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EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

 

 

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

 

 

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 – 62 AND wt 40 56.

                      All these results are based on statistical analysis at P < 0.05 Significant level.    

 

 

TABLE OF CONTENTS

CHAPTER ONE

1. 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    

1. Source of the Raw Material                                           38
2. Sample Preparation Wheat                                            38
3. Preparation of Bambara Product nut Flour                             40
4. Chemical Analysis                                                                   41
5. Measurement of Functional Properties                                    45

 

 

 

CHAPTER FOUR       

1. Results and Discussion                                                  49

CHAPTER FIVE

Conclusion and Recommendation                                           54

References                                                                               55

Appendix                                                                                57

 

 

CHAPTER ONE

 

1.0     INTRODUCTION

1.1     WHEAT (TRITICUM AESTIVUM)

1.1.1  ORIGIN AND DISTRIBUTION

Despite many years of investigation, it has not been possible to determine accurately when and where the first cultivated wheat originated. 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 6,000 years ago in the 5yria – Palestine area and spread to Egypt, (ran, India, China, Russia, Turkey and Central Europe from where it spread to other countries and continents. Countries that produce wheat today include Russia, Switzer land United State of America, Belgium, Canada, Denmark, England, Poland, Netherlands, Norway, Swedan, South Africa, Peru, Australia, Argentina, Chile, Newzealand and Nigeria. 9Shellenberger, 1969, Olugbemi etal 1992).

In addition, wheat flour has uniques properties that differs it from other flours in containing a considerable proportion of gluten which makes wheat flour suitable for bread making and other bake products. This composition of gluten present has a bearing on the “strength” and water holding properties of the flour. The two protein that form the greater part of the guten are gluternin and gliadin while the latter appear to be identical in strong and weak wheat, the former exists in different varieties.

 

 

1.1.2  STRUCTURE OF WHEAT KERNEL

The main feature of the wheat kernel can be best described in terms of the rounded or dorsal side and a vertical or crease side (Shellenberger, 1969). A deep groove a crease extends the entire length of the wheat kernel. At the apex or the small end of the grain there are many short fine hairs called brush hairs. The outer bran or seed coat consist of three layers known as epidermis.

Wheat grain has the following average percentage composition. Endosperm 85% of the whole grain from which the flour is derived bran 12.5%, germ 2.5%.  the composition of wheat flour however varies considerably according to the class of wheat, its country of origin, proportion of the outer part removed by the particular milling process (Ehias, 1972, Nelson 1985). The outer partcontain more protein, fat fibre and ash then the starchy endosperm. The proportion of each of these constituents decreases as the extraction percentage gets less.

 

CULTIVATION OF BAMBARA GROUNDNUT

It is mostly monocropping in a selected plot of land with suitable sandy soil 82% of households in North central are 67% in kavango planted Bambara groundnut in 1993. Estimating an average  of 1400m2 per farm cropped with Bambara groundnut, the total production areas sums up to  around 3000ha. Production figure are very variable, depending on the rainy season. Due to wide spacing 10 – 12 plants/m2 and lack of improved varieties yield rarely exceed 500kg/ha. Taking 250kg/ha as an overall average of th

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