ABSTRACT
Production and evaluation of cake from wheat, Bambara groundnut, velvet tamarind flour was studied. The flour samples were subjected to functional properties while the cake samples were analyzed for physical, proximate, mineral, vitamin A and sensory properties. Significant differences (p<0.05) exist on the functional properties of the flour samples with mean value ranges of 0.78 to 0.82 g/ml bulk density, 0.85 to 1.10 % WAC, 18.50 to 36.50 sec wettability, 72.50 to 80oC gelation temperature and 1.47 to 12.41 sec gelation time. The physical properties mean values ranged from 80.79 to 108.56 g weight, 3.30 to 4.65 cm height, 135.60 to 169.56 cm3 cake volume, 1.40 to 1.82 cm3/g specific volume and 1.10 to 1.55 oven spring. The proximate composition mean values ranged from 21.84 to 25.22 % moisture, 1.61 to 10.70 % protein, 1.99 to 2.28 % ash, 0.39 to 0.87 % fiber, 36.91 to 42.71 % fat and 25.09 to 29.51 % carbohydrate. The mineral composition mean values also ranged from 0.50 to 1.00 mg/100g calcium, 245.58 to 365.22 mg/100g sodium and 548.55 to 844.57 mg/100g potassium. While the vitamin A mean values ranged from 6.06 to 12.51 mg/100g. The sensory mean scores ranged from 6.10 to 8.05 appearance, 5.25 to 7.80 taste, 5.40 to 7.90 aroma, 5.50 to 7.75 texture and 5.45 to 8.20 general acceptability. The study concludes that production of cake using Bambara groundnut and velvet tamarind flour blended with wheat enhanced the nutritive value of the product hence should be encouraged.
TABLE OF CONTENTS
Cover page
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgments v
Table of Content vi
List of Tables x
List of Figures xi
List of plates xii
Abstract xiii
CHAPTER 1: INTRODUCTION
1.1 Background to the Study 1
1.2 Statement of Problems 3
1.3 Justification of Study 4
1.4 Aim and Objectives of the Study 5
CHAPTER 2: LITERATURE REVIEW
2.1 Cake 6
2.2 Ingredients for Cake Preparation 8
2.2.1 Flour 8
2.2.2 Sugar 9
2.2.3 Shortening 9
2.2.4 Eggs 10
2.3 Cake Preparation 10
2.3.1 Mixing 10
2.3.2 Baking 11
2.4 Effects of Changing Ingredients Level on Cake Batter 13
2.5 Wheat 13
2.5.1 Nutritional contents of wheat 14
2.5.2 Types of wheat flours and its uses 17
2.5.3 Medicinal properties of wheat 18
2.6 Bambara Groundnut as a Food Source 20
2.6.1 Nutritional profile of bambara groundnut 21
2.6.2 Anti-nutritional factors in bambara groundnut 22
2.6.3 Processing and utilization of bambara groundnut 24
2.7 Velvet Tamarind: Botanical Description and Distribution 26
2.7.1 Nutritional composition of velvet tamarind fruit pulp and seed 28
2.7.2 Phytochemistry of Dialium guineense 30
2.7.3 General uses of Dialium guineense 30
2.7.4 Ethnomedicinal uses of Dialium guineense 32
CHAPTER 3: MATERIALS AND METHODS
3.1 Source of Raw Materials 34
3.2 Sample Preparation 34
3.2.1 Production of wheat flour 34
3.2.2 Production of velvet tamarind flour 36
3.2.3 Production of bambara groundnut flour 38
3.3 Formulation of Flour Blends 40
3.3.1 Proportion of ingredients 42
3.4 Production of Cake 42
3.5 Methods of Analyses 44
3.5.1 Functional analysis 44
3.5.1.1 Determination of bulk density 44
3.5.1.2 Determination of gelatinization temperature 44
3.5.1.3 Determination of water absorption capacity 44
3.5.1.4 Determination of wettability 45
3.5.1.5 Swelling index 45
3.5.2 Proximate analysis 46
3.5.2.1 Moisture content determination 46
3.5.2.2 Ash content determination 46
3.5.2.3 Crude fibre determination 47
3.5.1.4 Fat determination 48
3.5.2.5 Crude protein determination 48
3.5.2.6 Carbohydrate determination 49
3.5.2.7 Determination of energy value 50
3.5.3 Physical properties 50
3.5.3.1 Determination of loaf weight and loaf volume 50
3.5.3.2 Oven spring 51
3.5.4 Mineral analysis 51
3.5.5 Vitamin analysis 52
3.5.5.1 Determination of Vitamin A content 52
3.6 Sensory Evaluation 52
3.7 Statistical Analysis and Experimental Design 53
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Functional Properties of the Flour Samples 54
4.2 Physical Properties of the Cake Samples 57
4.3 Proximate Composition of the Samples 60
4.4 Mineral and Vitamin Composition 64
4.5 Sensory Evaluation of the Cake Samples 69
