ABSTRACT
Quality properties of cocoyam-wheat flour noodles spiced with uziza seeds was evaluated. Noodles were processed from different flour blends (100:0, 50:50, 60:40, 70:30 and 80:20) of wheat and cocoyam. Noodles made with 100% wheat flour served as the control. Functional properties of the flour blends, proximate composition and antinutrient content of the noodles were evaluated using standard laboratory procedures whereas nine point Hedonic scale was used to evaluate the sensory properties of the noodles spiced with uziza seeds powder. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22.0). The functional properties of the flour blends ranged from 2.02 to 8.52 g/ml, 0.68 to 0.73 g/ml, 3.94 to 11.52 %, 10.11 to 11.17 %, 11.02 to 12.82 %, 0.54 to 0.80 Sec, 60.02 to 72.04 °C and 59.00 to 62.76 Sec for water absorption capacity, bulk density, foam capacity, foam stability, emulsion capacity, wettability, gelatinization temperature and gelatinization time, respectively. The result of proximate composition showed that the noodles had 8.14 to 10.09 % moisture, 7.98 to 12.41 % crude protein, 0.74 to 0.82 % fat, 0.96 to 1.15 % crude fibre, 1.37 to 3.15 % ash, 74.14 to 78.90 % carbohydrate and 352.94 to 355.35 Kcal/100g energy value. The antinutrient content of the noodles ranged from 0.92 to 2.92 mg/100g, 0.03 to 0.49 mg/100g, 0.25 to 0.48 mg/100g and 0.49 to 0.63 mg/100g phytate, saponin, tannin and lectin, respectively. The sensory properties of the noodles spiced with uziza seeds powder varied in appearance (4.40 to 7.45), taste (5.05 to 6.90), texture (5.25 to 6.95), mouth-feel (5.45 to 7.35) and general acceptability (4.60 to 7.35) with uziza seeds spiced noodles from wheat: cocoyam (100:0) being the most preferred followed by uziza seeds spiced noodles from wheat: cocoyam (50:50).
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 study 1
1.2 Statement of problem 2
1.3 Justification of study 3
1.4 Objectives of the study 4
CHAPTER 2: LITERATURE REVIEW
2.1 Root and tuber crops 5
2.2 Cocoyam 6
2.2.1 Processing and food uses of cocoyam roots 6
2.2.2 Nutrient composition of cocoyam roots 9
2.2.3 Antinutrient content of cocoyam roots 10
2.3 Cereals 11
2.4 Wheat 11
2.4.1 Nutritional value and health benefits of wheat grains 12
2.4.2 Processing and utilization of wheat grains 14
2.5 Overview of uziza seeds 15
2.6 Composite flour 16
2.7 Noodles 18
CHAPTER 3: MATERIALS AND METHODS
3.1 Sources of raw materials 20
3.2 Sample preparation 20
3.2.1 Processing of cocoyam flour 20
3.2.2 Production of uziza seeds powder 20
3.3 Formulation of composite flour 23
3.4 Production of noodle 24
3.5 Methods of analyses 26
3.6 Determination of functional properties 26
3.6.1 Determination of bulk density 26
3.6.2 Determination of water absorption capacity 26
3.6.3 Determination of foam capacity and stability 27
3.6.4 Determination of gelatinization temperature and time 27
3.6.5 Determination of wettability 27
3.6.6 Determination of emulsification capacity 28
3.7 Proximate analysis of wheat-cocoyam noodles 28
3.7.1 Determination of moisture content 28
3.7.2 Determination of crude protein content 29
3.7.3 Determination of ash 29
3.7.4 Determination of fat content 30
3.7.5 Determination of crude fibre 30
3.7.6 Determination of carbohydrate 31
3.7.7 Determination of caloric value 32
3.8 Anti-nutrient content of wheat-cocoyam noodles 32
3.8.1 Determination of lectin 32
3.8.2 Determination of phytate 33
3.8.3 Determination of saponin 33
3.8.4 Determination of tannin 34
3.9 Sensory evaluation 35
3.10 Experimental design 35
3.11 Statistical analysis 36
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Pictorial representation of spiced noodle samples 37
4.1 Functional properties of wheat and cocoyam flour blends 38
4.2 Proximate composition of noodles made from wheat and cocoyam flour blends 44
4.3 Antinutrient content of noodles made from wheat and cocoyam flour blends 50
4.4 Sensory properties of wheat-cocoyam noodles spiced with uziza seeds powder 53
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 58
5.2 Recommendations 58
REFERENCES 60
LIST OF TABLES
Table 3.1: Flour blends formulation (%) 23
Table 3.2: Recipe for noodles production 24
Table 4.1 Functional properties of wheat and cocoyam flour blends 39
Table 4.2: Proximate composition of noodles made from wheat and cocoyam flour blends 45
Table 4.3: Antinutrient content of noodles made from wheat and cocoyam flour blends 52
Table 4.4: Sensory properties of wheat-cocoyam noodles spiced with uziza seeds powder 55
LIST OF FIGURES
Figure 3.1: Flow chart for processing cocoyam flour 21
Figure 3.2: Flow chart for processing uziza seeds powder 22
Figure 3.3: Flow chart for noodle production 25
LIST OF PLATES
Plate 1: Noodles processed from 100 % wheat flour 26
Plate 2: Noodles processed from 50 % wheat flour and 50 % cocoyam flour 26
Plate 3: Noodles processed from 60 % wheat flour and 40 % cocoyam flour 26
Plate 4: Noodles processed from 70 % wheat flour and 30 % cocoyam flour 26
Plate 5: Noodles processed from 80 % wheat flour and 20 % cocoyam flour 26
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF STUDY
Noodle is widely consumed throughout the world and their global consumption is second only to bread (Tijani et al., 2017). It is often used as a convenience food due to its simple preparation, low cost and fast cooking characteristics (Tijani et al., 2017). In Nigeria, instant noodle is basically made from wheat flour, an imported commodity that possess high gluten content (Onwuka, 2014). Wheat is a good source of minerals, vitamins and phytochemical like phenols. It is also a fair source of protein, amino acids and dietary fibre (Priyanka et al., 2018). Shewry and Hey (2015) reported that in addition to being a major source of starch and energy, 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. However, many challenges such as high amount of money used in its importation prompted its partial substitution with readily available indigenous crops like cocoyam and uziza seeds. Use of composite flour in noddle production has numerous advantages which includes but not limited to reduction of wheat flour importation, encouragement of the use of locally grown crops as flour (Hasmadi et al., 2014), and saving some foreign exchange which could be used to develop other areas of the economy (Nwanekezi, 2013).
