ABSTRACT
This study was on pap production from two varieties of maize, white and yellow maize, and starter culture in different formulations as 5: 200: 200:, 4:,150:150, 3:100:100, 2:50:50, while white maize was used as control. The proximate composition, mineral, physic-chemical, microbial, functional and sensory compositions of the samples were analysed. The result revealed the following ranges for proximate; moisture content ( 16.28 – 17.3%,), ash content ( 4.29 – 4.91%.), fat content (3.21 – 5.14%.), protein content (3.63 – 5.51%.), fibre content (3.59 – 4.04%), carbohydrate content (63.07 – 68.48%.). in the mineral composition, UG1 had the highest value (81.80 mg/100g), because it contains 100% maize. There were no significant (p>0.05) differences between samples UG1 and UG5. The functional properties of the samples . The gelation temperature ranged from (80.75 – 85.15), The bulk density ranged from (0.64 – 0.69 g/ml.), The water absorption capacity ranged from (1.38 – 2.29 g/ml.), The swelling capacity ranged from (9.39 – 11.41 g/ml.). The physicochemical properties of the samples shows that, viscosity ranged from (103.70 – 106.80 mpa/s.), The pH ranged from (6.20 – 6.33). The total starch ranged from (62.72 – 66.29%.). The microbial content of the samples, bacterial count (lactobacillus fermentum) was found only in samples UG4 and UG5 after 48 hrs of incubation at 37 . There were no observable bacteria growths from the other samples. Bacteria have the potential to contaminate food products. The presence of bacterial in the samples could have evolved during processing or from the raw ingredients used. The sensory evaluation of the samples shows that, there were no significant (p>0.05) differences between samples UG2 and UG3 and UG1 and UG5.Sensory evaluation has a crucial role to play in judging the quality of a given food product.
Table Of Content
Title Page I
Declaration Page Ii
Certification Iii
Dedication Iv
Acknowledgement V
Table of contents Vi
List of tables Vii
List of figures
Viii
Abstract Ix
Chapter 1: Introduction
1.1
Background of the study 1
1.2 Statement of the problem 4
1.3
Justification 4
1.4
Aims and objectives
5
Chapter 2:
2.1 Literature review 6
2.2 Medicinal uses of maize grain 12
2.3
Chemical composition 13
2.3.1 Carbohighdrate 13
2.3.2
Protein 14
2.3.3
Mineral 14
2.3.4
Vitamins 14
2.3.5
Lipids 14
2.3.6
Dietary Fiber 15
2.4 Yoghurt
15
Chapter 3: Methodology
3.1
Materials 18
3.2 Raw
material preparation
18
3.3
Physico-chemical determination
21
3.3.1
Determination of ph
21
3.4
Microbial analysis
21
3.5
Proximate determination
22
3.5.1
Determination of fat content
22
3.5.2
Determination of moisture content
22
3.5.3
Determination of crude protein
23
3.5.4
Determination of ash content
24
3.5.5
Determination of crude fibre
24
3.5.6 Determination of
carbohighdrate
25
3.6
Functional properties
25
3.6.1
Swelling index
25
3.6.2
Water absorption capacity
26
3.7
Mineral determination
26
3.7.1
Determination of potassium
26
3.7.2
Determination of manganese
27
3.7.3
Determination of iron
27
3.7.4
Determination of phosphorus
27
3.8
Sensory properties
28
3.9
Experimental design 28
3.10
Statistical analysis
28
Chapter 4:
4.0
Result and discussion 29
4.1
Sample of raw material/ finished product 29
4.2 Proximate
composition of pap 31
4.3
Physico-chemical composition mineral 35
4.4
Functional properties of pap 37
4.5
Mineral composition of pap 41
4.6
Microbial content of pap 44
4.7
Sensory evaluation of pap sample 46
Chapter 5:
5.0 Conclusion and Recommendations 48
5.1
Conclusion 48
5.2
Recommendation 48
REFERENCES
APPENDIX
LIST OF
TABLES
Table 3.1: Recipe for pap 19
Table 3.2: Formulation table for
pap 19
Table 4.1: Proximate composition of
pap sample 32
Table 4.2: Physicochemical
properties 36
Table 4.3: Functional properties of
pap 39
Table 4.4: Mineral composition of
pap samples
43
