ABSTRACT
The main aim of this study is to produce and access the nutrients, Phytochemicals and sensory attributes of biscuits made from cassava and groundnut paste blends. The raw materials (yellow-fleshed cassava roots and groundnut were processed separately and blended at different proportions. The blends were; 100% commercial wheat flour, 100% yellow-fleshed cassava flour, 50% yellow-fleshed cassava: 50% groundnut paste, 60% yellow-fleshed cassava flour: 40% groundnut paste, 40% yellow-fleshed cassava flour: 60% groundnut paste. The biscuits were produced using standard methods. The products were then subjected to chemical (proximate, vitamins, minerals, Phytochemicals) and sensory analysis using standard methods too. The biscuits samples had proximate composition ranges of its components. Moisture content ranged from 9.14-10.62%, crude protein ranged from 6.77-16.36%, fat content ranged from 2.68-12.63%, crude fiber also had a range from 1.34-2.97%, ash content ranged from 1.77-2.42%, carbohydrate was shown to range from 57.04-76.64% and the energy content ranged from 357-408kcal. The vitamin content of the biscuits analyzed were; bet-carotene (1.12-300.15µg/100g), vitamin B1 (0.10-1.27mg/100g), vitamin B3 (0.53-14.03mg/100g), and vitamin C (1.97-5.0). Various minerals were analyzed and they include; calcium (1.37-12.92mg/100g), magnesium ( 8.97-32.06mg/100g), phosphorus ( 5.02-29.97mg/100g), sodium (1.06-9.23mg/100g), potassium (20.82-47.54mg/100g), iron (1.85-2.55mg/100g), zinc (0.23-2.32mg/100g), copper (0.02-0.31mg/100g), and selenium (0.02-0.22mg/100g). The Phytochemicals composition of the biscuits ranged from 0.53-0.63mg/100g saponin, 0.12-0.69mg/100g phenol, 0.09-0.53mg/100g tannins, 0.77-33.31mg/100g flavonoids, 0.11-2.04mg/100g oxalate and 0.26-0.58mg/100g cyanide. The sensory evaluation results showed that all the biscuit samples had high rating for all evaluated attributes. The 60% yellow-fleshed cassava flour: 40% groundnut paste and 40% yellow-fleshed cassava flour: 60% groundnut paste compared favorably with the control (100% commercial wheat flour). However, the biscuits from the other substitution levels were also generally acceptable. The study concluded that biscuits made from cassava and groundnut paste blends could serve as a good source of protein for individuals with protein energy malnutrition, alternative to wheat based biscuits. Hence, an alternate to wheat-based biscuits for people with celiac disease and supply appropriate nutrients for normal body function.
TABLE
OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENT iv
TABLE OF CONTENTS v
LIST OF TABLES ix
LIST OF FIGURES x
ABSTRACT xi
CHAPTER 1
INTRODUCTION
1.1 Background of the study 1
1.2 Statement of problem 3
1.3 Objectives
of the study 3
1.3.1
General objective of the study 3
1.3.2
The specific objectives of the study
includes 4
1.4 Significance
of the study 4
CHAPTER 2
LITERATURE REVIEW
2.1 Overview
of malnutrition 6
2.1.1 Food enrichment and fortification 7
2.1.2 Flour blends and its advantages 8
2.1.3 Overview
of biscuit 9
2.1.4 Preparation of biscuits 10
2.2 Cassava 11
2.2.1. Origin of cassava 12
2.2.2 Description
of cassava 13
2.2.3 Nutritional value of cassava root 14
2.2.4 Health
benefits of cassava 14
2.2.5 Utilization
of cassava root 15
2.3 Groundnut 16
2.3.1 Origin
and description groundnut 16
2.3.2 Nutritional
composition of groundnut 17
2.3.2.1
Carbohydrate 17
2.3.2.2 Protein 17
2.3.2.3
Lipids 18
2.3.2.4 Vitamins 19
2.3.2.5 Minerals 21
2.3.3 Health
benefits of groundnut 23
2.3.4 Bioactive
compounds in groundnut 24
2.3.5 Antinutrient
in groundnut 25
2.4 Biscuit production process 25
2.4.1 Functions
of baking 26
2.4.2 Baking
Principle 28
2.5 Sensory evaluation 28
CHAPTER 3
MATERIALS AND METHODS
3.1 Study
design 30
3.2 Raw materials collection 30
3.3 Sample Preparation 30
3.3.1 Preparation of cassava flour 30
3.3.2. Preparation of groundnut paste 32
3.3.3 Formation of flour blends 33
3.4 Biscuits production 34
3.5.
Proximate analysis 34
3.5.1.
