ABSTRACT
Plant foods are most important dietary sources for meeting nutritional needs, tackling several existing and newly spreading diseases in the population of Nigeria and other developing countries in Africa. This study was carried out to develop doughnut from composite of wheat, yellow corn and mucuna urens flours and determine their proximate composition and sensory characteristics. Two commonly available food materials were collected from Watt market in Calabar and processed for use; they include fermented dried and ground Mucuna urens seeds (Mu) and fermented and dried yellow corn (Yc), standard analytical procedures were used to determine their proximate composition for a pilot study. Five composite blends were formulated; their sensory and general acceptability tested by students using a 9-point hedonic scale. The two formulated doughnut WF50:YC:30:MU20 (Wheat + yellow corn + Mucuna urens) and WF70:YC20:MU:10 (Wheat + Yellow corn + Mucuna urens) were most generally accepted and were also evaluated for their proximate composition and organoleptic quality. The results indicated that the proximate composition of the formulated doughnuts were either higher than or less than the control sample. Data obtained were analysed using the statistical package for the Social Science (SPSS) version 20, and presented as mean SD. Analysis of variance (ANOVA) was used to compare means, while means were separated using least significant difference (LSD). Significant difference was accepted at P<0.05. Hence, the formulated doughnut with the composite flour of WF50:YC30:MU20 had the carbohydrate and dietary fibre value of (76.13
0.007g) and (2.46
0.007g) while control sample had the carbohydrate and dietary fibre record of (79.73
0.007g) and (0.92
0.007g).
TABLE OF CONTENTS
Title page – – – – – – – – – i
Certification – – – – – – – – – ii
Dedication – – – – – – – – – iii
Acknowledgement – – – – – – – – iv
Abstract – – – – – – – – – v
Table of contents – – – – – – – – vi
List of tables – – – – – – – – – x
List of figures – – – – – – – – – xi
CHAPTER ONE: INTRODUCTION
1.1 Background of the study – – – – – – – 1
1.2 Statement of problem – – – – – – – 3
1.3 Objective of the study – – – – – – – 4
1.4 Significance of the study – – – – – – – 5
1.5 Scope of study – – – – – – – – 6
CHAPTER TWO: LITERATURE REVIEW
2.1 Concept of product development – – – – – – 8
2.2 Importance of product development – – – – – 11
2.3 Nutritional value of local food ingredient for product development – 12
2.3.1 Mucuna urens – – – – – – – – 12
2.3.1.1 Nutritional composition of Mucuna urens – – – – 14
2.3.2 Yellow corn (Zea mays L.) – – – – – – 15
2.3.3 Wheat – – – – – – – – – 17
2.4 Concept of composite flour – – – – – – 20
2.5 Evaluation of food quality – – – – – – 22
2.6 Evaluation of sensory and organoleptic quality of food – – – 23
2.7 Quality attributes of doughnut – – – – – – 28
CHAPTER THREE: MATERIALS AND METHODS
3.1 Sample collection – – – – – – – 29
3.2 Samples preparation – – – – – – – 29
3.2.1 Processing of Mucuna urens – – – – – – 29
3.2.2 Processing of yellow corn (Zea mays) – – – – 30
3.3 Methods of chemical analysis – – – – – 31
3.3.1 Proximate composition – – – – – – 31
3.3.1.1 Determination of moisture content – – – – – 31
3.3.1.2 Determination of Ash content – – – – – – 32
3.3.1.3 Determination of crude fat – – – – – – 32
3.3.1.4 Determination of Dietary fibre – – – – – 33
3.3.1.5 Determination of crude protein content – – – – 33
3.3.1.6 Determination of Available carbohydrate content – – – 34
3.3.1.7 Determination of caloric value – – – – – 34
3.4 Pilot study – – – – – – – – 35
3.4.1.1 Formulation of blends for pilot test – – – – – 35
3.4.2 Preparation of doughnut – – – – – – – 36
3.5 Pilot testing of formulated doughnut – – – – – 39
3.6 Final sensory evaluation – – – – – – 40
3.7 Statistical Analysis – – – – – – – 40
CHAPTER FOUR: RESULTS
4.1 Energy (Kcal) and proximate composition of food samples – – 41
4.2 Sensory evaluation of formulated doughnut for pilot testing- – 43
4.3 Sensory evaluation of formulated doughnut – – – – 46
4.4 Nutritional evaluation of the formulated doughnut and control diet – 48
4.5 Energy (Kcal) and proximate of formulated doughnut – – 48
CHAPTER FIVE: DISCUSSION, CONCLUSION AND RECOMMENDATIONS
5.1 Nutritive values of the food samples – – – – – 50
5.2 Sensory evaluation of formulated food samples – – – 52
5.3 Nutritive Values of Formulated Doughnut – – – – 53
5.4 Conclusion – – – – – – – – 54
5.5 Recommendations – – – – – – – 55
REFERENCES
