EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
By
ODO JUSTINA NJIDEKA
Presented To
Department of Food Science And Technology
ABSTRACT
Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.
The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored and monitor for their functional properties over a period of four months. The results of the determination of these properties showed that there is variations in the samples functional propterties.
Sample BG and WT had high foam formation after three months of storage, i.e. 125 and 160 respectively but this property decrease at the fourth month. Also in water absorption capacity, the result increased gradually up to three months and started decreasing as observed in BG 50 â“ 62 AND wt 40 56.
All these results are based on statistical analysis at P < 0.05 Significant level.
TABLE OF CONTENTS
Title Page ii
Certification iii
Dedication iv
Acknowledge v
List of Tables vi
List of Figures vii
Abstract viii
Table of Content ix
CHAPTER ONE
1.0 Introduction 1
1.1 Wheat (Triticum Aestivum) 1
1.2 Bambara Groundnut (Voandzera Subteranea 5
1.3 Aims and Objectives 6
CHAPTER TWO
2.0 Literature Review 7
2.1 Wheat 7
2.2 Strong and Weak Wheat 12
2.3 Chemical Composition of Wheat 15
2.4 Nutritional Value of Wheat 19
2.5 Wheat Milling 21
2.6 Storage of Wheat Flour 26
2.7 Chemical Composition of Bambara Groundnut 29
2.8 Nutritional Value 30
2.9 Description of Cake 31
CHAPTER THREE
3.1 Source of the Raw Material 38
3.2 Sample Preparation Wheat 38
3.3 Preparation of Bambara Product nut Flour 40
3.4 Chemical Analysis 41
3.5 Measurement of Functional Properties 45
CHAPTER FOUR
4.0 Results and Discussion 49
CHAPTER FIVE
Conclusion and Recommendation 54
References 55
Appendix 57
LIST OF TABLES
TABLE 2.1: Protein content ranges of what types
TABLE 2.2: Composition of different parts of wheat
TABLE 2.3: Amino Acid Composition of Protein in Wheat
TABLE 2.4: Proximate Composition of Some Lesser Known Legumes
TABLE 4.1: Results of Proximate Content of Flour Sample
TABLE 4.2: Results of Water Absorption Capacity of Flour Samples.
TABLE 4.3: Results of Oil Absorption Capacity of Flour Samples
TABLE 4.4: Results of Gelatin Temperatures of Flour Samples
TABLE 4.5: Results of Foaming Capacity of Flour Samples.
LIST OF FIGURE
FIGURE 2.1: Production of Wheat Flour
FIGURE 2.2: Processing of Bambara Groundnut
FIGURE 2.3: Method of Cake Production
FIGURE 3.1: Flow Chart for production of Wheat Flour
FIGURE 3.2: Flow Chart for Production of Bambara Groundnut Flour
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