CHAPTER ONE

1.0 INTRODUCTION

1.1 Background of the study

There is increased advocacy on the consumption of functional foods by World human nutrition

due to different health problems related with food consumption such as diabetes and coronary

heart diseases (WHO/FAO, 2003).

Food professional/industries might face challenges of producing food products containing

functional ingredients in order to meet the nutritional requirements of individuals with health

challenges. This is because of the effect of added sugar and lipids in the industrial production of

foods products. Oke and Adeyemi (1991) advocated alternative source of food production in

tackling food crises. The prospect of blending tubers, roots and plantain with cereals and

legumes for the production of household food products is receiving considerable attention

(Nnam, 2002; Onoja and Obizoba, 2009). This might make the products to be nutritious,

relatively cheap and affordable to the rural poor to stem-off hunger and malnutrition.

Baked products provide an excellent opportunity to incorporate food-grade fractions from grains,

legumes or other indigenous food sources. High cost of wheat flour in non-wheat producing

countries such as Nigeria poses a problem to bakery industries and consumers of baked products

(Chinma, Abu, Adani, 2012).

Plantain is the common name for herbaceous plants of the genus Musa. Plantain

(Musaparadisiaca) is an important staple food in Central and West Africa. It is a basic food crop

and cheap source of energy in Nigeria (Faturoti, 2007; Adeniyi, 2006). Several food

consumption surveys in Nigeria identified plantain among the major starchy staples (Odenigbo,

2012;Okeke, 2008;Ogechi, et al 2007). According to FAO (2005), over 2.11 million metric tons

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of plantains are produced in Nigeria annually. However, about 35-60% post-harvest losses had

been reported and attributed to lack of storage facilities and inappropriate technologies for food

processing (Olorunda and Adelusola,1997).An average plantain has about 220 calories and is a

good source of potassium and dietary fiber (Randy et al., 2007). It is rich in carbohydrate, dietary

fiber, irons, vitamins, and minerals. This nutritious food is ideal for diabetics, children, and

pregnant women. It can also be a good supplement for marasmus patients. Plantain contains

small amount of serotonin that has the ability to dilate the arteries and improve blood circulation.

Its regular consumption helps to cure aneamia (low blood level) and maintain a healthy heart

(USDA Nutrient Database,2010). A diet of unripe plantain is filling and can also be a good

inclusion in a weight loss diet plan (Oke et al., 1998).

Plantain is widely grown in the Southern states of Nigeria and it is used both in Nigeria and

many African countries as a cheap source of calories, excellent for weight control, slow in the

release of energy after consumption with a low glycermic index (Mendosa, 2008), high in

potassium and good for diabetic patients (Akubor, 2003). Plantain is also a good source of Iron,

and β – Carotene (Pro-Vitamin A) as reported by Ogazi (1988). It contains 32% carbohydrate,

1% protein, 0.02 fat, 60% water, some vitamins and mineral elements (Kure et al.,1998). With

the progressive increase in the consumption of bread and related baked products in Nigeria, the

composite flour program if adopted has the potential to add value to indigenous crops like

plantain and at the same time conserve foreign exchange spent on wheat importation.

Plantain is rich in dietary fibre (8.82%), resistant starch (16.2%), and low in protein and fat

(Ayodele and Erema, 2011). Dietary fibre in human diets lowers serum cholesterol, reduces the

risk of heart attack, colon cancer, obesity, blood pressure, appendicitis and many other diseases

(Rehinan et al., 2004). On the other hand, resistant starch assists in preventing and managing

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type 2-diabetes (Jideani and Jideani, 2011). Considering the health benefits of plantain, its

incorporation as composite blend in the preparation of cake will help in enhancing the nutritional

and health status of consumers, reduce total dependence on wheat flour and incidence of certain

chronic non communicable disease.

1.2 Statement of the problem

Plantain is one of the staple foods in Nigeria. It is enjoyed by many at meal time, but its

production favour small scales farmers who still engage in traditional methods of farming in

plantain production which lead to low yield (Agbokoba,2001).

Agricultural products are well known for short time spoilage, in which all these crops if they are

properly converted into other products will increase the market demand for the product, reduce

the spoilage and at the same time add more value to the product. Plantains when riped attract

predators, pilfering which causes shortage for farmers, reduce their income on such crops.

Moreover, several issue still hinder full compliance to this directive thermal behavior of the

plantain flour integrand on combined wheat substrate is yet to be understood by baker due to lack

of information about thermo physical properties, mixing strength, fast fermentation and sensory

attribute. This study is set out to shed more light and encourage the use of plantain flour in baked

productS like cake, bread and cookies.

1.3 Objective of the Study

This study is designed to assess the proximate analysis of bread, cake and cookies using plantain

flour.

The Specific Objectives are to;

i. produce bread, cake and cookies using plantain flour

ii. assess the sensory attribute of bread, cake and cookies

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 iii. assess proximate analysis of bread, cake and cookies.

