PROXIMATE AND SENSORY EVALUATION OF SNACKS FROM SWEET POTATO ( IPOMEA BATATAS) AND SOYBEAN (GLYCINE MAX) FLOUR BLEND

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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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