ABSTRACT
Households in Nigeria and other developing countries, are challenged by non-communicable diseases as a result of the nutritional shift towards diets laden with fats, sugars and salt. Snacking plays a great role in the diets of household; however, the consumption of unhealthy food poses a great risk to household nutritional well-being. The purpose of this study was to evaluate the nutritional quality and consumer acceptability of selected snacks (cookies, queen cake, meat-pie and chin chin) from moringa seed and pearl millet composite. To achieve this, 8 specific objectives were formulated. 7 research questions guided the study and 4 null hypotheses were stated to guide the study. The study adopted Research and Development and experimental research design. Moringa seeds and millet grains were processed into flour using different processing methods. The composite flour was blended to produce composite flour at different ratios 90:10, 80:20, 70:30 and 100:0 (control), which is the conventional wheat flour. The composite flour in their different ratios was used to produce four quality snacks: cookies, queen cakes, meat pie and chin-chin. Proximate composition, mineral composition and functional properties of the flour and snacks product were determined. A nine point hedonic scale for adults and children was used for the sensory evaluation. Results were analyzed statistically by the analysis of variance. Result for proximate composition of the flour samples shows that the moisture content ranged from 9.62% - 13.18%, ash, 0.83% – 1.83%, fat, 1.16% – 12.66%, protein, 2.01% - 5.60%, fiber, 0.77% - 1.83% and carbohydrate 68.98% - 82.05%. The moisture content and carbohydrate content of the control flour sample was higher than the formulated composite flour while the composite flour had the highest Ash, fiber, protein and fat content. Results for mineral composition of the flour samples revealed that the control had highest sodium, potassium and iron content, 38.40% - 46.40%, 165.85% - 181.29%, and 5.31% - 6.53% respectively while the composite flour had highest magnesium, calcium and zinc, 47.61% - 56.44%, 82.77% - 92.62% and 2.69% - 3.59% respectively. Results for the functional properties, bulk density, water absorption capacity, oil absorption capacity, foam capacity, foam stability, gelation capacity and swelling index ranged from 0.72g/ml – 0.74g/ml, 0.93g/ml – 1.20g/ml,1.10g/ml – 1.31g/ml,5.64 -39.59g/ml, 63.6g/ml – 96.29g/ml, 2.00g/ml -3.00g/ml and 0.68g/ml – 0.96g/ml respectively. The gelation capacity of sample PMA, PMC, and WTD were not significantly different (P > 0.05). Results for proximate composition of the snack products range from 5.95% - 10.32%, 4.60% -5.66%, 1.31% - 2.01%, and 17.21% - 21.81%, 1.22% -3.34% and 59.74% - 64.51% respectively for cookies. The results shows that the protein content in the cookies, queen cake and meat pie increased with addition of moringa seed flour with the exception of chin chin (COA 4.60 % -5.66% COD, QCA,6,50% - 7.58% QCD, MPA, 5.59% - 9.63% MPD and CHD, 1.55% - 6.85% CHD) respectively. The mineral composition shows variations amongst the snack products. Addition of moringa seed flour increased the mineral content of the snack products. The sensory evaluation results, shows that the control was most preferred for all the attributes evaluated. The children panelist preferred the snacks more than the adult panelist. This study has proved that snacks can be produced from composite flour of moringa and pearl millet. Based on the findings it was recommended that enrichment with other protein sources will enhance the nutritional composition of the composite snack products. Suggestions for further studies were made.
