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PROXIMATE AND SENSORY QUALITY OF CAKE PRODUCE FROM BLENDS OF UNRIPE PAW PAW (CARICA-PAPAYA) FLOUR AND WHEAT FLOUR

  • Type:Project
  • Chapters:5
  • Pages:65
  • Methodology:ANOVA
  • Reference:YES
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)
PROXIMATE AND SENSORY QUALITY OF CAKE PRODUCE FROM BLENDS OF UNRIPE PAW PAW
(CARICA-PAPAYA) FLOUR AND WHEAT FLOUR
  ABSTRACT

This study was on the proximate and sensory composition of paw paw, produced from the blends of unripe paw-paw carica-papaya and wheat flour, unripe paw-paw, where washed, peeled, deseeded, sliced, weighed, blanched at temperature of 950c for 5mins, oven dryed at temperature of 500c for 5mins, oven dryed at temperature of 500C for 3hours, milled, sieved with mesh size of 60mmm.the wheat flour and unripe paw paw flour were mixed in the   ratio of 90; 10; 80;20;70;30,60;40;50;50, 100 control for A, B, C, D, E. F, respectively while f was a commercial snacks.  The six samples were subjected to proximate analysis shows that the moisture content ranged from 0.70 ± 0.+440C, 3.61±9.54a to, protein content ranged from 14.94±0.549 to 18.08±0.40c, fats content ranged 5.86±0.80a to 7.98±0.34.  Ash content ranged 4.39±0.50a to 2.33±0.24a and carbohydrate content ranged from 57.90±0.14a to 65.19±0.68c the moisture content ranged from 0.76±0.44c±3.09±0.99 in mixed unriped paw, paw and wheat flour where sample.  E where unripe flour 50% and wheat flovour 50% had the highest value in mixed unripe paw-paw flour and wheat flour (3.09a) the high moisture content in sample E may be attributed during the process of drying unripe paw-paw tends to absorb more moisture than wheat, the protein content ranged from 14.94±0.549, there was an increased in protein content because of much addition of wheat, the content ranged from 4.39±0.50a to 1.11±27c which could be probably be due to the oven drying process.  From the sensory evaluation the samples were evaluated based on the colour taste, texture, and flavour, the result shows that sample A in mixed unripe paw-paw and wheat flour is the best,
TABLE OF CONTENTS
CHAPTER ONE
1.1    Cake As Snacks                    
1.2    Importance of Snacks                
1.3    Composition of Snacks                     
1.4    Aim and Objective of the Study             
1.5    Justification of Study                    
CHAPTER TWO
LITERATURE REVIEW
2.1    Description on Paw Paw              
2.2    Cultivation of Paw Paw                   
2.3    Sensory Properties of Food               
2.4    Taxonomical Classification Of Paw-Paw  
2.5    Chemical Composition Of Paw Paw         
2.6    Nutritional Value Of Paw Paw          
2.7    Paw Paw As A Nutraceutical A Healthy Solution   
2.8    Biological Activities Of Paw Paw            
2.9    Traditional Uses Of Paw Paw               
2.10    Paw Paw Flour                         
CHAPTER THREE
MATERIAL AND METHODS
3.1    Procurement of Raw Materials             
3.2.    Production of unripe Paw Paw Flour       
3.3    Formulation of Blends                      
3.4    Recipe for Cake Production                 
3.5    Production of Cake                   
3.6     Carbohydrate Determination            
3.7    Sensory Evaluation                    
3.8    Statistical Analysis                       
CHAPTER FOUR
4.0 RESULT AND DISCUSION                        
4.1    Results                                 
4.2    Discussion                              
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
5.1    Conclusion                       
5.2    Recommendation                
REFERENCE
LIST OF TABLES
Fig. 1:0  Production of Unripe Paw-Paw Flour
Fig. 1:2  Flow chart for Cake
LIST OF FIGURES
Table 4.1:    Sensory Evaluation
Table 4.2:    Proximate Evaluation
CHAPTER ONE
1.1    CAKE AS SNACKS
Cake as a major snack in the fast food industry, and highlight of many celebrations like wedding, birthday, anniversary. Cake may be small and intended for individual consumptions such as part of a meal or social function (Klin –Kaban and Eke-Ejiofor, 2013) cake are soft bakery products produced by baking a batter containing flour, baking powder and beaten eggs or without shortenings (klin-Kabari and Eke-Ejiofor 2013) other ingredients such as flavouring, nuts, chocolate, dried fruits and sugar is also included. The proximate consumption of cake, moisture 10.50, Ash, 5-00 carbohydrate, crude fibre 5.00, crude protein 39.5, 32.50, 7.44, 10.30 reducing sugar 20.41, by AOAC.
