ABSTRACT
Prevailing
shortage of livestock products and low income earning have compelled large
population in developing countries to resort to plants as the chief sources of
proteins. This study was undertaken to determine the effect of processing on
the quality of instant breakfast food produced from common plant sources. The
developed breakfast products were processed from sweet potato (70%) and soy
bean (30%) blend. Three samples were produced which include fermented potato
starch (FPS), unfermented potato starch (UFPS) and whole potato flour (WPF).
The
proximate compositions, functional and sensory properties as affected by the
processing method were compared. The rheological properties in terms of flow
behaviour and pasting characteristics were also investigated. The proximate
composition of the formulated breakfast food product showed a moisture content
range from 5-7%, protein 19.6 – 25.8%, ash 0.5-2.5%, fibre 2.07-6.30%, Fat
7.25-8.25% and carbohydrate content of 61.25-64.35%. The values obtained for
functional properties which include absorption capacity and swelling capacity
ranged from 0.4-0.6g/g and 2.9-10g/g respectively. The loose, packed bulk
densities and porosity of the breakfast samples were 0.46-0.47g/cm3,
0.59-0.71g/cm3 and 68-73% respectively. Flow behaviour had typical
curves showing the dependence of shear stress on shear rate, it was observed
that all the suspensions exhibited a non-Newtonian, pseudo-plastic behaviour.
Pasting characteristics showed that sample FPS had the highest breakdown
viscosity. Sample WPF had the highest trough and final viscosity, while the
highest peak, pasting temperature and setback viscosity was produced by sample
UFPS. The high setback value of sample UFPS had shown the higher tendency of
the sample to retrograde. The sensory parameters of the breakfast samples were
not significantly (P>0.05) different in terms of appearance, mouth feel,
flavour except for taste where sample FPS was significantly (P<0.05)
different from the rest of the samples. However, there was no significant (P>0.05)
difference between the breakfast samples in their general acceptability.
EFFECT OF
PROCESSING ON THE QUALITY OF INSTANT BREAKFAST FOOD PRODUCED FROM SWEET POTATO (Ipomoea batatas) FORTIFIED
WITH SOYBEAN (Glycine max)
THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY,
FACULTY OF AGRICULTURE AND NATURAL RESOURCES MANAGEMENT
FACULTY OF AGRICULTURE AND NATURAL RESOURCES MANAGEMENT
IN PARTIAL
FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF BACHELOR OF SCIENCE DEGREE
(B.Sc.) IN FOOD SCIENCE AND TECHNOLOGY
TABLE OF
CONTENTS
Title Page
Approval page
Dedication
Acknowledgments
Abstract
Table of contents
List of Tables
List of Figures
CHAPTER ONE
INTRODUCTION
1.0 Background of Study
1.1 Statement of Problem
1.2 Aims and Objectives
1.3 Significance of Study
1.4 Scope of Study
CHAPTER TWO
LITERATURE REVIEW
2.1 Breakfast
2.2 Instant Breakfast Food
2.3 Traditional Breakfast Food Pattern of Nigerians
2.4 Constituents of Breakfast Foods
2.5 Types of Breakfast Foods
2.6 Sweet Potato (Ipomoea batatas)
2.7 Nutritional Quality of the Sweet Potato
2.8 Composition of Sweet Potato
2.8.1 Vitamins
2.8.2 Minerals
2.9 Processing and utilization of sweet potato
2.10 Health Position/Benefits of Sweet Potato
2.11 Soybean
2.11 Anti-Nutritional Factors of Soybean
2.12 Proximate Composition
2.12.1 Moisture
2.12.2 Carbohydrate
2.12.3 Protein
2.12.4 Crude Fibre
2.12.5 Total
Ash
2.12.6 Fat (Lipids)
2.13 Functional Properties
2.13.1 Water Absorption
Capacity
2.13.2 Swelling Capacity
2.14 Rheological Properties
2.15 Enrichment and Fortification of Breakfast Food
CHAPTER THREE
MATERIALS AND METHODS
3.1 Source of Materials
3.2 Processing of Samples
3.2.1 Sweet Potato
processing (starch/flour)
3.3 Soybean Flour Processing
3.4 Analysis of the Sample
3.5 Proximate composition Analysis
3.5.1 Moisture Determination
3.5.2 Protein Determination
3.5.3 Fat Determination
3.5.4 Ash Determination
3.5.5 Fibre Determination
3.5.6 Carbohydrate Determination
3.6 Functional Properties Analysis
3.6.1 Water Absorption
Capacity
3.6.2 Bulk Density
Determination
3.6.3 Swelling Capacity
Determination
3.7 Rheological Properties Analysis
3.7.1 Flow Characteristics Analysis
3.7.2 Pasting Characteristics
3.8 Blend Reconstitution and
Sensory Evaluation
3.9 Statistical Analysis
CHAPTER
FOUR
RESULT
AND DISCUSSION
4.0 Proximate Composition
4.1. Protein Content (%)
4.2 Ash Content (%)
4.3 Crude Fat Content (%)
4.4 Crude
fiber content(%)
4.5 Moisture
Content (%)
4.6 Carbohydrate
Content (%)
4.7 Functional
Properties Analysis
4.7.1 Water Absorption
Capacity
4.7.2 Swelling
Capacity
4.7.3 Bulk
Density
4.7.4 Porosity
(%)
4.8 Rheological
Analysis of the Breakfast Samples
4.8.1 Pasting
Characteristics
4.9 Sensory
Evaluation
CHAPTER FIVE
5.1 CONCLUSION
5.2 Recommendation
References
Appendix I
Appendix I
Appendix II
LIST OF TABLES
Table 1: Composition of Sweet Potato
Table 2: Vitamin
Constituents of Sweet Potato Per 100g
Table 3: Mineral Constituents of Sweet Potato Per 100g
Table 4: Essential Amino Acids of the Sweet Potato Per
100g
Table
5: Blend composition
Table
6: Proximate composition Analysis of the samples
Table
7: Functional properties of the breakfast samples
Table 8: Rheological Properties of the Breakfast
Sample
Table 9:
Pasting Properties of the Breakfast Samples
Table10:
Sensory Evaluation of the Product
LIST OF FIGURES
Fig. 1: Viscosity - shear stress curve for sample FPS,
UFPS
and WPF
Fig. 2: Shear stress – shear rate curve for sample
FPS,
UFPS and WPF
Fig. 3: Viscosity (RVU) - Time (mins) curves for
sample FPS
Fig. 4: Viscosity (RVU) - Time (mins ) curves
for sample UFPS
Fig. 5: Viscosity (RVU) - Time (mins ) curves
for sample WPF
EFFECT OF
PROCESSING ON THE QUALITY OF INSTANT BREAKFAST FOOD PRODUCED FROM SWEET POTATO (Ipomoea batatas) FORTIFIED
WITH SOYBEAN (Glycine max)
DEPARTMENT OF
FOOD SCIENCE AND TECHNOLOGY
FACULTY OF
AGRICULTURE AND NATURAL RESOURCES MANAGEMENT