TABLE
OF CONTENTS
Cover
page i
Title
page ii
Declaration iii
Certification iv
Dedication v
Acknowledgements vi
Table
of Contents vii
List of Tables viii
List of Figures ix
List of Plates x
Abstract xi
CHAPTER 1:
INTRODUCTION 1
1.1 Background
of the Study 1
1.2 Statement
of the Problem 9
1.3 Purpose
of the Study 11
1.4 Research
Questions 12
1.5 Hypotheses: 13
1.6 Significance
of the Study 13
1.7 Scope
of the Study 15
CHAPTER
2: LITERATURE REVIEW 16
2.0
Conceptual Framework 17
2.1 Snacks
17
2.2 Origin
of Moringa oleifera 18
2.3
Pearl millet Morphology, Origin
and Domestication 32
2.4. Acceptability
of Food Product through Sensory Evaluation 41
2.5 Composite
Flour in Snacks Making 42
2.6 Theoretical
Framework 45
2.7
Review of Related Empirical Studies 50
2.8 Summary of Review of Related Literature 64
CHAPTER
3: MATERIALS AND METHODS 66
3.1 Design
of the Study 66
3.2 Area
of the Study 67
3.3 Instrument
for Data Collection 68
3.4 Validation
of the Instrument 68
3.5 Source
of Raw Materials 68
3.6 Processing
of Raw Materials 69
3.7 Sample
Formulation 71
3.8 Determination
of Proximate Composition 80
3.9 Determination
of Mineral Content 84
3.10 Determination
of Functional Properties 85
3.11 Sensory
Evaluation 88
3.12 Statistical
Analysis 89
CHAPTER
4: RESULTS AND DISCUSSIONS 90
4.1 Results 90
4.2 Discussion
of Findings 108
4.3 Test of
Hypotheses 133
CHAPTER
5: SUMMARY, CONCLUSION AND
RECOMMENDATIONS 138
5.1 Summary
138
5.2 Conclusion
142
5.3 Recommendations
144
5.4 Contribution
to Knowledge 144
5.5 Suggestion
for Further Studies 145
REFERENCES
APPENDICES
LIST OF TABLES
Pages
3.1 Formulation
of moringa seed– pearl millet
composite
flour 71
3.2: Sample
formulation for cookies 72
3.3: Sample
formulation for queen cake 72
3.4: Sample
formulation for meat pie 73
3.5: Sample
formulation for chin chin 74
4.1: Proximate
composition of composite flour blends 90
4.2: Mineral
composition of composite flour blends 91
4.3: Functional
properties of composite flour blends 92
4.4: Proximate
compositions of snacks products 98
4.5: Mineral
compositions of snacks products 101
4.6: Sensory
evaluation of snacks by adults 104
4.7: Sensory
evaluation of snacks by children 105
4.8:
Analysis of variance of
proximate composition of
flour blends 133
4.9
Analysis of variance of
mineral determination of
flour blends 134
4.10
Analysis of variance of functional
properties of
flour blends 135
4.11
Analysis of variance of
acceptability level of
snack
products 136
LIST
OF FIGURES
Pages
2.1: Schematic representation of
conceptual framework 44
2.2
Schematic representation of
theoretical framework 49
3.1 Flow
chart for the production of moringa (morinaga
oleifera)
powder 69
3.2
Flow chart for the production
of pearl millet
(pennisetum glaucum) flour 70
LIST
OF PLATES
Pages
4.1: 90%
pearl millet, and 10% moringa seed cookies 94
4.2: 80%
pearl millet, and 20% moringa seed cookies 94
4.3: 70%
pearl millet, and 30% moringa seed cookies 94
4.4: 100%
wheat flour cookies 94
4.5: 90%
pearl millet, and 10% moringa seed queen cake 95
4.6: 80%
pearl millet, and 20% moringa seed queen cake 95
4.7: 70%
pearl millet, and 30% moringa seed queen cake 95
4.8: 100%
wheat flour queen cake 95
4.9: 90%
pearl millet, and 10% moringa seed meat pie 96
4.10: 80%
pearl millet, and 20% moringa seed meat pie 96
4.11: 70%
pearl millet, and 30% moringa seed meat pie 96
4.12: 100%
wheat flour meat pie 96
4.13: 90%
pearl millet, and 10% moringa seed chin-chin 97
4.14: 80%
pearl millet, and 20% moringa seed chin-chin 97
4.15: 70%
pearl millet, and 30% moringa seed chin-chin 97
4.16: 100%
wheat flour chin-chin 97
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND
OF THE STUDY
Rising food costs, and
corona virus pandemic, are global issues of critical importance that have
pushed agriculture, and food security to the top of the federal government agenda.
