PRODUCTION AND EVALUATION OF NON-WHEAT FLOUR BREAD (CASSAVA FLOUR)
CHAPTER ONE
1.1 Introduction
Bread can be defined as a fermented confectionary product produced mainly from wheat flour, water, yeast and salt by series of processes involving mixing, kneading, proofing, shaping and baking (Dewettinck et al., 2008). It is also an important staple food consumed by many people in both developing and developed countries (Aider et al., 2012). The nutritional value of bread varies with the type of ingredients used in preparation. The composition of ingredients used for a of loaf bread is approximately 100% flour, 35% water, 8% sugar, 3% fat, and 1.5% salt (Balami et al., 2004). Wheat has been the major ingredient in the production of bread but is relatively low in total protein especially in lysine and other important amino acids, which could be supplemented by the use of Adu and Beltroths.
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.
1.2 Background of Study
Bread is the loaf that results from the baking of dough which is obtained from a mixture of flour, salt, sugar, yeast and water. Other ingredients like fat, milk, milk solids, sugar, egg, anti-oxidants, etc. may be added. Bread is an important staple food whose consumption is steady and increasing in Nigeria. It is however relatively expensive because it is made from wheat flour which has to be imported (Edema et al., 2004). Efforts have been made to promote the use of composite flour in which flours from locally grown crops replace a portion of wheat for use in bread, thereby decreasing the demand for imported wheat and producing protein enriched bread (Giami et al., 2005).
Bread is an important stable food, the consumption of which is steady and increasing in Nigeria. It is however, relatively expensive, being made from imported wheat that is not cultivated in the tropics for climatic reasons (Edema et al., 2005). Efforts have been made to promote the use of composite flours in which flour from locally grown crops and high protein seeds replace a portion of wheat flour for use in bread, thereby decreasing the demand for imported wheat and producing protein- enriched bread (Giami et al., 2004). Although there is now a substantial amount of available composite bread technology, such breads still require at least 70 percent wheat flour to be able to rise (Satin, 1988; Eggleston et al., 1992).
The increasing popularity of bread as a major staple in different parts of the world, especially in Africa is partly due to increasing population and urbanization, and its convenience (Olaoye et al., 2006). However, wheat importation represents a major burden on the economy of the importing countries (Ohimain, 2014). In this regard, attempts have been made to use indigenous non- wheat plant food commodities to substitute wheat flour in bread making (Ameh et al., 2013). The objective was to alleviate some of the problems associated with the use of 100% wheat flour which include cost, celiac disease and loss of nutrients during the milling process (Ohimain, 2014). In addition, this will boost agriculture and create jobs for the teeming populations, especially in Africa. One of such flours that have been used for this purpose is cassava flour.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Production and Evaluation of Non-Wheat Flour Bread (Cassava Flour) Flour.
1.3 Statement of Problems
Investigation revealed the problems of the Production and Evaluation of Non-Wheat Flour Bread (Cassava Flour) Flour research work has certain anti-nutritional factors which may inhibit the availability of the desired nutrients, It has several fungus or bacteria which is harmful to the body system during meal intake, alot of people have been found heal due to fungus presence in bread and bread has protein deficiency which is harmful to the body if not controlled or prevented.
1.4 Aim and Objectives of Study
The aim of the study is to evaluate the production process of bread using blend of non-wheat flour and fermented Cassava flour. In achieving this aim, the following specific objectives were laid out as follows:
- To determination of functional and microbiological properties non-wheat flour and fermented Cassava flour;
- To identify fungus associated with Bread using Blend of Non-wheat flour and fermented Cassava flour;
- To identify and discuss different methods of storage to prevent/control fungi associated with the Bread using Blend of Non-wheat flour and fermented Cassava flour during storage;
- To determine the proximate composition, sensory and microbiological qualities of breads using Blend of Non-wheat flour and fermented Cassava flour;
- The acceptability of bread baked from the flours with a view to increasing the level of Cassava flour inclusion in wheat – Cassava composite flour for bread production as this will lead to higher utilization of Cassava thereby reducing post harvest losses.
1.5 Significance of Study
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.
1.6 Scope of Study
The scope of this research is focused on the Production and Evaluation of Non-Wheat Flour Bread (Cassava Flour) in Nigeria.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- 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.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- 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).
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
LITERATURE REVIEW
- 2.1 Introduction
- ⋮
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- ⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Production and Evaluation of Non-Wheat Flour Bread (Cassava Flour)" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
LITERATURE REVIEW
- 2.1 Introduction
- ⋮
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- ⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Production and Evaluation of Non-Wheat Flour Bread (Cassava Flour)" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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