Production of Bread Using Wheat and Cassava Blend Flavoured With Ginger
Chapter One
OBJECTIVE OF THE STUDY
To produce bread using composite flours of wheat and cassava flavored with fingers of varying ratios.
It is hoped that the result will increase the utilization of cassava flour and will reduce the pressure on wheat flour for the production of bread and other bakery products that are of good and acceptable quality.
CHAPTERTWO
LITERATUREREVIEW
WHEAT
Wheat (Triticumaestivum) belongs to the genus Triticum and family Graminae. It provides the world’s largest source of plant food and protein. The protein content and functionality differ for different wheat types. The flour produced from them is used for different food purposes. It is common to produce flour from hard wheat and cakes flours from soft wheat types.
It is harvested at different months of the year in different parts of the world. Various types of wheat include hard red winter, hard red spring, durum, soft red winter, spring or winter white wheat, Manitoba, English soft wheat.
It is a temperature crop and thrives well under low temperature thus making its cultivation in Nigeria restricted to the Sudan Savannah and Sahel Zones (Okoh, 1988).
ORIGINAL AND DISTRIBUTION OF WHEAT
At the beginning of recorded history, wheat was already an established crop whose origin was unknown (Anon, 1953). There is however some evidence that cultivation of wheat started about 6000 years ago in the Syria-Palestine area and spread to Egypt , India, Russia, Turkey and Central Europe from where it spread to other countries and continents. According to Shellenberger, (1969) and Olugbemi, (1992) countries that produce wheat today include
Russia, Switzerland, the United States of America, Belgium, Canada, Norway, Sweden, South Africa, Peru, Australia, Argentina, Chile, New Zealand and Nigeria. It is a temperate crop and thrives well under low temperature thus making its cultivation in Nigeria restricted to Sudan Savannah and Sahel Zones (Okoh, 1998). There are different types of wheat, these include the hard red spring, hard red spring, hard red winter, durum, soft red and spring/winter wheat. Others include Manitoba and English soft wheat (Nnenne, 1998)
Wheat grains are ovoid in shape. The wheat is a seed, which is fitted for reproducing the plant from which it came. The germ is an embryo plant, with a radicle, which can grow into a root system and a plumule, which can develop into stems, leaves and ears.
COMPOSITION OF WHEAT GRAIN
Like any seed, the wheat kernel is a complex structure with many individual components. However with respect to processing (i.e., milling) the wheat kernel is divided into three general anatomical regions. The outer protective layers of the kernel are collectively called the bran. The bran comprises about 14% of the kernel, by weight, and is high in fiber and ash (mineral) content. The germ, the embryonic wheat plant, comprises only about 3% of the kernel. Most of the lipids and many of the essential nutrients in the kernel are concentrated in the germ. The remaining inner portion of the kernel is the starchy or storage endosperm, which provides the energy and protein for the developing wheat plant. It is characterized by its high starch and moderately high protein (i.e., gluten) content.
The endosperm constitutes the major portion of all kernels and is the primary constituent of flour. Finally a single, highly specialized layer of endosperm cells forms a border between the starchy endosperm and the bran. This layer, called the aleurone, is usually considered part of the endosperm, but it is biologically much more active and, subsequently, contains high enzyme activity. Because of its composition, activity, and location, it can exert a variety of negative effects on the acceptability of flour. Consequently, it is generally removed as part of the bran during most flour milling operations; in fact, millers consider the aleurone to be part of the bran.
WHEAT MILLING
Present-day milling processes begin with the cleaning of kernels. Wheat arriving at a mill is generally mixed with such matter as straw, chaff, pebbles, earth, and seeds of various kinds. Coarse and fine material is removed by passing the wheat through sieves, but seeds and other objects that approximate wheat grains in size must be extracted by special means. Cylinders and disks that have perforations of various sizes not only separate remaining foreign particles but also segregate wheat kernels by size. Next, the wheat is scoured by being passed through an emery-lined cylinder. Tempering, a process by which the moisture content is adjusted for easiest separation of kernel from husk, is the last step in preparing the grain for grinding.
Because of the development of wheat varieties that do not require the heavy friction provided by millstones, most grinding is done in roller mills. Corrugated rollers gradually reduce wheat kernels to powder, effecting separation of kernel and husk. Initial rolling takes place in three to six stages, the last stage of which yields bran, middlings, and flour. Finished flour consists almost entirely of endosperm, or nutritive tissue. Middlings are composed of fragments of endosperm, fragments of husk, and husk fragments with adhering particles. Bran, the broken husk of the grain, is used as feed for livestock and to provide roughage in some types of breakfast cereals.
CHAPTER THREE
MATERIALS AND METHOD
Raw Materials
The raw materials used include Wheat flour (Nigerian Eagle Flour mills, Ibadan), Shortening
(Simas Margarine PT Initiboga. Jakarta, Indoresra), Salt, Sugar (Dangote, Nig. Ltd), EDC 2000 (Alensinloye market in Ibadan), Ginger (Kuto market, Abeokuta). N-Hexane, baking pans and other apparatus (Dept. of Food science and Technology, UNAAB).
Apparatus and Equipments used:
Pipette, Measuring cylinder, Knife, Milling machine, Soxhlet apparatus, tray, bowl, Mixer, kneading machine, oven.
METHODS
Preparation of oleoresin from ginger
Soxhlet method of extraction was used to obtain the oleoresin from milled ginger spice.
Fresh ginger root was washed, peeled and sliced into small pieces. It was dried in the Cabinet drier to reduce the moisture content to the minimum; thereafter the dried ginger was milled into powder and packed into thimbles.
The extraction thimble was lightly plugged with cotton wool. The thimble was fitted to the extractor which consist of random bottom flask and a influx condenser all placed in electric heater 500 ml solvent (N-hexane) was then poured into the extraction via the thimble until it siphon over, more solvents were added until the barrel of extractor was half full, the condenser was fixed and all joints were tightly fixed. The source of heat was adjusted to ensure that the solvent boils gently. The whole process too 6 hours and the procedure was repeated 4 times with new samples of milled spices. The oleoresin obtained was kept in a cool dry place until it was used.
CHAPTER FOUR
DISCUSSION AND CONCLUSION
Anti-nutrient composition of bread and from wheat, cassava flavour and wheat flour blends: The anti-nutrient content of each cookie samples shown in Table 4. The tannin content of the bread ranged from 0.09-0.22% with the lowest values observed in the control samples. Significant (p<0.05) differences existed between the samples. Baking reduced the tannin level by 79.55%. Tannins form insoluble complexes with proteins thereby decreasing its digestibility (Uzoechina, 2007). Tannin level decreased with increase in cassava flavour flour. The phytate content for bread samples ranged from 0.63-1.13%. These values were quite lower than the lethal dose for phytate (250-500 mg/100 g) reported by Bushway et al. (1984). The values obtained agreed reasonably well with phytate levels of 0.56-0.70 mg/100 g reported by Okpala and Okoli (2011).
CHAPTER FIVE
CONCLUSION
The study has shown that acceptable bread can be formulated from composite of wheat flour, cassava flavour and wheat blends. These bread were found to be good nutritional products. Cassava flavour flour inclusion did not have any negative effect on the products but rather it improved fibre content of the products. However higher levels of incorporation above 10% may not produced good nutritional products. The ash content was also improved probably because of the presence of pigeon pea in the products. This suggests high mineral contents in the products.
REFERENCES
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