The covid-19 pandemic’s impact on food commodities particularly, wheat , rice
among others, demands a need to actively encourage the diversification, utilization
and dietary pattern based on local food contents that contributes to balance
diets and as a measure to combat micro nutrient deficiencies which is one of
the main causes of non- communicable diseases. Increasing concern over changes
in diets have given rise to an increased incidence of diet related non-communicable
diseases due to excessive intake of fats, sugars, and salt (Lawrence, Ndeyapo
and Jonathan, 2021). Households in Nigeria are already experiencing a rise in
these chronic diets related diseases associated with dietary changes. Such
diseases include diabetes, various forms of cancer, cardiovascular disorders,
and obesity, among others.
In economically developing nations, diets are
changing rapidly due to the swift urbanization, improved socioeconomic
development, retail food services and convinience foods (Kearney, 2010). A huge
number of the global populace does not have access to a healthy diet, even
though the gross domestic product value of food consumption has climbed in the
past decades (Food and Agriculture Organization (FAO), 2013). Some consumers
are aware regarding the constituents of food which affect health both
positively and negatively and numbers of such consumers are increasing
everyday.This has caused the demands of new food with new health claims to
flood the markets.
Currently the need for sustainable development
goal in ending hunger and ensuring a healthy life in developing countries like
Nigeria is very crucial. Households need to have access to adequate and
nourishing foods to meet the nutritional status of all members of the family,
since good health is essential to nutritional wellbeing as good nutrition is
essential in maintaining a healthy growth and development. Without
well-nourished and healthy people, achieving a sustainable economic development
in Nigeria and Africa as a whole will be an ordinary illusion. Due to global
mortality rate caused by most non communicable diseases (NDCs) in Nigeria,
efforts should be made on measures to take in order to identify traditional
crops that can be exploited in various therapeutic applications, since diet can
serve as a therapeutic strategy to control blood lipid levels, reduce cardio
vascular risk (CVR) and potentially control disease symptoms (Mbikay, 2012).
The incorporation of
traditional food, moringa and pearl millet into modern frequently consumed
snacks will ultimately contribute to nutritional and general well being of
household food security. Traditional plants have medicinal value, but the
nutritionally rich traditional foods in Nigeria are not being utilized the way
it should. Nigeria as a developing
country should tackle the issue of unhealthy diet by making sure that they
increase the wholesomeness of snacks produced using indigenous nutritious food
ingredients, such as oil seeds, cocoyam, plantain, cassava, kidney beans,
moringa, and pearl millet, among others, which will enhance nutritional values
of food and give health benefits.
Moringa is known to be a vegetable plant
shrub, the plant is believed to be one of the world’s most useful trees, as
virtually every part of the moringa tree can be used for food, medication, and
industrial purposes (Mbah, Salami, Azubuike and Apugo, 2015). Moringa seeds is
been utilized in several ways and in most cases as a tasty vegetables and water
purifier. For developing countries including Nigeria, Moringa has developed from
being rationally unexplored, even unheared of, to be a unique and efficient
economic commodity. The plant has become more popular as a vital source to
resolve protein energy malnutrition in under developing countries of the world.
The plant is reported to have abundant mineral elements such as zinc, vitamin
A, vitamin C, folic acid, vitamin D, and vitamin E. It posseses many beneficial
properties which includes quality protein content (36.18 %) in the seed which
is not only abundant in good essential amino acids, but can also supplement
cereal and tubers (Mayo, Masika, Mar, Hugo and Much Enje, 2011, Teixera,
Carvalho, Neves, Silva, and Arrantes-pereira, 2014). Moringa is regarded as a
versatile plant due to its vast uses. Various sections of the plant are
consumable. They include the leaves which are edible and used as food cooked
and eaten like spinach, salad, or to make soup. The young green pods are
boiled, and chewed like peas. The seeds are ground into flour and used locally
in soup seasoning and comercially used as coagulant agent for water
purification. Consumption of moringa in daily diet can minimize the risk of
various chronic diseases as it possesses therapeutic and pharmacological values
(Paliwal, 2011).
