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EVALUATION OF THE PRODUCTION OF COMPOSITE FLOUR USING SWEET POTATOES

  • Type:Project
  • Pages:70
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)

ABSTRACT

This study targeted two sweet

potato varieties; TIS 87/0087, Umuspo3, evaluating their performance as

composite flour with wheat at (30:70%) and (50:50%) respectively. Quality

characteristics of the resultant  production

was analysed to ascertain its sensory properties. The Acceptable cake were

produced from 70% wheat and 30% orange sweet potato flour (Sample 312) with

regards to the colour due to the brilliant orange hue on it, it was accepted

over Sample 309 (100% wheat flour). Sample 306 and 303 (5.8 ) and (5.7)

respectively were significantly different compared to Sample 309 (6.3). samples

306 and 312 differs significantly at (p> 0.05) compared to Sample 309 (100%

wheat flour) due to the sweetness in sweet potato flour. Sample 309 (100% wheat

flour) showed a remarkable increase in texture due to the increase in sweet

potato flour presence in other samples. There is no significant difference in

height at (p> 0.05) in Samples 309 and 301 (3.8) and (3.5) respectively. The

highest weight is 197g was observed for Sample 306. Sample 309 showed a

remarkable increase in volume and specific volume (590) and (3.62)

respectively. Orange fleshed sweet potato (Umuspo3) showed a high level of

Vitamin A, B2, C and E compared TIS87/0087 which is high in B1 and B3.  And high level of Potassium, Magnesium,

Calcium and Phosphorus compared to TIS87/0087 which is high in sodium. While in

proximate analysis TIS87/0087 showed a high level in Moisture content, Ash

content, Fibre content and Protein content compared to Umuspo3 which is high

only in Carbohydrate content.




 




TABLE OF CONTENTS




Abstract

Chapter one                 Introduction

Statement of problem

Objective of study

Justification


Chapter two:    Literature Review

Origin of sweet potato

Nutrient content

Chemical composition

World population of sweet potato

Vitamin a deficiency

Groups at risk of vitamin a inadequacy

Premature infants

Infants and young children in developing countries

Pregnant and lactating women in developing countries

People with cystic fibrosis

Vitamin a and health

Cancer

Age-related macular degeneration

Measles

Health risks from excessive vitamin A

Antioxidants properties of sweet potato

Carotenoids in sweet potat

Utilization of sweet potato

Wheat production and importation

Processing of sweet potato flour

Cake making Technology

Ingredients for baking

Choosing of Pan for baking Baking


Chapter three:    Materials and methods

3.1       Sweet potato variety used in the study

3.2    Production of Sweet potato flour 

3.3       Production of Cake

3.4    Sensory Evaluation

3.5    Determination of Vitamins

3.5.1    Determination of thiamine B1

3.5.2    Determination of riboflavin B2

3.5.3    Determination of niacin B3

3.5.4    Determination of ascorbic acid (Vitamin C)

3.5.5    Determination of vitamin E

3.6       Determination of trace metals

3.6.1    Determination of calcium & magnesium

3.6.2    Determination of phosphorus

3.6.3    Determination of Sodium & Potassium

3.7       Proximate Analysis

3.7.1    Moisture determination

3.7.2    Ash Content determination

3.7.3    Fat content determination

3.7.4    Crude fibre

3.7.5    Protein content



Chapter four: Result and Discussion

4.1       Sensory Evaulation of the Cake

4.2       Physical Characteristics of the Cake

4.3       Proximate analysis

4.4       Trace metal determination

4.5    Vitamin determination

Summary


Chapter five:   Conclusion and Recommendation

References

EVALUATION OF THE PRODUCTION OF COMPOSITE FLOUR USING SWEET POTATOES

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Details

Type Project
Department Food Technology
Project ID FTE0111
Price ₦3,000 ($9)
No of Pages 70 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Food Technology
    Project ID FTE0111
    Price ₦3,000 ($9)
    No of Pages 70 Pages
    Format Microsoft Word

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