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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