ABSTRACT
The study evaluated the functional, physicochemical and sensory properties of instant flour meal produced from acha flour, soybean flour and spinach powder using standard analytical methods. The instant flour meal were formulated as 100% acha flour as (sample 101), 95% acha flour: 5% soybean flour: 0% spinach blends as (sample 102), 90% acha flour: 0% soybean flour: 10% spinach blends as (sample 103), 85% acha flour: 5% soybean flour: 10% spinach blends as (sample 104), 80% acha flour: 10% soybean flour: 10% spinach blends as (sample 105), 75% acha flour: 15% soybean flour: 10% spinach blends as (sample 106) and 70% acha flour: 20% soybean flour: 10% spinach blends as (sample 107). The instant flour meal samples were prepared using a standard production method to acquire the required texture and toasted in a hot dry sauce pan for 15 minutes, cooled and packaged. The instant flour meal samples were evaluated for functional, physio-chemical and sensory properties. Functional properties analysis showed significant difference (p < 0.05) in water absorption capacity, oil absorption capacity, bulk density and foaming capacity. Proximate analysis results showed significant (p<0.05) increase in moisture, protein, fiber, fat, ash and carbohydrate. Sensory properties analysis showed significant differences (p<0.05) in terms of appearance, taste, aroma, mouth feel and texture and general acceptability. Therefore, acceptable instant flour meal from the composite of (acha flour, soybean flour and spinach blends) can be produced, which would enhance the nutrition and curb the menace of osteoporosis in older adults.
TABLE OF CONTENTS
Cover page i
Title page ii
Declaration iii
Certification iv
Dedication v
Acknowledgements vi
Table of contents vii
List of tables ix
List of figures x
List of plates xi
Abstract xii
CHAPTER 1: INTRODUCTION 1
1.1 Background of Study 1
1.2 Statement of Problem 2
1.3 Justification 2
1.4 Objectives 3
CHAPTER 2: LITERATURE REVIEW 4
2.1 Acha Rice (Digitaria exilis) 4
2.1.1 Origin and history of Acha Rice 4
2.1.2 Nutritional and Health Benefits of Acha 4
2.1.3 Application of Acha in Food Products 5
2.1.4 Anti-Nutrient Factors of Acha Grains 6
2.2 Soybean 7
2.2.1 Anti-Nutritional Factors of Soybean 8
2.2.2 Nutritional Benefits of Soy Bean 8
2.2.3 Processing and Utilization of Soybean 9
2.2.4 Health Benefits of Soybean 11
2.3 Spinach 11
2.3.1 Origin and History of Spinach 11
2.3.2 Nutritional Value of Spinach 12
CHAPTER 3: MATERIALS AND METHODS 13
3.1 Sampling 13
3.2 Sample Preparation 14
3.2.1 Production of Spinach 14
3.2.2 Production of Acha 15
3.2.3 Production of Soybean 16
3.3 Composite Flour Formulation 17
3.4 Chemical Analysis of the Flour and the Instant Meal 18
3.4.1 Determination of Bulk Density 18
3.4.2 Determination of Water Absorption Capacity 19
3.4.3 Determination of Oil Absorption Capacity (OAC) 19
3.4.4 Determination of Foam Capacity and Stability 20
3.5 Proximate Composition of the Instant Flour Meal 20
3.5.1 Determination of Moisture Content 20
3.5.2 Determination of Ash Content 21
3.5.3 Determination of Fat Content 21
3.5.4 Determination of Crude Fiber 22
3.5.5 Determination of Crude Protein 22
3.5.6 Determination of Carbohydrate Content 23
3.6 Vitamins Determination (Vitamins C, A, D and E) Content 23
3.6.1 Vitamin C (Ascorbic) acid 23
3.7 Mineral Analysis 23
3.7.1 Determination of Calcium(Ca) 23
3.7.2 Determination of Iron (Fe) 24
3.7.3 Determination of Potassium(K) 25
3.7.4 Determination of Phosphorous(P) 25
3.8 Sensory Evaluation 25
3.9 Statistical Analysis 25
CHAPTER 4: RESULTS AND DISCUSSION 27
4.1 Functional Properties of the Instant Flour Meal 27
4.2 Proximate Composition of the Instant Flour Meal 30
4.3 Mineral Composition of the Instant Flour Meal 35
4.4 Vitamin Composition of the Instant Flour Meal 39
4.5 Sensory Evaluation of the Instant Flour Meal 42
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS 45
5.1 Conclusion 45
5.2 Recommendations 45
REFERENCES 46
APPENDIX 53
List of Tables
Table 3.1 Sample Formulation 18
Table 3.2: Recipe for Production of Instant Flour Meal 18
Table 4.1: Functional Properties of the Instant Flour Meal 28
Table 4.2: Proximate Composition of the Instant Flour Meal 32
Table 4.3: Mineral Composition of the Instant Flour Meal 37
Table 4.4: Vitamin Composition of the Instant Flour Meal 40
Table 4.5: Sensory Evaluation of the Instant Flour Meal 43
