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DEVELOPMENT AND ACCEPTABILITY OF CAKES FROM COMPOSITE FLOUR OF BREADFRUIT (TRECULIA AFRICANA) AND WHEAT (TRITICUM AESTIVUM)

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Product Category: Projects

Product Code: 00009503

No of Pages: 66

No of Chapters: 1-5

File Format: Microsoft Word

Price :

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ABSTRACT

 

Breadfruit is a valuable food resource, but its usage is limited by poor storage properties of the fresh fruit. Therefore, there is need for conversion into flour to provide a more stable storage form as well as increasing its versatility. However, the main objective of this study was to develop and determine the acceptability of snack from composite flour of African bread fruit and wheat other objectives include, to produce composite flour of wheat and bread fruit, to develop snacks using the composite flour, to determine the organoloptic properties of the snacks produced, and to determine the acceptability level of the snack. Breadfruit flour was processed into one conventional food forms which is cake. The cake samples were made from blends of 100%, 80%, 70%, 60% and 50% breadfruit flour. The proximate composition and sensory evaluation were determined. The proximate composition showed that 80% breadfruit flour blend had highest protein content (1.33%). The value for 100% wheat flour was 1.08%, while that of breadfruit flour only was 1.34%; this showed that supplementation of breadfruit flour would improve the protein nutritional quality of the products. The moisture content of the samples varied between 12.77% and 9.67%, decreasing with increasing substitution of breadfruit flour, hence prolonging the shelf-life.  Protein content had range of (1.08-1.34%) and ash content (0.94-1.04%).  The sensory evaluation showed that there were no significant differences (p>0.05) between 100% breadfruit flour products and 20% wheat blend in the sensory attributes.






TABLES OF CONTENT

 

TITLE PAGE  -           -           -           -           -           -           -           -            -           -           I

APPROVAL   -           -           -           -           -           -           -           -            -           -           II

CERTIFICATION      -           -           -           -           -           -           -            -           -           III

DEDICATION            -           -           -           -           -           -           -            -           -           IV

ACKNOWLEDGEMENT      -           -           -           -           -           -            -           -           V

LIST OF TABLES AND FIGURES  -           -           -           -           -            -           -           X

ABSTRACT   -           -           -           -           -           -           -           -            -           -           XI

 

CHAPTER ONE: INTRODUCTION

1.1       Background of the Study        -           -           -           -           -            -           -           1

1.2       Statement of Problem -           -           -           -           -           -            -           -           4

1.3       Objective of the Study            -           -           -           -           -            -           -           5

1.4       Research Questions    -           -           -           -           -           -            -           -           5

1.5       Significance of the Study       -           -           -           -           -            -           -           5

1.6       Scope of the Study      -           -           -           -           -           -            -           -           6

 

CHAPTER TWO: LITERATURE REVIEW

2.1       Conceptual Framework          -           -           -           -           -            -           -           8

2.1.1    Food   Benefits           -           -           -           -           -           -            -           -           9

2.1.2    Nutritional and Health Benefits          -           -           -           -            -           -           10

2.1.3    Environmental and Industrial Benefits           -           -           -            -           -           12

2.1.4    Bread Fruit Cultivation in Nigeria     -           -           -           -            -           -           13

2.1.5    Brief History of Wheat Cultivation and Distribution -           -            -           -           14

2.1.6    Processing Steps for the Production of African Bread Fruit Flour            -           -           17

2.1.7    Cake making process  -           -           -           -           -           -            -           -           17

2.1.8    Baking            -           -           -           -           -           -           -            -           -           19

2.1.9    Ingredients Used In Cake Making      -           -           -           -            -           -           20

2.1.9.1 Flour   -           -           -           -           -           -           -           -            -           -           20

2.1.9.2 Fat       -           -           -           -           -           -           -           -            -           -           21

2.1.9.3 Sugar   -           -           -           -           -           -           -           -            -           -           21

2.1.9.4 Baking powder            -           -           -           -           -           -            -           -           22

2.1.9.5 Egg      -           -           -           -           -           -           -           -            -           -           22

2.1.9.5 Salt      -           -           -           -           -           -           -           -            -           -           22

2.2       Theoretic Framework -           -           -           -           -           -            -           -           23

2.2.1    Theories of Innovation           -           -           -           -           -            -           -           23

2.2.2    Operational Theory     -           -           -           -           -           -            -           -           23

2.2.3    External Environment Theory                        -           -           -            -           -           -           24

2.2.4    Theories of Sensory Properties           -           -           -           -            -           -           25

2.4       Research Empirical Works     -           -           -           -           -            -           -           25

2.5       Summary of the Reviewed Literature            -           -           -            -           -           26

 

CHAPTER THREE

3.1       Materials and methods            -           -           -           -           -            -           -           28

3.2       Research design          -           -           -           -           -           -            -           -           28

3.3       Area of the study        -           -           -           -           -           -            -           -           28

