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