ABSTRACT
This study aimed to
compare the proximate composition and sensory properties of cakes and biscuits
produced from water yam (Dioscorea alata) flour. The primary objectives were to
assess the nutritional content of cakes and biscuits made from water yam flour,
evaluate their sensory attributes, and determine their level of acceptability.
The research employed an experimental design, with water yam tubers carefully
selected to ensure quality, and the products were analyzed for proximate
composition and sensory properties. Sensory evaluation was conducted by a panel
of 20 semi-trained assessors who rated the samples using a 9-point hedonic
scale, focusing on appearance, texture, taste, flavor, color, and general
acceptability. Proximate analysis was performed to determine the moisture,
protein, fat, crude fiber, and ash content of the water yam flour. The findings
revealed no significant difference (P>0.05) between the four samples in
terms of sensory attributes such as appearance, taste, flavor, texture, and
color. The cakes and biscuits made from water yam flour showed high
acceptability, with general acceptability scores of 8.50±1.42 for sample 104
and 8.35±0.81 for sample 103. Proximate analysis indicated that the water yam
flour contained substantial nutritional value, with notable levels of crude
protein, fat, fiber, and moisture content. However, variations in the proximate
composition were observed, influenced by factors such as environmental
conditions and experimental techniques. The results suggest that water yam
flour can serve as a viable alternative to wheat flour in cake and biscuit
production, providing a nutritious and acceptable option for consumers.
Additionally, the study highlights the need for careful consideration of sugar
content in the formulation, especially for diabetic individuals, as water yam
naturally contains sugars. The study recommends further research into
optimizing water yam flour-based products for broader consumer acceptance and
encouraging local production of water yam for both domestic consumption and
export. This research contributes to the understanding of the potential of
water yam as a sustainable and nutritious ingredient for bakery products,
offering a promising alternative to conventional flour sources.
TABLE OF CONTENTS
CHAPTER
ONE
INTRODUCTION
1.1 Background of Study
1.2 Statement of the Problem
1.2.1 Purpose of Study
1.3 Research
Questions
1.4 Significance of the Study
1.5 Scope of
the Study
CHAPTER TWO
LITERATURE
REVIEW
2.1 Important
/ Benefit of Water Yam (Discorea Alata)
2.2 Nutritional
Benefit/Important Of Water Yam [Discorea Alata].
2.3 Water Yam Agriculture System
2.4 The
Environmental Requirement of Water Yam
2.5 Cultivation
2.6 Weeding
2.7
Staking
2.8
Fertilizer Application
2.9
Harvesting
2.10 Brief
History and Origin of the Plant Family
2.11
Theoretical Framework
2.12 Theories of Innovation
2.13
Operational Theory
2.14 External
Environmental Theory
2.13 Summary
of the Related Literature
CHAPTER THREE
MATERIAL AND
METHODS
3.1 Research Design
3.2 Sources of Raw Materials
3.3 Method of Production of Water Yam Flour
3.4 Sensory
Analysis
3.5 Data
Analysis Techniques
3.6 Proximate Composition Analysis
3.7 Crude
Fibre
3.8 Determination
of Moisture Content
3.9 Determination of Fat Content
3.10 Determination
of Total Ash
3.1.3 Crude
Protein Determination
3.1.2 The
Functional Properties of the Samples
3.1.3 Bulk
Density
CHAPTER FOUR
RESULTS AND
DISCUSSION
4.1 Findings of the Study
4.2 Result
4.3 Discussion of the Findings
4.4 Discussion of Sensory Attribute Result
4.5 Proximate
Composition Result
CHAPTER
FIVE
SUMMARY,
CONCLUSION AND RECOMMENDATION
5.1 Summary
5.2 Statement of the Problem
5.3 Description
of Procedure Used
5.4 Major Findings
5.5 Recommendation
5.6 Conclusion
5.7 Contribution
to the Knowledge
5.8 Suggestions
for Further Studies
Appendix: Sensory Evaluation Questionnaire
REFERENCES
LIST OF TABLES
Table2.1:
Showing the nutritional value of water
yam [Dioscorea alata]
Table
2.2: Annual Yam Production In The World
And Nigeria, (1961-2012)
Table 3.1: Showing
the percentage composition of products representing a mixture
Table 4.1: Sensory
attributes of cakes and biscuits produced from water yam and wheat flour.
Table 4.2: ANOVA
table on proximate composition of cakes and biscuits produced from wheat and
water yam flour.