3.4       Population for the sample       -           -           -           -           -            -           -           28

3.5       Samples/Sampling techniques            -           -           -           -            -           -           29

3.6       Formulation of cakes samples            -           -           -           -            -           -           30

3.6.1    Cake recipe     -           -           -           -           -           -           -            -           -           31

3.6.2    Method of cake production    -           -           -           -           -            -           -           32

3.7       Instrument for data collection -           -           -           -           -            -           -           33

3.8       Data collection techniques     -           -           -           -           -            -           -           33

3.9       Proximate result          -           -           -           -           -           -            -           -           34

 

CHAPTER FOUR: RESULTS AND DISCUSSIONS

4.1       Socioeconomic status of respondents -           -           -           -            -           -           39

4.2       Proximate Composition of wheat and breadfruit flours         -            -           -           40

4.3       Sensory Evaluation     -           -           -           -           -           -            -           -           43

4.4       Micronutrient composition of the extruded snacks    -           -            -           -           44

4.5       Physical properties of the snacks        -           -           -           -            -           -           46


CHAPTER FIVE: SUMMARY, CONCLUSION AND RECOMMENDATIONS

5.1       Summary        -           -           -           -           -           -           -            -           -           49

5.2       Conclusion      -           -           -           -           -           -           -            -           -           50

5.3       Recommendations      -           -           -           -           -           -            -           -           51

REFERENCES

 

 



 

 

LIST OF TABLE AND FIGURES

 

Table 2.1        A proximate composition of seed of African

bread fruit (Treculia Africana)           -           -           -            -           -           11

Table 2.2        Mineral composition of seeds of African bread fruit (Treculia Africana)-   12

Table 4.1:1     Socio-economic status of respondent based on age, sex,

marital status, monthly income          -           -           -            -           -           39

Table 4.2:1     Proximate Composition of Wheat and Breadfruit Flours            -           -           40

Table 4.3        Sensory Evaluation of Cake   -           -           -           -            -           -           43

Table 4.4        Micronutrient composition of the extruded snacks   -            -           -           44

Table 4.5        Physical properties of the snacks       -           -           -            -           -           46

Figure 3.1       Processes of breadfruit flour   -           -           -           -            -           -           29

Figure 3.2       Flow Charts for Cake Baking Process            -           -            -           -           32

Figure 4.1       picture showing the outcome of different blends after processing       -           41


 

 

 

 

 

CHAPTER ONE

INTRODUCTION

1.1  BACKGROUND TO THE STUDY

African bread fruit (Trecuha Africana) is a multipurpose trees that belong to the family of moraceae and grows in the forest zone particular the coastal swamp zone (Agbogid and Onomarebo 2008). It is widely grown in the southern and northern part of Nigeria and it’s seeds is known by various tribal names in the country such names includes “Afon” (Yoruba), “ Barafuta”  (Hausa), “Ize” (Bini) “Eyo” (Igal) “Ediang” (Efik) and “Ukwa” (Igbo) (Onweluzo and Odume 2008).The most popular of these tribal names is the Igbo tribal name which is “UKWA”.

        African bread fruit trees can grow up to 30m in height and it flower between October to February every year (Salam, 2002). The flower of the trees are surrounded by specialized branch between which stamens or stigmas project above the surface of the flower head (Ugoke 2008). The fruit is round in shape, big, greenish and contain numerous seeds which are embedded various depths in the fleshy pull. More so, African bread fruit (Treculia Africana) is a native of many parts of tropical west and central African it is found in Sudan, Mozambique, Angola and Nigeria ( Irvine 1961).In Nigeria, it is very common in the western and eastern states, especially Imo and Anambra state (Enibe 2007).

African bread fruit (Treculia Africana) is widely utilized in several ways, serving as a good source of nutrient for man and animal. The seed according to some studies contain appreciable amount of protein, carbohydrate and unsaturated fatty acid which compared well with those of melon seeds, soya beans and ground oil. The seed (Bread fruit) has a significant effect in Nigeria national diet, it is served both as main meal or snack.

Also, Snack are portion of food often smaller than a regular meal, generally eaten between meals (Ejiofor and Okafor 1997).

Snack includes cookies, Biscuit, Bread, Doughnut, Chin-chin etc., which most of these are produced from Wheat. Wheat (Triticum aestivum) like grasses is a monocot, and its fruit the grain or kernel is one seeded. It is one of the most important crops grown and it’s grain contain protein with unique chemical and physical properties and other essential nutrient (Khan and Zeb, 2007). Wheat is mainly used as human food, it is nutritious, concentrated, easily stored and transported and easily processed into various types of food (Lanci and Garren, 2002). Wheat is one of the most valuables and widely known cereal crops, has constituted the staple food of civilized nation for countless of centuries (Sharma, 2002).

