ABSTRACT
This study was on production and evaluation of samosa made from wheat, cocoyam and soybean flour blends. This was done in order to produce nutrient dense snacks for children and adults. Flour samples of wheat, cocoyam and soybean were produced by cleaning, drying, milling and sieving prior to chemical analysis. The samosa was produced using blends of wheat, cocoyam and soybean flour in the ratio of 100:0:0(Sample 100), 60:20:20(Sample 110), 50:40:10(Sample 120) and 50:30:20(Sample 130). The products were analyzed for proximate, mineral, functional property and sensory evaluation. The duplicate results were subjected to statistical analysis using SPSS and significant levels identified at P>0.05. For proximate analysis, Protein content ranged from 9.6-12.6% with sample 130 (12.6%) having highest and sample 100 (9.6%) having lowest. There was significant difference in the Fat content P>0.05 with sample 100 (15.15%) having highest. For carbohydrate, sample 110 (59.71%) had the highest and sample 120 (59.33%) had the lowest. For Crude fibre, there was no significant difference P<0.05, sample130 (1.2%) had the highest. For the Mineral Content, zinc ranged from 0.54-0.78mg/100g with sample 130 (0.78mg/100g) having highest and sample 100 (0.54mg/100g) having lowest. There was significant difference P>0.05 in the calcium content with sample 120 (31.52mg/100g) having highest. For Iron, there was significant difference P>0.05 with sample 120 (2.86mg/100g) having highest. Functional properties analyzed showed no significant difference at P<0.05. Vitamin A measured as Carotenoid increased from 214.50-272.80 IU. For Sensory Scores obtained, colour ranged from 6.40-7.85 with sample 100 (7.85) having highest and sample 130 (6.40) having lowest. For Texture, there was no significant difference P<0.05, sample 130 (6.30) had the lowest level. There was significant difference P>0.05 for Taste with sample 110 (7.45) having highest. General acceptability showed significant difference p>0.05 with sample 100 (7.57) having highest and sample 130 (7.05) having lowest. The study presented sample 120 with the ratio 50:40:10 (wheat:cocoyam:soybean) blend as the overall best for minerals and vitamin. The result also confirms that blending wheat flour with cocoyam and soybean flour considerably increased the protein, fat, ash, crude fibre, zinc, calcium, iron and vitamin A. Hence, they could be found useful in their application in pastries like samosa and other snacks.
TABLE OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENTS iv
TABLE OF CONTENTS v
LIST OF TABLES ` ix
LIST OF FIGURES x
ABSTRACT xi
CHAPTER 1: INTRODUCTION
Background to the Study 1
1.1 Statement of the Problem 3
1.2 Objectives of the Study 5
1.3 Significance of the study 6
CHAPTER 2: LITERATURE REVIEW
2.1 Origin and distribution of wheat 7
2.1.1 Utilization and nutritional quality of wheat 8
2.2 Origin and distribution of cocoyam 8
2.2.1 Cocoyam taxonomy 11
2.2.2 Growing of cocoyam 13
2.2.3 Weed and pests 14
2.2.4 Harvesting 15
2.2.5 Post harvest issues of cocoyam 16
2.2.6 Storage 16
2.2.7 Transporting edible cocoyam 20
2.2.8 Nutritional value of cocoyam 21
2.3 Origin and distribution of soybean 25
2.3.1 Production and processing cycle of the soybean 28
2.3.2 Nutritional value of soybeans 32
2.4 Composite flour 34
2.5 Samosa 36
CHAPTER 3: MATERIALS AND METHODS
3.1 Experimental design 39
3.2 Sample or raw material collection 39
3.3 Sample preparation 39
3.3.1 Wheat production 39
3.3.2 Cocoyam flour production 41
3.3.3 Soybean flour production 43
3.3.4 Formulation of composite flour 45
3.3.5 Samosa production 46
3.4 Packaging and storage of samples 50
3.5 Chemical analysis 50
3.5.1 Proximate composition 50
3.5.2 Moisture content determination 50
3.5.3 Determination of protein content 51
3.5.4 Fat content determination 52
3.5.5 Determination of carbohydrate 53
3.5.6 Determination of crude fiber 53
3.5.7 Determination of ash 54
3.5.8 Determination of minerals 55
3.5.9 Determination of vitamins 56
3.6 Determination of functional properties 57
3.7 Sensory evaluation 59
3.8 Statistical analysis 59
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Proximate composition of samosa made from wheat : cocoyam: soybean flour blends 61
