The Effect of Storage Time on the Functional Properties of Bambara Groundnut and Wheat Blend for Cake Prior
Chapter One
AIMS AND OBJECTIVES
- To investigate on the effect of storage time on the functional properties of Bambara groundnut and wheat blend for cake prior.
- To determine effect of storage time on the nutritional quality of the flour blend for cake production.
- To determine the significant of supplementation in nutritional content of food products.
CHAPTER TWO
LITERATURE REVIEW
WHEAT
Wheat is perhaps the most popular cereal grain for the production of bread and especially for the production of cake and other pastries. Wheat produces a white flour. Its uniques properties alone produce bread dough of strength and elasticity required to produce a low density bread and pastries of desirable texture and flavour.
VARIES TYPES OF WHEAT
In a general way, wheat are classified according to;-
- a) The texture of the endosperm because, this characteristic of the grain is connected with the way the grain breaks down in milling.
- b) The protein content, because the properties of the flour and its suitability for various purposes are related to this characteristics.
Vitreous and mealy wheat
The endosperm texture may be vitreous (steely flenty, glassy, horny) or mealy (starchy, chalky). Samples may be entirely vitreous or entirely mealy or may consist of a mixture of vitreous and mealy grains with one type predominating. Individual grains are generally completely vitreous or completely mealy but grains which are partly vitreous or mealy are frequently encountered. The specific gravity of vitreous grain is generally higher than that of mealy grain 1.422 and 1.405 respectively (Barley 1916).
Their character is hereditary, but is also affected by the environment. This T. Gegilopoided, T. Dicoccords, T. Monococcum and T. Durum are species with vitreous kernels, where as T. Tugidum and T. aestivum are mealy T. compactum and T. aestivum are mealy 9percival 1921). There character may be modified by the cultural conditions mealness is favoured by heavy rainfall, light sandy soils and crowded planting and is more dependent on these condition than on the type of grain grow. Virtuousness can be induced by nitrogenous manning or commercial fertilizing and is positively correlated with high grain yield’s capacity.
Vitreous kernels are translucent and appear brining against a strong light where as mealy kernel are opaques and appear dark under similar circumstances under similar circumstances.
The opacity of mealy kernel optical effect due to the presence of minute vacuous between and perhaps within the endosperm cells. The development of a mealiness seems to connected with maturation, since immature grains of all wheat types are vitreous, and vitreous grains are found on plants that grow and ripen quickly.
The protein content of wheat varies over a wide range 96-21%) and is influenced less by heredity than by edaphic factor – soil and climatic conditions – preailing at the place of growth and by fertilizer treatment. Range of protein content encountered among samples of various wheat types are shown in Table 2.
Protein content is not a factor determining milling quality, expect in so far as the protein content tends to be higher in vitreous than in mealy wheat, and virtuousness is often associate with hardness and good milling quality. Sample of the English soft wheat varies cappelle Desprez or Flanders may be high protein content and a large proportion of vitreous grains and yet mill as
soft wheat; on the other hands a low protein predominantly mealy-grained sample of the hard variety Maris Widegom will as a hard wheat. The protein content of the endosperm, its quality and chemical structure is however, a most important characteristics in determining baking quality.
CHAPTER THREE
RESEARCH DESIGN
SOURCE OF THE RAW MATERIALS
Wheat seeds (Triticum aestivum) and were purchased in Ogbete Market in Enugu State.
SAMPLE PREPARATION – WHEAT
The wheat purchased is passed through a vibrating screen to remove bite of straw and other coarse materials and another screen removes foreign materials like seeds. It is then passed into an aspiration to lift off lighter impurities in wheat. The wheat then move into the scourer which throw the violently against the surrounding drum, buffing each kernel and breaking off the kernel hairs. The stream of wheat next passes over a magnetic separator that pulls out iron and steel particles contaminated during harvesting.
A high speed rotators spin the wheat in the water bath. Excess water is thrown by centrifugal force. Stone drop to the bottom and are removed. Lighter material float off leaving only the clean wheat.
Tempering is done before milling starts. It aids in separation of the bran from the endosperm and helps to provide constant controlled amount of moisture and temperature throughout milling. Dampened wheat is held in a bin for 8 – 24hours. At his stage, the outer layers of wheat tends to be brittle and tempering toughens the bran coat to permit more complete separation of the endosperm.
The wheat is passed through a disc revolving at high speed in the scourer aspiration hurl the wheat against finger like pins. The impact cracks down any unsound kernel which are rejected. It then pass through a grinding bin which break them into coarse particles which is now sieved using sifter with different size of screen or aperture (Srilakshmi 2001).
CHAPTER FOUR
RESULT AND DISCUSSION
RESULTS FO PROXIMATE CONTENT OF FLOUR SAMPLE
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
It is concluded that long storage of flour blends decreases their functional properties, and I am recommending that flour should not be used after three months of storage for baking to ensure that desired end product is obtained.
Furthermore, sensory evaluation of the cake made from the stored flour blends should be determined to know the effect of long storage of the flour blends on the organoleptic qualities of the cake.
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