ABSTRACT
The study was to evaluate scones made from blends of Hungary rice and almond nut flour. The proximate composition, anti-oxidant properties, anti-nutrient properties and sensory properties were analysed. The flour blends were HRAL 101 (25% acha: 75%almond), HRAL 200 (75% acha: 25% almond), HRAL 102 (50% acha: 50% almond), the controls used were HR 100 (100% acha) and AL 201(100% almond). From the result of the proximate composition sample HRAL 101 had the highest moisture content (16.51%) while sample HRAl 200 had the least moisture content (12.68%), sample HRAL 102 had the highest protein content (25.67%) while sample HRAL 200 had the least protein content (15.72%), sample HRAL 101 had the highest fat content (25.34%) while sample HRAL 200 had the least fat content (22.08%), sample HRAL 101 had the highest fibre content (2.78%) while sample HRAL 200 had the least fibre content (2.36%), sample HRAL 200 had the highest ash content(2.76%) while sample HRAL 101 had the least ash content (2.54%), sample HRAL 200 had the highest carbohydrate content (44.4%) while sample 101 had the least carbohydrate content (30.25), sample HRAL 101 had the highest energy value (439.38 kcal) while sample HRAL 200 had the least energy value (439.24 kcal). Anti-oxidant activity; sample HRAL 101 had the highest phenol content (2.65mg/g) while sample HRAL 200 had the least phenol content (2.46mg/g), sample HRAL 101 had the highest flavonoid content (0.25mg/g) while sample HRAL 200 had the least flavonoid content (0.23mg/g), Sample HRAL 101 had the highest DPPH content (31.52mg/g) while sample HRAL 200 had the least DPPH content (30.45mg/g). Anti- nutrients; sample HRAL 200 had the highest flavonoid content (0.45mg/g) while sample HRAL 101 had the least flavonoid content (0.42mg/g), sample HRAL 200 had highest saponin content (0.31mg/g) while sample HRAL 101 had the least saponin content (0.23mg/g), sample HRAL 102 had the highest tannin content (0.17mg/g) while sample HRAL 101 had the least tannin content (0.12mg/g), sample HRAL 200 had the highest alkaloid content (0.87mg/g) while sample HRAL 101 had the least alkaloid content (0.53mg/g), sample HRAL 200 had the highest phytate content (0.47mg/g) while sample HRAL 101 had the least phytate content (0.34mg/g). In conclusion, the protein, fat and crude fibre contents of the flour blends increased as the percentage of almond increased. The values obtained shows that the scones produced from the two blends are good sources of energy. From the result of the general acceptability there was no significant difference between the samples which could mean that all the blends can be used for commercial production of scones.
TABLE OF CONTENTS
TITLE
PAGE
CERTIFICATION
i
DEDICATION ii
ACKNOWLEDGEMENT
iii
TABLE
OF CONTENT iv
LIST
OF TABLES
ABSTRACT vii
CHAPTER 1 : INTRODUCTION 1
1.1
Statement
of the Problem
5
1.2
Objectives of the Study 6
1.3
Significance of the Study 7
CHAPTER
2: LITERATURE REVIEW
2.0
Cultivation Acha 8 2.1 Acha (Digitaria Spp) 9
2.1.1 Uses
Of Acha 10
2.1.2 Nutritional
Composition of Acha 10
2.1.3 Chemical Composition and
Nutritional Value of Fonio Grains 11
2.1.3.1 Carbohydrates 12
2.1.3.2 Starch 12
2.1.3.3 Soluble Sugars 13
2.1.3.4 Fibers 13
2.1.3.5 Proteins and Amino Acids 14
2.1.3.6 Lipids 15
2.1.3.7 Minerals 15
2.1.3.8 Vitamins 16
2.1.4
Uniqueness of Acha Cereal Grain
Proteins 16
2.1.5
Starch Properties of Acha Cereal Grains 17
2.1.6
Development of Value-Added Acha
Products 18
2.1.7
Other Food Uses of Acha 19
2.2 Almond (Terminalia
catappa Linn) 20
2.2.1 Almond Seeds or Kernels 23
2.3 Chemical
Composition of Almond Fruit 25
2.3.1 Protein 26
2.3.2 Lipids 26
2.4 Micronutrients and
phytochemicals 27
2.5 Almond kernels 28
2.5.1 Almonds as a source of energy and macronutrients 28
2.5.2 Micronutrients 29
2.5.3 Almonds are naturally high in fibre 29
2.5.4 Phytosterols and antioxidants 30
2.5.5 Bioaccessibility of protein, lipid and vitamin
E from almonds 31
2.6 Health Benefits of Almond 32
2.6.1 Almond consumption and reduced risk of
cardiovascular disease 32
2.7 Description 36
2.7.1 Origin
and History 37
2.7.2 Almond
cultivation: Climate, Soil type, Tree and other farm practisces. 37
2.8 Classification
of Almond nuts 39
CHAPTER
3: METHODOLOGY 41
