ABSTRACT
This work investigated the sensory and chemical properties of bread and wine made from plantain. The research addressed questions such as procedure for the production of plantain flour, production of bread from plantain and wheat composite flour, production of wine from plantain, chemical composition of wine and bread made from plantain, and the sensory properties of bread and wine produced from plantain. The plantain was washed sliced, sundried, milled and sieve into fine flour. The plantain was divided into two the ripe and unripe plantain which were washed, mashed and fermented for three days and filtered using muslin cloth. The bread were produced from various composite proportions such as 50:50, 30:70,70:30, 20:80,80:20, wheat-plantain composite while 100% wheat bread was used as control. The descriptive statistic (mean and standard deviaton) was obtain for the data result shows the percentage moisture, ash, crude fiber, crude protein and carbohydrate of bread samples ranged from 29.32 - 31.60, 1.84 - 1.52, 5.93-7.82, 1.24 - 1.44,8.22- 9.88, 47.83-53.19 respectively while the percentage moisture, ash, crude fiber, crude protein and carbohydrate of ripe and unripe plantain wine samples ranged from 93.39 -96.80, 0. 17-0.52, 0.09 - 0.34, 0.02-0.03, 0.64 – 0.0.23 - 0.64, 5.38 – 2.72-5.38 respectively. Based on findings this study recommends thus Consumption of plantain bread, Utilization of up to 30% plantain flour in the production of acceptable bread products. Utilization of plantain in wine production. More studies on improvement of both the sensory and nutritive components of both bread and wine from plantain, Authorities should place a requirement for the inclusion of plantain flour in baked products.
TABLE
OF CONTENTS
Certification i
Approval page ii
Dedication iii
Acknowledgements iv
Table of contents v
List of tables
Abstract
CHAPTER
ONE
INTRODUCTION 1
1.1 Background to the Study 1
1.2 Statement of
Problem 3
1.3 Objective of the
Study 4
1.4 Research
Questions 4
1.5 Significance of
the Study 5
1.6 Scope of study 6
CHAPTER 2
LITERATURE REVIEW 7
2.1 Conceptual framework 7
2.2 Importance and production of plantain 8
2.3 Composition of the plantain fruit 8
2.4 Traditional plantain dishes from different parts
of the world 9
2.4.1 Plantain as a functional food in Asia 10
2.4.1.1 Plantain as a functional food in Africa 10
2.4.1.2
Plantain as a functional food in Nigeria 11
2.4.1.3 Plantain as a functional food in Latin America 12
2.4.1.4 Plantain flour as a substitute for other
carbohydrate sources 13
2.4.1.5 Plantain-based
beverages 14
2.7
Theoretical frameworks 14
2.8 Review of
Related Empirical Studies 18
2.9 Summary of the Related Literature 21
CHAPTER THREE
RESEARCH
METHODOLOGY 23
3.1 Design of
study 23
3.2 Population of
the study 23
3.3 Source of
materials 23
3.4 Sample of the
study 23
3.5 Method of
plantain flour production 23
3.6 Method of
production of plantain bread 27
3.6.1 Plantain
bread recipe 27
3.6.2 Method of
Production of Plantain Wine 28
3.7 Determination of
proximate composition 31
3.7.1
Determination of moisture content 31
3.7.2
Determination of total Ash 32
3.7.3
Determination of Crude Fibre 32
3.7.4
Determination of protein 33
3.7.5Determination
of Fat Content 34
3.7.6
Determination of Carbohydrates 35
3.8 Determination of mineral 35
3.8.2 Determination of Calcium 35
3.8.3 Determination of phosphorous 36
3.8.4 Determination of potassium 37
3.8.5 Determination of Iron 37
3.9 Determination of vitamins 38
3.9.1
Determination of vitamins A 38
3.9.2
Determination Of Vitamin B1 (Thiamine) 38
3.9.3
Determination of Vitamins B2 (Riboflavin) 39
3.9.4
Determination of vitamin B3 (Niacin) 40
3.9.5
Determination of vitamin C (Ascorbic Acid) 40
3.9.6 Total
Reducing of sugar 41
3.10 Total
Titrable Acidity (TTA) 42
3.12 P.H. 42
3.12 Total soluble
solids 42
3.14
Sensory Evaluation of Plantain Wine and Bread 42
3.14 Method of Data Analysis 43
CHAPTER
FOUR
RESULT
AND DISCUSSION 44
4.1 Vitamins
Composition of Bread Samples 44
4.2 Sensory
Evaluation of Bread Samples
4.3 Proximate
Composition of Wine Samples
Discussion
and Findings 48
CHAPTER
FIVE
5.0 SUMMARY, CONCLUSION AND RECOMMENDATIONS 54
5.1 Summary 54
5.2 Conclusion 54
5.3 Recommendation 55
Reference
56
LIST OF TABLES
Table 4.1
Proximate composition of bread 44
Table 4.2 Mineral
composition of bread sample 46
Table 4.3 Vitamin
composition of bread samples 46
Table 4.4 Sensory
and quality scores of bread samples 47
