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Product Category: Projects
Product Code: 00009530
No of Pages: 54
No of Chapters: 1-5
File Format: Microsoft Word
Price :
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ABSTRACT
Sweet potato (Ipomoea batata) as a plant, its derivatives benefits were mainly discussed. Sweet potato (Ipomoea batata) has a very high nutritional value and enriched for both adults and children food. Soybean (Glycine max) as a plant its derivatives/nutritional and antinutrittional oxidants were mainly discussed. It is of high nutritional value and recommended for both human and animal foods. The study was guided by a nine-point hedonic scale questionnaire using sample of 20 trained panelist on which the sensory evaluation was administered. The data acquired were analyzed using simple percentage based on their taste, colour, flavor and texture. Based on this finding the researcher recommended that the sweet potato and soybean flour should be used in production of snacks especially cakes and cookies and that awareness should be created through seminars, conferences and publications to make it known to consumers.
TABLE OF CONTENT
Title
page i
Approval
page ii
Declaration iii
Certification iv
Dedication v
Acknowledgement vi
Table
of content vii
List
of tables
Abstract
v
CHAPTER ONE
INTRODUCTION 1
1.1 Background of the Study 1
1.2 Statement of the Problem 4
1.3 Objectives
of the Study 5
1.4 Research
Question 5
1.5 Significance
of the Study 6
1.5 Scope
of the Study 6
CHAPTER TWO
2.0 LITERATURE
REVIEW 7
2.1 Conceptual
Frame Work 7
2.2
White Skinned Sweet Potato (Ipomoea
Batatas) 8
2.3 Benefits
of Sweet Potatoes (Ipomoea Batatas) 8
2.3.1 Nutritional
Benefits of Soybean 9
2.3.2 Anti-nutritional oxidants of soy bean 10
2.3.3 Processing
of Soybeans 11
2.4 Wheat 12
2.5 Nutritional
Quality and Chemical Composition of Wheat 12
2.5 Cake
13
2.6.1 Ingredients
14
2.6.2 Cake
Recipes and Types 14
2.6.3 Cake
Making Process 16
2.6.4 Baking
Process 17
2.7 Cookies 18
2.7.1 Classification
of Cookies 18
2.7.2 Types
of Biscuit 19
2.8 Summary
of Related Literature Review 19
CHAPTER THREE
3.0 MATERIALS
AND METHODS 20
3.1 Area
of the Study 20
3.2 Design
of the Study 20
3.3 Population
of the Study 20
3.4 Source
of Raw Materials 20
3.5 Samples
Formulation 21
3.6 Recipe for the Production of Sample Cakes
and Cookies 23
3.6.1 Method
of Cake Preparation 24
3.6.2 Preparation of Cookies 25
3.7 Sensory Evaluation 25
3.8
Proximate 26
3.8.1 Moisture content determination 26
3.8.2 Ash content determination 27
3.8.3 Crude fibre determination 28
3.8.4 Fat content determination 28
3.8.5
Protein determination 29
3.8.6 Carbohydrate determination 31
CHAPTER FOUR
RESULT AND DISCUSSION 32
4.1 Sensory Evaluation 35
CHAPTER FIVE
5.1 Conclusion 37
5.2 Recommendation 37
LIST OF TABLES
Table 4.1 Proximate Analysis 33
Table 4.2 Sensory Evaluation 35
CHAPTER ONE
INTRODUCTION
1.1
Background of the Study
Sweet potato (Ipomoea batatas) was domesticated thousand years ago in Central America. The crop was introduced into China in the late 16th century and spread through Asia, Africa and Latin American during the 17th and 18th centuries. It has broad adaptability and its stem can be multiplied quickly from very few roots. It is now grown in more developing countries than any other crop. The botanical name is Ipomoea batata.
The origin of Sweet potato belongs to the
species of morning glory (Convulvulaceae plant
family). Sweet potato has secondary centers of genetic diversity. There are
species of Sweet potato but this study will focus on white coloured sweet
potato.
Sweet potato cultivation in Nigeria is locally concentrated, sweet potato can be planted anywhere at any time in Nigeria.
Sweet potato cultivation is still restrict to few States and its production is mainly for home consumption. The middle belt region of Nigeria traditionally grows sweet potato. Cultivation of sweet potato have expanded in the last decade to almost all ecological zones of Nigeria (FAO, 2008). Yield have increased due to the availability of improved varieties.
Nigeria today is the first producer of sweet potato in West Africa (FAO, 2008).
Sweet potato is low in saturated fat and cholesterol and also low in sodium. It is also low in sodium. It is also a good source of fibre, sweet potato is a surprisingly nutritious vegetable. It is especially high in vitamin C and E. Sweet potato is a rich source of vitamins, minerals anti-oxidants and dietary fibre.
