverse effects which includes but not limited to gastrointestinal
upset, chronic fatigue, nutrient deficiencies, poor growth, and failure to
thrive (Jericho and Guandalini, 2018). Extra-intestinal manifestations are
common, and while they were once considered more frequent in adults than
children with celiac disease, recent data suggests the frequency is similar in celiac
disease children, although the types and rates of recovery differ (Jericho and
Guandalini, 2018). In children, extra-intestinal manifestations include short
stature, anemia, delayed puberty, dental enamel hypoplasia, reduced bone
density, oral ulcers, liver and biliary disease, and dermatitis herpetiformis.
Poor growth and anemia tend to be the most common and there is a correlation
with more severe histological damage at diagnosis compared to children with a
gastrointestinal presentation or screen-detected cases (Nurminem et al., 2018).
1.2 OBJECTIVES OF THE
STUDY
1.2.1 General objective
of the study
The general objective of this study
was to evaluate the nutrient and sensory evaluation of scones made from
composite flour of roasted fluted pumpkin seed and hungry rice.
1.2.2
Specific objectives of the study were to:
i.
Produce flour from hungry
rice grains
ii.
Produce roasted fluted
pumpkin seeds flour
iii.
Process scone from blends
of hungry rice and roasted fluted pumpkin seeds flour
iv.
Determine the proximate
composition (Moisture, protein, dietary fibre, ash, carbohydrate and energy
value) of the scone
v.
Determine the mineral
content (magnesium, phosphorus, calcium and potassium) of the scone
vi.
Evaluate the sensory
properties (Appearance, taste, texture, mouth-feel and general acceptability)
of the scone.
1.3 SIGNIFICANCE OF THE
STUDY
Confectionaries are high in demand in towns and cities where
people consume them as refreshments or quick foods, to quench hunger, or at
times as a substitute for the real meal. In recent times, confectionaries are
increasingly gaining global acceptance, due to job demands, convenience driven
lifestyles and dietary habits. Production of scones from
flour blends of fluted pumpkin seeds flour and hungry rice grain will reduce
dependence on wheat imports and also increase livelihoods as well as generate
more income for the local farmers. More so, it will save the Nation’s foreign
exchange, create variety, make scones more nutritious as well as affordable. Furthermore,
this study is expected to provide confectionary producing industries with
adequate information on the technique to process nutritious scone from blends
of fluted pumpkin seeds flour and hungry rice grain and in turn enhance
utilization of these indigenous crops. Intake of the developed scone will be of
health importance to celiac patients. More so, dietitians will find this
product highly valuable in management of celiac patients, especially in
developing countries such as Nigeria.
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