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Product Category: Projects
Product Code: 00002847
No of Pages: 75
No of Chapters: 5
File Format: Microsoft Word
Price :
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ABSTRACT
This study evaluated "the effects of processing methods
on the physico-chemical properties of sweet potato and sorghum flour".
Sweet potato (Ipomoea batatas) is an important food crop in the tropical
and sub-tropical countries and belongs to the family convolvulaceae.
Sweet potatoes are rich in dietary fiber, minerals, vitamins, and anti oxidants
such as phenolic acids, anthocyannins, tocopherol and β-carotene. The proximate
composition of sweet potato was determined and these include moisture, lipids,
ash, protein, carbohydrates and fiber. In carrying out the analysis
practically, methods used vary according to the food material. The anti oxidants
were also determined alongside with phenol oxidase, pasting properties,
minerals and sugar contents. Sorghum is a tropical plant belonging to the
family of poaceae. More than 35% of sorghum is grown for human
consumption. The analyses carried out in sweet potatoes are same with
sorghum with the exclusion of phenol oxidase.
TABLE
OF CONTENTS
TITLE PAGE
CERTIFICATION
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
TABLE OF CONTENTS
CHAPTER ONE:
INTRODUCTION
CHAPTER TWO:
LITERATURE REVIEW
2.1.
ORIGIN AND DISTRIBUTION OF SWEET
POTATO
2.1.1.
DESCRIPTION OF SWEET POTATO PLANT
2.1.2.
USES OF SWEET POTATO
2.1.3. NUTRITIONAL
VALUE OF SWEET POTATO
2.1.4.
ANTI- NUTRITIONAL FACTORS
2.1.5.
NUTRIENT COMPOSITION OF SWEET POTATO
2.1.5.1. POLYPHENOLS
COMPOSITION
2.1.5.2. ANTI-OXIDATIVE,
ANTI-MUTAGENICITY AND ANTI-
CARCINOGENICITY
2.1.6.
ANTI-DIABETES
2.1.7.
ANTI-NUTRIENTS IN SWEET POTATO
2.1.8.
ENZYME COMPOSITION OF SWEET POTATO
2.2.
ORIGIN AND DISTRIBUTION OF SORGHUM
PLANT
2.2.1.
DISTRIBUTION OF SORGHUM PLANT
2.2.2.
USES OF SORGHUM
2.2.3.
ENZYME COMPOSITION OF SORGHUM
2.2.4.
NUTRITIONAL COMPOSITION OF SORGHUM
2.2.5.
ANTI-NUTRIENTS IN SORGHUM
CHAPTER THREE:
MATERIALS AND METHODS
3.1.
MATERIALS
3.2.
METHODOLOGY
3.2.1.
PROCESSING OF SWEET POTATO TUBER
3.2.2.
PROCESSING OF SORGHUM GRAIN
3.3.
SWEET POTATO AND SORGHUM ANALYSIS
3.3.1. PROXIMATE
ANALYSIS
3.3.1.0. DETERMINATION
OF FAT CONTENT
3.3.1.1.
DETERMINATION OF ASH CONTENT
3.3.1.2.
DETERMINATION OF CRUDE FIBRE
3.3.1.3. DETERMINATION
OF MOISTURE CONTENT
3.3.1.4. DETERMINATION
OF PROTEIN
3.3.1.5. DETERMINATION
OF CARBOHYDRATES
3.4.
ANTI-NUTRIENTS AND PHYTOCHEMICALS
3.4.1.
DETERMINATION OF TANNINS
3.4.2.
DETERMINATION OF HYDROCYANIC ACID
3.4.3.
DETERMINATION OF ANTHOCYANNINS
3.4.4.
DETERMINATION OF PHYTATE/PHYTIC ACID
3.5.
DETERMINATION OF MINERAL CONTENT
3.5.1.
MAGNESIUM
3.5.2.
IRON
3.5.3.
ZINC
3.5.4.
PHOSPHOROUS
3.5.5.
POTASSIUM
3.6.
DETERMINATION OF PASTING PROPERTIES
3.7.
DETERMINATION OF PHENOL OXIDASE
3.8.
DETERMINATION OF REDUCING SUGARS;
FRUCTOSE,
GLUCOSE AND SUCROSE
CHAPTER FOUR: RESULTS AND DISCUSSION
4.1.
TABLE 1: PROXIMATE COMPOSITION OF
THE SAMPLES
AND DISCUSSION
4.2.
TABLE 2: MINERAL COMPOSITION OF
SAMPLES AND
DISCUSSION
4.3.
TABLE 3: PHYTOCHEMICAL COMPOSITION
OF THE
SAMPLES AND DISCUSSION
4.4.
TABLE 4: PHYSICO-CHEMICAL PROPERTIES OF
SAMPLES
AND DISCUSSION
4.4.
TABLE 5: SUGAR COMPOSITION OF THE
SAMPLES
AND DISCUSSION
CHAPTER FIVE: CONCLUSION
REFERENCES
INTRODUCTION
Sweet potato (Ipomoea
batatas) is an important food crop in the tropical and sub tropical
countries and belongs to the family convolvulaceae. It is cultivated in
more than 100 countries. ( Woolfe, 1992). Nigeria is the third largest producer
in the world with china leading, followed by Uganda. Sweet potato ranks seventh
among the world food crops, third in value of production and fifth in caloric
contribution to human diet (Bouwkamp, 1985). Sweet potatoes are rich in dietary
fibre, minerals, vitamins and anti oxidants such as phenolic acids,
anthocyanins, tocopherol and ß- carotene. Besides acting as anti oxidants,
carotenoids and phenolic compounds also provide sweet potatoes with their
distinctive flesh colours ( cream, deep yellow, orange and purple). Sweet
potato blends with rice, cowpea and plantain in nigerian diets. It is also
becoming popular as a substitute to yam and garri. It can be reconstituted into
fofoo or blended with other carbohydrate flour sources such as wheat ( Triticum
aestivum) and cassava ( Manihot esculenta) for baking bread,
biscuits and other confectioneries (Woolfe, 1992).
The leaves are rich in protein and the orange flesh
varieties contain high beta carotene and are very important in combating
vitamin A deficiency especially in children.
Sorghum (sorghum bicolor (S.
bicolor) is a tropical plant belonging to the family of poaceae, is one
of the most important crops in Africa, Asia and Latin America. More than 35% of
sorghum is grown directly for human consumption. The rest is used primarily for
animal feed, alcohol production and industrial products ( FAO, 1995). The
current annual production of 60 million tons is increasing due to the
introduction of improved varieties and breeding conditions. Several improved
sorghum varieties adapted to semi-arid tropic environments are released every
year by sorghum breeders. Selection of varieties meeting specific local food
and industrial requirements from this great biodiversity is of high importance
for food security. In developing countries in general and particularly in West
Africa demand for sorghum is increasing. This is due to not only the growing
population but also to the countries policy to enhance its processing and
industrial utilization.
More than 7000 sorghum varieties have been identified,
therefore there is a need of their further characterization to the molecular
level with respect to food quality. The acquisition of good quality grain is
fundamental to produce acceptable food products from sorghum. Sorghum while playing
a crucial role in food security in Africa, it is also a source of income of
household . In West Africa, ungerminated sorghum grains are generally used for
the preparation of "to", porridge and couscous. Malted sorghum is
used in the process of local beer "dolo" (reddish, cloudy or opaque),
infant porridge and non fermented beverages. Sorghum grains like all cereals
are comprised primarily of starch.
The aim and objective of this work is to obtain diet low in sugars, with enriched nutrients intended for diabetics.
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