ABSTRACT
The study assessed the chemical composition and sensory attributes of biscuits made from African yam bean flour and corn flour blends. The African yam bean, corn and Almond seed where all purchased from Ndoru market in Ikwuano L.G.A of Abia state and identified by a botanist at the Department of Plant Health and Biotechnology, Michael Okpara University of Agriculture Umudike (MOUAU). The wheat was purchased at Ubani main market in Umuahia, Abia state. Flour was prepared from the samples using the standard method. The processed flour were used to make biscuit. Proximate composition, mineral content, vitamin content and sensory properties of the biscuit products were determined using standard procedure. The result showed that the biscuits samples BS106 (100% wheat) recorded significantly highest dry matter (94.34g/100g), fat (22.96g/100g) and carbohydrates (58.17g/100g) contents. Sample BS101 (100% AYB) recorded the highest values in crude protein (21.07g/100g), crude fibre (4.68g/100g) and ash (2.17g/100g) content. Sample BS105 (100% corn) recorded highest content of Ca (7.51mg/100g), Fe (4.87mg/100g) and Na (7.07mg/100g) minerals while sample BS106 (100% wheat) recorded the highest content of K (20.68mg/100g) and sample BS101 (100% AYM) recorded highest Mg (16.67mg/100g) values. BS105 (100%corn) had the best appearance, BS104 (30% AYB, 70% corn) had the best mouth feel, taste, flavour and general acceptability respectively. The study therefore concludes that biscuits made from the flour blends are nutritious and acceptable.
TABLE
OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGMENT iv
TABLE OF CONTENTS v
LIST OF TABLES vi
LIST OF FIGURES viii
ABSTRACT x
CHAPTER
ONE
INTRODUCTION
1.1 Statement
of Problem 5
1.2 Objectives
of Study 6
1.3 Significance
of the Study 7
CHAPTER
2
LITERATURE
REVIEW
2.1 Biscuits 8
2.2 Fortification
of Biscuits 15
2.3 African
yam bean (AYB) 17
2.4 Almonds 18
2.5 Maize 20
CHAPTER
3
MATERIALS
AND METHODS
3.1 Research Design 25
3.2 Raw Material Collection and
Identification 25
3.3 Sample Preparation 25
3.3.1 Production of African Yam Bean
Flour (AYB) 25
3.3.2 Production of Almond Seed Flour 27
3.3.3 Production of Corn Flour 28
3.3.4 Production of Biscuits 30
3.4
Chemical Analysis 32
3.4.1
Moisture 32
3.4.2
Protein 32
3.4.3
Crude fat 33
3.4.4
Total Ash 33
3.4.5
Carbohydrates 33
3.4.6
Crude Fiber 34
3.4.7
Minerals 34
3.4.7.1
Calcium 34
3.4.7.2
Sodium (Na) 35
3.4.7.3
Iron 36
3.4.7.4
Magnesium 36
3.4.7.5
Potassium 37
3.5
Sensory characteristics of biscuits 41
3.6 Statistical analysis 42
CHAPTER
4
RESULTS
AND DISCUSSION
4.1 Proximate Composition of Biscuits
Made from African Yam
Bean and Corn Flour Blends 43
4.2 Mineral Composition of Biscuits
Made from African Yam Bean
and Corn Flour Blends 48
4.3 Vitamins Composition of the Biscuits
Made from African Yam
Bean and Corn Flour 51
4.4 Sensory Attributes of Biscuits Made
From African Yam Bean and
Corn Flour 53
CHAPTER
5
CONCLUSION
AND RECOMMENDATIONS
5.1 Conclusion 56
5.2 Recommendations 57
References 58
Appendixes 68
LIST
OF TABLES
Table 2.1 Proximate chemical composition
of almond seed 22
Table
2.2 Proximate analysis of brown African yam bean seeds 23
Table 2.3 Proximate analysis of cream
African yam bean seeds 23
Table
2.4 Proximate chemical composition of maize kernel (%) 24
Table
3.1 Formulation of composite flour blends (%) 29
Table
3.2 Quantity of composite flour blends (g) 29
Table
3.3 Production of Biscuits 30
Table 4.1: Proximate Composition of
Biscuits Made From African
Yam
Bean and Corn Flour Blends 47
Table 4.2: mineral composition of biscuits
made from African yam
bean
and corn flour blends 50
Table 4.3 Vitamin Composition of
Biscuits made from African
Yam
Bean and Corn Flour blends 53
Table 4.4: sensory attributes of
biscuits made from African yam
bean
and corn flour blends 55
LIST
OF FIGURES
Figure 1 Flow chart for production of
African Yam Bean (AYB) 26
Figure 2 Flour chart for production
of almond seed Flour 27
Figure
3 Flow chart for production of corn flour 28
Figure
4 Flowchart for biscuit production 31
CHAPTER 1
Biscuits
are one of the popular cereal foods, consumed in Nigeria. They are usually made
from wheat flour together with fat and sugar. They are ready to eat, convenient and
inexpensive food products and usually come in a variety of shapes and sizes and
may contain dried fruits, nuts and food colours. They also contain digestive and
dietary nutrients of vital importance. They are nutritive snacks produced from
unpalatable dough that is transformed into appetizing products through the