According to diverse
reviews (Anwar, Latif, Ashraf and Gilani, 2007; Mbikay, 2012; Razis, Ibrahim
and Kntayaya, 2014) various preparations of Moringa are being employed for
their anti-inflammatory, antihypertensive, diuretic, antimicrobial,
antioxidant, antidiabetic, antihyperlipidemic, antineoplast, antipyretic,
antiulcer, cardioprotectant and hepatoprotectant activities. The tree has the
prospect to boost nutrition, food security, and foster good health status,
(Khalafalla, Abdellatef, Dafalla, Nassrallah, Aboul-Enein and lightfoot, 2010).
Pearl millet (Pennisetum glaucum) is among the most
popular drought-resistant crop and the 6th cereal crop in terms of
world agricultural production. When compared to main grains, Devi, Vijayabharathi,
Sathyabama, Mallesh and Priyadarisini, 2011 reported that pearl millet
possesses pest and disease tolerance, a short growing season, and production
under drought conditions. Pearl millet grains are gaining special attention
from underdeveloped nations in terms of food use and from industrialized
nations based on their potential for producing bioethanol and biofilms
(Li-chen, Guan, Zhang, andXu, 2008). Pearl millet comes in a variety of
seedsizes, including pearl millet (pennisetum
glaucum), Finger millet (Eleusine
coccifera), Kodo millet (Paspalum
setaceum), Proso millet (Penicum
milliaceum), Foxtail millet (Setaria
italic), little millet (Panicumsumatrense),
and barnyard millet (Echinochloa utilis).
However, in many
African and Asia countries, pearl millet is used to bake bread, porridges
(Fermented or unfermented) and other traditional dishes and beverages.
(Chandrasekara and Shahidi, (2011a); Chandrasekara and Shahidi, 2012).
People in the northern region of Nigeria
produce pearl millet and use it to prepare beverages like kunu and fura de nunu,
while the eastern region often uses it to prepare infant porridges like pap,
and turn brown. Pearl millet have been reported to have a number of potential
health advantages including prevention of cancer and Cardiovascular ailments,
the reduction of tumor incidence, reduction of blood pressure, heart disease,
cholesterol level andfat absorption, the
delaying of gastric emptying and the provision of gastrointestinal bulk (Gupta
and Nagar, 2010). Decorticating, malting, fermenting, roasting, flaking and
grinding are popular traditional processing processes used to improve the taste,
nutritive, and sensory characteristics of pearl millet grains prio to
consumption and food preparation. Negative changes in these qualities during
processing on the contrary are unavoidable due to industrial procedures for
propulsion. (FAO, 2012). The pearl millet grain can be used in the development
of numerous value-added and healthful food products using value added
strategies and proper processing technologies which could results in high
demand for huge urban dwellers and non traditional pearl millet users (Mal, Padulosi, and Ravi, 2010).
The use of flour
derived from traditional food crops like moringa seeds and pearl millet in food
product formulation is primarily determined by their acceptance and nutritional
quality.The worth of a product for a consumer's physical health, growth,
development, reproduction, and psychological or emotional well-being is known
as nutritional quality. It is an attempt to establish an overall figure for a
food or diets nutritional content (kopke, 2005). The food we consume directly
affects our health, hence the quality of the food, its nutrients play a central
role in ones life. Good
health is elemental to living a productive life, meeting basic needs and
contributing to healthy society. Healthy
diet is essential for the success of physical and mental potential for all
individuas. The nutritional
content of food is a key factor in sustaining human physical well-being and
well-being is a long term force for health and human genetic potential
development and maximization (Singh and Raghuvansshi, 2012). Hence for achieving a healthy living for
every member of the household, development of quality food products should be
considered.