4.2 Mineral composition of samosa made from wheat: cocoyam: soybean flour blends 63
4.3 Vitamin A composition of samosa made from wheat: cocoyam: soybean flour blends 66
4.4 Functional properties of samosa made from wheat: cocoyam: soybean flour blends 68
4.5 pH of samosa produced from wheat: cocoyam: soybean flour blends 71
4.6 Sensory evaluation of samosa made from wheat: cocoyam: soybean flour blends 73
CHAPTER 5: CONCLUSION
5.1 Conclusion 76
5.2 Recommendation 76
References 77
Appendix I 85
Appendix II 86
Appendix III 87
Appendix IV 88
Appendix V 89
LIST OF TABLES
Table 2.1 Nutritional value of soybeans (per 100g) 33
Table 3.1 Formulation of composite flour 45
Table 4.1 Proximate composition of samosa made from wheat: cocoyam: soybean flour blends. 61
Table 4.2 Mineral composition of samosa made from wheat: cocoyam: soybean flour blends 65
Table 4.3 Functional properties of samosa made from wheat: cocoyam: soybean flour blends. 70
Table 4.4 Sensory evaluation of samosa made from wheat: cocoyam: soybean flour blends. 76
LIST OF FIGURES
Figure 4.1 Vitamin A Composition of samosa made from wheat: cocoyam: soybean flour blends. 67
Figure 4.2 PH of samosa made from wheat: cocoyam: soybean flour blends. 72
CHAPTER 1
INTRODUCTION
BACKGROUND OF THE STUDY
Samosa is a snack in a triangular savory pastry (dough of flour, water, salt and shortening) form that may be fried in ghee or oil containing spiced vegetables or meat. (Oxford dictionary, https:/en.m.wikipedia.org assessed on 15th August, 2019). Being a snack, it is important to fortify it with vitamins and minerals which will help increase the nutritional intake of the consumers (WHO, 2016).
Samosa is consumed all over the world as a snack. Samosa is utilized in various areas such as child feeding programs, restaurants, confectionary shops and for special occasions (Sakhale et al., 2011).
Wheat (Triticum aestivum) is one of the most important cereal crops grown due to the fact that it contains unique chemical and physical properties and other essential nutrients. (Khan and Zeb, 2017). Wheat is used mainly as a human food product, it is nutritious, concentrated, easily stored and transported (Lance and Garren, 2012). Wheat flour is unique in the baking of bread, biscuits and other yeasted food products because it is the only crop possessing gluten in an appreciable quantity which permits substantial increase in volume of baked product which is both palatable and digestible (Cauvain et al., 2013). The total annual production of wheat for year 2020 as at April was 55,000 metric tonnes (FAO/UN,2020).
Cocoyam (Xanthosoma sagittifolium) contributes a significant portion of the carbohydrate content of the diet in many regions and developing countries also it provides edible starchy storage flour (Opara,2012). Cocoyam has small sized starch grains which are easily digestible. Cocoyam possesses high nutritional values when compared with others like cassava and yam, with substantial vitamin, mineral and protein contents. As a relatively well-known staple crop in the underdeveloped and developing countries, it can serve as a weaning food and its leaves are sometimes used as vegetables for cooking (Ojinaka et al., 2019). Cocoyam is said to contain nutrients such as starch, which makes them an excellent source of carbohydrate. It contains dietary fibre and higher protein contents than the majority of the tropical root crops. It also contains thiamine, calcium, niacin, manganese, vitamin B, vitamin C, vitamin E, magnesium, copper and riboflavin (Okuzue, 2017).
Soybean (Glycine max) is becoming more predominant in food formulation owing to its nutritional value, functionality and low cost. Soybeans are very rich in nutritive components. Besides the very high protein content, soybeans contains a lot of fiber and are rich in calcium, magnesium,iron,omega-3-fatty acids and B-vitamins giving opportunity to add to the nutritional value of snacks produced. The soy protein has a high biological value and contains all the essential amino acids. Soybeans are rich in unsaturated fatty acids and low in saturated fatty acids (Gill, 2018).