3.1 Sample collection and pre-treatment 41
3.2 Raw Material Processing 41
3.3 Production
of Scone 41
3.3.1 Sample Formulation 44
3.4 Chemical
Analysis 46
3.4.1 Proximate Determination 46
3.5 Anti-nutrient
Determination 48
3.6 Antioxidant
Activity Determination 51
3.7 Sensory
Acceptability Scores 52
3.8 Statistical
Analysis of Data 53
CHAPTER
4: RESULTS AND DISCUSSION 54
4.1 The
proximate Composition of the Sample 55
4.2
Antioxidant Properties of the Scones 61
4.3
Anti-Nutrient Composition of the
Scones 63
4.4 Sensory
Characteristics of the Scones 65
CHAPTER
5: CONCLUSION AND RECOMMENDATION 67
5.1
Conclusion 67
5.2 Recommendations 67
REFERENCES 68
List of Table
4.1 The
proximate Composition of the Sample 54
4.2
Antioxidant Properties of the Scones 63
4.3
Anti-Nutrient Composition of the
Scones 65
4.4 Sensory
Characteristics of the Scones 66
CHAPTER 1
INTRODUCTION
A scone
is a baked good, usually made of either wheat or oatmeal with baking
powder as a leavening agent, and
baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash (Wells,
2018). The scone is a basic component of the cream tea. It differs
from teacakes and other
types of sweets that are made with yeast (Hollywood, 2015).
A scone is a kind
of bread that is baked on a griddle
or sheet. Scones are very small, and are in the
same group as the crumpet or muffin. It is made
of wheat, barley, or oatmeal and baking powder to
make it rise (Oxford Companion to Food,
2010). According to Cassell's, (2014) the scone is shaped closely like
the North American biscuit, and its recipe is
almost the same with it as well. Sometimes scones may have raisins, currants, cheese, or dates in them.
Scones include more sweet kind of fillings like cranberries, chocolate
chips, or nuts. It is generally
thought that scones are best eaten when they are very hot and freshly baked
right from the oven, accompanied with melting warm butter.
Acha (Digitaria exilis),
(also
known as acha or hungry rice) is a cereal with very
tiny seeds which poses difficulty in processing but is absolutely rich in amino
acids (Vodouhè et al. 2012)
and needs to be supplemented with a legume for higher nutrient-dense product.
Acha (Digitaria exilis), a traditional cereal crop from West Africa, is popular
because it is well adapted to local conditions and has good nutritional and
culinary properties (Cruz 2012). Acha, one of the oldest and richest cereals of
West Africa, is unknown to many people and neglected by research and extension
services. Adapted to poor soils and limited water supply, acha is an excellent
dry areas crop which grows and produces where other crops fail (Vodouhè et al. 2012).
Like other millets, fonio is widely reported to be rich in amino acids but
particularly in the amino acids methionine and cysteine (Belton and Nuttall, 2002) which supply sulphur and other compounds required by
the body for normal metabolism and growth. It has potential to improve
nutrition, boost food security, foster rural development and support
sustainable use of the land (Anon, 2012).
The grains are used in porridge and couscous, for bread, and for beer.
Acha
grains can be ground into flour and used to prepare local beverages; it can be
cooked in various forms with fish, meat, legumes or vegetables. The grains are
also used to prepare feeds for domestic animals. Acha is used: as brewer’s
grain, for making couscous and in porridge. It is mixed with other flours to
make bread while the husk is a source of domestic fuel for cooking. Acha
protein is reported to be unique in that it has greater methionine content than
other cereal proteins (Ogbonnaya and Aminat, 2008). The two species of Acha are
high in digestible energy but low in oil and minerals (Ogbonnaya and Aminat,
2008).
Almond (Terminalia catappa Linn)
is an underutilized crop which belongs to a group of nuts with hard shell enclosing
a single edible kernel (Ahmad, 2003). The ripe mesocarp of the fruit is mostly
consumed by children as forage snack with the shell and kernels often discarded
(Mbah, Eme, and Eze, 2013). Terminalia
catappa tree is known as tropical almond, wild almond, India almond, sea
almond, almond tree, castanheiracastanhola, castanholeira, chapeu-de-sol
esete-copas and belongs to the Combretaceae family (Nwosu et al. 2008).
