ABSTRACT
The physicochemical properties of Naan bread produced from wheat-plantain peel flour composite was investigated with the aim of producing a fibrous rich Naan bread. Plantain peels were collected from Food Vendors at Watt Market Calabar, Cross River State, Nigeria, which was then processed into flour and formulated with wheat flour in five (5) ratios to form composite (10%, 20%, 30%, 4%, and 50%). Proximate and Functional analysis were carried out on the flour using standard methods. Naan bread was produced from these composite flour and Sensory evaluation was carried out on the Naan bread using 15 members panelists. Statistical analysis was carried out using SPSS (Statistical Package of Social Sciences). Results from Moisture, protein and crude Fiber content determination showed significant ( P<0.05) increased with increased in plantain peel flour. Oil and water absorption showed significant ( P<0.05) increased with increased in plantain peel flour. Results from the Panelists ratings were generally acceptable. This results reviewed that a more fibrous and nutritous Naan bread could be produced from wheat-plantain peel flour composite which may help combat diet- related diseases.
TABLE OF CONTENTS
TITLE PAGE – – – – – – – – i
CERTIFICATION – – – – – – – – ii
DEDICATION – – – – – – – iii
ACKNOWLEDGMENTS – – – – – – – iv
TABLE OF CONTENTS – – – – – – – vii
LIST TABLES – – – – – – – – ix
LIST OF FIGURES – – – – – – – – x
CHAPTER ONE: INTRODUCTION
1.1 Background – – – – – – – – 1
1.2 Statement of Problem – – – – – – – 5
1.3 Justification of the Study – – – – – – – 5
1.4 Aim and Objectives – – – – – – – 6
1.4.1 Aim of the study – – – – – – – 6
1.4.2 Specific Objectives – – – – – – – 6
CHAPTER TWO: LITERATURE REVIEW
2.1 Conceptual Framework- – – – – – – – 7
2.1.1 Wheat Flour – – – – – – – – – 7
2.1.2 Nutritional benefits of wheat – – – – – 11
2.1.3 Plantain Flour – – – – – – – 14
2.1.4 Nutritional Benefits of Plantain – – – – – 18
2.2 The role of fiber in human diet – – – – – 19
CHAPTER THREE: MATERIALS AND METHOD
3.1 Materials – – – – – – – – – 23
3.2 Sample collection – – – – – – – – 23
3.2.1 Sample preparation – – – – – – – 23
3.3 Methodology – – – – – – – – 25
3.3.1 Production of Naan bread using wheat- Plantain peel flour – – 26
3.4 Determination of functional properties – – – – – 28
3.4.1. Bulk density determination – – – – – – 28
3.4.2 Determination of water absorption capacity – – – – 28
3.4.3 Determination of Wettability index (WI) – – – – 28
3.4.4 Dispersbility determination – – – – – – 29
3.4.5 Determination Oil absorption capacity – – – – 29
3.5 Proximate composition – – – – – – – 29
3.6 Sensory Evaluation – – – – – – – 30
3.7 Statistical Analysis – – – – – – – 30
CHAPTER FOUR: RESULT AND DISCUSSION
4.1. Results – – – – – – – – 31
4.2. Discussion – – – – – – – – 34
CHAPTER FIVE: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion – – – – – – – – 38
5.2 Recommendation – – – – – – – 38
REFERENCES – – – – – – – 39
APPENDIX – – – – – – – – 44
