Functional Properties Of African Yam Bean (Sphenostylis Stenocarpa), And Plantain (Musa Paradisiaca) Flour Used For The Production Of Cake And Cookies

ABSTRACT

This research work was carried out to determine the functional properties of African yam bean and plantain flour used in the production of cake and cookies using wheat as control. African yam bean and plantain were processed into flours. The flours were used to formulate blends coded S101, S102, S103, S104 and S105 for cake and S106, S107, S108, S109, S110 for cookies. Functional properties, proximate composition and sensory evaluation were carried out on the different blends. The functional properties of the composite flour such as bulk density, oil absorption capacity, water absorption capacity, swelling index and gelation concentration proved their potential use in cake and cookies production. Statistical analysis carried out on the sensory evaluation data showed that the product made from. S101 (100% plantain), S103 (40% wheat, 30% AYB and 30% plantain) and S104 (100% AYB) compare favourable with the control (wheat flour) in the production of cake. While S106 (100% plantain) and S109 (100% AYB) compare favourable with the control (wheat flour) in the production of cookies. Therefore, a little improvement need to be done on African yam bean flour in order to alter the benny flavour that some people did not like. This can be done by researching the appropriate flavour that need to be added to achieve this aim.

TABLE OF CONTENTS

Title Page ﾿ i

Declaration ﾿ ii

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

Table of contents ﾿ vi

List of Tables ﾿ viii

List of Plates ﾿ ix

Abstract ﾿ x

CHAPTER ONE

INTRODUCTION ﾿ 1

1.1 ﾿ Background of the Study ﾿ 1

1.2 ﾿ Statement of Research Problem ﾿ 4

1.3 ﾿ Objectives of Study ﾿ 5

1.4 ﾿ Research Questions ﾿ 5

1.5 ﾿ Significance of the Study ﾿ 6

CHAPTER TWO

LITERATURE REVIEW

2.1 ﾿ Conceptual Framework ﾿ 7

2.2 ﾿ Origin of African Yam Bean and Plantain ﾿ 8

2.2.1 ﾿ Origin ﾿ 8

2.2.1.1 Origin of African yam bean (Sphenostylis stenocarpa) ﾿ 8

2.2.2 ﾿ Description ﾿ 9

2.2.2.1 Description of African yam bean ﾿ 9

2.2.2.2 Description of plantain ﾿ 10

2.2.3 ﾿ Utilization ﾿ 11

2.2.3.1 Utilization of African yam bean ﾿ 11

2.2.3.2 Plantain products and utilization ﾿ 12

2.4 ﾿ Nutritional value ﾿ 12

2.2.4.1 Nutritional value of African yam bean ﾿ 12

2.2.4.2 Nutritional value of plantain ﾿ 14

2.2.5 ﾿ Agricultural benefits of African yam bean ﾿ 15

2.2.6 ﾿ Health Benefits of African Yam Beans ﾿ 16

2.2.7 ﾿ Anti-Nutritional Factors in African Yam Beans ﾿ 17

2.2.8 ﾿ Functional properties of African Yam bean ﾿ 18

2.2.9 ﾿ Factors limiting the use of African yam bean ﾿ 20

2.2.10 ﾿ Global Challenge Programme on Nutritional Enhancement and ﾿ Biodiversity of Plantain ﾿ 21

2.2.11 African Yam Bean Flour ﾿ 22

2.2.12 ﾿ Proximate composition of foods ﾿ 23

2.3 ﾿ Review of related studies ﾿ 24

2.4 ﾿ Summary of Related Studies ﾿ 26

CHAPTER THREE

MATERIALS AND METHODS

3.1 ﾿ Material Procurement ﾿ 28

3.2 ﾿ Area of Study ﾿ 28

3.3 ﾿ Research Design ﾿ 28

3.4 ﾿ Production of African Yam Bean Flour ﾿ 28

3.5 ﾿ Production of Plantain Flour ﾿ 29

3.6 ﾿ Composite Flour Formulation ﾿ 31

3.7 ﾿ Functional Properties Determination ﾿ 35

3.7.1 ﾿ Bulk density determination ﾿ 35

3.7.2 ﾿ Water absorption capacity ﾿ 36

3.7.3 ﾿ Oil absorption capacity ﾿ 36

3.7.4 ﾿ Swelling index ﾿ 37

3.7.5 ﾿ Gelation concentration ﾿ 38

3.8 ﾿ Proximate Composition ﾿ 38

3.8.1 ﾿ Proximate Composition ﾿ 38

3.8.1 ﾿ Determination of moisture content ﾿ 38

3.8.2 ﾿ Determination of crude fat content ﾿ 38

3.8.3 ﾿ Determination of crude protein ﾿ 40

3.8.4 ﾿ Determination of total ash ﾿ 41

3.8.5 ﾿ Determination of crude fibre ﾿ 42

3.8.6 ﾿ Determination of carbohydrate content by difference ﾿ 42

3.9 ﾿ Organoleptic Evaluation ﾿ 42

3.10 ﾿ Statistical Analysis ﾿ 43

CHAPTER FOUR

RESULTS AND DISCUSSION

4.1 ﾿ Formulation of flour samples using Plantain, African Yam Beans and ﾿ Wheat (Control) ﾿ 44

4.2 ﾿ Functional Properties and Gelation Concentration ﾿ 45

4.3 ﾿ Proximate Composition of the Flour Samples ﾿ 47

4.4 ﾿ Sensory Evaluation by  Semi-Trained Panellists ﾿ 48

4.5 ﾿ Finding ﾿ 51

 CHAPTER FIVE 

CONCLUSION AND RECOMMENDATION  ﾿ 52

5.1 ﾿ Conclusion ﾿ 52

5.2 ﾿ Recommendation ﾿ 52

References ﾿

Appendices ﾿