ABSTRACT
This
research was carried out to know the usefulness of our local root and tuber
crops as composite flour in bakery industry.
Also,
to put the readers mind off on the use of imported wheat flour and allow varied
menu in Nigeria diet. It is also to minimize government expenditure and eradicate
difficulties in importing wheat flour.
TABLE OF CONTENT
Title
page
Certification
Dedication
Acknowledgement
Abstract
Table
of content
CHAPTER ONE
1.1
Introduction
1.2
Background information
1.3
Statement of problem
1.4
Assumption
1.5
Hypothesis
1.6
Objectives of the study
1.7
Importance of the study
1.8
Scope and Limitations
CHAPTER TWO
2.1
Review of relevant literature
CHAPTER THREE
3.1
Methodology (Research procedure)
3.2
The choice of sampling procedure
3.3
Method of data collection
CHAPTER FOUR
4.1
Data compulation
4.2
Analysis
CHAPTER FIVE
5.1
Discussion
5.2
Summary
5.3
Conclusion
5.4
Recommendation
5.5
References
CHAPTER ONE
1.1 INTRODUCTION
DEFINITION
Flour
can be defined as white powder-like substance made from tuber crops e.g. sweet
potatoes, cassava, yam and cocoyam. Among tuber crops, potato is by far the
most efficient tuber crops in Nigeria
in terms of tuber yield and days to mature. It matures in about 80-90 days as
compared to 9-12 months respectively.
Okonkwo,
et al, 1984 states that tubers yield 15-30 tones under Nigeria condition. Because of the
short maturity period, two or more consequences planting of potato is possible
in a year making. It is the highest yielding tuber crop in the country. The
total production in 2007 was estimated at 800, 000 tones and at the present
price of N12, 000 per tone; this is equivalent to foreign exchange saving about
N3.5 billion in the country. However, because of increase in population growth
and economic depression of the country, the government now comes up with SAP
(structural Adjustment Programme) staling that Nigeria will henceforth maximize
the utilization of foreign resources and raw materials so that importation of
foreign food and items will be reduced to the nearest minimize.
Because
of this, the importation of wheat and been reduced, which could not meet the
demand of people. So in order to solve this problem, we now look at possibility
of doing much research on the use of locally available tuber crops, such as
sweet potato on the production of bakery products, they may serve the same
purpose as wheat flour.
This
project is therefore aimed at throwing light into composite flour as close
substitute of wheat flour.
These
flour mixtures are referred to as composite flour whether or not they contain
wheat flour
These
are usually two major types of composite flour.
a.
Mixture of wheat flour with local crop
flour: the purpose is to substitute wheat flour with local crop flour to increase
the nutritive value of the wheat flour.
b.
Pure mixture of potato flour: This is to
known how good potato is in baking and in snacks.
1.2 BACKGROUND INFORMATION
About
85% of the potato grown in Nigeria
comes from Jos Plateau. The dry season production constitutes about 30% of the
total production and the dry season crop is grown by those who have facilities
for irrigation (Ene et al 2007). Potato is grown in both rainy and dry season.
In Jos Plateau (14000m), Manbilla (18000m) and Bill (800m) Plateau.
Most
Northern states such as Kano, Kaduna, Borno, Kwara, Yobe, Sokoto, Taraba
Adamawa and Bauchi also grows potato during the harmattan months (November to
February) when temperature is sufficiently low for potato production.
Introducing
local tuber such as potatoes as substitute of wheat flour is the main
objectives of this research work
1.3 STATEMENT OF PROBLEM
Much
research has not been made on the use of local materials to produce flour in Nigeria;
rather, the craze is for what flour that is imported, which is costly and not
always available all the time.
The
problem of wheat flour scarcity has rendered the catering profession
handicapped. Dependant on it could not open eye of people in making research
and develop our own local materials for production of flour to make snacks and
other pastry goods.
Therefore,
this research work is to find a way of eradicating the problem.
1.4 ASSUMPTION
(CAUSES)
1. Scarcity
and high cost of wheat leads to research on local materials for production of
substitutes.
2. Attempt
to making rich snacks has led to making composite flour from sweet potato.
3. Locally
produced flour compares favourably, if well handled to the foreign wheat flour.
4. It
is assumed that snacks made from those local materials are not that attractive
to the eye.
1.5 HYPOTHESIS
1. Composite
flour suitable for snack making can be made from local materials.
2. Tubers
are in abundance for making composites flour in Nigeria.
3. Snack
made from composite flour derived from Nigeria tuber crops are comparable
to that imported flour.
4. It
is assumed that snacks made from those local materials are not that attractive
to the eyes.
1.6 PURPOSE
OF THE STUDY
1. To
concentrate on the use of our locally produced flour in making snacks.
2. To
create more varied diets to Nigeria
menu
3. To
minimize cost in production, this will lead to cheap availability of menu for
the family.
4. To
put forward the best method of processing the local crops.
1.7 IMPORTANCE
OF THE STUDY
1. To
put the readers mind off on the use of imported wheat flour and to allow varied
menu in Nigeria
diet.
2. To
minimize government expenditure and eradicate difficulties in importing wheat
flour.
1.8 SCOPE
AND LIMITATION
This research work will only cover the use
of tubers crops to produce composite, with referenced to sweets potato.
There are a number of reasons that made
the researchers to limit there comprehensive research to the above local
materials. These reasons are TIME, SPACE AND FINANCES. These three factors
limit our carryout a comprehensive study on this project.
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