Cocoyam is an underutilized tropical plant abounding with nutritional potentials (Onyeka, 2014; Owusu-Darko et al., 2014). Cocoyam contains crude protein, crude fibre, carbohydrate, calcium, sodium, magnesium, phosphorus, iron and zinc (Ukom and Okerue, 2018), with its calcium, phosphorus and magnesium content higher than most root crops in West Africa (Lim, 2016). These nutrients could be adequately tapped by diversifying the utilization of cocoyam (Boakye et al., 2018). Processes involved in stabilizing and value addition in cocoyam include boiling, roasting, baking, frying, pasting, milling and pounding (Owusu-Darko, 2014). Cocoyam can be processed into flour. According to Ramanatha et al. (2010), industrial processing of the cocoyam cormels into flours is a viable economic outlet for further use. Cocoyam flours could be used in the snack and food industries to develop ready-to-eat healthy snacks (Ukom et al., 2019).
Uziza (Piper guineense) is a spice plant from the family Piperaceae. It is known to be from the genus piper and it is commonly called “Black pepper”. In the Eastern parts of Nigeria, the fruits are used to prepare soups for mothers from the first day of delivery to prevent postpartum contraction (Echo et al., 2012). The seed contains 7.82 % protein, 2.88 % crude fibre, 70.51 % carbohydrate, 142.35 mg/100g magnesium, 146.85 mg/100g phosphorus, 317.68 mg/100g calcium, 122.07 mg/100g potassium and 17.48 mg/100g vitamin A (Ojinnaka et al., 2016). It is also a source of amino acids like lysine, arginine, aspartic acid, threonine, glutamic acid, valine, methionine, leucine and tyrosine (Funmilola et al., 2016). Aside being dense in vital nutrients, uziza seeds possess anti-tumor, antiparasitic and antifungal effect (Besong et al., 2016).
1.2 STATEMENT OF PROBLEM
Most instant noodles are made of wheat as the principal raw material, thus frequent consumption of instant noodle by children and adults led to dependency on massive importation of wheat in non-wheat producing nations like Nigeria. Apart from high cost of wheat importation, excessive consumption of wheat has been associated with allergy, asthma, autoimmune response or gluten sensitivity (Rosell et al., 2013). More so, dependency on wheat for noodles production makes it lack variety in terms of taste and flavour. Besides, in spite that cocoyam is dense in vital nutrients that are required for growth and development of human, relatively little research attention is given to it in Nigeria (Owusu-Darko, 2014). The crop is regarded as food for the poor and eaten mainly during food scarcity. It is less preferred probably due to that most people are not aware of its nutritional value, health benefits and food applications. Uziza seeds are basically used as spices in production of soups and some indigenous meals. It has not been well utilized, developed and position as an industrial raw material, hence, resulting to its underutilization.
1.3 JUSTIFICATION OF STUDY
In recent years, the need to increase the production and utilization of locally available food resources has been highlighted nationally and internationally. Cocoyam and uziza seeds, few of the numerous underutilized food crops locally available in Nigeria could be demonstrated to aid in solving major nutritional problems through exploitation of its nutritional and economic potentials.
Partial substitution of wheat flour with cocoyam and uziza seeds flour in noodles production will go a long way to reduce wheat importation in Nigeria and as well reduce health related issues like allergy, asthma, autoimmune response or gluten sensitivity associated with excessive consumption of wheat. In addition, it will create variety of noodles, increase consumption of noodles by both rural and urban dwellers in several parts of Nigeria and in turn enhance consumption, utilization and research on cocoyam and uziza seeds. This study will also revealed to noodles production companies appropriate methodology to produce nutritious noodles from cocoyam-wheat flour spiced with uziza seeds.
1.4 OBJECTIVES OF THE STUDY
The main objective of this study was to produce evaluate the quality properties of cocoyam-wheat flour noodles spiced with uziza seeds.
The specific objectives were to:
i. produce wheat, cocoyam and uziza seed flour
ii. formulate wheat and cocoyam flours into different proportions
iii. determine the functional properties of the flour
iv. produce noddle using the flour blends
v. determine the proximate composition and anti-nutrient factors of the noodles
vi. evaluate the sensory properties of the noodles spiced with uziza seed flour.
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