Food product
development involved the process of designing new food products to meet
consumer expectations. Innovation of food products may come from existing ideas
or be comprised of product differentiations such as product repositioning, new
packaging, new forms of existent products or reformulation (Fuller, 2011).
Attempts have therefore been made to produce flour from other cereals apart
from whole wheat, as well as composite flour from different food crops. The
term composite flour refers to the process of mixing two or more flour from
cereals, legumes, tuber crops, plant vegetables among others created to produce
high quality food product in nutrition as well as economical way (Kadam, Slave,
Mechrajfatena, and More, 2014).
The nutritional
quality of food products is improved by using composite flour, which increases
the balance of vital amino acids and carbohydrate content. (Sulieman, Sinada,
and Ali, 2013).
The major challenge
in creating a new product is predicting how it wil be accepted by the
consumers. According to Costell and Tarrege, (2011), consumer acceptance of
food goods is the outcome of the sensory characteristics in terms of
appearance, taste, flavor, texture and other positive attributes which are
encountered by the individual.Acceptance of a meals product is mostly the
outcome of a specific relationship between food and man. Consumer reactions to
meals, alternatively, are influenced by a variety of factors, including
previous knowledge of the product, prior experience, and personal qualities and
beliefs (Costell and Tarrege, 2011).Moringa seeds can be added to pearl millet
flour to boost the nutritional cost and functioning of snacks.Food based
approaches such as dietary diversification has been advocated as a more
sustainable option in achieving a healthy living for all. This is because
epidemiological and research evidence point to the positive nutrition and
health benefits of dietary diversity
among all age groups (Negins, Burchi and Fan, 2011).
There
is a growing perception that a revival of pride in local food cultures and
traditions may support not only the fight for better diets but improving the
food system sustainability as well. People nowadays consume a lot of
convenience foods like bread and extruded products made from wheat flour,
however they are low in critical amino acids like lysine and threonine. (Jideani
and Onwubali, 2009). One way therefore of achieving this diversification of
diet and a healthy well being, is the promotion of the utilization and
consumption of the neglected underutilized or under-exploited traditional crops
and varieties that have quality nutrents; this is because, apart from being
excellent source of both macro and micro nutrients, they are convinently
available and affordable.
Snacks are food items
that are often smaller than a complete meal and consumed outside of the
traditional meal hours of breakfast, lunch, and dinner, according to Piernas and
Popkin (2010). People eat snacks for many reasons, including nutritional needs,
weight management, or to simply fulfill a craving (Weisenberger, 2015).
Snacking at various times during the day is certainly a regular occurrence in
the lives of both adults and children. Also among young children snacking is a
vital consumption pattern that helps children to acquire daily nutrient needs
for proper development. Living a healthy life starts from a younger age and
continue even when the child is grown to an adult. Thus it becomes imperative
for one to embrace a good food choices and practices from a tender age. As a
way of helping young children to adopt a lifestyle that is good which they will
carry along to adulthood, interventions to curb non communicable illnesses,
like obesity in childhood among others needs to be employed (Govender, 2016).
Snacks can be divided
into two categories of healthy and unhealthy ones. Healthy snacks that should
be eaten by households must be obtained from different food sources such as
fruits, vegetables, grains, proteins and dairy (Serrano and Powell, 2013).The
World Health Organization (2010), reported thatsnacks with added sugar are
considered harmful and are referred to as "sugary snack foods." which
include sweets, biscuits, cookies and candy which increase energy levels but
are not necessarily rich in nutrients, those that have a high salt content are
referred to as “Savory snack foods” which include chips, crisps
biscuits/crackers and contain trans fatty acid. Snacks products developed based
on local content crops will contribute immensely in achieving sustainable
diets. Households must use local food crops that are culturally acceptable,
accessible, economically fair and cheap, nutritionally adequate, and safe for
all to achieve sustainable development goal (SDG) 2 of zero hunger. Hence this
research which boarders on processing moringa seeds and pearl millet grain into flour to form a
composite flour for the development of acceptable snacks (cookies, cakes, meat
pie, and chin chin) as a means of increasing their utilization, enhancing the
dietary value of the snack products, and ensure a healthy life for all.
