dietary fiber, sensor quality, functional and pasting properties of bread produced from plantain peels and wheat

Description

ABSTRACT

Plantain peels  flour was incorporated into whole meal wheat flour at 10, 20, 30, 40 and 50% levels to evaluate the effect on some functional properties of the flour and nutrient composition, physical and organoleptic qualities of bread samples produced from the composite flours. A control (100% wholemeal wheat flour) was used for comparison. Water absorption capacity and swelling capacity of the flour increased while the bulk density and oil absorption capacity decreased with increasing levels of unripe plantain flour substitution. The protein, fat and crude fibre contents of the composite breads decreased with increasing levels of plantain peel flour substitution ranging from 12.88%, 3.45% and 2.75% in whole meal wheat bread to 6.53%, 2.24% and 2.17% in 50% unripe plantain flour substituted bread, respectively. Conversely, the moisture, ash and carbohydrate contents increased with increasing levels of unripe plantain peels flour substitution ranging from 27.76%, 1.92% and 51.24% in whole meal wheat bread to 32.14%, 2.16% and 54.76% in 50% unripe plantain peel flour substituted bread, respectively. The caloric value decreased with plantain flour addition. Ca, Na and Zn contents decreased from 129.92mg/100g, 253.43mg/100g and 1.98mg/100g in the whole meal wheat bread to 98.40mg/100g, 218.62mg/100g and 1.61mg/100g in 50% unripe plantain peel flour substituted bread, respectively. Conversely, K, Mg and Fe contents increased from 391.13mg/100g, 133.91mg/100g and 4.08mg/100g in whole meal wheat bread to 482.17mg/100g, 161.39mg/100g and 5.63mg/100g in 50% unripe plantain peel flour substituted bread, respectively. The loaf volume, specific volume and loaf height decreased while the loaf weight increased with increasing levels of unripe plantain peels flour substitution. Substitution of wholemeal wheat flour with unripe plantain flour upto a level of 20% had no significant (p>0.05) effect on the crust colour, crumb texture and overall acceptability of the bread samples. The panelists gave lower scores for bread samples produced from 30 – 50% plantain flour substitution levels.

Table of contents

Cover page

Title page

Approval page

Dedication

Acknowledgement

Abstract

Chapter one

• introduction
• Background of the study
• Problem statement
• Aim and objectives of the study
• Scope of the study
• Limitation of the study
• Significance of the study
• Project organisation

Chapter two

Literature review

• Plantain (musa paradisiaca)
• Bread
• Historical background of bread
• Physical-chemical composition of bread
• Culinary uses of bread
• Physical properties of the bread

Chapter three

• Material and methods
• Material procurement
• Preparation of unripe plantain flour
• Composite flour blending ratios
• Bread production
• Methods of analysis
• Determination of pasting properties of the flour samples
• Statistical analysis

Chapter four

4.0       result and discussion

Chapter five

• Conclusion
• References

CHAPTER ONE

1.0                                                              INTRODUCTION

1.1                                               BACKGROUND OF THE STUDY

Bread is an exotic food which has for years gained wide consumer acceptance in Nigeria (Abulude, 2015). The product is basically made of hard wheat flour, yeast, fat, sugar, salt and water (Olapade, 2013). Bread is the most popular among all the wheat-based products. In Nigeria, bread is consumed by people in every socio-economic class and it is acceptable to both children and adults. Nutritionally it is rated as a good source of carbohydrate, minerals and vitamins. Bread is made from either white wheat flour or wheat flour. Bread produced from wheat flour contains higher minerals and fibre contents than the one made from white wheat flour (Sivasankar, 2012). Wheat bread is designed for people with blood sugar challenges. In Nigeria, majority of bakers produce bread from white wheat flour because of its palatability, acceptability by the consumers and lower price relative to bread made from whole meal wheat flour. Only few bakers produce whole meal wheat bread which is sold to the aged and people with some health challenges such as diabetes mellitus, obesity and high blood pressure (Badifu, 2015).