Cereal grains are generally used as major raw material for development of snack foods due to their good expansion characteristics because of high starch content (Kumar et al., 2015). The cereal grains such as wheat, rice , corn, barley, oat, sorghum, and millet provide 50 % of the food energy and 50 % of the protein consumed on earth (Binagwaho et al;2017).
The protein content of legumes such as soybean, cowpea, African yam beans typically ranges from 17 % to 40 % contrasting with the 7 - 13 % normally reported for cereal grains ( Almeida Costa et al., 2016). Legumes, when compared with cereals, are a better source of iron, calcium, thiamine, riboflavin, and nicotinic acid (Riahi and Ramaswamy, 2014).
Improved nutrition can reduce child morbidity and mortality linked to infectious diseases, as adequately nourished children are more likely to fight and recover from an infection and to resist the repeated occurrence of infection (Binagwaho et al., 2017)
1.1 STATEMENT OF THE PROBLEM
The consumption of snacks such as Samosa has become very global (Kakar and Udipi, 2018). Processing and refining of wheat flour has long been reported to lower the quality of wheat based products from the health standpoint, hence the need to increase the nutrient content is paramount (Kakar and Udipi, 2018).
In as much as the demand for pastry product increase, the cost of the products also become very expensive (Dotsey, 2017). This high cost is due to the fact that urbanization has increased the consumption of processed food and bakery products as well as increased the demand for imported products. To reduce imports, save foreign exchange and in addition satisfy consumer’s need it has been proposed that wheat flour be substituted with alternative local products such as cocoyam and soybean flours in the production of snacks.
Furthermore, as we grow older our interest, priorities and eating habits changes. Various physiological and psychological changes also occur which have a direct effect on nutritional requirement thereby making the use of other flour substitute paramount for nutritional and therapeutic advantage.
More so, it should be noted that there are two reasons for mixing the wheat with other flours which are economic and nutritional purposes. Like soybean flour which is added to increase the protein content of the products or adding vitamins which is of marginal economic relevance and of debatable use in the health context. Using blends, now called composite flours (CF), of wheat and other flours like cocoyam flour for snacks making has always occurred in times of scarcity of wheat, from whatever cause, climatic or economic reasons.
The snacks available in the market are prepared from wheat flour (whole/refined) which lacks good quality protein because of its deficiency in lysine and dietary fibre contents. Using soybean flour which are highly nutritious in protein, vitamin, minerals and lysine content has been found essential for incorporation into preparation of Samosa. There is need for a commercially viable application of increasing protein and fibre content in Samosa and also these can help solve the problem of malnutrition and other essential macro and micro nutrients deficiency among the population.
1.2 OBJECTIVES OF THE STUDY
The General objective of this work was to produce and evaluate Samosa produced from wheat, cocoyam and soybean flour blends.
The specific objectives of this work are to:
1. Produce flours from wheat, cocoyam and soybean.
2. Produce Samosa from wheat, cocoyam and soybean flour blends
3. Determine the Functional properties of the flour samples.
4. Determine the proximate, vitamins and mineral composition of the Samosa.
5. Assess the sensory properties of the Samosa
1.3 SIGNIFICANCE OF THE STUDY
The findings of this study will be significant in various ways. Firstly, Samosa produced from wheat, cocoyam and soybean flour blends will add to the variety and choice of food products over the counter. The nutritional quality of the samosa will also be boosted by increasing the protein content which will help solve the problem of malnutrition and other essential macro and micronutrients deficiency among the population. Secondly, the high rate of wheat importation will be greatly reduced as substitutes would be used in producing samosa. Acceptance of wheat flour Samosa supplemented with cocoyam and soybean would promote cocoyam and soybean utilization among the producers and consumers.
It will also be useful to the ministry of health, ministry of agriculture and non-governmental organizations in development of appropriate policies and programs to address micronutrient and macronutrient deficiencies.
Finally, value addition to Nigerian native crops which are underutilized will be achieved as well as bringing to limelight their nutritional and economic benefits.
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