1.2 STATEMENT OF THE
PROBLEM
The high incidences
of non communicable illnesses such as hypertension, obesity, diabetes,
cardiovascular diseases, cancer among others is very challenging and the
increasing rate of food prices is a verychallenging among households in Nigeria.
Premature mortality from these non communicable diseases has called for a quest
to finding possible alternative meals based on local contents that is
nutritionally adequate and can be eaten as snacks to enhance the nutritional
intake of individuals thereby reducing mortality rate.
Krisbergsson and
Olivera (2016) stated that traditional foods which are foods and dishes that
are passed on through generations, plays a crucial role in providing the
nutritional demands of households across the globe although little attention is
devoted to the usage of high nutritious local food crops such as moringa seeds
and pearl millet grains. There is need for adequate utilization of nutritionally
rich traditional foods that are non seasonal and cheap in cultivation.Households
in Nigeria consume a lot of convenience foods like wheat-based bread products,
but they are lacking in critical amino acids like lysine and threonine, which
are needed for effective increase and development (Jideani and Onwubali, 2009).
The increasing
availability of snacks and sugar-sweetened drinks that is high in calories and
nutrient poor, in low and middle- income countries like Nigeria is a major
concern. In a situation where meals are generally nutritionally deficient and
the incidence of childhood malnutrition is severe, such foods may displace
consumption of healthy foods. Moringa and pearl millet are underutilized,
especially at this present time that millions of people are starving and dying
of non-communicable diseases.Most people who cannot eat snack products because
of its high calories can now eat it because moringa and pearl millet are
abundant in polyphenols and other biologically active substances, and they are
thought to help minimize fat absorption, and sugar release, and thus lowering
the risk of coronary heart diseases, diabetes and high blood pressure (Kumar,
Tomer, Kaur, Kumar, and Gupta, 2018).
Moringa seeds and pearl millet have great
potentials, and it is being produced in the country. The use of moringa and pearl
millet in the production of snacks has not received adequate attention from
researchers’ inspite of having such advantage as availability, low cost of
product, high nutrient content and great therapeutic significance for fighting
major health problems. There is need for products diversification so as to have
more varieties, thus the study was conducted to evaluate the nutritional
quality and consumer acceptability of snacks made from composite flour of
moringa seeds and pearl milletgrain.
1.3 PURPOSE OF
THE STUDY
The main purpose of
this research was to evaluate the nutritional quality and consumer
acceptability of selected snacks from moringa seed and pearl millet composite.
Specifically, the
study;
1.
Produced moringa flour from the seeds
2.
Produced pearl millet flour from
the grains
3.
Produced composite flour using moringa seed and pearl millet flour
4.
Determined the proximate composition of
moringa seeds and pearl millet flours
5.
Determined the mineral composition of
moringa seeds and pearl millet flours
6.
Determined the functional properties of composite flour produced from
both moringa seeds and pearl millet flours.
7.
Produce four snacks using composite flour of moringa seeds and pearl
millet grains.
8.
Determined the level of acceptance of snack products from moringa seeds
and pearl millet composite flours
1.4 RESEARCH QUESTIONS
The research
questions that guided this study are stated as follows:
1.
What is the proximate composition of the composite flour produced from
moringa seedsand pearl millet flour?
2.
What is the mineral composition of the composite flour produced from
moringa seeds and pearl millet grains?
3.
What are the functional properties of the composite flour produced from
moringa seeds and pearl millet flour?
