ABSTRACT
This study based on Nutrient Composition and Sensory evaluation of African yam bean-wheat noodles spiced with scent leaf. The functional, antinutritional content, proximate content, and sensory properties were determined. Significant difference (p<0.05) exist on the antinutritional, functional, sensory evaluation and proximate contents of noodles produced from flour blends of African yam and wheat spiced with scent leaf. The functional mean value ranged from 0.53 to 0.63 bulk density, 59.00seconds to 63.74seconds wettability, 60.02oC to 66.32oC gelation temperature, 2.02% to 8.52% water absorption capacity, 0.72% to 0.74% foam capacity, 3.91% to 10.02% emulsification capacity, 1.04% to 1.12% solubility, 10.21% to 11.16% foam stability. The antinutritient mean value ranged from 0.52mg/100g to 1.01mg/100g lecitin, 0.03mg/100g to 0.53mg/100g saponin, 0.25mg/100g to 0.55mg/100g tannin, 0.82mg/100g to 2.86mg/100g phytate. The proximate content mean value ranged from 81.10% to 91.84% dry matter, 8.17% to 10.05% moisture content, 12.08% to 17.07% protein, 0.87% to 1.88% fat, 0.74% to 1.27% fibre, 1.06% to 2.49% ash, 69.66% to 74.14 % carbohydrates, 353.81% to 363.84% energy value. The sensory properties mean value ranged from 5.15 to 6.50 taste, 6.55 to 7.00 appearance, 5.80 to 6.95 texture, 5.40 to 6.50 mouthfeel, 5.70 to 7.60 general acceptability.
TABLE OF CONTENTS
Title Page i
Declaration ii
Certification iii
Dedication iv
Acknowledgements v
Table of contents vi
List of Tables ix
List of Figures x
List of Plates xi
Abstract xii
CHAPTER 1: INTRODUCTION 1
1.1: Background of the study 1
1.2: Statement of problem 3
1.3: Justification of the study 3
1.4: Objectives of the study 4
CHAPTER 2: LITERATURE REVIEW
2.1 African yam bean seed 5
2.1.1: Nutritional composition and health properties of African yam bean seed 6
2.1.2: The importance of African yam bean in food fortification and enrichment 9
2.2: Snacks and cookies 10
2.3. Breakfast, weaning and instant diets 11
2.4 Complementary foods 12
2.5 Traditional foods 13
2.6. Limitations to the use of African yam bean 15
2.7. Wheat 17
2.7.1 Nutritional value and health benefits of wheat grains 18
2.7.2 Processing and utilization of wheat grains 19
2.8 Scent leaf 20
2.9 Composite flour 21
2.10 Overview of noodles 22
CHAPTER 3: MATERIALS AND METHODS
3.1: Sources of raw materials 24
3.2: Sample preparation 24
3.2.1: Processing of African yam bean flour 24
3.2.2: Processing of scent leaf 24
3.2.3 Processing of wheat flour 25
3.3 Formulation of composite 29
3.4 Production of Noodles 30
3.5 Method of Analysis 33
3.5.1 Determination of Functional properties 33
3.5.1.1 Determination of bulk density 33
3.5.1.2 Determination of water absorption capacity 33
3.5.1.3 Determination of foam capacity and stability 34
3.5.1.4 Determination of swelling index 34
3.5.1.5 Determination of gelatinization temperature 34
3.5.1.6 Determination of wettability 35
3.5.1.7 Determination of emulsification capacity 35
3.5.2 Proximate analysis of wheat African yam bean seeds noodles 35
3.5.2.1 Determination of moisture content 35
3.5.2.2 Determination of crude protein content 36
3.5.2.3 Determination of ash 37
3.5.2.4 Determination of fat content 37
3.5.2.5 Determination of crude fibre 38
3.5.2.6 Determination of carbohydrate 38
3.5.2.7 Determination of caloric value 39
3.5.3 Anti- nutrient content of wheat- African yam bean seeds noodle 39
3.5.3.1 Determination of lectin 39
3.5.3.2 Determination of phytate 40
3.5.3.3 Determination of saponin 41
3.5.3.4 Determination of tannin 42
3.5.3.5 Determination of trypsin inhibitor 42
3.5.4 Sensory evaluation 43
3.6 Experimental design 44
3.7 Statistical Analysis 44
CHAPTER 4: RESULTS AND DISCUSSION 45
4.1 Proximate composition of African yam bean-wheat noodles spiced with scent leaf 45
4.2 Functional properties of flour blends of African yam bean and Wheat 52
4.3 Anti-nutrient properties of noodles produced from African yam bean and Wheat flour blends 58
4.4 Sensory properties of noodles produced from African yam bean and Wheat flour blends spiced with scent leaf 61
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1: Conclusion 64
5.2: Recommendations 64
References 66
Appendices 75
LIST OF TABLES
Table 3.1: Flour blends formulation (%) 29
Table 3.2: Recipe for noodles production 31
Table 4.1 Proximate composition of noodles produced from African yam bean flour and wheat flour blends spiced with scent leaf 46
Table 4.2 Functional properties of flour blends of African yam bean and Wheat 57
Table 4.3 Anti-nutrient properties of noodles produced from African yam bean and wheat flour blends 59
Table 4.4 Sensory properties of noodles produced from African yam bean and wheat flour blends 62
LIST OF FIGURES
Figure 3.1: Flow chart for processing of African yam bean seeds flour 26
Figure 3.2: Process flow chart for scent leaves powder 27
Figure 3:3 Flow chart for processing of wheat flour 28
Figure 3.4: Flow chart for noodle production 32
LIST OF PLATES
Plate 1: Wheat Flour 75
Plate 2: African Yam Bean Flour 75
Plate 3: Noodles produced with 100% Wheat Flour 75
Plate 4: Noodles produced from 50% Wheat Flour and 50% African Bean 75
Plate 5: Noodles produced with from 60% Wheat Flour and 40% African Bean 76
Plate 6: Noodles produced from 70% Wheat Flour and 30% African Bean 76
Plate 7: Noodles produced from 80% Wheat Flour and 20% African Bean 76
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Noodles are long thin piece of food made from a mixture of flour, water and salt (Okoronkwo et al., 2020). They are mainly made by a process of mixing raw materials, dough sheeting, compounding, sheeting/rolling and cutting. Noodle strands coming out of cutting rolls are further processed to produce different types of noodles (Adejuwon et al., 2020). Noodles are among the most available, affordable and convenient foods in the market. This is as a result of increase in population of working class mothers. It is consumed among people of all socioeconomic status including both urban and rural areas of the country (Okoronkwo et al., 2020).