Table 4.5: Microbial content of the
pap sample 45
Table 4.6: Sensory scores of pap
sample 47
LIST OF FIGURES
Figure
3.1 Flow chart for the production of pap 19
LIST OF PLATE
Plate
1: Yellow whole grain pap 29
Plate
2: white whole grain pap 29
Plate
3: White sieved pap 30
Plate
4: Yellow sieved pap 30
Plate
5: white sieved pap (control) 30
CHAPTER
1
INTRODUCTION
1.1
BACKGROUND
OF THE STUDY
Pap is a common traditional fermented
non-alcoholic starchy food, and is a major staple food widely prepared from
most common type of cereals (such as maize, wheat or sorghum) widely consumed
in West Africa. They are well known in many part of the world (wakil and kazem,
2012, 2014; Adegbehingbe, 2013; Abioye and Aka, 2015). it is a sour fine paste
beverage which when cooked produces a thin semi porridge Pap also known as akamu in Igbo, ogi in Yoruba and koko in Hausa, is a common indigenous porridge
which has a texture and a sour taste resembling that of yoghurt. It has been
shown that pap liquor has both antibacterial (Adebolu et al, 2007) and antifungal
properties (Adebayo and Aderiye, 2010). Pap is a staple cereal fermented
product found predominantly in the southern part of Nigeria and is the first
native food given to babies at weaning. Pap is widely used as the first native
food given to babies at weaning to supplement breast milk and it is a major
breakfast cereal for pre-school children and adult. It can be diluted into solid content of 8 to
10% and boiled into pap, or cooked and turned into a stiff gel called “agidi” or” eko” before consumption. Fermented
maize is widely utilized as food in African countries and in fact cereals
account for as much as 77% of total caloric consumption (osungbaro, 2009). This
wide range of acceptability was found to be attributed to sensory qualities
such as in terms of taste and mouth feed. It is a fine sour paste beverage
which when cooked produces a thin semi-solid porridge. Pap porridge has a
smooth texture and a sour taste resembling that of yoghurt. It is traditional
foods that are of low nutritive value and are characterized by low protein, low
energy density and high bulk. It is an extract of wet soluble carbohydrate
(starch extract) from cereal grain with poor storage stability because of its
high moisture level usually is prepared as thin cereal gruel. In the ancient
times pap was designed specifically to suit the younger children during
feeding, But later is being consumed by all groups of people. Grains are often
an important part of a healthy and nutritious diet. But not all grains or grain
products are created equal. Whole grains provide many health benefits and are
important in the prevention of chronic disease. Research has shown that
increase in the consumption of whole grains can substantially reduce heart
disease (steffen et al., 2003), play an important role in maintaining a healthy
weight and body mass index (BIM), and regulate blood glucose and insulin
response, helping to prevent type 2 diabetes (johnalagadda et al., 2011). Maize grains are a source of B vitamin,
magnesium and phosphorus. Yellow corn is also high in carotenoids, particularly
lutein+zeazanthin. Recent research suggests whole grain corn might also help
increase healthy gut flora (carvalho-wells, 2010). Maize grain was known as an
important cereal for producing pap because
of its functional and sensory attribute. However, in Nigeria the popcorn
varieties are underutilized and are often limited for the production of popcorn
snacks, while other s such as the white and yellow color maize variety which was
reported to be rich in vitamin A and sugar respectively, are often use for most
food production such as tuwu.
On the other hand, pap was reported to be
inadequate in terms of its protein content. But, most of its consumers were not
aware of the consequences of malnutrition related issues of such inferior diet.
