EFFECT OF PROCESSING ON THE SENSORY AND CHEMICAL COMPOSITION OF MAIZE PUDDING (ELEKUTE OGEDE)

1.1 Introduction

Maize (Zea mays) is the third most popular cereal crop after rice and wheat in the world and fourth in Nigeria after millet, sorghum and rice (FAO, 2009). It is cultivated in the tropical and sub-tropical regions of the world. As a high carbohydrate containing cereal it is processed and used in food preparations such as breakfast cereal, weaning foods and other snacks (maize pudding and maize cake). Elekute Ogede is a steamed maize pudding. It is cereal based food product made from maize. As a cereal, it is very rich in carbohydrate but has low protein content. It lacks the essential amino acid, lysine which is useful in the growth of tissues and absorption of calcium from the intestinal mucosa (Onimisi et al., 2009).

As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.

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1.2 Background of Study

In recent years however, production of maize in Nigeria has been declining due to low input usage. For example, in 2000 production was 6491MT as compared to 6515MT in 1999. Rapid population growth and increased pressure on land have led to a reduction in fallow periods to below the threshold needed for sustainability (FAO, 1985; Conways, 1997). To compound the situation, essential inputs such as fertilizer, herbicides and pesticides were often scarce and costly at a time when economic reforms have compelled reductions in farm inputs subsidies.

One of the major tasks facing Nigerian agriculture is the provision of an adequate and well-stable food supply to meet the requirements of a growing population. One of such food crops is maize. The significance of maize to the modern society is first and foremost clearly reflected in the importance of the crop in the diet of man and animals throughout the world (Onwueme and Sinha, 1991).

Abubakar (1999), in Nigeria, maize is produced across the country right from the mangrove region in the south to the Sahel Savannah in the North (Edache, 1999; Tauna, 1999; Olukosi and Raphael, 1997). Maize production in Nigeria has also been on the increase both in terms of hectarage and production. A seven-fold increase in production occurred between 1984 and 1994.

Maize is a heavy feeder that requires sustainable amount of nutrients uptake. In the Savannah region, the enormous potentials for maize production can be realised only with the use of high levels of fertilizer, improved seeds, hectarage expansion and adequate weed control. With adequate supply of these inputs and the provision of adequate storage facilities, the rapid expansion of maize could be sustained. Since the 1970s, the federal government made it a policy to increase the agricultural production through the increased use of fertilizer. This led to the decision by the Federal Government to establish local fertilizer plants as against relying entirely on fertilizer importation as the case was prior to 1976. The effectiveness and sustainability of these plans varies with government. For maize farmers, access to fertilizer is an important input considered in the production decision. This have direct effect on the level of productivity, thus increased productivity contributed to economic development and policies for effective mobilization of the resources for transforming self-sufficient oriented maize farmers to commercial and market oriented agriculture (Nyako, 1999).

The acceptability of any food product for consumption depends on its functional properties (proximate composition and sensory properties). Certain foods are highly rich in some specific nutrients but deficient in others. It is therefore necessary to supplement these foods to acceptable level that will promote the growth and development of the consumer while satisfying their taste.

Researchers have shown that cereal-legume supplementation significantly improved the nutritional content of the cereal- legume based diets6-8. However no study has been done to enrich Elekute Ogede a popular maize pudding in the South East Nigeria. Elekute Ogede is consumed as breakfast or lunch among the low income class. It is eaten by children, adults and the elderly. Supplementing Elekute Ogede with African yam bean will likely improve the protein of the people where the diet is mostly consumed, solve the problem of protein- energy malnutrition (PEM) and encourage wider utilization of the legume. This study therefore determined the Effect of Processing on the Sensory and Chemical Composition of Maize Pudding (Elekute Ogede).

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1.3 Statement of Problem

The year 2000 was set as a target date for the attainment of food self sufficiency by all African countries in the action plan agreed upon in Lagos, Nigeria (Salih, 1994). However, roughly 5 years after the deadline, little or nothing had been achieved. This failure is evident by the excess capacity in the agro industrial sector; rapid increase in food prices and the gradual resort to food importation among others. Rapid growth in agriculture is essential for broad based economic growth, but acceleration in agricultural growth requires sound use of science and technology embodied in improved seed, fertilizer, agrochemical and other agronomic practices. However without an efficient and cost effective supply of these inputs at the farm gate, science based growth in agricultural productivity cannot be achieved.

Furthermore, with the phased withdrawal of subsidies and privatisation, the input markets remained underdeveloped and fragmented and farmers do not receive good quality inputs and pay unreasonable high prices despite the fact that the private sector in Nigeria has a potential to supply agricultural inputs in a cost effective manner (IFDC, 2001). One of the problems cited as constraining the production of maize in Nigeria is stagnant production technology among Nigerian farming community, majority of who are small-scale producers. The reason for this could be attributed to resource productivity as studies have confirmed inefficiency in resource utilisation in both food and cash crops in Nigeria (Olagoke, 1999 and Olayide, 1979).

Furthermore, the extent to which inputs supply and productivity relates to a shortfall in food demand and supply in Nigeria is not clearly understood. At the same time, the impact of factors such as the policy environment, and the availability of markets for the disposal of farm outputs is not often considered despite the fact that such factors make farmers to work harder and thus, produce higher outputs. This study attempts to analyse the productivity of agricultural inputs in food crop production by taking the maize crop as a case study.

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1.4 Aim and Objectives of Study

The aim of the study is to examine the Effect of Processing on the Sensory and Chemical Composition of Maize Pudding (Elekute Ogede). In achieving this aim, the following specific objectives were laid out as follows:

1. To find out the proximate and sensory properties of supplemented food products determine their acceptability.
2. To determine the effect of supplementing maize flour based on the proximate composition and sensory properties of Elekute Ogede.

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1.5 Research Hypothesis

In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.

Hypothesis One

• H0: There is no significant relationship between Sensory and Chemical Composition of Maize Pudding (Elekute Ogede)
• H1: There is a significant relationship between Sensory and Chemical Composition of Maize Pudding (Elekute Ogede)

Hypothesis Two

• H0: There is no significant effect of Processing on the Sensory and Chemical Composition of Maize Pudding (Elekute Ogede)
• H1: There is significant effect of Processing on the Sensory and Chemical Composition of Maize Pudding (Elekute Ogede)

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1.6 Significance of Study

This study discovered that the poor nutritional content of Elekute Ogede can be improved by supplementing with African yam bean. Cereal-legume supplementation will improve macronutrient content, solve the problem of protein energy malnutrition, hidden hunger and will help researchers in area of macronutrient deficiency. This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.

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1.7 Scope of Study

The study focuses on the Effect of Processing on the Sensory and Chemical Composition of Maize Pudding (Elekute Ogede) in Nigeria.

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1.8 Limitations of the Study

During the course of this study, many things militated against its completion, some of which are:

1. Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
2. Research material: availability of research material is a major setback to the scope of the study.
3. Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
4. Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).

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1.9 Definition of Terms

Maize: Maize is another word for corn, the tall-growing grain that produces yellow kernels on long ears.

Prospect: A prospect is the possibility that something fabulous will happen.

Problem: Problem is a matter or situation regarded as unwelcome or harmful and needing to be dealt with and overcome.