PRODUCTION AND QUALITY EVALUATION OF BREAD FROM WHEAT ALMOND COCONUT COMPOSITE FLOUR

Title page                                                                                                   i

Certification                                                                      iii

Dedication                                                                        iv

Acknowledgement                                                                v

Table of contents                                                                         vi

List of tables                                                                                ix

List of figures                                                                           x

List of plates                                                                      xi

Abstract                                                                                xii

2.2.1 Nutritional value and health significance of wheat         9

2.2.2 Processing and food uses of wheat                                    10

2.3 Baking technology                                                                 11

2.3.1 Browning reactions in baking                                            12

2.4.1 Health benefit of coconut flour                                             14

2.5 Almond (Terminalia catappa L)                                             15

3.1 Sources of raw materials                                                         20

3.2.1 Production of coconut flour                                    20

3.2.2 Production of almond flour                               20

3.3 Formulation of composite flour                        23

3.3.2 Bread Making Preparation                                                    24

3.4 Physical Analysis of Bread Samples                                       26

3.4.1 Determination of bread weight                                             26

3.4.2 Determination of loaf volume                                            26      

3.6 Antinutrient analysis                                                        31

3.6.1 Determination of phytates                                                  31

3.6.2 Determination of tannin                                                 31

3.6.3 Determination of oxalate                                             32

3.8 Statistical Analysis                                                        32

3.9 Experimental design                                                      32                                                                 

References 

Table 3.2 Recipe for bread production                             24

4.3 Physical properties of the bread                                           45

4.3 Sensory evaluation of bread made from flour blend of wheat and coconut-almond  48

Figure 3.2 Flow chart for the production of almond flour      22

Fig 3.3 flow chart for production of bread                                  25

Plate 1: A (100% wheat) bread                                                       33

Plate 2: B (80: 10: 10) bread blend                                                33

Plate 3: C (70: 15: 15) bread blend                                                 34

Plate 4: D (60: 20: 20) bread blend                                              34

Plate 5: E (50: 25: 25) bread blend                                                 35

Bread is one of the commonest bakery products consumed by human beings. There is no nation of the world where bread is not produced as they are known with different types, shapes and contents (Al-Dmoor, 2012). Bread is an important staple food and the second most widely consumed non-indigenous food product after rice. The consumption is steady and increasing in Nigeria.  A flour confectionary regarded as solid foam with a multitude of pockets of carbon dioxide distributed uniformly throughout its bulk (Okoye and Okaka, 2009). It is basically a yeast-raised bakery product that has a honey comb structure. Wheat flour appears to be the main ingredient in bread making. The production of bread has currently embraced the utilization of diverse flours from different sources like whole wheat, cassava, maize, potato, breadfruit (Ajani et al., 2012) and soybean. Several composite flours at varying ratios of the mixture have been demonstrated by several authors in bread-making processes (Ngozi, 2014). The modern composite flour technology also allows the blend of wheat flour with others products of non-cereal and legume sources (Aboaba and Obakpolor, 2010). Bran, germ and endosperm are three major components of wheat grain. These contain vital nutrients for healthy living. For example, fibre, known to be found in the considerable amount from whole wheat grain is stored in the bran. The concern now lies with the regular wheat flour sold in the market being a processed material devoid of both wheat's bran and germ leaving the flour without the important macronutrients (Ngozi, 2014). This brings about a need to fortify wheat flour during bread production to enhance better nutritional value.

The consumption of bread and other baked goods such as biscuits, doughnuts and cakes produced from wheat flour has become very popular in Nigeria and most developing nations of the tropics especially among children (Sanful and Darko, 2010). The low protein content of wheat flour, which is the most vital ingredient used for the production of different kinds of baked goods has been of major concern in its utilization. The enrichment of bread and other cereal based confections with legume flours, particularly in regions where protein utilization is inadequate has long been recognized (Batista et al., 2011). 