Table 4.5
Proximate composition of wine samples 47
Table 4.6 Sensory
quality score of wine samples 48
Table 4.7
Physiochemical composition of wine 48
CHAPTER
ONE
INTRODUCTION
1.1
Background to the Study
Plantain
(Musa paradisiaca) belongs to the family of banana and is plant
producing fruits that are starchy at maturity and need processing before
consumption. It is widely grown in the southern states of Nigeria and it is
used both in Nigeria and many African countries as a cheap source of calories,
excellent for weight control, slow in the release of energy after consumption
with a low glycermic index (Mendosa, 2008), high in potassium and good for
diabetic patient. Plantain is also a good source of Iron, and β –
Carotene (Pro-Vitamin A). It contains 32% carbohydrate, 1% protein, 0.02 fat,
60% water, some vitamins and mineral elements (Kure, Bahago and Daniel, 1998).
The fruit is an excellent source of nutrient and mostly eaten as boiled, fried
or as the popular roasted delicacy in south-south Nigeria known as “bole”
accompanied with fish. It can also be processed into more durable products such
as flour that can be stored for later use. FAO (2005) reported that flour from
indigenous raw materials could be added in proportion that will not affect the
original and intended color, flavor and the particle size of the product
adversely. This flour blend can be used to bake things like bread, cake,
doughnut etc. Bread is an important staple food in Nigeria, with an exponential
increase in consumption in recent years. The price of bread is on the increase
as demand is increasing due to the fact that wheat, one of the major
ingredients in bread is not cultivated in the tropics for climatic reasons
(Edema, Sanni, Sanni, 2004). Efforts are on going to find alternative sources
of flour for baking. There have been reports of bread made from flour of other
cereal grains such as rye, maize, barley and oats; roots like cassava in
combination with wheat flour, furthermore with the progressive increase in the
consumption of bread and related baked products in Nigeria, the composite flour
program if adopted has the potential to add value to indigenous crops like
plantain and at the same time conserve foreign exchange spent on wheat
importation. Plantain fruit pulp has also been used in the production of wine.
Wine
is an alcoholic beverage made by fermentation of fruit juice of ripe grapes
using Saccharomyces cerevisae; other
sugar rich fruits can also be used. It has been produced for thousands of years
since ancient civilization to modern times, and is enjoyed by people: from
peasants to kings (Michael, 2000). Moderate wine consumption can reduce the
risk of heart disease, and it’s important to clarify how individual components
of wine (alcohol and principal polyphenols) can reduce the risk of coronary
heart disease in certain individuals (Teodorescu, 2007). It is also important
to know that polyphenols can reduce the rate of harmful cell oxidation and favourably
affect other processes that, if unchanged, could lead to atherosclerosis and
heart disease. Some studies
indicated that the cardio protective compounds in grapes, polyphenolic
antioxidants, reside in the skin and seeds. Grape skins, which contain purple
pigment, are crushed with the pulp to make red wines. But the skins are
separated from the pulp to make most white wine (Isak, 2000). This study equally aims at evaluating the
proximate/sensory properties of plantain wine and bread. The use of local
materials in the production of wine on a health and large scale bases has been
relegated to the background in the Nigeria economy. It has been left mostly in
the informal sector with small scale local producers under unhygienic
conditions of the product. There is a general patronage of foreign wine. This
drains the foreign reserves of the nation and impact negatively on the balance
of trade import. Substitution through the production of wine using local
materials can be a way-out of this economic problem. Plantain is a common and
highly nutritious plant that can be processed into drink due to its high sugar
content. Wine is an alcoholic beverage obtained from fermentation of grape and
plantain etc, these fermented juice were got into Nigeria with the coming of
the Europeans before the advent of foreign wine local wine particularly palm
wine tapped from palm tree and found mostly in the southern part of Nigeria.
