ABSTRACT

Ighu and African yam bean mixture .vere produced in the range of 0:100, 25:75, 50:50, 75:25 and 100:0 respectively. The productions of wafers were ranged in the same way. The proximate, functional and sensory properties of the wafers were evaluated. Wafers made from the mixture was prepared by mixing the flour blends with the egg, margarine, salt, sugar, sodium bicarbnate, milk and the mixing of the batter was done and the wafers was baked at the oven temperature ranging from 90°C-100°C. Colour, taste, flavour, texture and general acceptability of the wafers were significantly (P<0.05) affected by increase in the African yam bean flour and panellists appreciated the wafers which contahed 25-75% Ighu-African yam bean flour mixtures most. The addition of Ighu and African yam bean increased its crude protein and moisture content while the fat, ash and carbohydrate decreased.

TABLE OF CONTENT

CERTIFICATION

DEDICATION ii

ACKNOWLEDGEMENT iii

TABLE OF CONTENT v

LIST OF TABLE viii

LIST OF FIGURES ix

ABSTRACT x

CHAPTER 1: INTRODUCTION

1.1 STATE OF PROBLEM 1

1.2 OBJECTIVE OF STUDY 2

CHAPTER 2: LITERATURE REVIEW

2.1 PROXIMATE COMPOSITION OF CASSAVA AND

SOME OF iTS PRODUCTS. 3

2.2 COMPOSITION AND NUTRITIONAL VALUE OF CASSAVA 4

2.3 NON NUTRITIONAL FACTOR IN CASSAVA 5

2.4 EFFECT OF PROCESSING ON THE HYDROGEN

CYANIDE CONTENT OF CASSAVA. 5

2.5 PROCESSING OF CASSAVA 7

2.6 EFFECT OF PROCESSING ON NUTRITIONAL

VALUE OF CASSAVA 7

2.7 UTILIZATION OF CASSAVA AND ITS PRODUCTS. 8

2.8 ORIGIN OF AFRICAN YAM BEAM 13

2.9 NUTRITIONAL VALUE AND CHE"lICAL COMPOSITION OF

AFRICAN YAM BEAN SEED. 14

2.11 WAFERS 16

2.12 MANUAL WEIGHTING. 16

2.13 PREPARATION OF INGREDIENT BEFORE MIXING 17

2.14 BATTER MIXING 17

2.15 BATTER HANDLING 17

2.16 BAKING 18

2.17 CHARACTERISTIC FEATURES O WAFERS 19

2.18 TEXTURAL PROPERTIES OF WAFERS 19

CHAPTER 3: MATERIALS AND METHODS

3.1 SAMPLE PREPARATION 20

3.1.1 Formation of Blends 22

3.1.2 Preparation of wafers. 22

3.1.3 Manufacturing process 23

3.2 ANALYTICAL METHODS 24

3.2.1 Protein determination. 25

3.2.2 Ash content determination

3.2.3 Fat content determination 25

3.2.2 Moisture content determination 26

3.2.3 Crude fibre determination 27

3.2.6 Carbohydrate content determination 28

3.3 FUNCTIONAL PROPERTIES 28

3.3.1 Water absorption capacity 28

3.3.2 Oil absorption capacity 29

3.3.3 Foaming capacity 29

3.4 Sensory evaluation of samples 29

3.5 STATI1STICAL ANALYSIS 30

CHAPTER 4: RESULTS AND DISCUSSION

4.1 THE RESULTS OF THE PROXIMATE COMPOSITION OF

IGHU-AFRICAN YAM BEAN WAFERS 31

4.2 THE RESULTS OF THE FUNCTIONAL PROPERTIES

OF THE IGHU- AFRICAN YAM BEAN WAFERS 35

4.3 SENSORY EVALUATION OF IGH U-AFRICAN YAM BEAN

WAFERS. 37

CHAPTER 5: CONCLUSION AND RECOMMENDATION 40

REFERENCES 41

APPENDICES 41