Coconut (Cocos nucifera) is a large palm, growing up to 30 meters (98 ft.) tall, with pinnate leaves 4–6 meters (13–20 ft.) long, and pinnae 60–90 cm long; old leaves break away cleanly, leaving the trunk smooth. Coconuts are generally classified into two general types: tall and dwarf (Pradeepkumar et al, 2008). Found across much of the tropic and sub tropic area, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts. Coconuts are part of the daily diet of many people (Elzebroek and Koop, 2008). When young, the entire fruits are used as melons. When mature, only the seeds are used as nuts. Its endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut "flesh. When dried, the coconut flesh is called copra (Elzebroek and Koop, 2008). The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is a refreshing drink and can be processed to create alcohol. The husks and leaves can be used as material to make a variety of products for furnishing and decorating (Adkins et al, 2005). It also has cultural and religious significance in many societies that use it. 

The almond (Terminalia catappa Linn) tree also called Tropical almond, is primary a coastal tree belonging to the family combretaceae which is distributed throughout the tropics including Nigeria ecosystem (Adesina, 2013).The kernel is used by many rural dwellers in southern Nigeria to fortify the local complimentary foods, which are usually low in protein. The range of proximate composition of the kernel, which is considered to be of high nutritive value is as follows; protein 14.5- 23.4%, fat 21.6-22.0%, ash 3.5- 4.1%, fiber 6.4-12.6 and carbohydrates 33.1- 39.2% (Mbah et al., 2013).  Almond is one of the lesser known legumes found in the tropics and in Nigeria ecosystem. Almond is a large deciduous tree that thrives as an ornamental tree (Noah, 2018).

The advent of bread making has presented it as a product that can only be released industrially, just like biscuits, textile materials, drugs, etc. The impression of most people for accessing bread for consumption has been to purchase it from a retail outlet or directly from the factory. The process involved in the production of bread reveals that it can be easily made at home within 90 minutes just the way we prepare other food items in our kitchen. This work thereby seeks to present a simple step by step procedure for making bread with the aim of producing it with blends of wheat-almonds and coconut flour at different proportions with further emphasis on the sensory evaluation, nutritional value and quality characteristics.

The unbridled importation of food by developing countries is detrimental to their local economy and threatens food security. Many developing countries spend a large proportion of their foreign exchange earnings on food especially wheat. By so doing, developing countries create wealth and employment in developed countries to the detriment of their local economy. Food importations especially from distant countries also have some sustainability challenges such as increase in food miles and energy consumption for food transportation. It is therefore of economic importance if wheat importation is reduced by substitution with other locally available raw materials (Oyeku et al.,2008) such as cassava, maize, etc.

It is considered economically advantageous to reduce or even eliminate imports of wheat and the demand for bakery products met by use of locally grown raw material (Mepba et al., 2007).  The FAO composite flour programme of 1964 encourages developing countries to save foreign exchange on wheat importation by replacing part of it with local products in bread baking (Onabola et al., 2003). 

Due to the high cost, geographical scarcity and high demand of wheat flour, strong initiatives are taken toward the provision of alternative source of flour. It is therefore of economic advantage if wheat import can be reduced by substitution with other nutrient dense materials. This led to the whole idea of composite flour (Oyeku et al. 2008).

Due to increased population growth, rising standard of living and consumer's preference for healthy food products arising from health considerations, there's a need for diversification, new product development and modifications on existing products.

The aim of this work is to produce composite bread using wheat-coconut-almond flour blends, such information will expand the scope of knowledge on the utilization of almond and coconut in various foods, its nutritional applications and storage qualities and to bring together data to support the uses, health and economic benefits of these nuts especially the almond nuts that is completely unexploited in Nigeria.

The main objective of this research is to produce and evaluate the quality of bread from wheat-coconut-almond flour blends.

The specific objectives are to

i. Produce composite flours from almonds nuts, coconut and wheat.

ii. Produce bread from the composite flour samples

iii. Determine the proximate composition of the bread samples.

iv. Determine the physical qualities of the bread produced from the composite flour samples.

v. Determine the sensory evaluation of the bread produced from composite flour samples.