The
kernel is also used by many rural dwellers to fortify the local complimentary
foods, which are usually low in protein. However, the kernels are often of
small size and difficult to extract from the shell and these factors may have
contributed to its lack of use in many areas. It is normally grown in full sun
on well-drained soil. The branches are arranged in obvioustiers forming layers
of canopy, giving the tree a pagoda like shape. It is originally from South
Asia (especially India, Malaysia, Philippines and Indonesia) and even occurs in
the West African region in areas with high rainfall (1000–3500 mm) and
elevations below 300–400 m from Senegal to West Cameroon (Oboh et al. 2009; Thomson and Evans 2006).
Combretaceae
is one of the largest families of flowering plants including trees, shrubs, and
lianas comprising about 200 genera and 600 species. Terminalla is a genus of large tree belonging to the family
combretaceae. Comprising about 200 species distributed in tropical regions.
This genus gets its name from latin word terminus, referring to the fact that
the leaves appear at the very tips of the shoots. Tree of this genus are known
as a good source of secondary metabolites such as cyclic triterpenes and their
derivatives, flavonoids, tannins, and other aromatics (Siew, et al., 2015). The flowering season
occurs between April-May and September-October while its fruiting season is
from October to April. It has a large nutty fruits that is edible and taste
very much like conventionally grown almonds which can be eaten raw with
roasting or boiling (Ezeokonkwo and Dodson 2004; Christian and Ukhun 2006). The
fruit is ellipsoidal in shape and about 7.51 cm×5.05 cm with a bluntly pointed
apex (Akpakpan and Akpabio 2012). The tropical almond finds wide use amongst
different tribal groups in Africa and Asia. In Nigeria, India and Asia, children
eat the seed raw (Ezeokonkwo 2000) and there has been no report of associated
toxicity. In Taiwan, the nut of tropical nut is commonly used as folk medicine
and is claimed to have aphrodisiac and antibacterial properties (Christian and
Ukhun 2006). Scientifically, the fruit has demonstrated anti-diabetic activity
(Chen and Dong 2000; Nagappa et al.
2003) and helpful in the treatment of leprosy and headaches.
Almond
seeds are included in the family Rosaceae in addition to Pomoideae (apples,
pears), Prunoideae (apricot, cherry, peach, and plum) and Rosoideae (blackberry,
strawberry) fruits. Almond seeds (Prunus amygdalus) are of 2 types,
sweet almonds (Prunus amygdalus ‘dulcis’) used mainly for
culinary purposes and bitter almonds (Prunus amygdalus ‘amara’) used
mainly in the making of oils and flavorings. The bitterness of the latter type
is based on the presence of cyanogenic glycosides which can be degraded by
glycosidases (present in the seed or produced by microorganism in the digestive
tract of mammals) to generate hydrogen cyanide (HCN) which may potentially
cause cyanide poisoning (Monaghan, et al.,
2007). Almond seeds are valued for their
sweet taste and crunchy texture. Many varieties of Almond tree are grown but
they can broadly be divided into two types, bitter and sweet. Sweet almonds
tree seeds do not contain amygdalin and are widely used as edible nuts and food
ingredients. Bitter almonds contain amygdalin, an enzyme, which causes its
hydrolysis to glucose, benzaldehyde and hydrocyanic acid (Salvo et al,
1983). Fixed oil is obtained from sweet Almond while volatile oil is
obtained from sweet Almond tree seeds. However, this does not imply however
that sweet almond oil is made from sweet almonds. Bitter almonds are thus used
for both fixed and volatile oil extractions (Akpabio, 2012). The oil content of dried sweet almond kernel is
50-60%. That is bitter almonds has oil with lower yield 40-45% and sometimes as
low as 20% (Akpabio, 2012).
The
almond tree (Terminalia catappa) grows to a height of 3-8m and bears a
fruit that is ellipsoid in shape with abluntly pointed apex, and the fruit is
about 7.51cm long and 5.05cm thick. On ripening, it turns from green to
purplish yellow and contains a hard shell or nut, which covers the delicate
edible seed. The ripe mesocarp of the fruit is mostly consumed by children
neglecting the seed, which contains oil
(Akpabio, 2012).