Moisture content determination 34
3.5.2
Ash content determination 35
3.5.3
Crude fiber determination 35
3.5.4 Fat
content determination 36
3.5.5. Protein determination 37
3.5.6 Carbohydrate determination 38
3.5.7 Determination of energy 39
3.6 Vitamin determination 39
3.6.1
Determination of beta-carotene 39
3.6.2 Determination of thiamine (vitamin B1) 40
3.6.3
Determination of Vitamin C (Ascorbic
acid) 40
3.7 Mineral
Determination 41
3.7.1. Determination of Calcium and Magnesium 42
3.7.2. Determination of Phosphorus 43
3.7.3. Determination of Sodium and Potassium 43
3.7.4
Determination of Heavy Metals (Fe, Cu,
Zn, Selenium) 44
3.8 Phytochemical
Determination 45
3.8.1
Determination of Tannis 45
3.8.2 Determination of Oxalate 45
3.8.3 Determination of Flavonoid Content 47
3.8.4 Determination of Saponin 47
3.8.6 Determination
of Phenols 48
3.8.7 Determination
of Cyanogenic Glucoside 48
3.9 Sensory
Evaluation 49
3.10 Statistical
Analysis 49
CHAPTER
FOUR
RESULT AND DISCUSSION
4.1
Energy and Proximate Composition of Biscuit made from Cassava Flour and
groundnut Paste Blends 50
4.2
Vitamin Content of the Biscuit Sample made from Cassava Flour and
Groundnut Paste Blends 55
4.3
Mineral Content 0f the Biscuit Sample made from Cassava Flour and
Groundnut Paste Blends 58
4.4 Phyto-chemical composition of the biscuit
sample made from cassava
flour and
groundnut paste blends 63
4.5
Sensory Attributes of the Biscuit Sample Developed from Yellow-Fleshed Cassava
Flour and
Groundnut Paste Blends 67
CHAPTER 5
CONCLUSION AND
RECOMMENDATION
5.1 Conclusion 70
5.2 Recommendations 71
REFERENCES 72
Appendix
I 79
Appendix
II 81
LIST
OF TABLE
Table
4.1 Proximate Composition of the
biscuit samples 52
Table
4.2 Vitamin Composition of the
biscuit samples 56
Table
4.3 Mineral composition of the
biscuit samples 60
Table
4.4 Phyto-chemical composition of
biscuit samples 65
Table
4.5 Sensory attribute of the
biscuit samples 68
LIST
OF FIGURES
Figure 3.1 A
flowchart for yellow-fleshed cassava flour production 31
Figure 3.2 A flowchart for groundnut paste
production 32
CHAPTER
1
INTRODUCTION
1.1
BACKGROUND OF THE STUDY
In
Nigeria, under nutrition is a major factor of inadequate intake of protein,
energy and micronutrients which is as a result of disease, poverty, ignorance,
underutilization of indigenous crops and high cost of food (Nwaibe, 2017).
Protein- energy malnutrition (PEM) is a form of under nutrition caused as a
result of insufficient protein and calorie intake. PEM has continued to be of
public health important in developing countries (especially in Nigeria) and is
associated with about 50 – 60% of under-five children mortality. Recently, strategies
have been mapped out to help reduce the incidence and severity of PEM in
Nigeria through supplementation and fortification (Ubesie and Ibeziakor,
2012). Normally, wheat has been the
major and most suitable grain flour ideal for baking confectionaries (biscuits,
cake, chips, bread etc) in bakery industry, because of its unique properties
for its gluten proteins to form a visco-elastic network when mixed with water
(Haruna et al., 2017). But
confectionaries produce from wheat flour are becoming very expensive and
inaccessible especially to rural dwellers and low-socio economic individuals.
Wheat flour produce also, have implicated cases of gluten-related disorders
like celiac disease. Celiac disease is an immune-mediated entheropathy
triggered by the ingestion of gluten in genetically susceptible individuals.
Gluten is a complex mixture of storage protein in wheat. As a result, these
drawbacks have prompted researchers to try out other indigenous cereals that
have been under-utilized as alternative for confectionaries production (Nwaibe,
2017). More so, Ogunjobi and Ogunwolu
(2010) reported that as a result of the high cost of wheat in Nigeria ,
other flour and starch crop were sourced
out from locally available tropical crops such as root crops (cassava, sweet potato,
yam) and cereals(rice, maize, millet, sorghum) to replace wheat flour. However,
cassava was chosen among these crops, to partially or completely replace wheat
in bakery, due to its high yield and low cost production. Amalaha, (2012) in
his report said that, the use of cassava has been a major research interest in
resent time in Nigeria.