1.4 Significance of the Study

This study will highlight the production and proximate analysis of bread, cake and cookies using

plantain flour, which create awareness in the availabilities and nutritional availability of bread

cake and cookies production and the beneficial way of the main processing bread, cake, and

cookies to cherish their contribution to the nation. In addition, this study will be a great benefit to

health workers, homemakers, food and beverages outlets and some nutritional value of bread,

cake and cookies that the consumers have been developed due to lack of understanding of their

nutritional value and health benefits in plantain as a study area.

1.5 Scope of the Study

This study focused on comparative production of bread, cake and cookies using plantain flour in

which 50% of wheat flour and50% plantain flour will be used with some ingredients like yeast,

sugar, butter , salt, flavor and so on to it for making bread, cakes and cookies. In addition,

plantain flour only will be used with some ingredient mentioned above for the consumption of

people.

1.6 Definition of Terms

 Bread: is a staple food prepared from a dough of flour and water, usually by baking.

Throughout recorded history, it has been a prominent food in large parts of the world and

is one of the oldest man-made foods, having been of significant importance since the

dawn of agriculture. Bread may be leavened by processes such as reliance on naturally

occurring sour-dough microbes, chemicals, industrially produced yeast, or high-pressure

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 aeration. Commercial bread commonly contains additives to improve flavor, texture,

color, shelf life, nutrition, and ease of manufacturing.

 Cake: is a form of sweet dessert that is typically baked. In their oldest forms, cakes were

modifications of breads, but cakes now cover a wide range of preparations that can be

simple or elaborate, and that share features with other desserts such as pastries,

meringues, custards, and pies. Typical cake ingredients are flour, sugar, eggs, butter or

oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder.

Common additional ingredients and flavourings include dried, candied, or fresh fruit,

nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary

ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like

pastry cream), iced with butter cream or other icings, and decorated with marzipan, piped

borders, or candied fruit.

 Cookies: is a baked or cooked food that is small, flat and sweet. It usually contains flour,

sugar and some type of oil or fat. It may include other ingredients such as raisins, oats,

chocolate chips, nuts, etc. In most English-speaking countries except for the United

States and Canada, crisp cookies are called biscuits. Chewier biscuits are sometimes

called cookies even in the United Kingdom. Some cookies may also be named by their

shape, such as date squares or bars.

 Flour: is a powder made by grinding raw grains or roots and used to make many

different foods. Cereal flour is the main ingredient of bread, which is a staple food for

most cultures. Wheat flour is one of the most important ingredients in Oceanic, European,

South American, North American, Middle Eastern, North Indian and North African

cultures, and is the defining ingredient in their styles of breads and pastries.

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 Wheat: is a grass widely cultivated for its seed, a cereal grain which is a worldwide

staple food.[1][2][3] The many species of wheat together make up the genus Triticum; the

most widely grown is common wheat (T. aestivum). The archaeological record suggests

that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE.

Botanically, the wheat kernel is a type of fruit called a caryopsis.

 Attributes: This study states the characteristics quality of a produce e.g bread, cake and

cookies produce from plantain flour.

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 CHAPTER TWO

Literature Review

Literature will be reviewed under the following subtopics

2.1 Concept of plantain

2.1.2 Concept of wheat

2.2 Origin and History of plantain

2.2.1 Botanical Description

2.2.2 Storage Condition of Plantain

2.2.3 Processing of Plantain Products

2.2.4 Harvest and Post-Harvest Handling of Plantain

2.2.5 Diseases and Pests of Organic Plantain

2.2.6 Medicinal, food and Non-food Uses of Organic Plantain

2.3 origin, history of wheat flour

2.4 Nutritional Composition of Plantain Flour

2.4.1 Nutritional composition of wheat flour

2.5 Function of ingredients use in bread, cookies and cake production

2.6 Bread making

2.7 Cake making

2.8 Cookies making

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2.1 Concept of plantain

Plantain is a low-growing plant that typically has a rosette of leaves and a slender green flower

spike, widely growing as a weed in lawns. (Ogazi, 1982).

Plantain farming in Nigeria is one of the staple crops businesses in the country. Plantain is as

well a viable source of income for small-scale farmers who grow it in their garden. Plantains

grow in clusters because every matured plantain plant produces a number of baby suckers, which

are not pruned out. Plantain farming is a viable agro business, anybody can do it. It is not

stressful. The maintenance to be carried out on the farm includes manuring the soil, weeding,

propping and harvesting. Swennen (2010)

Choice of land

The land you plan to use ought to be readily accessible, particularly if you plan to establish a

large farm. It need to be well drained but not in an area with a very steep slope. It should be well

drained but not too steeply sloped. Plantain cannot thrive well in a marshy environment, a land

with a very shallow water table or a land area that is flooded every now and then. The chosen

land must be loamy soil, which contains organic matter. It is great if you can make use of a piece

of long time fallow land. (Ogazi, 1982).

Land preparation

Plantain farming does not require tilling the ground. Thus it is better to make use of manual

laborers instead of mechanized land clearing which commonly eliminates the top soil with

organic constituents and make the rest art of the soil compacted. Swennen (2010)

Spacing

Planted is best cultivated in a row of with a spacing is three meter between the rows and a space

of two meter within the row. You can also use a spacing of 2.5 meter between and within rows.