4.
What snack products can be prepared from moringa seeds andpearl millet
flour?
5.
What are the proximate composition ofthe snack produced from moringa
seeds and pearl millet flour?
6.
What are the mineral composition ofthe snack produced from moringa seeds
and pearl millet flour?
7.
What are the acceptability levels of snack products from moringa seeds
and pearl millet flour?
1.5 HYPOTHESES:
The following null hypotheses were tested at
0.05 level of significance.
H01: There will be no significant difference in
the proximate composition of composite flour produced from moringa seeds and pearl
millet grains and that of wheat flour.
H02: There will be no significant difference in
the mineral composition of composite flour produced from moringa seeds and
pearl millet grains and that of wheat flour.
H03: There will be no significant difference in
the functional properties of composite flour produced from moringa seeds and
pearl millet grains and that of wheat flour.
H04: There will be no significant difference in
the level of acceptance of the snacks produced from composite flour of moringa
seeds and pearl millet grains and that produced from the wheat flour.
1.6 SIGNIFICANCE
OF THE STUDY
The findings of this study will benefit Home
Makers, Health Workers, Farmers, Researchers, and Nigerian Government. The
results from this work will be of great help to home makers because they
influence the feeding pattern of their family members. Utilization of moringa and pearl millet is
therefore expected to a large extent to reduce malnutrition, micronutrient
deficiency and some health related
problems of the family members, through direct consumption as part
of households meals and secondly,
indirectly as source of income through
sales of the product thereby encouraging small and medium scale businesses.
Health workers like
doctors, nurses, dieticians among others will be equipped with the knowledge on
the health benefits of this underutilized crops and a nutrition advocacy can be
done at the clinics through health talk, seminars, workshops and other avenues.
This research’s findings will help people living with obesity, hypertension and
diabetes, this is because, for the fact that they have this health challenges
will not deprive them from consuming snacks. Snack products developed based on
locally available crops such as moringa seed and pearl millet grain will be
beneficial in dealing with the challenges of non communicable diseases.
Farmers will benefit
from this study if the government can assist in profering sustainable solution
to hunger, malnutrition and food insecurity by helping young farmers to
establish large scale farming where local crops like moringa and pearl millet
will be cultivated and processed into composite flour. This will increase
utilization and ensure good health, good nutrition, good income generation and
a sustainable living. The research results will help future researchers with
specialty in food and nutrition and related fields as it pertains to
development of new food using local crops. It will also serve as a reference materials
for them.
The finding of this research may be useful to
Nigerian government as this will help to reduce importation of wheat flour
thereby reducing high demand for foreign exchange. It will also assist policy
makers to implement policies that will better the life of its citizens as
regards to employment, health and food security. It is therefore, envisaged
that the outcome of this research work will motivate those responsible for the
formulation and implementation of nutrition food programmes to beam their
search light on moringa and pearl millet utilization especially moringa seed.
By so doing the SDGs target of ensuring zero hunger and a healthy living by
2030 may after all be feasible.
1.7 SCOPE OF THE STUDY
Moringa
oleifera seed and pearl millet grain was the only variety of moringa and millet
used in this study. The moringa seed was stored from the immediate past season
before the research commenced. Pearl millet usually sold in the local market
was used. Snack products like cookies, queen cake, meat-pie and chin chin were
produced from composite flour of moringa and pearl millet and compared with
snacks from commercial wheat flour. Cookies, queen cake, and meat pie were
baked while chin chin was fried. The snack products were targeted to last upto
1 month with the exception of meat pie. Packaging of the snack product was done
using small transparent nylon bag and sealed.
The research was delimited to only staff of
Home Science Department home of Michael Okpara University of Agriculture
Umudike and children in grade 5 who are between the ages of 10 to 11 years at demonstrarion
primary school Michael Okpara University of Agriculture Umudike, Ikwuano L.G.A,
Abia State.
Login To Comment