ABSTRACT
The physicochemical properties of formulated flakes from African yam bean and Irish potato were evaluated. Protein energy malnutrition is common in developing countries due to high intake in carbohydrate and lipids-Breakfast meal is an essential and relevant meal that needs to be taken to keep the body ready for daily activities. This research evaluated the nutritional components of formulated flakes from blends of African yam bean (AYB) and Irish potato. Six samples were formulated by mixing African yam bean flour (AYB)+Irish Potato flour in the ratio of (100:0, 90:10, 80:20. 70:30) sugar and water. The samples were mixed, conditioned steamed for 10mins and allowed to age at 40c for 12hours, sliced using a stainless steel knife and toasted in an oven at 120±0C for 1hour. Cooled and packaged. The results revealed the following ranges of physical and functional properties, Bulk Density (0.54-0.68g/lml) water absorption capacity (1.22-1.53%) oil absorption capacity (2.12-2.33%), wettability 14.50-37.00 seconds). The proximate composition of the formulated breakfast cereal ranged from 9.00-12.66% for moisture, 59.45 to 67.12% for carbohydrate, 19.67% to 22.44% for protein 2.00 to 3.00% for ash 0.30 to 4.30% for crude fibre and 2.00 to 3.62 for crude fat. the results obtained from the study shows that meal made from African bean and Irish potato has is high protein content and can be used as a low cost nutritive and ready to eat breakfast meal to feed infants and adults.
TABLE OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENTS iv
ABSTRACT vi
TABLE OF CONTENTS vii
LIST OF TABLES ix
LIST OF FIGURES x
CHAPTER ONE
1.1 Introduction 1
1.2 Statement of problem 4
1.3 Justification of the study 5
1.4 Objective of the study 5
CHAPTER TWO: LITERATURE REVIEW
2.1 Cereals and Legumes 6
2.2 African Yam Bean 7
2.2.1 Potentials of African yam bean 9
2.2.2 Chemical composition of African yam bean seeds 14
2.2.3 Processing and Utilisation of African yam bean seeds 15
2.3 Potato 16
2.3.1 Description 18
2.3.2 Morphology 19
2.3.3 Utilization 19
2.3.4 Distribution 20
2.3.5 Growing season Area 21
2.3.6 Cultivation and harvest 22
2.3.7 Health Benefits 23
2.3.8 Digestion 23
2.3.9 Disease Prevention 24
2.3.10 Lower Blood Pressure 24
2.3.11 Nutrition 24
2.3.12 Nutrients per Serving 25
CHAPTER THREE: MATERIALS AND METHODS
3.1 Procurement of Raw Materials 26
3.2 Processing of Raw Materials 26
3.2.1 Processing of African Yam Bean Flour 26
3.3 Processing of Irish potato into flour 28
3.3.1 Product formulation 30
3.3.2 Functional properties of the flour 32
3.3.2.1 Determination of bulk density 32
3.3.3 Determination of water absorption capacity 33
3.3.4 Water absorption capacity 33
3.3.5 Oil absorption capacity 33
3.3.6 Determination of Wettability 34
3.3.7 Proximate analyses 34
3.3.8 Experiential design and data analysis 38
CHAPTER FOUR: RESULTS AND DISCUSSION
4.1 Proximate composition of African yam bean and Irish potato flour blend 36
4.2 Functional properties of African yam bean and Irish potato flour blend 40
4.3 Sensory evaluation of African yam bean and Irish potato flour blend 43
CHAPTER FIVE: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 46
5.2 Recommendation 46
References 47