Soybean (Glycine max) by the first history AD, grown in Japan and many other countries. Soybean occur in various sizes and in many hull of seed coat colours including soybean oil unlike the seeds of most other legumes except the peanut, the soybean is reach in oil seed. Soybean is included in the category of oil seeds which is a generic references to crops. The botanical name is glycine max. soybean is a leguminous vegetable of the pea family that grows in the tropical, sub-tropical part of the world and Nigeria is the largest producer of soybean in sub Saharam Africa.
However, it was observed that, in Benue State soybean is produced as a major crop in every local government area. Soybean is one of the cheapest source of protein and is very essential for nourishment of both adults and children. Soybean is very easy to grow and does well in most soils in Nigeria. Soybean is a legume that has been in use centuries ago and recently gained entry into the Nigeria farming circle annually, a good number of the world’s total soybean production are processed into different types of soybeans meal and oil. These meals and oils are very essential for child and adult health alike. It is every where in the market and sells in millions.
Apart from human consumption, soybeans is used for the production of nutritious animal feeds of different kinds in the market. Approximately 98% of the soybeans meal, that is crushed is further processed into animal feed with the balance used to make soyflour and proteins of the oil fraction. 95% is consumed as edible oil, the rest is used for industrial products such as fatty acids, soap and biodiesel. Soybeans contains decent amount of carbohydrates, fat, dietary fibre, minerals and vitamins. It is equally used for treatment of many chronic diseases. Soybeans contain vitamin K, Iron, Magnesium, phosphorus and copper, and a very good source of protein and manganese.
Wheat (Triticum aestivum) is the most important grain staple food in the whole world cultivated between latitude 300 and 500 north to 400 south of the equator (Raemakers, 2001). It is unique in the baking of the food products because it is the only crop possessing glutein in appreciable quantity to permit substantial increase in the volume of the baked products, which are both platable and digestable (Okaka, 2005). The grain is grown on more land area than any other commercial food. Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than major cereal, maize (corn) or rice. There are six wheat classification namely: Hard red winter, Hard red spring, soft red winter, drum chard, hard white and soft white wheat. The hard wheat have the most amount of gluten and are used for baking bread, rolls and all purpose flour. The soft wheat are used for making flat bread, cakes, pastries, crackers, muffins and biscuits. The whole grain is a concentrated source of vitamins, mineral and protein. This food is very low in saturated fat, cholesterol and sodium. It is also a good source of dietary fibre and a very good source of manganese, selenium and phosphorus. Consumption of wheat is advisable to women for staying slim and healthy. It is necessary for a healthy metabolism as it prevents breast cancer, gallstones, childhood asthma and heart disease. It is definitely an essential food for women to consume for gastro intestinal health, and it also reduces the risk of high blood pressure, diabetes and high cholesterol. This research is aiming at blending the flour of potato, soybean and wheat flour in different proportions to prepare cookies and cake.
1.2
Statement of the Problem
The
exorbitant price of wheat flour in Nigeria has led to the search for possible
substitute which can minimize cost of production and post harvest looses. For
the fact that soybean flour is under used has made it to become scarce food because the distributors are not
much. One of the problems facing the world and developing countries like
Nigeria is protein malnutrition with regards to the health and nutrition of its
young children. Incorporation of potato, soybean into wheat based product make
foods useful protein and energy sources with good nutritive value.
1.3 Objectives of the Study
The objective of this study is to produce
cake and cookies from the flour blend of potato, soybean and wheat flour blend.
The specific objectives are to:
i.
Obtain the quality of the cake and cookies samples produced from flour
blend.
ii.
Develop the physical appearance of the cake and cookies produced from
the composite flour.
iii.
Evaluate the acceptability of the cake and cookies samples produced from
the flour blend.
iv.
Observe whether, soybeans flour can be used as a substitute for sweet
potato flour in production of cake and cookies.
1.4 Research Question
i.
What is the nutrient composition of cake and cookies produced from flour
blend of soybean and potato?.
ii.
What is the physical appearance of cake and cookies produced from flour
blend?.
iii. What are the general acceptability of cake
and cookies produced from flour blend?.
iv. Can soybean flour be used as a substitute for potato flour?.
1.5 Significance of the Study
The
result of this study will provide knowledge to the researchers and producers of
snacks on the quantities of cakes and cookies produced from the sweet potato,
soybeans and wheat flour blend.
It will enlighten food producers and
consumers on their nutritional values. The investigations derived from the
study can aid in nutritional education on households and families on the
diversified uses of soybean sweet potato, and wheat flour.
1.6 Scope of the Study
This study is limited to the use of cake and
cookies samples and flour produced with sweet potato, soybean and wheat flour
blend to produced cake and cookies. The sensory and proximate quality of the
products were evaluated.
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