Cereal grains have similar proximate composition but only wheat flour dough is capable of retaining gas during proofing and baking and therefore forms a typical aerated foam structure that is known as bread. The uniqueness of wheat flour for making aerated baked product is largely due to its gluten protein (Nwanekezi, 2015). Due to increasing population, urbanization and changing food habits, the consumption of leavened and unleavened wheat flour products has increased tremendously in developing countries in recent years (Eggleston, 2012). However, as a result of climatic reasons, wheat does not grow well in the tropics and has to be imported. Though wheat cultivation in Nigeria dates back to the 16th century, it is grown only in the Sahel and Sudan savannah zones. Only about 3% of Nigerian’s total consumption of this grain is produced locally (Olugbemi et al, 2012). As a result, 97% of wheat used for producing wheat based products are imported. Presently, bread are also baked using flour from locally produced crops such as plantain peels.

Plantain (Musa paradisiacae) is widely cultivated in most of the Eastern and Southern parts of Nigeria. A common method of preserving unripe plantain is by processing it into flour. Processing unripe plantain fruit into flour is a means of value addition, increasing product diversification, utilization and enhancing market price (Ogazi et al, 2010) Nutritionally, plantain flour is a good source of carbohydrate, vitamins such as pro-vitamin A carotenoid, vitamin C and folate and minerals such as potassium, magnesium, iron and phosphorus but low in sodium and protein contents (Adeniji, 2011). The flour also contains a high amount of fibre and resistant starch fraction that cannot be digested in the small intestine. Including food such as unripe plantain flour that is high in resistant starch may reduce the risk of diabetes by aiding in blood sugar control (Kure, 2018). The flour is also recommended for low sodium diets because of its low sodium content. Most of the researches on the use of composite flour for baking have been on the use of white wheat flour substituted with flours from indigenous crops like cassava, Soyabeans, acha and African bread fruits, among other crops. Limited information is however available on the production of bread from whole meal wheat flour and unripe plantain peel flour blends. This study was aimed at assessing the physical, chemical and organoleptic qualities of bread produced from wholemeal wheat and unripe plantain peels composite flours (Misra et al, 2011).

1.2                                                      PROBLEM STATEMENT

The amount of money spent on wheat importation annually constitutes a very substantial drain in Nigerian’s foreign exchange earnings and reserve. This has warranted extensive research into the use of composite flours in which flours from locally grown crops such as cassava, corn, sorghum, legumes and oil seeds are used to partially substitute wheat flour in bakery products in order to reduce import duties on wheat. Production of bread from blends of wheat flour and flour from locally produced crops that will meet the needs of people who consume wheat bread is highly desirable. One of such flour is from the unripe plantain peels.

1.3                                       AIM AND OBJECTIVES OF THE STUDY

The main aim of this study is to determine the dietary fiber, sensor quality, functional and pasting properties of bread produced from plantain peels and wheat. The objectives are:

1. To determine nutritional value difference of bread produced from plantain peels flour and wheat.
2. To determine the sensory scores of the bread samples from plantain peels flour and wheat.

• To understand the difference between the whole meal wheat and plantain peels flour bread.

1.4                                                           SCOPE OF THE STUDY

The scope of this work covers the dietary fiber, sensory quality, functional and pasting properties analysis of bread produced from plantain peels and wheat. Peel from unripe plantain is obtained when the pulp is used for the next production process as starch isolation or dry flour, whilst the whole meal wheat was bought from the market. In this study, bread was baked and the dietary fiber, sensory quality, functional and pasting properties were determined.

1.5                                                 LIMITATION OF THE STUDY

There are different way of obtaining flour from indigenous crops like cassava, Soyabeans, acha and African bread fruits, among other crops which can be used for bread baking. Limited information is however available on the production of bread from whole meal wheat flour and unripe plantain peel flour blends.

1.6                                               SIGNIFICANCE OF THE STUDY

This study will serve as a medium of making the student involved and all readers of this book conversant with how plantain peel can be used making flour thereafter use it in baking bread. It will serve as a means of making student to understand the nutritional value, dietary fiber, sensory quality, functional and pasting properties analysis of bread produced from plantain peels and wheat.

1.7                                                   PROJECT ORGANISATION

The work is organized as follows: chapter one discuss the introductory part of the work,   chapter two presents the literature review of the study, chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.