Burukuta or pito, a local brew fermented from guinea corn was found mostly in
the North central state of Nigeria. This brew produced the modern breweries
such as Nigeria breweries PLC that bottled Star, Gulder, etc.
Hence, an
alternative drink, which can be produced by making use of local material, is
advocated. This will generate employment and income for the economic agent that
may be involved in its production and consumption. Thus, the essence of this
study is to know the chemical and sensory evaluation of wine and bread made
from plantain.
1.6 Statement of Problem
Most families use
bread for breakfast and children are in love with bread and tea anytime
anywhere. With price increase of bread due to high cost of wheat which is one
of the major ingredients in bread making, there is need for production of bread
using composite flour of local fruits and grains that is cheap and readily
availables. Thus, this study is geared to determine how composite flour of
plantain and wheat can be used in producing bread.
Fruit such as plantain are neglected
by many people due to ignorance of the nutritive value of most of the fruits.
Rising cost of fruits, problems of storage, of distribution also contribute to
this neglect. Thus there is need to carry out this project on the chemical and
sensory evaluation of wine and bread made from plantain, which if adopted has
the potential to add value to indigenous crops like plantain and at the same
time conserve foreign exchange spent on wheat importation.
The importance of
adequate minerals, vitamins and carbohydrate content in food product such as
bread and wine cannot be over emphasized. Human beings consume a lot of bread
and wine on a daily basis. Most families, especially those in the rural areas
cannot afford the daily basic nutritional requirement needed to build a strong
immune system for the body to fight disease.
Hence it is
imperative to access the potentials of locally processed bread and wine from
plantain.
1.7 Objective of the Study
The general
objective of this study is to evaluate the chemical and sensory properties of
bread and wine made from plantain (Musa paradisiaca).
Specifically, the
objectives of the study will determine the:
1. Production
of plantain flour
2. Production
of bread with composite flour of wheat and plantain
3. Production
of wine from plantain
4. Chemical
analysis of bread and wine product
5. Sensory
evaluation of bread and wine product
1.8
Research
Questions
1. What
are the procedures for the production of plantain flour?
2. How
were the bread samples from wheat and plantain composite flour produced?
3. How
was the wine from plantain produce?
4. What
are the chemical analysis of wine and bread?
5. What
are the sensory evaluation of bread and wine product?
1.5 Significance of
the Study
The result of this
study would help the farmers
,homemakers, industries, students and
consumers understand that plantain is a very good source of carbohydrate, ion, and
vitamins which when made into flour can be readily added to food to increase
the carbohydrate, ion, vitamins content. Finding will also;
The findings will
help the farmers in the southern state of Nigeria to plant more of plantain in
the areas and as such it will enhance their income by increasing the demand for
plantain, thereby providing more jobs for intending farmers and manufacturers.
Thus the information will be passed to the farmers by organizing a programme
for the farmers, churches, women meetings, village heads about this product
from plantain to their members in church and village.
This finding will
be of help to the homemakers. By
providing them with a useful information on the sensory and nutrient
composition of the products. Conferences will be organized to the homemakers
where they will be inform about the product and while seminars and training
workshops will be organized for the one who lack formal education through
churches, co-operative societies, women
meetings (August meeting) and village heads.
Industries it will
also help the bakery and wine industries into producing dense bake and wine
product rich in nutrient important for normal functioning of the body.
Student and
undergraduate will also gain an additional knowledge, opportunity and an avenue
for creativity and innovation to use the knowledge gotten from sensory
evaluation and production of bread and wine made from plantain food to be more
equipped in the society.
The findings will
also enable the consumers to be aware of the usefulness, processing method and utilization,
nutritional important and health benefit of plantain fruit. When the consumer
is aware, it will enable them start consuming the plantain bread and wine that
will enrich their diet.
1.6 Scope of study
This study is
delimited to production of plantain
flour, production of bread with composite flours of plantain flour and wheat
flour, production of wine from ripe and unripe plantain chemical analysis of
the bread samples in the area proximate, vitamins and mineral contents, physiochemical analysis of plantain wine
sample and sensory evaluation of the plantain bread and wine products.
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