ABSTRACT
This work investigated “proximate and sensory evaluation of snacks from sweet potato ( Ipomea batatas) and soybean (Glycine max) flour blend”Tubers of sweet potato and grain of soybean was bought form NdiOru market in Ikwuano Local government Abia State Nigeria. The sweet potato was peeled, washed, slicied, sundried, millied, and sieved while soybean was cleaned and sorted, boiled, Dehulled, sundried, milled and sieved. The sweet potato and the soybean was divided into eight equal parts of which two parts was not blend with soybean (sampled 108 and sample 104 which was 100% sweet potato. The remaining samples (107, 106, 105,103,102,101) was blended with soy bean, powdered milk (milk flavor), vanilla, sugar, nut meg, margarine was added to the eight (8) samples, with which snacks was made out from it. The sensory analysis was conducted using 20 semi trained panelists. From the findings, most of the panelists. From the findings, most of the panelist liked the appearance, texture, taste and colour of the snacks. The proximate composition, the result shows that snacks (cake and biscuit) from sweet potato and from soybean contains higher moisture, 19.14± 0.28 followed by crude fat 16.10 ± 0.14, crude protein 11.80 ± 0.00, ash 3.30 ± 0.14 and crude fiber which is the lowest 1.95 ± 0.07.This result suggest that role of sweet potato and soybean produced snacks to health and other nutritional content should be worked on so as to improve the nutritional content of the snacks. Based on this research works, cakes and biscuits produced from sweet potato and soybean flour blend will serve as a good snacks for human consumption.
TABLE OF CONTENTS
Title page i
Certification ii
Approval Page ii
Dedication iv
Acknowledgement
v
Table of
Content vi
List of Tables vii
Abstract viii
Chapter One 1
1.0 Introduction 1
1.1 Background of Study 1
1.2 Statement of Problem 5
1.3 Objective of the Study 5
1.4 Research Questions 6
1.5 Significance of the Study 6
1.6 Scope of the Study 7
Chapter Two 8
2.0 Literature Review 8
2.1 Conceptual Frame Work 8
2.2 Theoretical Framework 9
2.3 Review of Related Empirical Studies 9
Conceptual Frame Work 9
2.1.2 The Chemical Composition of Soy Bean Seed 10
2.1.3 Nutritional Values and uses of Soy Bean 10
2.1.4 Soy Bean Product 11
2.1.5 Health Benefit of Soy Bean 12
2.1.6 Health Risk of Soy Bean 12
2.1.7 Dairy Substitute
and Extenders 13
2.1.8 Origin and Distribution of Sweet Potato ( Ipomea Batatas) 13
2.1.9 Production of Sweet Potato 15
2.1.10 The
Processing Effect on Nutritive value of Sweet Potato
and Soy
Bean
16
2.2Therotical Frame Work 18
2.3 Review of Related Empirical Studies 19
2.4 Summary of Literature Review 20
Chapter Three 21
3.0 Materials and Methods 21
3.1 Research Design 21
3.2 Area of the study 21
3.3 Sources of
raw Materials 21
3.4 Methods of production of sweet potato and soybean
flour 22
3.5 Composite
Flour Formulation 26
3.5.1 Baking 27
3.6 Instrument for Date Collection 29
3.6 Functional properties of sweet potato and soybean flour 29
3.6.1 Oil Absorption Capacity 29
3.6.2 Emulsion Capacity and Stability 30
3.6.3 Bulk Density 30
3.6.4 Water Absorption Capacity 30
3.7 Proximate analysis of snacks produced from sweet
potato and soybean 30
3.7.1 Determination of Crude Fiber Content 30
3.7.2 Determination
of Ash Content 31
3.7.3 Determination Fat Content 32
3.7.4 Determination of Crude Protein 33
3.7.5
Determination Moisture Content 34
3.8 Sensory Analyses of the snacks from sweet potato
and soybean blend
34
3.9 Data Analyses Techniques 35
Chapter Four 36
4.0 Result and Discussion 36
4.1 The proximate Composition 36
4.2 Discussion of the
Findings 39
4.2.1 Proximate Composition Result 39
4.2.2 Discussion of Sensory Score for the Sample 41
Chapter Five 43
5.0
Summary, Conclusion and Recommendation 43
5. 1 Summary 43
5.5.1
Description Procedures used 44
5.1.2 Major Findings 44
5.2
Recommendation 45
5.3 Conclusion 45
5.4
Contribution to Study 45
5.5 Suggestions
for Further Study 46
Reference
47
Appendix 50
LIST OF TABLES
Table 4.1 proximate composition of snacks produced
from sweet potato and soy bean
Table
4.2 Sensory Quality score of
snacks produced from sweet potato and soy bean flour blend
Table
4.3 Functional properties of
the composite flour
CHAPTER ONE
10. INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Food is usually any nutritious substance that people
or animals eat, or that plants absorbs in order to maintain life and growth. It
is also the edible or potable substance usually of animal or plant origin,
consisting of nourishing and nutritive components such as carbohydrate, fats,
proteins, essential minerals and vitamins which when ingested and assimilated
through digestion sustains life, generates energy and provide growth, maintenance and health of
the body.