The
Almond Board of California (ABC) report the majority (50%) of consumed almond
seeds are used as an ingredient in manufactured goods such as candy, cereal,
ice cream, granola bars, and cookies. The remainder are purchased at retail for
consumer snacking, in-home baking and cooking (25%) or consumed at the food
service level (25%) (Almond Board of California, 2006). Almond seeds are a common
ingredient in nougat, marzipan, cookies (e.g. macaroons, biscotti), ice cream,
butters, amaretto (a sweet liquor made from a base of apricot and/or almond
pits which provide bitterness), snacks (mixed nuts, roasted and/or salted) and
as a topping for desserts, salads, and vegetables.
1.1 STATEMENT OF THE PROBLEM
The World Health Organization cited malnutrition as the gravest
single threat to the world’s public health. Malnutrition is an
unbearable burden not only on the health systems, but the entire socio-cultural
and economic status of the society (Alemu et
al., 2014). Presently, malnutrition constitutes a major public health
problem especially in the developing countries. Nigeria is one of the
developing countries experiencing malnutrition crises, as studies on the
etiology of malnutrition showed evidence linking inadequate protein, energy,
vitamins and minerals (Uchendu, 2011). Micro Nutrient deficiency is the world
most prevalent and most devastating nutritional problem, It is a serious
childhood problem caused by prolonged inadequate intake of food rich in micro
nutrient example dark green leafy vegetables, fruits, nuts and fortified foods
(Uchendu, 2011). Deficiencies in
vitamins iron and iodine cause’s innumerable maternal and childhood deaths,
leaving millions of survivors blinded or mentally retarded. Even less severe
deficiencies impair intelligence and strength, reducing working capacity and
productivity and impeding economic development.
The
tropical Almond (Terminalia catappa) is one of the lesser known legumes
found in the tropics and in Nigeria ecosystem. There are a lot of studies on
the nutritional content of common nuts such as groundnut, pea nut, cashew nut,
and walnut however there is information on tropical almond nuts. The fruits are
used to treat leprosy and headaches. The seed is edible and highly cherished by
children. The T. catappa tree produces fruits whose pulp is fibrous,
sweet and edible when ripe with two different colours: red and yellow. The
fruit is widely eaten by children as forage snack with the nuts and seeds often
discarded. There is therefore, the need to assess the composition of the seeds
of the two common species of tropical almond nuts (red and yellow). This will
provide information on the potentials of this nuts which can be harnessed for
nutrition and economic purpose.
Hungry
rice is a rare commodity owing to most of the population cannot tell what it is
and its low consumption rate across the
globe. They are low in protein content,
hence their products have low protein content. Hungry
rice is considered nutritionally poor, as cereal proteins are deficient in
essential amino acids such as lysine and threonine (Dhingra and Jood, 2001).
Therefore, supplementation of hungry rice flour with inexpensive staples, such
as Nuts and pulses, help improve the nutritional quality of beaked products
(Sharma et al., 1999). FAO reported that the application of composite flour in
various baked food products would be economically advantageous, and the
utilization of local agricultural products could reduced the importation of
what or even eliminated, and that demand
for pastry products could be met by the use of domestically grown products
instead of wheat (Jisha et al., 2008).The thrust of this study is
to assess the proximate, phytochemical and sensory evaluation of scones made
from blends of hungry rice and almond tree
fruits.
1.2 OBJECTIVES
OF THE STUDY
The
general objective of this study was to produce and evaluate scones using blends
of hungry rice and almond tree fruits flour.
The
specific objectives include:
1. To
produce scones from a combination of hungry rice and almond fruit flour blends
2. To
evaluate the proximate composition of scones produced from hungry rice and
almond fruits flour blends.
3. To
determine the phytochemical properties of the flour blends
4. To
evaluate the sensory properties and the acceptability of the scones produced
from the flour blends.
5. To
determine the proportion more acceptable in terms of nutrient and sensory
properties.
1.3 SIGNIFICANCE OF THE STUDY
In
Nigeria, there is need to promote the utilization and production of low cost
indigenous foods. The incentives for developing low cost food include changing
consumer’s state and prevailing health benefits. The success of this work may
help to alleviate the teaming nutrient deficiencies through the many nutrient
made readily available in this new product. The research work will help the
general public understand that almond fruits and hungry rice is a very good
source of protein, fats and many micro nutrients which when made into flour can
be readily added to food to enrich the food nutrients. Findings will also
inspire the baking industries into producing nutrient dense food products rich
in nutrients important for normal body activities. The result of this paper
will enhance the population on the nutrient content of the underutilized hungry
rice and almond fruits and its application in the supplementation of food.
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