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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