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
Title Page
Certification
Dedication
Acknowledge
List of Tables
List of Figures
Abstract
Table of Content
CHAPTER ONE
1.0 Introduction
1.1 Wheat (Triticum Aestivum)
1.2 Bambara Groundnut (Voandzera Subteranea
1.3 Aims and Objectives
CHAPTER TWO
2.0 Literature Review
2.1 Wheat
2.2 Strong and Weak Wheat
2.3 Chemical Composition of Wheat
2.4 Nutritional Value of Wheat
2.5 Wheat Milling
2.6 Storage of Wheat Flour
2.7 Chemical Composition of Bambara Groundnut
2.8 Nutritional Value
2.9 Description of Cake
CHAPTER THREE
3.1 Source of the Raw Material
3.2 Sample Preparation Wheat
3.3 Preparation of Bambara Product nut Flour
3.4 Chemical Analysis
3.5 Measurement of Functional Properties
CHAPTER FOUR
4.0 Results and Discussion
CHAPTER FIVE
Conclusion and Recommendation
References
Appendix