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 72
5.2 Recommendations 72
References 73
Appendix 83
LIST OF TABLES
Table 2.1 Typical bake time and temperature for cake variety 12
Table 2.2: Composition of wheat products per 100g edible portion 16
Table 2.3: Nutritional Value of Bambara Groundnut 23
Table 2.4: Nutritive value of D. guineense fruit 29
Table 3.1: Formulation of Flour blends 41
Table 4.1 Functional properties of the flour samples 55
Table 4.2: Physical properties of the cake samples 58
Table 4.3: Proximate composition of the samples 61
Table 4.4: Mineral and Vitamin composition 65
Table 4.5: Sensory evaluation of the cake samples 70
LIST OF FIGURES
Figure 3.1: Flow chart for production of wheat flour 35
Figure 3.2: Flow chart for production of velvet tamarind flour 37
Figure 3.3: Flow chart for production of bambara groundnut flour 39
Figure 3.4: Flowchart for the production of cake with wheat flour, Bambara groundnut flour and velvet tamarind flour 43
LIST OF PLATES
Plate 1: Whole wheat grains 36
Plate 2: Velvet tamarind seed 38
Plate 3: Bambara nut seed 40
Plate 4: shows cake produced from 80% Wheat, 15% Bambara, 5% Velvet 67
Plate 5: shows cake produced from 75% Wheat, 20% Bambara, 5% Velvet 67
Plate 6: shows cake produced from 70% Wheat, 25% Bambara, 5% Velvet 67
Plate 7 : shows cake produced from 65% Wheat, 30% Bambara, 5% Velvet 68
Plate 8: shows cake produced from 100% Wheat 68
LIST OF APPENDICES
Appendix I: Pictures of flour produced from whole wheat grains, bambara nut seeds, velvet tamarind 83
Appendix II: Anova for Functional Properties of the samples 84
Appendix III: Anova for physical properties of the samples 85
Appendix IV: Anova for proximate composition of the samples 86
Appendix V: Anova for Mineral composition of the samples 87
Appendix VI: Anova for sensory evaluation of the samples 88
:
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND TO THE STUDY
Cake is a bread-like food, typically a sweet baked dessert. Cakes normally contain flour, sugar, eggs, butter or oil with some varieties also requiring liquid (typically milk or water) and leavening agents such as yeast or baking powder (Eke-Ejiofor, 2013). According to the final products desired, other ingredients such as flavourings, nuts, chocolate and dried fruits are also included (Kiin-Kabari and Banigo, 2015). Cakes have enjoyed a relatively constant place in our diet for a long time and its continuous popularity has encouraged the development of newer and more attractive products that are available in the market today. It is often a dessert of choice for meals at ceremonial occasions, particularly wedding anniversaries and birthdays (Eke et al., 2008).
The major source of flour for baked products such as cakes, bread, biscuit and chin-chin is wheat flour (Olaoye et al., 2015). Wheat is one of the most important staple foods for humans. The kernel consists of the wheat germ and the endosperm, which is full of starch and protein (Ndife et al., 2014). Usually the whole grain is milled to leave just the endosperm for white flour, while the by-products of bran and germ are discarded. According to Bakke and Vickers (2007), the whole grain is a concentrated source of essential nutritional components such as vitamins, minerals, protein, fat and fibre while the refined grain is mostly starch. Wheat therefore, is perhaps the most popular energy grain for the production of confectionary products, because of the unique properties of its protein (gluten) (Potter and Hotchkiss, 2006).
Wheat flour as the major ingredient for bakery products has dominated other potential sources of flour for bakery products. However, the high cost of wheat flour has led to a rise in the cost of bakery products in Nigeria and indeed other countries in Sub-Sahara Africa (Ikpeme et al., 2012). This has necessitated research efforts towards development of composite flours involving partial substitution of wheat flour with those from locally available vegetable crops in developing countries, especially Nigeria (Olaoye et al., 2006; Olaoye and Onilude, 2008; Olaoye and Ade-Omowaye, 2011).
