Description
ABSTRACT
An investigation to examine the impact of replacement of wheat flour with tigernut and High Quality Cassava Flour (HQCF) made from flesh cassava on the attributes of cookies made from their blends was carried out. Wheat flour was blended with tigernut seed and cassava flour at the ratios of 100:0:0 (W100:0:0), 85:5:15 (W85:5:10), 70:10:20 (W70:10:20) and 55:15:30 (W55:15:30) respectively. The proximate, functional, mineral, pasting and sensory attributes of composite flours were evaluated using standard methods. The results obtained showed that crude protein content, crude fat content, ash and crude fibre increased significantly (p< 0.05), as the level of replacement increased, while the moisture and carbohydrate contents were significantly decreased as the level of inclusion increased. The level of carotenoids in the cookies sample also significantly increased along the level of inclusion. Functional characteristics such as water and oil absorption, foaming and swelling capacities increased significantly (p< 0.05) as the wheat flour reduced, while packed and loose bulk densities and pH, decreased accordingly. The mineral constituent of the cookies were significantly (p<0.05) elevated as the wheat flour substitution increased. The pasting characteristics of the blends showed an increase in peak viscosity, trough viscosity as well as final viscosity from 1382 to 1708, 926.7 to1314.3, and 1810.7 to 2092 RVU, respectively. While, setback viscosity decreased from 883.70 to 780.00 RVU as the level of wheat substitution increased. The sensory quality of the cookies were not significantly different at all levels of incorporation except crispness that was reduced significantly (p<0.05) after 30% substitution.
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
- SIGNIFICANCE OF THE STUDY
- LIMITATIONS OF THE STUDY
CHAPTER TWO
LITERATURE REVIEW
- COOKIES
- HISTORICAL BACKGROUND OF COOKIES (BISCUIT)
- TIGERNUT
- HISTORY OF TIGER NUT
- ECONOMIC AND NUTRITIONAL BENEFITS OF TIGER NUT
- USES OF TIGER NUT AS FOOD
- HEALTH BENEFIT OF TIGER NUT
- NUTRITIONAL VALUE OF TIGER NUT
- CASSAVA FLOUR
- USES FOR CASSAVA FLOUR
- Wheat (Triticum aestivum)
- DATE PALM
- USES OF DATE PALM
- NUTRITIONAL COMPOSITION OF DATE PALM
- PHYTOCHEMICAL PROPERTIES OF PALM DATE
CHAPTER THREE
- MATERIAL AND METHODS
- MATERIALS COLLECTIONS
- PREPARATION OF WHEAT FLOUR
- PREPARATION OF SORREL SEED PROTEIN ISOLATE
- PREPARATION OF CASSAVA FLOUR
- PREPARATION OF COOKIES
- PROXIMATE ANALYSIS OF COOKIE SAMPLES
- DETERMINATION OF FUNCTIONAL AND PHYSICAL PROPERTIES OF THE COMPOSITE FLOUR
- PASTING CHARACTERISTICS
- MINERAL ANALYSIS
- SENSORY ANALYSIS
- STATISTICAL ANALYSIS
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
CHAPTER FIVE
- CONCLUSION
REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Composite flour has often been used with the intent of reducing importation of wheat and improving its nutritional value, most especially in countries where, wheat crop is not grown. The use of composite flour also promotes the use of some locally cultivated crops as flour and increases the nutritional content of food products (Hasmad et al., 2014). Wheat as a cereal crop is as far as nutrient is concerned poor, as it is lacking in some limiting amino acids, such as lysine and threonine, even though it is considered as good source of calories and other nutrients. Compositing wheat flour with locally available, avoidable flours from, other cereals and legumes has successfully increased its nutritional quality (Nilufer et al., 2008).The growing large market for confectioneries and pastries has encouraged local raw materials replacement for wheat (Nooz-Aziah and Komath, 2009). Also governments in developing countries are encouraging policies aimed at assessing the possibility of using alternative local sources of flour as substitute for wheat flour (Abdelghafor et al., 2001). Cookies as confectionary edible products are widely eaten in Nigeria, most especially among kids and young people. It is cheap to purchase and has longer shelf life when compared with other processed foods (Oyeyinka et al., 2014).
Wheat has been tagged as the number three most important cereal crop after maize and rice. It is one of the most essential staple foods for man (Akhtar et al., 2008). It is also the most abundantly available energy grain for the production of confectioneries, as it is a cheaper source of protein and carbohydrates. It has a unique protein (gluten) that makes it adequate for the production of cookies, pastries and bread, because of the strength and elasticity it provides. (Akhtar et al., 2008). Meanwhile, wheat is not at the moment grown in commercial quantity in Nigeria. Most of the wheat used for confectionaries are imported, which impose a considerable foreign exchange burden on the country’s economy. Hence, the need for the use of composite flour from home grown sources for the production of some of the confectioneries consumed in the country.
