ABSTRACT
The proximate and sensory analysis
of the cocoyam supplemented wheat flour rock cake has been made. This was done
to investigate the nutritional value and the general acceptability of the
cocoyam flour supplemented rock cake. The proximate analysis indicates that the
moisture content, ash and the carbohydrate increase with increasing cocoyam
flour concentration.
Generally the ash content of
composite rock cakes increases as the level of supplementation increases
implying that the inorganic nutrients in the composite rock cake is richer than
that of wheat rock cake. It is observed from the organoleptic analysis that
generally, whole wheat rock cake cocoyam supplemented rock cake with cocoyam
flour up to 30% is preferred to rock cake with cocoyam flour beyond 30%. Thus
cocoyam flour can be used to substitute for wheat flour up to about 30%.
CHAPTER ONE
1.0.INTRODUCTION:
Over the years, the demand for
pastry products in Nigeria has been on the increase. Pastries such as rock cake
and chin chins, cake and chin chins and turnovers are sold at every corner of
the streets of the urban centres of Nigeria as snacks. In as much as the demand
for pastry products increase, the cost of the products also becomes very
expensive (Dotsey, 2009). This high cost is due to the fact that, urbanization
in Nigeria has increased the consumption of processed food and bakery products
as well as increased the demand for imported products. To reduce imports and to
save foreign exchange, it has been proposed that wheat be substituted with
alternative local products such as cassava, cocoyam, rice, sweet potato and
maize flours in the production of cake and chin chins. Two types of crops are
known by the name cocoyam, and are both herbaceous plants. The most common one
found on the Nigerian market is formally known as new cocoyam (Xanthosoma
sagittifolium) and its leaves are used as vegetables (kontomire). The second
type is known as old cocoyam (Colocasia esculenta) or taro; it grows in marshy
areas and unlike the new cocoyam, its leaves are not eaten (Dotsey, 2009).
Cocoyam (Xanthosoma sagittifolium) contribute significant portion of the
carbohydrate content of the diet in many regions in developing countries and
provide edible starchy storage corms or cormels. Although they are less
important than other tropical roots such as yam, cassava and sweet potato, they
are still a major staple in some parts of the tropics and sub-tropics (Opara,
2002; Ojinaka et al., 2009). The high content of calcium oxalate crystals 780
mg per 100 g in some species of cocoyam, has been implicated in the acridity or
irritation caused by cocoyam. Oxalates tend to precipitate calcium and make it
unavailable for use by the body. The acridity of high oxalate cultivars of
cocoyam can be reduced by peeling, grating, soaking and fermenting during
processing (Food-info.net, 2010). Cocoyam is used essentially the same way as
yam, although it is not considered as prestigious as yam. Its flour has the
added advantage that, it is highly digestible and so is used for invalids and
as an ingredient in baby foods. Cassava (Manihot esculenta) is one of the most
important crops in Nigeria. In Africa, most cassava that is produced is used
for human food though in recent times, the industrial utilization is on the
ascendency. It is estimated that cassava provided about 40% of the calories
consumed in Africa (UNICEF, 1991). In Nigeria, the crop has several uses such
as in: Ampesi = Boiled cassava tubers normally eaten with stew Akple = Prepared
from a mixture of cassava and corn dough Fufu = Boiled and pounded cassava
eaten with soup Yakayake = Steamed cassava dough Kokonte = Dried unfermented
cassava chips, milled into flour and made into a thick paste and accompanied
with soup, just to mention a few (Dotsey, 2009).
Recently, varied percentages of
wheat flour to Cocoyam flour have been used to produce rock cake and chin chin
and pastry products successfully (UNICEF, 1991). The use of locally produced
Cocoyam flour to replace wheat flour as a source of carbohydrate, would reduce
the cost of production and save on foreign exchange. Cocoyam does not contain
any gluten and so if used to replace wheat flour 100%, the quality of the
product will be different. A suitable ratio for replacing wheat flour that will
appeal to consumers will depend on the kind of food. However, the properties of
Cocoyam flour are similar to those of wheat flour and therefore can partially
substitute for wheat flour in many wheat-based products. According to Kent and
Evers (1994) flours milled from other crops such as maize, millet, sorghum,
Cassava, potatoes and rice has been added to wheat flour to extend the use of
the local crops to reduce the cost of wheat importation. This is practiced
mostly in tropical countries where the soil and climate are not favourable for
commercial large scale production of wheat. Satisfactory rock cake and chin
chin has been made from such composite flour through a blend of wheat flour
with other cereals and root crops. In this work, composite rock cake and chin
chin made from Cocoyam flour is studied for its nutritional qualities. The
analysis of its acceptance by consumers is also made.
1.1.BACKGROUND OF THE STUDY:
The project work is channelled
towards the production of cocoyam snacks for use as breakfast in hotels and
catering industry.