Table 4.3: Functional
properties of the flour
LIST OF
FIGURES
Plate1: Showing the Water Yam in Its Raw State
Plate 2: Showing the Samples of Water Yam Flour
and Wheat Flour
Plate 3: Showing the Four Samples of Biscuits and
Cakes
Plate 4: Showing
the Preparation of the Organoleptic Analysis
CHAPTER ONE
INTRODUCTION
1.1
BACKGROUND OF STUDY
Water yam [Dioscorea alata] is a
species of yam, a tuberous root vegetable. The tuber are usually bright lavender
in color, water yam [Dioscorea alata] is one of oldest food crops so
far. It belongs to the family of monocotyledonous plants. It originated from
south-east Asia in Burma. From there it spreads to India, Malaysia, Indonesia
and eastern part of south-east Asia It served as food for voyagers and was
there by spread to parts of the tropics. Immigrations from India and Malaysia
introduced it to Madagascar from where it was introduced into east Africa in
the 16th century. It was introduced to West African countries by the
Portuguese and Spanish. Today, water yam is the most widely distributed of all
the yams, being grown in all parts of the tropics. It is the most extensively
cultivated species yam in the West Indies, the pacific Islands and tropical
Asia. It is known as greater yam or ‘ten month yam. It can be found in some
places in Nigeria It is called [Ewura] in Yoruba land, it is the main staple
food in Ijebu area-western Nigeria. Yet most people do not consume it
efficiently.
Water yam is planted within the months of
March –April, late planting yield poorly. It mature in 8-10months and keeps
better in storage than other species because they remain dormant for several
months. It grows best at temperature between 25°C and 30°C. It requires soil
that is well drained, of high fertility and high inorganic matter, hence loamy
soil is best. It grows in a shorter time than the white yam and possesses a
fibrous root system. Most of the roots occur in the top-soil, 30cm, above the
soil level. The tubers vary considerably in shape and size, depending on the
soil and how deep the ground in when planting.(udensi, 2008) They may occur
singly or in groups, straight or branched which yam contains a higher
proportion of water than either the white or yellow. Its loose or watery
texture is readily noticeable when the tuber is cut or grated the tuber may be
purple, white yellow; light brown or almost red in color when peeled. The leaves
are distinctively different from other being heart-shaped long broad and winged
at the petiole. The stems usually have no spines and they climb round the
stakes in a counter- clockwise direction
Dioscorea alata or water yam, a common
staple food in Nigeria, has been used for more than 2000 years in traditional
medicine to treat different systemic diseases including hypertension.
Hypertension is the most common risk factor for conditions such as stroke,
heart failure and heart palpitation. It is one of the world’s greatest public
health problems. Although, many new antihypertensive drugs with improved
efficacy have been introduced to the market, still possess serious side
effects, on the one hand, nutrition and physical exercise are gaining more
importance in the treatment of hypertension. Recent attention has focused on
herbal and mineral preparations such as water yam, which are traditionally used
as potential therapeutic agents, in the prevention and management of
cardiovascular diseases such as diabetes and hypertension. Various varieties of
water yam tubers are used as food as well as for medicinal purposes. It is
generally believed that an intake of water yam may be beneficial to improve the
function of spleen, stomach, kidney and lung. In folk medicine, water yam has
been used as a laxative and worm expeller, and as a treatment for fever, gonorrhea,
leprosy, tumor and inflamed hemorrhoids. Moreover, water yam may also help
reduce irritability, and its anti- inflammatory benefits might offer relief of
joint pain that often accompanies menopause because it contain a chemical,
diosgenin, which is often promoted as a ‘’natural alternative ‘to estrogen
therapy compounds in water yam may prevent muscle loss after menopause,
according to a laboratory animal study published in the June 2008 issue of the
Taiwan journal of obstetrics and gynecology.
In study, supplementation with
250miligrammes to 1,500miligrammes per kilogram of body weight per day of wild
yam showed improved muscle function. By contrast, supplementation with diosgenin,
the active component of wild yam, did not produce beneficial results for muscle
function in this study. So it makes it useful in correcting, vaginal dryness in
older women pm [premenstrual syndrome], menstrual cramps, weak bones [osteoporosis],
increasing energy and sexual drive in men and women, and breast enlargement.
Another interesting health benefit of water yam is its role in increasing
fertilities while it used to be touted as an anti-fertility treatment and
originally, birth control pills were made using these plants when taken in
small does such as 10 to 20 drop daily from the first day of menstrual bleeding
to the middle of the month. (Ovulation), it has actually been shown to increase
fertility (Abdul 2013)
Further evidence suggests that water yam
benefits stress and inflammatory conditions too. Its consumption can normalize
the production of the adrenal cortex hormones. The anti-steer and
anti-inflammatory hormones(natural steroidal hormones) help prevents inflammation
and maintain joint and general structural integrity. This would explain the
anti-arthritic, especially relating to rheumatoid arthritis and anti- rheumatics
effects observed traditionally.
