ABSTRACT
This study was aimed at producing and Evaluating the Proximate, mineral, antinurient Composition and sensory attributes of snack mix produced from African breadfruit, corn and coconut. The formulation ratios used for the study were 100, 80: 10: 10, 70: 20 10, 60: 30 10, 50: 40: 10 respectively. The result of the Proximate Composition showed that moisture content (6.43 - 6.83) increased while ash (3.22 - 3.84%), crude fibre (12.74 - 18. 46%), protein (16.72 - 20.74%), decreased with decreasing incorporation of African breadfruit in the mix. Tannin (1.86 - 2.63%), Trypsin inhibitor (5.56 - 6.06Tiu/mg) and saponin (3.61 - 4.26%) contents were low and within the safe limit for human consumption. The result of the mineral Composition showed an increase in the calcium (108.63 - 113.78mg/100g), magnesium (128.08 - 132.37mg/100g), phosphorus (275.85 - 296. 23mg/100g), potassium (482. 13 - 505. 17mg/100g), content while zinc (7.17 - 7.85mg/100g) showed a decrease with decreasing incorporation of African breadfruit in the snack mix. Sensory attributes showed that Snack mix produced with 100% African breadfruit had the highest mean score in overall acceptability and were the most preferred. It is evident from the study that acceptable snack mix of high nutritive value could be produced from blends of African breadfruit, corn and coconut which could be used to solve the problem of protein - energy malnutrition (PEM) that is still prevalent and which has become a major public health issue in developing countries like Nigeria. Therefore, revealing the potential use of these crops in snack mix production.
TABLE OF CONTENTS
Title page. i
Declaration ii
Certification. iii
Dedication. iv
Acknowledgements v
Table of contents. vi
List of tables. x
List of figures. xi
List of plates. xii
Abstract. xiii
CHAPTER 1: INTRODUCTION
1.1 Background of the study 1
1.2 Statement of the problem 3
1.3 Justification of the study 4
1.4 Objective of the study 4
CHAPTER 2: LITERATURE REVIEW
2.1 Overview of snacks 5
2.2 African breadfruit 5
2.2.1 Nutritional value of African breadfruit seeds 6
2.2.2 Antinurient factors of African breadfruit seeds 7
2.2.3 processing and food uses of African breadfruit seeds 8
2.3 Corn 10
2.3.1 Nutritional value and health benefits of corn 11
2.3.2 processing and food uses of corn 13
2.4 Coconut 15
2.4.1 Nutritional value of coconut 15
2.4.2 Health benefits of coconut 16
2.4.3 Processing and utilization of coconut 17
2.5. Relevance of toasting 21
2.6. Overview of egg` 22
2.7. Overview of wheat 23
CHAPTER 3: MATERIALS AND METHODS
3.1 Sources of raw material 25
3.2 Sample preparation 26
3.2.1 Processing of toasted African breadfruit seeds 26
3.2. Processing of toasted corn grains 26
3.2.3. Processing of toasted diced coconut 26
3.2.4 Formulation of toasted African breadfruit seeds, corn grains and diced coconut 31
3.2.5 Processing of snack mix. 32
3.3 Methods of Analysis. 34
3.4. Proximate Composition of snack mix 34
3.4.1 Determination of crude protein. 34
3.4.2 Determination of moisture content. 34
3.4.3 Determination of ash content 35
3.4.4 Determination of fat content. 35
3.4. Determination of crude fibre. 36
3.4.6 Determination of carbohydrates content. 37
3.4.7 Determination of energy value. 37
3.5. Mineral Analysis of snack mix. 37
3.5.1 Determination of calcium and magnesium. 37
3.5.2 Determination of phosphorus. 39
3.5.3 Determination of potassium. 39
3.5.4 Determination of zinc. 40
3.6 Antinutritional Analysis of snack mix. 40
3.6.1 Determination of Trypsin inhibitor. 40
3.6.2 Determination of saponin. 41
3.6.3 Determination of tannin. 42
3.7 Experimental Design. 43