Historically,
people secure food through two methods, by hunting and by gathering . Today,
the majority of the food energy required by the ever increasing population of
the world is supplied by the food industry. Most food has its origin in plants,
while some foods is obtained directly from plants, but even animals that are
used as food sources are raised by feeding them food derived from plants. Food
are produced into so many edible things for man to eat and digest and such
include snacks.
Snacks is a portion of food, smaller than a regular
meal, generally eaten between meals. Snacks come in a variety of forms
including packaged snacks, food and other processed foods , as well as items
made from fresh ingredients at home. Example of snacks are meat pie, chin -
chin, sausage roll, scotched egg, biscuit, spring roll and so on. Snacks can be
produced using flour produced from soybeans and
sweet potatoes, as a blend.
Soy beans is manly cultivated for commercially (i e)
for human food and livestock feed and for extraction of oil. Soybean flour
boost protein content of foods and equally adds variety to the baked cookies.
Snacks produced from soybean flour are nutritive snacks produced from the
unpalatable dough that is transformed into an appetizing products through the
application of heat from an oven (kure, 1998). The first domestication of
soybean has traced to the eastern half of North china in the eleventh century
B.C or perhaps a bit earlier. Soybean has been one of the five main plant foods
of china along with rice, soybean, wheat, barley and millet. According to early
authors, soybean production was localized in china until after the
Chinese-Japanese war of 1894- 95 when the Japanese began to import soybean oil
cake for use as fertilizer. Shipments of soybeans were made to Europe about
1908, and the soybean attracted world- wide attention. Soybean was introduced
to Africa from china in the late 19th century and is now spread
across the country (Smin and Circle,
1972, Salutekeh, 1992)
Sweet potato which is called by the Latin America
Camote and also called “Batate” by Kans is apparently the origin of our world
potato, potato which spreads from Spain to Italy, Germany, Belgiun and England
before the first Irish potato arrived which took 20 years for the English to
accept as being fit for human consumption. But immediately sweet potatoes was
introduced it became a rare and expensive delicacy which is now widely grown in Japan, Asiatic
Lands, Southern Russia and so on outside of the tropics, sweet potatoes thrives
only in the warmer temperature climates and does best in a loose sandy soil
that is welled drained. Sweet potatoes produced more pounds of food per acre
than other cultivated plant, it is more nourishing than Irish potato because
they contain more sugar and fat, they are a universal food in tropical America
and in our southern states where they are baked, candied, boiled and even
fried.
The sweet
potatoes botanically belong to morning glory family, there is another member of
this family a native weed known in Illinois and Indiana as “wild potato vine”
or man – of the- earth
with a numerous fleshy root much esteemed as
food by the Indians above ground, the sweet potato develops the creeping twining vines with pink or purple
blossoms like those of the morning glory. Its thick starchy roots develops into
the tuber we call” sweet potato” which contain carotene the chemical which
produces the orange colors in authum leaves and in carrots .
Sweet
potato are tropical plants that are very sensitive to cold weather. In warm
climate, many gardeners plant sweet potatoes about a month after the last
spring frost, when both the air and soil are dependably warm. Growing sweet
potato woks best in loamy well drained soil that is not too rich. Ideally, the
pH is between 5.8 and 6.2, although they will tolerate a more acid pH
to 5. 0 before planting mix in a 1- inch layer of composite and thoroughly
dampen the bed. Sweet potatoes are the ideal crops for areas with sandy soils.
Sweet
potatoes which is grown throughout the tropics according the (Agbola, 1999) was
cultivated in a few restricted areas by farmers for their own consumption. In
1995 to 2000, Agricultural samples census reported that 57, 000 tonnes of
potato where produced on 15, 988 hectares of land in Northern Nigeria (AFLF
1992).
Flour is a powder, obtained by grinding grain.
