ABSTRACT

The functional and sensoiy properties of wheat flour and flours from blanched cooking banana were studied. Blanching increased the water absorption capacity, oil absorption capacity, swelling index and pH but decreased the whippability, bulk density, wettability and foam stability of the flour. The volume of cakes produced from wheat flour and the blanched and non-blanched cooking banana flours and their composite were measured. The result showed that cake produced from wheat flour had the highest volume followed by the one produced from cooking banana flours. The sensory evaluation showed that cake produced from wheat flour was preferred to blanched and unblanched cooking banana cakes. The 100% cooking banana flour (blanched and unbianched), produced cakes similar to wheat cake in colour and taste but different in texture. The two composite cakes were similar in all the attributes evaluated. There was no significant difference between the cooking banana pancakes and flours but there was significant difference between the wheat and the cooking banana pancakes and flours.

TABLE OF CONTENTS

Title Page i

Certification ii

Dedication • jjj

Acknow1edgement iv

Table of contents

List of Tables: .vi

List of figures vii

Abstract . viii

CHAPTER ONE

1.0 Introduction 1

1 .1 Justification 3

1 .2 Objectives . . .3

CHAPTER TWO

2.0 Literature review 4

2.1 Classification of cooking banana 4

2.2 Uses of cooking banana .. 4

2.3 Nutritional value of cooking banana 6

2.4 Processing methods of cooking banana ... 8

2.4.1 Drying . 8

2.4.2 Blanching 8

2.4.3 Baking .9

2.4.4 Frying . 11

2.4.5 Pancake making process . 12

2.4.6 Cakemakingprocess..................................................13

CHAPTER THREE

3.0 Materials and methods..................................................... 15

3.1 Processing of cooking banana flours for physio-chemical

Analysis 15

3.1.1 Production of cooking banana flours....................................15

3.1.2 Functional Properties of cooking banana flours and wheat flour 18

3.2 Cake volume measurement................................................23

3.3 Baking of cake and flying of pancake..................................23

3.4 Cake making...............................................................23

3.5 Pancake making.....................................................24

3.6 Sensory Evaluation and Statistical analysis...........................25

CHAPTER FOUR

4.0 Results and discussion...................................................26

CHAPTER FIVE

5.0 Conclusion and recommendation.

5.1 References...........................

5.2 Appendix...