3.8 Sensory Evaluation of snack mix. 43
3.9. Statistical Analysis. 43
CHAPTER 4: RESULTS AND DISCUSSION
4.1. Proximate Composition of snack- mix produced from African breadfruit, corn and coconut. 44
4.1.1 Moisture content. 44
4.1.2 Total ash. 47
4.1.3 Crude fibre. 47
4.1.4 Total fat. 48
4.1.5 Crude protein. 49
4.1.6. Carbohydrates. 49
4.1.7. Energy value. 50
4.2 Mineral content of snack mix produced from African
breadfruit, corn and coconut. 51
4.2. Calcium. 51
4.2.2 Magnesium. 53
4.2.3 Phorphorus. 53
4.2.4 Potassium. 54
4.2.5 Zinc. 55
4.3 Antinurient content of snack mix produced from African
breadfruit, corn and coconut. 56
4.3.1 Saponin. 56
4.3.2 Trypsin inhibitor. 58
4.3.3 Tannin. 59
4.4 Sensory Attributes of snack-mix produced from African
Breadfruit, corn and coconut. 60
4.4.1 Appearance. 60
4.4.2 Taste. 61
4.4.3. Texture. 63
4.4.4. Mouth feel 63
4.4.5 General Acceptability 63
CHAPTER 5: CONCLUSION AND RECOMMENDATION
5.1 Conclusion 65
5.2. Recommendation. 65
REFERENCES 66
LIST OF TABLES
Table 3.1: Formulation of toasted African breadfruit seeds,
toasted corn grains and toasted diced coconut 31
Table 3.2: Receipe for production of snack- mix 32
Table 4.1: Proximate Composition of snack- mix 46
Table 4.2: Mineral content of snack-mix 52
Table 4.3: Antinurient content of snack- mix 57
Table 4.4: Sensory Attributes of snack- mix 62
LISTS OF FIGURES
Figure 3.1: Flowchart for production of toasted African Breadfruit seeds 27
Figure 3.2: Flowchart for production of toasted corn grains 28
Figure 3.3: Flowchart for production of toasted diced coconut 29
Figure 3.4: Flowchart for processing of snack- mix 33
LIST OF PLATES
Plate 1: Coconut 25
Plate 2: Corn grains 25
Plate 3: African Breadfruit seeds 25
Plate 4: Toasted dehulled African Breadfruit seeds 30
Plate 5: Toasted diced coconut 30
Plate 6: Toasted corn grains 30
Plate 7: Snack mix produced from 100% African Breadfruit 64
Plate 8: Snack mix produced from 80% African Breadfruit: 10% Corn: 10% Coconut 64
Plate 9: Snack mix produced from 70% African Breadfruit: 20% Corn: 10% Coconut 64
Plate 10: Snack mix produced from 60% African Breadfruit: 30% Corn: 10% Coconut 64
Plate 11: Snack mix produced from 50% African Breadfruit: 40% Corn: 10% Coconut 64
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Snacks are a portion of food, smaller than a regular meal, generally consumed between meals (Bucher et al., 2016). In recent years, the demand for snack mix has grown significantly due to the fact that they are made with nutritionally beneficial ingredients (Hogan et al., 2012). Snack mix differs in types. They include but not limited to fruit-based snack mix, wheat or soy-based mix, cereal snack mix, fruit and vegetable-based snack mix and high protein snack mix (Constantin and Istrati, 2018). Snack mix can be consumed as a dessert or as a meal (breakfast, lunch, or dinner) replacer (Constantin and Istrati, 2018).
African breadfruit popularly known as ukwa by the Igbos (Abodenyi et al., 2015) is a rich source of high-quality protein and carbohydrates (Ayoade et al., 2015). Its protein serves as a cheap source of protein to the rural poor who cannot afford the luxury of buying meat or other sources of animal protein (Ugwu and Iwuchukwu, 2012). More so, African breadfruit seeds provides fibre, fat, carbohydrate, calorie, calcium, magnesium, zinc, iron, copper, manganese, sodium, potassium, phosphorus (Ayoade et al., 2015) and amino acids like lysine, arginine and histidine (Okorie, 2013) to its consumers. African breadfruit seeds can be processed into flour which can be used as soup thickener or in the preparation of confectionaries (Okoye and Obi, 2017).