Wheat is one of the most important domestic crop grown around the world – in terms of total production, wheat is the second to rice as the main human food crop and ahead of maize after allowing maize’s more extensive in animal feeds. Global wheat production is concentrated mainly in Australia, Canada, china, European Union, India, Pakistan, Russia, turkey, Ukraine and the United States Accounting for over 80% of the world wheat production. Wheat supplies about 20% of the food calories for the world‘s people Abdelghafor (2011). It is a natural staple food in many countries. In Eastern Europe and Russia, over 30% of the calories consumed come from wheat Abdelghafor (2011). Wheat is the major raw material or ingredient use in most baked or bakery product such as bread, rolls, cracker, cookies, biscuit, cakes, doughnut noodles, macaroni, paddings, spaghetti, pancakes, pizza and many prepared hot and cold breakfast foods.

It is used in baby foods and is a common thickener in soup and sauces (Lance and Garren, 2002). Wheat is fermented to make beer, other alcoholic beverages or biofuel (Padulosi 1996).

              Germ, bran and the malt are additional types of wheat product being a high carbohydrate food contain valuable protein, mineral and vitamins. Wheat protein, when balanced with other foods that supply certain amino acid such as lysine, is an efficient source of protein (Lance and Garren, 2002). Wheat besides being a rich source of carbohydrate contain mineral (like P, Mg, Fe, Cu, Zn) and vitamin like thiamine, riboflavin, and vitamin E ( Khan and Zeb, 2007). As a powerful anti- oxidant, vitamin E help to protect the oil in the wheat   quickly becoming rancid (Anderson, 2000). Wheat is process into flour which are of different type such as multipurpose flour, composite flour used for baking etc. Composite flour refer to a mixture of any two or more flour obtained from legumes, cereals or root and tuber such as maize, sorghum, millet, rice, Yam, cocoyam and cassava, with or without wheat ( Iwe, 2003). According to Ubbor and Akobundu (2009), it can also be defined as mixture of different flour cereals, legumes or root crops that is created to satisfy specific functional characteristic and nutrient composition. Composite flour can be used in varieties of baked goods to boost nutritional quality, reduce cost of ingredient, improve the use non – wheat plants operating below capacity, making surplus of a nation non wheat crops and save foreign exchange (fuller 1983).

Composite flour is considered advantage in developing countries as it reduces the important of wheat flour and encourages the use of locally grown crops as flair (Hugo et al., 2000; Hasma di et al, 2014). Local raw materials substitution for wheat flour is increasing due to the growing market for confectioneries (Noor Aziah and Komathi, 2009). Thus, several developing countries have encourage the initiation of programmes to evaluate the feasibility of alternative locally available flour as a substitute for wheat flour (Abdel Ghafor et al, 2011).

In selecting; the component to be used in composite flour blends, the material should preferably be readily available, culturally acceptable and provide increased nutritional potential (Akobundu et al, 1998). This work is therefore aimed at developing and determining the acceptability of snacks from composite flour of African Bread fruit and wheat.

 

1.2       STATEMENT OF PROBLEM

           The research is necessary for carryout experiment on new ways of utilizing bread fruit into flour and its performance in the production of food product such as Noodles, Bread, cake, chin- chin among other and it’s level of acceptability by the consumer. Most snacks are fun to eat but are low in nutritive value. If they are take in large quantities, they can suppress the appetite for the mail meal. For this reason, fortification of biscuits and other snacks with other protein sources such as African bread fruit has received considerable attention (Alobo, 2001).

The main problem facing the baking industry in Nigeria is the total dependence on wheat important to sustain it. Nigeria has an unfavourable condition for wheat cultivate, but suitable for other crop like tubers, cereal, legumes and vegetables (Eneche, 1999).

 

1.3       OBJECTIVE OF THE STUDY

         The main objective of this study was to develop and determine the acceptability of snack from composite flour of African bread fruit and wheat. The specific objective are

1.     To produce composite flour of wheat and bread fruit,

2.     To develop snacks using the composite flour,

3.     determine the organoloptic properties of the snacks produced,

4.     To determine the acceptability level of the snack.


1.4       RESEARCH QUESTIONS

1.     How can composite flour be developed from wheat and bread fruit?

2.     What are the snacks that can be developed using the composite flour?

3.     What are the organoleptic properties of the snacks produced?

4.     What is the acceptability level of the snacks produced?

 

1.5               SIGNIFICANCE OF THE STUDY

The finding of the study will be of great benefit to the consumers because it will expose and enlighten them on the nutrition values and use of the breadfruit. This can be done through advertisement, mass campaign on radios, television, newspaper etc.

The manufacturing industry can benefit from breadfruit since it can be used in locally produced ways and can be compared with the standard because of its nutrient that are numerous and reduce cost since the raw material is readily available.

 

1.6               SCOPE OF THE STUDY

The study is limited to the production of composite flour of breadfruit and wheat. it will also look into the production of snacks from the composite flour. The organoleptic properties of the snacks produced will be looked into. Then finally the work will look into the acceptability level of the snacks produced

 

 

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