List of Figures
Fig. 1: Flow Chart for the Production Spinach Flour 14
Fig. 2: Flow Chart for the Production Acha Flour 15
Fig. 3: Flow Chart for the Production Soybean Flour 16
Fig. 4: Flow Chart for the Production Composite Flour 17
List of Plates
Plate 1: Spinach leaves 13
Plate 2: Acha Rice 13
Plate 3: Soybean 13
Plate 4: Sample 101 26
Plate 5: Sample 102 26
Plate 6: Sample 103 26
Plate 7: Sample 104 26
Plate 8: Sample 105 26
Plate 9: Sample 106 26
Plate 10: Sample 107 26
CHAPTER 1
INTRODUCTION
1.1 BACKGROUD OF STUDY
Instant flour is a granular flour especially formulated to dissolve quickly in hot or cold liquids. It's used mainly as a thickener in sauces, gravies and other cooked mixtures. Acha Rice (Digitaria exillis): Acha belongs to the monocotyledonous family (Ayo et al., 2018). It is an underutilized indigenous cereal in most West African countries like Nigeria in spite of its nutritional and economic importance in many socio-cultural groups (Ballogou et al., 2013). According to Aviara et al. (2017), there are many varieties of acha, but the most prominent two are the Digitaria exillis) and Digitaria iburua). Digitatria exilis has brown seed coat and is actually called acha while Digitariai burua that has black seed coat is called iburu (Ballogou et al., 2013; Sudik, 2016). The seed of both species is the smallest seeds of all cereal crops and 1000 seeds weighed 0.5 to 0.6 g (Ballogou et al., 2013). Like rice acha is an herbaceous annual plant that usually grows to the height of 30 to 80 cm. The seed of acha is covered with husk also like rice (Sudik, 2016). Acha has the tendency to contribute significantly to wellness, economic status improvement, and play important role in food security in developing economy of a nation like Nigeria (Ayo et al., 2018).
Soybean (Glycine max): Soy bean is the world most important seed legumes which contributes up to 25% of the global edible oil and about two-third of the world’s protein concentration for livestock feed (Dinesh et al., 2013). As an important component crop, soya bean he legume richest in nutrient and the one from which the most dietary products are made is used in various traditional farming system of various countries (Pamplona, 2005).
Spinach (Spinacia oleracea), belongs to Chenopodiaceous family, is one of the most important vegetables. It is a leafy cool-season vegetable with global cultivation usually consumed after boiling either fresh or frozen leaves or raw consumed in salad (Eriksen et al., 2016; Alessa et al., 2017; Yoon et al., 2017). It is native of Southwest Asia that thought to have originated from Iran and has been grown in China, since at least the 7th century and was used in Europe, since at least the13th century (Sabaghnia et al., 2016; Cai et al., 2017). Spinach is an annual plant species and the closely related species, S. tetranda, is considered to be its ancestor, and other related species comprise S. spinosa, S. inermis and S. turkestanica.
1.2 STATEMENT OF PROBLEM
According to World health organization (WHO) older adults suffers from osteoporosis caused from the deficiency of calcium, vitamin B12 and phosphorus. Most food consumed by older adults are centered around processed foods, animal foods and refined grains which do not contain major amounts of calcium (bio-available) unless it’s being added. According to Taylor Wolfram, he said older adults need more calcium and vitamin D to help maintain bone health.
1.3 JUSTIFICATION
According to studies one of the common nutrients deficient in older adults’ meals include calcium which is important for bone density and strength, Vitamin D and Vitamin B12. This work is aimed at the production of instant food enriched with high calcium, phosphorus and vitamin D to curb the menace of osteoporosis from spinach leaves.
1.4 OBJECTIVES
The main objective of this research was to carry out quality assessment of instant flour meal produced from Acha-, soybean and spinach.
Specific Objectives: The specific objectives of this work were to:
• produce flour from acha, soybean and powder from spinach.
• produce composite flour from acha, soybean and spinach.
• determine the physio-chemical composition of the composite flour.
• produce an instant flour meal.
• determine the sensory evaluation of the instant food.
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