Typically wheat, and used to make cakes, breads and pasty. Flour is also a
powder made by grinding uncooked cereal grains or other seeds or roots like
cassava, tubers like sweet potatoes,
which is the main ingredients of bread,
chin- chin, Biscuits, meat pie and others, which is a staple food for many
cultures. Many cultures making the availability of adequate supplies of flour a
major economic and political issue at various times throughout history. One can
combine flour from different food for production of snacks such combination is
called composite flour.
Composite flour
can be produced and prepared from our local foods like sweet potato and soybean
to substitute the already existing type of flour we have which is equally used
for baking.
Sensory evaluating is a scientific discipline that analyses and measures human response to the composition of foods
and drinks example, Appearance, Touch, Odor , Color, Texture, Temperature and
taste. In schools it provide an ideal opportunity for students to evaluate and
give feedback on their dish, test product and experimental design. The precise
way in which sensory evaluation is conducted along with the different test and
sensory language used needs to be taught. This will help student to understand
the process and develop a sensory vocabulary. It is also means that student
will record and generate evaluative feedback to support their work. Sensory
evaluation can be used to analyze food samples for improvement, gauge responses
to a dish / product examples acceptability verses unacceptability. It provides
objectives and subjective feedback data to enable informed decision to made .
Base on this background, the researcher compare and sensory evaluate snacks
produced from sweet potato and soybean flour blend.
1.2 STATEMENT OF PROBLEMS
Human
beings consumes a lot of snacks almost on daily basis. Families and homes more
especially in the rural area or school environment people need snacks that can build
a strong immune system, and fight disease. Hence the study of snacks that is processed from sweet potato
and soy bean flour,
High cost is a major issue facing Nigerian industries hence
the use of cheap and readily available sweet potato and soybean flour can help
to reduce the high cost placed on flour.
1.3 OBJECTIVE OF THE STUDY
The
main specific objective of this study was to develop and sensory evaluate
snacks from sweet potato and soybean flour. Specifically the study will,
1. To produce flour using sweet potato and soy
bean
2. To produce snacks using the composite flour of sweet potato and
soybean
3. To
determine the organoleptic properties of the snacks produced
4. To determine the acceptability level of the
snacks produced.
1.4 RESEARCH QUESTION
1. How
can flour be produce using sweet potato and soybean.
2. How can snacks be produced using the composite
flour?
3. How
can the organleptic properties of the snacks produced be determine.
4. How can the acceptability level of the snacks
produced be determine
1.5 SIGNIFICANCE OF THE STUDY
The
findings of this work will benefit the Nigerian production companies, baking
industries, catering schools, families ad homes, students, undergraduate and
graduate.
The finding will help Nigerian government in
reducing the higher price placed on the
flour by the bakery industries an also make a chance for regulations on the
shelf- life management , quality , and product traceability because it will
promote the use of composite flour from tubers and grain ( sweet potato and
soybean) in baking industries in Nigeria. The benefit will reach the Nigerian
production companies through advertisement, workshops and seminar.
The finding will help the baking industries and
catering schools to gain knowledge on how to produce their own flour since it
is what the make use of almost on daily basis for teaching the student who are
under catering section and also the baking industries once the flour the use is
being produced by their industry or factory the price of snacks or baked foods
will be reduced. The catering schools and baking industries can get the
knowledge which will be more beneficial to them through creating awareness or
advertisement through radio, newspapers, magazines, televisions and so on.
The finding will be of immense benefits to homemakers,
families and homes. This can be achieved by using the knowledge and potentials
of sensory properties of snacks produced from locally processed sweet potato
and soybean flour, for families to meet their required nutrient derived the
snacks and to reduce the cost of purchasing flour from the market. The
knowledge on how to process and produce flour and snacks can get to them through
organizing seminars in their village counsels, church and health centers.
Students and undergraduates will also gain additional,
opportunities and innovation to use the knowledge they got from sensory
evaluation and production of snacks from sweet potato and soybeans flour to be
more equipped in the society. The knowledge will got to them through organizing
seminars and workshops for them which will empower them to be more productive
through producing flour locally as a source of income while in the school.
1.6
SCOPE OF THE STUDY
This work was carried out in Michael Okpara University
of Agriculture Umudike in Abia State Nigeria. The scope covered the production
of flour from soybean and sweet potatoes and functional properties of the flour
produced was evaluated. The flour was used to produced snacks ( Biscuits, and
cakes). The proximate and organleptic properties of snacks produced was
determined.
Finally,
the acceptability level of the snacks was determined.
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