application of heat in the oven (Olaoye et
al., 2007). Most of these foods are however poor sources of protein and
such contribute to poor nutritional quality (Aloba, 2001). Being a ready to eat
convenient food product, it is important to be fortified with vitamins and
minerals (Elizabeth et al., 1999) and
enriched with other protein sources such as oil seeds and legumes. In Nigeria,
staple crops grown other than wheat such as cassava, sweet potatoes, coconut
and cereals can be used for baked foods (Oluwamukomi et al., 2011)
Biscuits are baked dry products, usually with
a golden brown colour and a crisp texture. Savory biscuits can be made by
omitting the sugar and adding salt, herbs, spices and cheese. Biscuits are not
eaten as main meals but are consumed in between meals as a snack and to subside
hunger and because of the great taste it usually has. Biscuits are consumed
both at areas of their producton and distributed worldwide for the consumption
of various people in various locations. Usually the production of biscuit is
based on creativity and art, being able to put two or more distinct flavours or
ingredients to produce a biscuit that tastes unique and great, and not a
scientific knowledge which leads to possession of variable characteristics
(Africa processing, 2015).
African
yam bean (Sphenostylis stenocarpa Hochst
ex. A. Rich.) is an underutilized legumineous crop usually cultivated in
West African countries like Nigeria which is highly rich in protein. According
to Potter and Doyle (1994), amongst the seven species in the genus Sphenostylis, african yam bean (AYB) is
the most valuable. The arable tuberous legume is important in most indigenous
African food cultures and in peasant agriculture. It has been reported by
Enwere (1998); Onyechi and Nwachi (2007) and Alozie (2009) to be of importance in the management of chronic diseases
like hypertention, diabetes, and cardiovascular diseases because of its high
protein and dietary content.
African
yam bean (AYB) is cultivated both for the seeds and tubers. The tuber which is
found beneath the ground has resemblance with sweet potatoes or Irish potatoes.
Above the ground, it produces a good yield of edible seeds. It could be found
in forests, open wooded grasslands, rocky fields, and marshy grounds as weed
and cultivated crops. It grows on wide range of soils including acid and highly
leached sandy soils at altitudes from sea level to 1950m (Amoatey et al., 2000). The African yam bean like
other tuberous legumes is a member of the Fabaceae family. It is cultivated
mainly for home consumption and only about 30% of the dry grain produced is
sold (Osuagwu & Nwofia, 2014). The crop is highly underexploited due to the
fact that little is known about it. Another reason why this crop is
underutilized is due to its relatively low farm yield and long cooking time
which is about 140 minutes (Nwokolo, 1987), people usually consider the
quantity of fuel and amount of time it will take to get it cooked properly for
consumption .
However,
these factors are insignificant when compared to the nutritional composition of
the crop. According to Fasoyiro et al.
(2006), African yam bean is a good source of protein, fibre and carbohydrate.
It is also rich in minerals such as phosphorous, Iron, potassium and contains
some anti-nutrients such as trypsin inhibitor, phytate, tannin and other
alkaloids. The nutritional analysis of the seed of African yam bean shows that
it contains; 350 calories, 19.2g protein, 1.1g fat, 67g carbohydrate, 5.2g
fibre, 55mg calcium, 398mg phosphorous, 9ml of 149 water and 0.6 mg thiamine
per 100g of the edible protein (Onyenekwe, et
al; 2000). The protein of AYB is made up of over 32% essential amino acids,
with lysine and leucine being predominant (Onyenekwe, et al; 2000).
Maize
is a staple food found all across the world. This is due to its high
nutritional value, like high levels of starch and also valuable proteins and
oils. Depending on the variety, maize may contain a number of important B
vitamins, folic acid, Vitamin C, and provitamin A (i.e., precursor to vitamin
A). Maize is also rich in phosphorus, magnesium, manganese, zinc, copper, iron
and selenium, and has small amounts of potassium and calcium. Maize is a good
source of dietary fiber and protein and it has a tremendous variation in
content and composition of several colored pigments collectively known as carotenoids (see
also Carotenoids). Notably, the carotenoid beta-carotene (or provitamin A)
is converted to vitamin A by normal metabolic processes in the body.