The Bambara groundnut (Vigna subterranean) is an indigenous African crop that has been cultivated for centuries and said to be originated from West Africa (Eltayeb et al., 2011). It is highly valued among the Eastern and Northern states of Nigeria. Bambara nut is processed into consumable food and taken in various forms as source of protein to Nigerians (Oloyede et al., 2010). Bambara groundnut (Vigna subterranean L.) is a rich source of protein (14 to 24 %), carbohydrates (54.5 to 69.3 %) and phosphorus (380 mg/ 100 g). The seed contain fair amount of iron (7.6 mg/ 100 g) and significant level of calcium (73 mg/ 100 g). The seed grain has a good balance of essential amino acids with relatively high proportion of lysine (6.6 %) and 1.3 % methionine (Abu-Salem and Abou-Arab, 2011). As a result of its high nutritive value, this legume has a potential to influence the nutritional profile of food. The seeds can be consumed in different forms either in the immature green state or matured form, but at maturity, the seeds become very hard and therefore require boiling before any specific preparation can be carried out (Abiodun and Adepeju, 2011).
Velvet tamarind (Dalium guineense) is a woody plant belonging to the genus Dalium and to the family of leguminosae (Ogungbenle and Ebadan, 2014). Velvet tamarind can be found in West African countries; most especially in Nigeria where it is known as “Awin” in Yoruba, “Icheku” in Igbo and “Tsamiyar kurm” in Hausa (Asiro et al., 2017). The tree has small typically grape sized edible fruits with brown or black hard inedible shells (Okudu et al., 2017). Apart from its natural taste, it also contains some essential minerals such as magnesium and calcium; vitamins especially vitamin C, which are also basic body requirements (Obasi et al., 2013). The fruits are widely sold in local markets and are consumed fresh by people of all ages as a snack. Dialium guineense pulp flour is found to have desirable physicochemical and sensory properties which may predispose it as a useful raw material for food industries, especially for the production of highly-sought-after candy (Obasi et al., 2013). The flour of Dialium guineense pulp can be incorporated in infant foods to enhance appetite and provide remedy for the problem of scurvy and micro nutrient deficiencies (Arogba et al., 2006).
1.2 STATEMENT OF PROBLEM
Increasing urbanization in African countries is changing the food habit and preferences of the population towards convenience foods. Consumption of cakes and similar foods made from wheat has become so popular in Nigeria that its total elimination from the dietary pattern could have nutritional and socio economic implications. Unfortunately, wheat production in Nigeria is limited due to climatic conditions and wheat is imported to meet local flour needs for baking. As a result of this, huge amount of foreign exchange is spent annually for wheat importation (Kiin-Kabari and Eke-Ejiofor, 2013). Also, the ban on importation of wheat into the country has contributed immensely to the present high cost of bakery and confectionery products. Research on the use of vegetable flours as partial substitutes for wheat in the production of baked products has been attributed to efforts being made at promoting cost effectiveness and utilization of local crops as a result of huge foreign exchange that is associated with wheat importation (Olaoye et al., 2006). This has resulted in the need to source for locally available and underutilized crops such as bambara groundnut and velvet tamarind in the production of flours to be used as partial substitutes for wheat in bakery manufacturing. This study therefore, seeks to evaluate the feasibility of producing nutritionally enriched cake by substituting wheat flour with bambara groundnut and velvet tamarind flour.
1.3 JUSTIFICATION OF STUDY
Several studies have been reported on the supplementation of wheat flour with flours produced from locally available crops such as African yam bean, tigernut, moringa and chickpea with the aim of providing better overall essential amino acid balance, combating protein energy malnutrition, enhancing sensory property and reducing total dependence on imported wheat flour. However, there is still paucity of information on the use of bambara groundnut and velvet tamarind flours as a substitute to wheat flour in cake production; hence, the need for this study. Opportunities and support for the use of these flours for production of baked goods if feasible would help to lower the dependency of developing nations on imported wheat. This would help drive down cost, enhance affordability by low-income populations and improve the nutritive value of the baked products. The work when properly executed will help reduce post-harvest losses of the seeds and fruits and hence will encourage farmers to produce more which also will go a long way to increase their income and standard of living.
1.4 AIMS AND OBJECTIVE OF THE STUDY
The aim of this study is to evaluate the nutritional composition of cakes produced from the blends of wheat flour, bambara groundnut and velvet tamarind flours.
The specific objectives of the study were to:
i. to produce flour from bambara groundnut seeds and velvet tamarind fruits.
ii. to produce cake from blends of wheat, bambara groundnut and velvet tamarind flours.
iii. to determine the proximate composition of the cakes produced.
iv. to determine the mineral and vitamin composition of the cake samples.
v. to evaluate the sensory acceptability of the products.
Click “DOWNLOAD NOW” below to get the complete Projects
FOR QUICK HELP CHAT WITH US NOW!
+(234) 0814 780 1594
Login To Comment