PROXIMATE COMPOSITION AND ORGANOLEPTIC ATTRIBUTES OF CHIN-CHIN AND DOUGHNUT MADE FROM COMPOSITE FLOUR OF BAMBARA BEAN AND WHEAT

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