Vitamin A is very important to human health, but most especially for vision,
and as an antioxidant. Therefore maize can be especially important to
people who cannot get fresh vegetables year round.
Almonds
are drupes which are rich in fibre, calcium, vitamin E, riboflavin and niacin
(Mbah et al., 2013). Studies have
shown that they are good antioxidants because of its high vitamin E content. It
is also good for the management of diabetes, hypertension and cardiovascular
diseases because of its richness in monounsaturated fats. According to American
Diabetes Association (ADA, 2012), People often think biscuits as a food that
are high in sugar and added fats but there are lots of other options. If
biscuits are made of rich fiber, it can help to sustain hunger as well as keep
blood sugars stable. It could also be beneficial to glucose and cholesterol
metabolism. Starchy foods and whole grains tend to be good sources of dietary
fiber.
According
to Schneeman and Tietyen (1994), whole grain products compared with refined
grain products are usually absorbed slowly because of their physical and high
content of viscous fiber. Byrd-Bredbenner et
al (2009) stated that soluble fibre when consumed in recommended amounts
slows glucose absorption from the pancrease, which contributes to better blood
glucose regulation and can be helpful in the management of diabetes. Flour
blends of African yam bean, maize, and almond seeds combined in the right
proportions would make an excellent and highly nutritive snack because of the
nutrient composition of the individual seeds.
1.1 STATEMENT OF PROBLEM
Good
glycemic control is an important goal for diabetic care, therefore it is
important that a variety of healthy foods and snacks rich in various nutrients are
produced so as to give diabetic patients an opportunity to select their foods
from a wide range of healthy foods and snacks, and avoid monotony in their diet.
Most conventional biscuits are usually high either in salt, sugar, or fat
content which makes them unhealthy especially for the consumption of diabetic
patients and people with cardiovascular diseases. Some individuals who abstain
or do not have any affinity whatsoever for sugary foods, undergo emotional
problems which is as a result of not being able to eat the kinds of biscuits
being eaten by healthy people or non-abstainers. Producing less sugary biscuits
with composite flours of cereals and legumes which are nutritious, will help to
keep such problems at a minimum level.
The
major problem in the production of biscuits in Nigeria is the total dependence
on the importation of wheat. To keep this under control and manage it properly,
Nigerian farmers should be encouraged to cultivate wheat. Also, farmers should
be encouraged to cultivate other legumes like and cereals, as these crops can
be used to make delicious and nutritious biscuits as well. Nigeria does not
have a very favorable climatic condition for wheat cultivation but our climatic
conditions are suitable for tropical crops such as roots, tubers and cereals
(rice, corn, millet, sorghum, African yam bean, corn and barley). Therefore,
consumption of cereal based foods like biscuits require development of an adequate
substitute for wheat. The use of composite flour based on wheat (Bolarinwa et al.; 2016) and other cereals
including minor millets in bakery products is becoming popular because of the
economic and nutritional advantages of composite flour. Therefore this project
seek to produce biscuits using African yam bean and corn supplemented with
almond seed flour as well as evaluate the chemical content of the various
biscuit products.
1.2 OBJECTIVES OF STUDY
The
general objective of this study is to produce and evaluate the chemical
composition and sensory attributes of biscuits made from African yam bean, corn
and almond seed flour blends.
The specific objectives
of the study are to;
a) formulate
a composite flour blends from African yam bean, corn and almond seeds.
b) produce
biscuits using the composite flour
c) Determine
the proximate (moisture content, protein, ash, fat, crude, fiber, carbohydrate)
composition of the biscuits
d) Determine
the mineral (Ca, Na, Mg, K and Fe) and vitamin (B-carotene, vitamin B1,
B2, B3, and Vitamin C) composition of the biscuits
e) Determine
organoleptic properties of the biscuits using 9-point hedonic scale
1.3 SIGNIFICANCE OF THE STUDY
This
study will help to reduce the the incidence of chronic diet related non-
communicable diseases such as diabetes, hypertention and cardiovascular
diseases, through promoting the use of highly nutritious indigenous foods by
nutritionists and dieticians. Findings made from this study will also promote
the use of local flours made made from crops planted by our own farmers which
are more available sustainable and accessible by baking industries. The use of
these local flours will also give room for the production of different
varieties of delicious biscuits using our local flour blends.
This
study will also help in the planning and evaluation of public health programmes
create awareness on increasing the use of African yam bean and almonds in the
preparation of snacks so as to produce more healthy snacks and promote healthy
snacking.
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