1.2    IMPORTANCE OF SNACKS
Snacks is an element of energy intake and food consumption. Eur J. Clin Nutri 2006, 60:494-501, an act of eating, regardless of whether healthful choices or not and also a contributions of increased energy intake. DufferyKJ, Popkin BM. A healthy snacks between meals can also decrease your hunger and keep you from overeating at meal time. Snacks is important to keep your student’s energy levels high throughout the day. It is an effective way to fit extra nutrients into your diet and prevent overeating meals times. It is all essential part of a growing child’s diet. Childhood is a critical time for growth and development, snacks provides important nutrients. Primary purpose of snacking is to take edge of pre-meal time hunger.
1.3    COMPOSITION OF SNACKS
The major source of flour for baked products such as cakes, bread, biscuits, chin-chin is wheat flour. Wheat flour as the major ingredients for bakery products had dominated other potential sources of flour for bakery products. However the high cost of wheat flour has led to arise in the cost of bakery products in Nigeria and indeed other countries in sub-Sahara Africa (Ikpems et al, 20120. This has necessitated research efforts towards development of composite flour involving partial substitution of wheat flours with those from locally available fruits and vegetable. Crops in developing countries especially Nigeria (Olaoye et al, 2006). Composite flours are mixtures of different vegetable flours rich in starch, protein and other nutrient with or without wheat flour paw paw (Carica-papaya) is the most important fruits in the caricaceae family. The pulp of ripe paw paw is usually consumed fresh in slices, in cluncks, as dessert and it can be processed and used in variety of products such as Jams and Fruit Juice. Paw paw has high amount of vitamins C, 83 and mineral such as potassium 9.9, magnesium, 35.9 iron 56, and sodium (Oloyede, 2005) and significant amount of Riboflavin, 6.0 Niacin 6.5, phosphorus 5.9, and Zinc. 6.7 all in unripe pawpaw is a seasonal fruit found in abundant and a large percentage of it’s produced at a particular season is washed, due to it’s nutritive value, processing the unripe fruit in flour could be a better way of prolonging the shelf-life of the fruit making it available all year round, the unripe pawpaw flour can satisfy the nutritional requirement of consumer especially in developing countries because of growing urbanization (Njitang et al, 2001). The use of composite flours formulated from available and vegetable will help limit over dependency in wheat flours as well as improving the nutritional value of the end product.
1.4    AIM AND OBJECTIVE OF THE STUDY
The aim of this study is to produce cake from the blends of unripe paw-paw (Carica-Papaya) flour and wheat flour.
The objectives of this study are:
1.    To evaluate the proximate composition of the cake produced from blends of unripe paw paw and wheat flour.
2.    To conduct sensory evaluation on the cake produced.
1.5    JUSTIFICATION OF STUDY
Over the years, the demand for pastry in Nigeria has been on the increase. Pastries such as cake are sold in shops and snack bars located along the streets in the urban centers. As the demand for pastry products increase, the cost of ingredients and products has also becomes expensive (Dosey, 2009). The use of composite flours formulated from available and vegetables will help limit over dependency in wheat flours as well as improving the nutritional value of the end products.


PROXIMATE AND SENSORY QUALITY OF CAKE PRODUCE FROM BLENDS OF UNRIPE PAW PAW (CARICA-PAPAYA) FLOUR AND WHEAT FLOUR

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Details

Type Project
Department Food Technology
Project ID FTE0148
Price ₦3,000 ($20)
Chapters 5 Chapters
No of Pages 65 Pages
Methodology ANOVA
Reference YES
Format Microsoft Word

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    Details

    Type Project
    Department Food Technology
    Project ID FTE0148
    Price ₦3,000 ($20)
    Chapters 5 Chapters
    No of Pages 65 Pages
    Methodology ANOVA
    Reference YES
    Format Microsoft Word

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