Cassava (Manihot esculenta) is a
nutty-flavored, starchy root vegetable or tuber crop and highly mycotrophic
plant widely cultivated in most country under various agro ecosystems. It is
the source of low cost carbohydrate in south-east and south-west Nigeria. And
also an important food crop for about 500 million people in the world which
provides more than 50 % of the average daily caloric intake and (Fokom et al., 2019). The most commonly
consumed part of cassava is the root, which is very versatile. Its root contains high amount of potassium
and vitamin C and other minerals and vitamin (except vitamin B12).
However, most nutrients are lost during processing (especially vitamin C)
(Amalaha, 2012). Nevertheless, these methods of processing and preparation can
drastically reduce the nutrient content of cassava and owing to the fact that
it contains high amount of cyanide which is a toxic compound in cassava that
can be poisonous when eaten raw. However, these chemical compounds can be
reduced to the minimum acceptable quantity by cooking, fermentation, drying,
soaking, peeling etc, in other to make the cassava palatable and safe for
consumption (Elliott, 2017). Moreover, as a result of cassava being deficient
in some other nutrients, there is a need for it to be complemented with some
other nutrient rich foods, so as to help tackle the problem of protein energy
malnutrition. Also, groundnut (Arachis
hypogaea) are known to be highly nutrient dense and supply both macro and
micro nutrients. It is in the light of this, that this research work is
designed to develop biscuits from cassava flour and groundnut paste blends.
1.2 STATEMENT OF PROBLEM
Recently
increasing urbanization in African countries has led to changes in food habits
and preferences of the population towards convenience ready-to eat foods such
as biscuits (Ogunwolu et al., 2010).
Aside satisfaction of hunger and providing the nutrients required by the body,
these convenience foods should also prevent nutrition-related diseases and
improve physical and mental well-being of the consumers. Many developing countries such as Nigeria has
became heavily dependent on staple foods for (wheat) which they import and for
these conditions local production is poor or non-existent and
under-utilized(Haruna et al., 2017).
And this has led to rapid growth and high cost of wheat importation in Nigeria
(Lu et al., 2020). However, wheat
contains gluten protein which is not ideal for people with gluten-related
disorders such as celiac disease which can cause broad range of symptoms
including; digestive problems, skin rashes, weight loss, and headache (Hill and
Warwick, 2019). Also the principle ingredients for producing these products are
always high in carbohydrate (simple sugars) but low in protein and
micronutrients.
Therefore,
there is a need to bring into light, products which are supplemented with protein
rich sources, to tackle malnutrition and gluten related disorders (celiac
disease).
1.3 OBJECTIVES OF THE STUDY
1.3.1. General objective of the study
The
general objectives of this study are to evaluate the chemical and sensory
properties of biscuits made from cassava flour and groundnut paste blends.
1.3.2. The
specific objectives of the study includes;
i)
production of biscuit from cassava flour and groundnut paste blends.
ii)
determination of the proximate composition (moisture, crude protein, carbohydrate
fiber, fat and ash) of the biscuit.
iii)
evaluation of the mineral content (calcium, magnesium, potassium, sodium, iron,
phosphorus, zinc, copper, and Selenium) of the biscuit.
iv)
determination of the vitamin content (beta-carotene, vitamin C, B1
B3) of the biscuit.
v)
evaluation of Phytochemicals (flavonoids, phenols, tannins, saponin, oxalate
and cyanide) content of the biscuit.
vi) evaluation of the sensory properties (taste,
appearance, aroma, mouth-feel and general acceptability) of the biscuit.
1.4
SIGNIFICANCE
OF THE STUDY
One
of the most popular uses of cassava flour is to replace wheat flour for bakery
applications because of the rapid growth and high cost of wheat importation in
Nigeria and also, cassava flour has been recorded to have special quality
attributes similar to wheat flour and thus, deficient in gluten (Lu et
al., 2020). Complete avoidance of
gluten enables the intestine to heal, and the nutritional deficiencies and
other symptoms to resolve. A strict adherence to gluten-free diet also reduces
the risk of developing many of the serious long-term complications related to
untreated celiac disease (Jnawali et al.,
2016).
Therefore
this work will lessen Nigerian total dependence on imported wheat, as the data
will serve as a guide to food industries to use cassava as an alternate to
wheat and also help tackle problems of protein energy malnutrition because of
its supplementation with groundnut paste.
Nutritionists, dietitians, entrepreneurs, production companies can use
the information to develop new products and foods for individuals. The information can be incorporated for use
in Nigerian food composition data and Ministry of Health can use the
information obtained to provide evidence on the feasibility of micronutrient fortification
and nutrient supplementation using locally available foods transformed into
composite flours for production of variety of products. Thereby making it possible for this approach
to be incorporated into the food based strategies targeted at combating
malnutrition and tackling problems associated with wheat consumption (Celiac
disease) through nutrients made readily available in the new product (biscuit).
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