Corn (Zea mays L.), also known as maize to many people, is the leading cereal crop in the world followed by rice and wheat (Food and Agriculture Organization Statistics (FAOSTAT), 2014). In Nigeria, corn is the second most important cereal crop ranking behind sorghum in the number of people it feeds (Enyisi et al., 2014). Due to its highest yield potential among the cereals, it is termed globally as queen of cereals (Shah et al., 2015). According to Shah et al. (2015), corn grains comprise of 71.88 % carbohydrates, 8.84 % protein, 4.57 % fat, 2.15 % fiber, 348 mg/100g phosphorus, 15.9 mg/100g sodium, 0.10 mg/100g riboflavin, 10 mg/100g calcium, 2.3 mg/100g iron, 286 mg/100g potassium, and 139 mg/100g magnesium. Corn contains phytochemicals which are bioactive chemical compounds naturally present in plants that provide human health benefits and have the potential for reducing the risk of major chronic diseases (Kumar and Jhariya, 2013).
Coconut (Cocus nucifera) also known as the “wonder food” possess minerals like calcium, iron, magnesium, phosphorus and potassium (Sangamithra et al., 2013). It is classified as a “functional food” because it provides many health benefits beyond its nutritional content (Ramaswamy, 2014). Coconut kernel contains 354 kcal/100g of energy value, 24.23 % carbohydrates, 9 % dietary fibre, 33.49 % fat, 3.33 % protein, 0.07 mg/100g thiamine, 0.02 mg/100g riboflavin, 0.54 mg/100g niacin, 0.05 mg/100g thiamine, 0.02 mg/100g riboflavin, 0.54 mg/100g niacin, 0.05 mg/100g vitamin B6, 3.3 mg/100g vitamin C, 14 mg/100g calcium, 2.43 mg/100g iron, 32 mg/100g magnesium, 113 mg/100g phosphorus and 356 mg/100g potassium (Sangamithra et al., 2013). Consumption of coconut boosts energy and endurance, improves digestion and absorption of nutrients including vitamins, minerals and amino acids (Uwubanmwen et al., 2011). Coconut can be used in processing a wide array of food products like flour, milk, yoghurt, syrup, candy and confectionaries (Sangamithra et al., 2013).
Eggs play important culinary roles and are therefore prepared into different dishes (Fraeye et al., 2012). Inclusion of whole eggs in wheat flour dough recipes increases dough development time, dough stability and dough strength (Abeyrathne et al., 2013).
Wheat is unique among the edible grains because wheat flour has the protein complex called “gluten” that can be formed into dough with the rheological properties required for the production of confectionaries (Onwuka, 2014).
1.2 STATEMENT OF THE PROBLEM
Snacks contribute an important part of many consumers’ daily nutrient and caloric intake. The most widely consumed snacks are cereal based products, which generally are low in nutrient density. Frequent consumption of such snacks contributes to high rate of protein-energy malnutrition (PEM) in Nigeria. According to Ubesie and Ibeziakor (2016), PEM is results to as much as 50 to 60 % of under-five mortality in poor countries and most times it causes kwashiorkor and marasmus. Aside this, a good number of researches have been carried out on the use of various crops in snack production, but there is dearth of information about utilization of African breadfruit seeds, corn and coconut blends in snack mix production.
1.3 JUSTIFICATION OF THE STUDY
Production of snack mix with blends of African breadfruit seeds, corn and coconut will contribute in reducing protein energy malnutrition that is still prevalent in developing countries like Nigeria and in turn reveal the potential of African breadfruit seeds, corn and coconut in production of snack mix. The developed snack mix will be of nutritional benefit to both children and adults. More so, the snack mix will be beneficial in management of patients suffering from protein-energy malnutrition and also contribute in enhancing utilization of African breadfruit seeds, corn and coconut in processing of food.
1.4 OBJECTIVES OF THE STUDY
The main objective of the study was to produce and evaluate the quality properties of snack mix from toasted African breadfruit seed, corn grains and diced coconut blends.
The specific objectives were to:
i. produce snack mix from African breadfruit seed, corn grains and diced coconut blends
ii. determine the proximate composition and mineral content of the snack - mix
iii. determine the anti-nutrient content of the snack - mix
iv. evaluate the sensory attributes of the snack - mix
Click “DOWNLOAD NOW” below to get the complete Projects
FOR QUICK HELP CHAT WITH US NOW!
+(234) 0814 780 1594
Login To Comment