Cocoyam is a common name for several
tropical root vegetables and may refer to:
•Taro (Colocasia esculenta) – old
cocoyam
•Malanga (Xanthosoma spp.) – new
cocoyam
Taro It is a food staple in African,
Oceanic and South Indian cultures and is believed to have been one of the
earliest cultivated plants. Colocasia is thought to have originated in the
Indomalaya ecozone, perhaps in East India and Bangladesh, and spread by
cultivation eastward into Southeast Asia, East Asia and the Pacific Islands;
westward to Egypt and the eastern Mediterranean Basin and then southward and
westward from there into East Africa and West Africa, whence to the Caribbean
and Americas. It is known by many local names and often referred to as
"elephant ears" when grown as an ornamental plant.
Taro can be grown in paddy fields
where water is abundant or in upland situations where water is supplied by
rainfall or supplemental irrigation. Taro is one of the few crops (along with
rice and lotus) that can be grown under flooded conditions. This is due to air
spaces in the petiole, which permit underwater gaseous exchange with the
atmosphere. For a maximum dissolved oxygen supply, the water should be cool and
flowing. Warm, stagnant water causes basal rotting. For maximum yields, the
water level should be controlled so that the base of the plant is always under
water.
Flooded cultivation has some
advantages over dry-land cultivation: higher yields (about double),
out-of-season production (which may result in higher prices), and weed control
(which flooding facilitates). On the other hand, in flooded production systems
taro requires a longer maturation period, investment in infrastructure, and
higher operational costs, and monoculture is likely.
Like most root crops, taro and
eddoes do well in deep, moist or even swampy soils where the annual rainfall
exceeds 2,500 mm. Eddoes are more resistant to drought and cold. The crop attains
maturity within six to twelve months after planting in dry-land cultivation and
after twelve to fifteen months in wetland cultivation. The crop is harvested
when the plant height decreases and the leaves turn yellow. These signals are
usually less distinct in flooded taro cultivation.
Harvesting is usually done by hand
tools, even in mechanized production systems. First, the soil around the corm
is loosened, and then, the corm is pulled up by grabbing the base of the
petioles. The global average yield is 6.2tones/hectare but varies according to
the region.
Xanthosoma is a genus of flowering
plants in the arum family, Araceae. The genus is native to tropical America but
widely cultivated and naturalized in other tropical regions. Several are grown
for their starchy corms, an important food staple of tropical regions, known
variously as malanga, otoy, otoe, cocoyam (or new cocoyam), tannia , tannier,
yautía , macabo, ocumo, macal, taioba , dasheen , quequisque , ʻape and (in
Papua New Guinea) as Singapore taro ( taro kongkong ). Many other species
(including especially X. roseum) are used as ornamental plants, and in popular
horticultural literature are known as ‘ape or elephant ear (from the purported
resemblance of the leaf to an elephant's ear), although the latter name is
sometimes also applied to members with similar appearance and uses in the
closely related genera Caladium, Colocasia (i.e., taro), and Alocasia. The
leaves of most Xanthosoma species are 40-200 cm long, sagittate
(arrowhead-shaped) or subdivided into three or as many as 18 segments. Unlike
the leaves of Colocasia, those of Xanthosoma are usually not peltate- the upper
v-notch extends into the point of attachment of the leaf petiole to the blade.
1.2.STATEMENT OF PROBLEM:
The following forms the statement of
problem that necessitated research of this project work.
a.The high cost of wheat flour baked
cake and chin chin.
b.Rate of importing baked cake and
chin chin.
c.Ignorance of the public about the
different uses of cocoyam and its inherent nutritional contents.
d.The constant use of wheat meal
flour baked cake and chin chin as breakfast in hotels and catering industry
which most times are not that easy to digest.
1.3.OBJECTIVE OF THE STUDY:
At the end of this research and its
subsequent outreach to the general public, it is expected to achieve the
following objectives:
a.It will bring about a great
reduction to the rate of importing flours for baking.
b.It will enlighten the general
public on the different uses/application of cocoyam and its inherent
nutritional contents.
c.It will compete favourably with
the imported baked cake and chin chins in the market where it expected to have
an edge over the later because of its fast digestion process and low starch
content.
d.Also, it is expected that the rate
of using wheat flour cake and chin chin for breakfast in hotels and catering
industry will be curtailed as soon as this research work is introduced to the
public.
e.It is also expected to provide
alternative option to those that don’t like the wheat flour baked cake and chin
chins.
1.4.SIGNIFICANCE OF THE STUDY:
The significance of this project
work is the advantages associated with the use of cocoyam flour in baking most
of the cake and chin chins used in the hotel and catering industry due its
higher nutritional contents as compared to the wheat flour as well as its
digestion rate.
It have been discovered that the
starch content of the cocoyam flour is lower as compared to the wheat flour.
This therefore means that those with excess sugar related issues can take them
comfortable with having any problem. Also, breakfast which is known for its
speedy digestion accompanied by a tremendous release of energy will be boosted
by the cocoyam flour since it have been discovered that the wheat flour have a
slow digestion process as compared to the cocoyam flour.
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