ABSTRACT

Proximate composition and organoleptic attributes of snacks (doughnut and chin-chin) made from composite flours of Bambara and wheat were evaluated. Experimental design was used to collect data for the study. Results showed that the proximate composition of the flour blends varied significantly with the addition of Bambara bean flour to the wheat flour. Protein content varied from 9.22% in the 100% wheat flour to 21.41% in the 100% Bambara flour. The fat varied from 4.03% to 18.4% while the ash increased from 2.87% to 5.14% and the fibre was increased from 2.1% to 4.30%. Variations in the proximate composition of the flour blends were found to be significantly different (P<0.05). The produced snacks, chin-chin and doughnut also showed variations in their respectively proximate compositions. In the doughnut samples, protein was of the range of 8.46% to 10.17% with the 100%. Bambara having the highest level. Similar significant variations were found in the fat content (7.34% to 9.72%), ash content (3.94% to 4.18%) and in the fibre (1.33% to 1.46%). A similar trend of variation was recorded for the chin-chin samples. Products, chin-chin and doughnut scored relatively well in the sensory evaluation of their respective attributes. The overall acceptability score of the chin-chin samples was between 3.10 and 7.70 with the 70% Bambara substituted flour blend having the highest. But in doughnut, the overall acceptability was between 6.68 to 7.8 scores in the specific attributes of taste, flavour, texture etc. varied significantly between blends. It was concluded that the partial substitution of wheat flour with Bambara improved the nutrient quality of chin-chin and doughnut without compromising their respective acceptability to people. Based on the findings, it is recommended that the use of legume flours in conjunction with wheat flour in production of snacks should be encouraged.

TABLE OF CONTENTS

TITLE PAGE I

DECLARATION II

CERTIFICATION III

DEDICATION IV

ACKNOWLEDGEMENTS V

TABLE OF CONTENTS VI

LIST OF TABLES IX

LIST OF FIGURES X

LIST OF PLATES XI

ABSTRACT XII

CHAPTER ONE

1.0 INTRODUCTION 1

1.1 Background of the Study 1

1.2 Statement of the Problem 5

1.3 Objectives of the Study 6

1.4 Research Questions 6

1.5 Significance of the Study 7

1.6 Scope of the Study 7

CHAPTER TWO

2.0 LITERATURE REVIEW 8

2.1.1 Conceptual Framework 8

2.1.2 Organoleptic Properties 12

2.1.3 Composite Flour 11

2.1.4 Composite Flour in Snacks Making 11

2.1.5 Nutritional and Health Benefit of Bambara Bean

(Vigna subterranea) 12

2.1.6 Medical Use 14

2.1.7 Nutrient Composition of Bambara Bean 14

2.1.8 Anti-Nutritional Factors in Bambara Bean 15

2.1.9 Processing of Bambara Bean Flours 17

2.1.10 Origin of Wheat (Triticum spp.) 22

2.1.11 Chemical Composition of Wheat 24

2.1.12 Uses of Wheat 24

2.1.13 Processing of Wheat into Flour 25

2.1.14 Wheat Cleaning 25

2.1.15 Nutritive Value of Wheat 26

2.2 Theoretical Framework 26

2.2.1 Food Product Development 26

2.3 Review of Related Empirical Studies 28

2.4 Summary of Literature Review 29

CHAPTER THREE

3.0 MATERIALS AND METHODS 31

3.1 Research Design 31

3.2    Sources of Raw Materials 31

3.3 Processing of Raw Materials 31

3.3.1 Processing of Raw Bambara Beans into Flour 31

3.4 Sample Formulation 31

3.5 Proximate Analysis 35

3.5.1 Moisture Content Determination 35

3.5.2 Ash Content Determination 35

3.5.3 Fat Content Determination 36

3.5.4 Crude Fibre Determination 36

3.5.5 Crude Protein Determination 37

3.5.6 Determination of Carbohydrate 38

3.6 Sensory Evaluation 38

3.7 Statistical Analysis 39

CHAPTER FOUR

4.0 RESULTS AND DISCUSSION 40

4.1 Findings of the Study 40

4.2 Discussion of findings 46

CHAPTER FIVE

5.0 SUMMARY, CONCLUSION AND RECOMMENDATIONS

5.1 Summary 47

5.1.1 Restatement of problem 47

5.1.2 Description of procedures used 48

5.2 Major Findings 48

5.3 Conclusion 49

5.4 Contribution to knowledge 49

5.5 Recommendations 50

5.6 Suggestion of further study 50

REFERENCES 51

APPENDICES 55