Water yam can show down the ageing process
and boost the immune system for diabetics’ patients because it contains fiber,
a substantial amount of antioxidants and vitamin C and helped to suppress blood
sugar. Water yam belongs to the family of Dioscorea alata specie of yam, a
tuberous root vegetable. High fiber content in water yam could be used to
manage pile [hemorrhage] and constipation. The fresh root of water yam contain
good amount of antioxidant and vitamin c. the vitamin in water yam play so many
role in anti-ageing immune functions wound healing and bone growth. Also, it
contain small amount of vitamin E and beta-carotene level. The tuber are in
deeded one of the vegetable rich sources that has a lot of minerals, like
copper, it has calcium, it contains potassium, iron and also phosphorus, these
are all essential elements contained in the water yam. It suppresses the blood
sugar because of the high fiber content. Also it is a good source of vitamin B
complex and energy, among others she explained that anything had fiber could
help to prevent constipation and also reduce pain for pile patients because when
it comes to bowel movement, you have hard stool, but by the time you eat water yam,
the stool softens because of the fiber content. The nutritionist also advised
Nigeria to always eat local food for good health. Water yam are climbing plants
with glabrous leaves and twining stems, which coil readily around a stake, they
are perennial through root system but are grown as annual crops water yam [Dioscorea
alata] is one of the most economically important yam species, which serves
as a staple food for millions of people in tropic and subtropical countries
[Hahn 1995].D.alata is popular and prevalent within Abakaliki agro ecological
zone of Ebony state, Nigeria where it is called ‘Mbala or Nvula’[Igbo names].
They are consumed, boiled, roasted, fried
or pounded and eaten in association with protein rich sauces. D. alata. Can
also be processed into flour and reconstituted into fufu dough. Generally, they
contain less sugar and have an extended shelf life [Raemackers, 2001], which
ensure availability in periods of scarcity. Five high yielding and disease
resistant water yam varieties developed by International Institute of Tropical
Agriculture [IITA] and two landrace were evaluated within Abakaliki agro
ecological zone [Oselebe and Okporie, 2005], most of these improved varieties
showed remarkable potential for high yield over the landraces. Water yam can be
eaten boiled, mashed, fried or mixed with palm oil or groundnut oil and
steamed. Flour can also be made from it. Dishes such as Isikolo, pounded yam,
Ikokore, pottage and fritters can be made from it. It can also be cooked with beans.
Dishes such as queen cakes, biscuits and pastries can be prepared from water
yam flour.
1.2 STATEMENT
OF
THE PROBLEM
The principal problem in yam production
that has been identified is the high cost of seed yam, high labor requirement,
diseases, pest as well as high postharvest losses (0rkwor 1998).another
constraint to yam production is the limited .processing technology about 30% of
harvested yam tubers are lost to waste. The bulkiness of fresh transport and
low margin for both farmers and trades are thus a matter of serious concern in
the urban market (Cooke, 1988).
During the processing of yam through
sun-drying method, the problem encountered is the loss due to potential
contamination of the product variability in drying time, rain damage and so on.
However, D.alata fresh texture is usually not firm as the D.roundata (white
yam) and less suitable than other species for the preparation of the most
popular food product from yam in the west African region (wireko-manu. 2013).Finally,
during the production of flour from yam, in the western part of Nigerian (the Yoruba’s).
The yam flour produced which is called ‘’AMALA’’ is normally brownish in color
and dark in nature. Hence does not have a good quality and color. Technologies
therefore have been discovered to bring about the production of yam flour that
has a high quality and a good color and texture.
1.2.1
PURPOSE OF STUDY
The
general objective of this study is to compare the proximate composition and
sensory evolutions of cakes and biscuits produce from water yam (Dioscorea alata)
flour significantly the work will;
1.
Determine the
proximate composition and sensory evaluations of cakes and biscuits produce
from water yam
2.
Identify the sensory
evaluations of cakes and biscuits produced from water yam (Dioscorea alata)
flour.
3.
Determine the level
of acceptability and importance of water yam (Dioscorea alata) flour.
1.3 RESEARCH QUESTIONS
The following research questions
were posed to guide the study;
1.
What are the
proximate compositions of cakes and biscuits made from water yam?
2.
What are the
properties of the sensory evaluation of cakes and biscuits produced from water
yam (Dioscorea alata) flour?
3.
What is the level
of acceptability of cakes and biscuits produced from water yam (Dioscorea alata)?
1.4 SIGNIFICANCE
OF THE STUDY
The government will benefit because it will save the
foreign exchange reserve of the nation.
It will help policy makers in making policies that
will affect water yam production and water yam flour. It will help industries
to know how to use locally sourced flour in producing snacks.
The findings of the study will help homemakers to
provide food for their family using water yam flour. It will also empower
homemakers who will engage in the snacks production. The findings of this study
will be beneficial to home economics lecturers who will use it for teaching and
learning.
To create awareness for people in order to develop a
positive attitude towards the cakes biscuits produce from water yam flour. It
will also provide knowledge on the qualities of cakes and biscuits produced
with this composite flour and this will enable individual and families to know
its nutritional benefits. To make people understand better effective method of
cakes and biscuits produce from water yam flour.
Findings from this work will also be relevant to the
bakery industry in material use for production of cakes and biscuits.
Cakes and biscuits from this
composite flour could be an excellent means to improve nutritional qualities
and varieties of snacks available to consume.
1.5 SCOPE OF THE STUDY
This study is to determine
proximate composite of cakes and biscuits produced from water yam(Dioscorea alata)
flour and finally to determine the level of acceptance of the cakes and biscuits
produced from water yam(Dioscorea alata) flour.
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