The main principal raw material for noodle production is durum wheat (Kumara, 2015). Wheat provides substantial amounts of a number of components which are essential or beneficial for health, notably protein, vitamins (notably B vitamins), dietary fiber, and phytochemicals (Shewry and Hey, 2015). These nutrients can aid in reducing the risk of coronary heart disease, diabetes, tumor incidence, cancer risk, blood pressure, reducing the rate of cholesterol and fat absorption, delaying gastrointestinal emptying and providing gastrointestinal health (Neelam et al., 2011). However, wheat is imported since it is produced in small quantity in Nigeria. This has resulted to an immense drain on the economy, suppressing and displacing of indigenous crops (Kumara, 2015). These and many more factors prompted production of wheat-African yam bean seed noodles spiced with scent leaf.
African yam bean (Sphenostylis stenocarpa) is a hard-to-cook underutilized leguminous plant grown extensively in Western Africa (Enujiugha et al., 2012; Uchegbu, 2015). Most consumers of African yam bean seed value it for its satiety over several hours after consumption, particularly among average families. African yam bean seeds possess the potential to contribute to food security (Adewale et al., 2012). Nutritionally, the seed is rich in protein with values ranging between 19 and 30% (Duodu and Apea-Bah, 2017; Anya and Ozung, 2019). The bean is also rich in dietary fiber (Baiyeri et al., 2018; Anya and Ozung, 2019), carbohydrate (Ndidi et al., 2014; Ajibola and Olapade, 2016) and important minerals such as calcium, iron, zinc, magnesium amongst others with values higher or comparable to soy and common bean (Adamu et al., 2015). Pulses contain several biologically active compounds that possess health-promoting attributes against several lifestyle diseases (Maphosa and Jideani, 2017; Duodu and Apea-Bah, 2017). African yam bean is one of such pulses that are rich in bioactive such polyphenols and flavonoids which are important and beneficial for consumers to keep and maintain good living (Ade-Omowaye et al., 2015; Soetan et al., 2018).
Scent leaf (Ocimum gratissimum) is widely known and used for both medicinal and nutritional purposes. It is a perennial plant that is widely distributed in the tropics of Africa and Asia (Idris et al., 2011). Scent leaf is basically used in food processing due to the fact that it imparts its flavour in foods. Scent leaf comprises of 11.62 % crude fibre, 40.30 % carbohydrate, 197.35 mg/100g vitamin C, 31.46 mg/100g vitamin E (Okunlola et al., 2018), calcium, potassium, and iron (Olumide et al., 2019). Olumide et al. (2019) reported that scent leaf is a good source of potent bioactive compounds which could be used for therapeutic purpose.
1.2 STATEMENT OF PROBLEM
The increasing urbanization has profoundly contributed to the popularity and increased production and consumption of confectionaries like noodles. The main principal raw material for noodle production is durum wheat. However, wheat is imported since it is produced in small quantity in Nigeria. This has resulted to an immense drain on the economy, suppressing and displacing of indigenous crops, with a resultant detrimental effect on the agricultural and technological development. Furthermore, continuous use of wheat in noodles production makes it lack variety.
Despite the nutritional and health benefits of African yam bean seeds, the crop is underutilized (Uchegbu, 2015). This is as a result of many factors such as their hard-to-cook nature and the presence of non-nutritional compounds otherwise known as anti-nutrients. The crop requires an extended cooking time because of their hard-to-cook characteristic which has restricted their use and processing among the consuming populace and households. Prolonged cooking time is cost-intensive, results in high energy consumption, loss of some important micronutrients that may have leached as a result of an extended cooking period which may damage important nutrients. This is among so many factors that mitigate consumption of African yam bean seeds.
1.3 JUSTIFICATION OF THE STUDY
The use of African yam bean seeds and scent leaves in noodles production would reduce wheat importation, enhance the use of indigenous crops in value added products, encourage the agricultural sector, increase noodle varieties, reduce dependence on wheat flour for manufacturing of noodles and lower the cost of production.
The noodles can be used in alleviating protein energy malnutrition in children, particularly in developing countries like Nigeria where most staple foods are mainly cereal based.
Findings of this study will be beneficial to food professionals and even dietitians in Nigeria, especially in management of patients with protein deficiency. Findings of this study might be incorporated in Nigeria’s food composition table so that provision of dietary guidance using such food composition database as a reference material could be more effective.
1.4 OBJECTIVES OF THE STUDY
The main objective of this study was to evaluate the physicochemical and sensory properties of wheat-African yam bean seeds noodles spiced with scent leaf.
The specific objectives were to:
i. produce wheat, African yam bean seeds and scent leaf flour
ii. formulate wheat, African yam bean seed flours into different proportions
iii. determine the functional properties of the composite flour
iv. produce noodle using the composite flour
v. determine the proximate composition and anti-nutrient factors of the noodles
vi. evaluate the sensory properties of the noodles spiced with scent leaf.
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