There are also many people with notion that food having a good taste or taste
sweet in the mouth is already an indication of being nutritious and so good for
infants which is not always so. The shelf life of pap (ogi) is about 30 hours and can be extended through refrigeration.
The problem associated with pap prepared using the traditional methods are
irregularity in flavor and loss of nutrient. These may be attributed to the
activities of undesirable microorganisms and difference in the processing
conditions utilized. Pap is also a functional food because it undergoes
fermentation. Fermentation technology is as old as man (ijabadeniyi, 2007), and
as such is an integral traditional norms especially in most communities in
tropical Africa. Badmus et al. (2014) described fermentation of food as long
age culture which has been under documentation in West Africa where absence of
writing culture made it original to trace. Fermentation of food typically
involves the application of microorganism (either from the environment i.e.
spontaneous process or inoculated in a controlled environment) that produce certain
enzymes which changes the chemical attribute of the food from its original
form/state. Traditional fermented foods are prepared from most common type of cereals
(such as corn, wheat or sorghum). They are well known in many part of the world
(wakil and Daodu, 2011).pap fermented from maize is to a large extent in the
west, east and northern part of the country.
Maize is a member of is a poeceae family and it is an annual crop that is botanically referred
to as zea Mays. It is an annual crop
that is grown across a range of agro-ecological zones in Nigeria. Maize is
grown on a wide range of soil from fairly coarse sand to clay but best
performance is achieved in well drained sandy loamy soil maize is the second
most important cereal crop in Nigeria ranking behind sorghum and on the number
of people it feeds. The maize grain contains an average of about 61.50 to
77.40% starch (dry basis). This high starch quantity provide a good raw
material for the production of starch and different sweeteners, starch is very
versatile and has a wide variety of uses. In food industries, starch is use to
impart functional properties to processed food because it affects the physical
characteristics of many foods. Maize is rich in carbohydrate and minerals,
including potassium and magnesium. It contains a trace amount of lysine and
tryptophan, contributing to low content of protein, and trace amount of
B-vitamins (USDA, 2012). Protein deficiency in infants and young children has
been shown to have longer term effects on brain function (Omemu & fanirang,
2011).
It serves as a source of income to farmers
and marketers. A maize grain is primarily an energy giving food, because of its
high content starch content. It is also rich in oil, but has fairly low level
of high quality protein. It is a valuable source of food for human and feed for
poultry and other livestock. Maze is among the crop with a variety of valued
chain derivatives when processed which are known in many localities by native
or local means such as ogi in Yoruba,
koko in Hausa, and akamu in Igbo. Pap is the paste obtained after
fermentation, preparation of pap through fermentation of maize grain is
influenced by processing techniques employed and this could affect the color,
taste, odor, microbial load and consumers’ acceptability of the product,
(ijabadeniyi, 2007).
1.2
STATEMENT
OF PROBLEM
The
traditional method of processing pap (soaking, fermentation, sieving) is
accompanied by several nutrient loss that comes with sieving, the processing of
whole grain pap will help restore the nutrient lost during sieving.
1.3
JUSTIFICATIONS OF STUDY
Quality
evaluation of whole grain pap is determined by processing the grain without
removing the husk. The processing of probiotic whole grain pap will solve the
problem of indigestion and lack of certain nutrient in the life of the consumer
both children and adult. Procedures used in the processing of whole grain pap
do not involve any heat treatment which will cause loss of nutrient so the
manual procedure will retain the nutrient contained in the food product.
Hence, the production and quality
evaluation of whole grain pap contains the necessary nutrient contained in the
pap.
1.4 AIMS AND OBJECTIVES
Major objectives
The major objective of the study was to carry
out a quality evaluation on the production of probiotic whole grain pap
Specific
objectives
1. To
produce whole grain pap
2. To
determine the physical properties of whole grain pap.
3. To
determine the proximate composition.
4. To
improve the quality by retaining the nutrient.
5. To
access the microbial and physicochemical properties of the whole grain pap
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