ABSTRACT

Soy-Plantain flour mixtures were produced by supplementing plantain flour with full-fat  soy flour. Functional and organoleptic properties of the mixtures were determined. Water absorption capacity of flour increased (l.20g/g to 3.og/g) with. anincrease in addition of soy flour. Oil absorption of the plantain flour reached its maximum at 1 .58g/g in the soy supplemented plantain mixtures and did not show further increase as the level of flour incorporation increased. Gelation temperature increased from 75°C to 800 C at 50% level content of soy flour. Bulk density decreased progressively in soy supplemented plantain flour mixtures. Swelling index did not increase with the addition of soy four. The proximate composition of the samples showed significant changes as the supplementation of plantain flour with soy flour increased. Within the range of 15- 75% substitution of plantain with soy flour, carbohydrate decreased considerably (93.7 %-49.57%). Protein content increased from 3.15% - 29%. Ash, ether extract and crude fibre also showed increase. Sensory evaluation of the samples showed that samples containing up to 50% full-fat soy flour were scored higher in appearance, hand feel, and general acceptability.

TABLE OF CONTENTS

TITLE PAGE

CER TIFICA TIU II

A CKNO WLED( EMENT III

DEDICATION Iv

TABLE OF COI\ TENTS V

LIST OF TABLEE VIII

LIST OF FiG UI ES 1X

ABSTRACT X

CHAPTER Or'

1.0 INTRODUC TION 1

CHAPTER TWO

2.0 LITERATU.E REVIEW 4

2.1 Flour Grade 4

2.2 Flour Stren 4

2.3 Chemical Cc :iposition and Properties of Plantain flour 5

2.3.1 Carbohydites 5

2.3.2 Proteins 6

2.3.3 Lipids 6

2.3.4 Fibres 6

2.3.5 Vitamins and Minerals 7

2.3.6 Anti- Nutri'Jonal Factors in Plantain 7

2.4 Food Uses oY Plantain Flour 7

2.5 Factors that ffects Plantain Flour Quality 8

2.6 Soybean Flour 8

2.6.1 Chemical omposition and Properties 9

2.6.2 Anti- Nutritional Factors 10

2.6.3 Enzymes and Flavour Effect on Flour 11

2.6.4 Removal o Off-Flavour and Anti-Nutritional Factors 11

2.7 Nutritional Quality of Soybean Flour Protein 12

2.8 Food Uti1izaion of Soybean Flour 12

2.9 Functional properties of Soybean Proteins 14

2.10 Composite hour Programme 15

2.10.1 Use of So'. flours in Composites 15

2.10.2 Use of Full-Fat Soybean flour 16

2.10.3 Use of deJtted Soy flour 17

2.11 Food BIend of Soy Flour 17

2.12 Use of Soy [our in sausages 17

2.13 Flour Imprc\ing 18

2.14 Soy and Plantain Flour Mixtures! Composites! Blends 19

2.15 Physical As;cssment of Flour Quality 20

2.15.1 Granulariiv 21

2.15.2 Protein Qunlity 21

2.15.3 Starch Quiiity 21

2.16 Factors that Affect Flours Functional Properties 22

CHAPTER THREE

3.0 MATERIALS AND METHODS 24

3.1 Materials 24

3.2 Methods 24

3.2.1 Sample Preparation 24

3.2.2 Blending oFthe Flour Samples 26

3.3 Determination of Proximate Composition 26

3.3.1 Moisture Content 26

3.3.2 Crude Protein 27

3.3.3 Crude Fibre 27

3.3.4 Ether ExtracL 27

3.3.5 Carbohydran 27

3.3.6 Ash 27

3.4 Functional Roperties-Methods 27

3.4.1 Bulk Density 27

3.4.2 Water Absorption Capacity 28

3.4.3 Oil Absorption Capacity 28

3.4.4 Swelling Index 29

3.4.5 Gelation ariil Boiling Temperatures 29

3.5 Sensory Evaluation 30

CHAPTER FOUR

4.0 RESULTS AND DISCUSSION 31

4.lProximate Anilysis 31

4.2 Functional P:operties 32

4.2.1 Gelation 0 33

4.2.2 Boiling Temperature 33

4.2.3 Oil Absorpdon Capacity (OAC) 33

4.2.4 Water Absorption Capacity (WAC) 33

4.2.5 Swelling Index 34

4.2.6 Bulk Density 34

4.3 Sensory Evaination 34

CHAPTRE FIVE

5.0 CONCLUSION 37

6.0 REFERENCES 38

7.0 APPENDIC1S 44