Tigernut has a high protein content when compared to other seeds and are abundantly grown in many countries of Africa such as northern part of Nigeria. Plant proteins have been extensively recognized as important sources of affordable protein. Studies have shown that tigernut seeds can be used as a possible source of proteins (Tounkara et al., 2011). Tigernut protein isolate or concentrates could be a veritable source of cheap protein replacement in dietary supplement or as ingredients for food companies (Sanni et al., 2019). It use, could lessen pressure on conventional sources like, meat, fish and soybean. Cassava is an important root crop and a major energy food for more than half a billion people in the third nations of world (Falade, 2010). Yellow cassava, a variety of cassava naturally high in pro vitamin A, has been developed and introduced into Africa by the International Institute of Tropical Agriculture (IITA) in Nigeria. The color of the tuber ranges from deep yellow to slightly orange. Carotenoids concentration is a stable trait and is influenced more by genotype than by its environment (Maroya et al., 2012). Even though yellow cassava is an excellent source of β-carotene and energy, it is generally poor in other nutrients such as protein, fat, iron and zinc. Children, whose diets consist mainly of cassava, even it elevated carotenoids, may still be vulnerable to micronutrient deficiencies (Joy et al., 2014). Therefore, the use of yellow cassava, will require additional food-based dietary nutrients to make up for the existing gap in nutrients in the diet.
Newly developed, High quality cassava flour (HQCF) is a good alternative for wheat flour substitution. Meanwhile, it has to meet the quality features in terms of nutritional and chemical characteristics, and cyanogenic glucoside content (Adetuyi et al., 2009). HQCF has been showed to be useful for many applications at homes, for the production of various types of pastries and confectionery foods at cities and as raw material for the manufacture of industrial products (Iwe et al., 2014). Tigernut chickpea and broad bean protein isolate to mention but few have been used as sources of high quality protein for cookies and biscuits production (Modsen et al., 2009; Lee and Brennand, 2005; Claughton and Pearce 1998; Rababah et al., 2006). Tigernuts are far less expensive than many of these seeds, and so could be a cheaper source of protein for composite flour. The aim of this work is to determine the quality of cookies from the composite flours of wheat, cassava and tiger nut that is sweetened with date palm.
1.2 PROBLEM STATEMENT
Cookies are consumed extensively all over the world as snack foods and on a large scale in developing countries, Nigeria inclusive, where protein and caloric malnutrition are prevalent (Chinma and Gernah, 2007). Cookies are baked product that are increasingly becoming very important snack foods due to their taste, crispness, digestibility, ready to eat, convenience and relatively stable shelf life. Cookies have lower moisture content and softer chewer texture than biscuits. Cookies are small, flat dessert treats, commonly made in variety of style using various ingredients such as; wheat, flour, sugar, chocolates, peanut butter/cooking oil, nuts or dried fruits and eggs. Flours is the major ingredient used for the production of cookies but it is low in lysine and certain amino acids which are normally supplemented by the use of legumes to improve the protein quality. Many researchers have produced composite cookies with different crops include wheat, cassava and tiger nut flour blends. Composite flour is a mixture of locally made flour/ starches and other ingredients meant to replace the imported wheat flour in total baked products. The determination of micro nutrient involved will thereby increase the demand of the locally made flours and the use of composite flour is very desirable in developing countries in order to reduce the importation of wheat and promote the use of local crops.
1.3 AIM AND OBJECTIVE OF THE STUDY
This main aim of the study is to determine the micro nutrients composition of cookies produced from wheat, cassava and tiger nut composite flours.
The objective are
- To determine the physicochemical properties of cookies produced from locally available ingredients
- To conduct the sensory properties and general acceptability of the cookies
- To determine the nutritional composition of cookies
- To produce an inexpensive, nutritionally balanced food that is sweetened with date palm.
1.4 SCOPE OF THE STUDY
The purpose of the present study was to carry out the test of nutritional composition of cookies, which at the end will create awareness of the presents of nutritional value in cookies we consume.
1.5 SIGNIFICANCE OF THE STUDY
This study will be useful to consumers of cookies by creating awareness of the different flours that can be used in baking cookies.
A continuous consumption of locally available flour made products (cookies) is highly associated with the reduced risk of chronic and degenerative diseases. In this sense, scientists and technologists have been focused on the development of mixture methodology for quality evaluation of cookies.
By knowing the micronutrients presents in cookies will go a long way promoting the rate of consumption.
1.6 LIMITATION OF THE STUDY
There are many different ingredients used in baking cookies that are sold in our environment, but in this study only few of them produced from blends of wheat, cassava and tiger nut were taken as samples.
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