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A plantain farm with a spacing of  3 by 2  should contain around one thousand, six hundred and

sixty seven  plants  while one thousand six hundred plants is recommended in a hectare of land

with a spacing or 2.5 both between and within rows. A straight row is preferred as it allows

enough flow of air and sunshine through the farm. (Ogazi, 1982).

2.1.1 Concept of wheat flour

Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat

varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if

they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14%

gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft

flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. [1] Soft

flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has

slightly more gluten than cake flour. (Simmonds, 2007)

In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy

part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general

types of flour. White flour is made from the endosperm only. Brown flour includes some of the

grain's germ and bran, while whole grain or wholemeal flour is made from the entire grain,

including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ,

excluding the bran. Devos et. al., (2008),

2.2 Origin, History of Cultivation

Plantain is an important staple food in the humid tropical zones of Africa, Asia, central and

South America. It is undoubtedly one of the oldest cultivated fruits in west and central Africa.

(Ogazi, 1982). Plantain is a permanent crop, which grows in the warm and humid southern part

of Nigeria where optimum growth conditions of 27°C and about 2000mm rainfall per annum are

9
easily attained (Phillip, 2007). Plantain (Musa Spp AAB) is similar to banana fruit but larger in

size (Ogazi, 2007). Fruit, large diversity that occurred in plantain has resulted in a variety of

cultivars an important desert. The number of plantain cultivars has been reported to vary from

one country to the other. Devos et. al., (2008), reported more than 70 cultivars in Africa, while

more recently (Swennen (2010) observed that at least 116 plantain cultivars exist in different

parts of West and Central Africa.

For production purposes, bunch type and plant size characteristics are used to differentiate

between plantain cultivars. In general, the morphology of the bunch is used for classification

(Ogazi, 2002). These include:

 French plantain: In this cultivar type, inflorescence is completed at maturity.

 French horn plantain: Here, inflorescence is incomplete at maturity.

 False Horn plantain: In false horn plantain, inflorescence is incomplete at maturity

 with few hermaphrodite flowers.

 Horn plantain: Inflorescence is incomplete with no hermaphrodite flowers.

Ripe plantain fingers are usually soft pleasantly flavoured palatable, nutritious, easily digestible

and laxative. They are used for making sweet preparations. Plantain is a versatile crop in the

kitchen as well as the raw material for many popular delicacies and snacks.

Plantain, being a preferred food is often used as a delicacy and this causes its price to rise sharply

in times of scarcity. The growing demand for plantain snacks and delicacies has been forcing

prices up above that affordable by the poor, to whom it is a major carbohydrate source.

Ogazi(1982) pointed out that high energy returns per unit of labour gives it an advantage over

other starchy foods like yam, cassava or cocoyam where labour is an important production

10
constraint. Therefore, they are sources of the cheapest carbohydrate food in terms of cost per

hectare, per tonne and per calorie. . Devos et. al., (2008),

2.2.1 Botanical Description

Plantains are large, herbaceous monocots, reaching 25ft in some cultivars. The “trunk” or pseudo

stem is not a true stem, but only the clustered, cylindrical aggregation of leaf stalk bases.

Plantain plant bears fruit 14-19months after planting, plantains take longer, particularly in areas

with cool winters. The life of a plantain or banana plantation is 25 years or longer, but individual

“stools” are removed after production declines in 4-5 years, which helps to control diseases as

well. Fields are cleared, sometimes fumigated, and then replanted with “bits” of new corms

[Stover and Simmonds,2007].

2.2.2 Storage Condition of Plantain

Physiological studies on organic plantain show that storage life decreases as external temperature

increases over the range of 15-35°C. A 1°C reduction increases the storage period of organic

plantain by 1-2 days. However, at temperatures below 11°C, fruits will suffer chilling injury.

Therefore, optimum storage temperature for organic plantain fruit is 13- 14°C. This temperature

will maintain fully mature, ripe and unripe fruits for 1-2 weeks. Storage period can extend to 4

weeks when the plantain fruits are harvested up to 4 weeks before full maturity.

(Agbokoba,2001).

2.2.3 Processing of Plantain Products

Plantain can be processed into various and desirable products to achieve the following

objectives:

 Diversify the usage or utility

 Ensure off-season availability

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  Create convenience in nutrition

 Significantly reduce the bulkiness and storage space requirement and transportation cost.

Organic plantain is consumed fresh and processed into some other products, which

contribute, immensely to diet of people. These include:

- Plantain puree: baby food, cake, pie, ice cream, doughnuts etc.

- Plantain flour: from sun-dried fruits, used for pastries; sometimes mixed with

cassava flour.

- Cooking: Plantain are often fried in fat and eaten; like French fries. Mofongo is

fried green plantain mixed with pork and seasoned.

- Dried fruits are sliced thin and sold as chips.

- Fermented plantain – made into beer and wine in Africa.

The terminal male bud can be boiled and eaten as a vegetable. New shoots arecollected and eaten

as greens [IRFA, 2010].

2.2.4 Harvest and Post-Harvest Handling of Plantain

Fruits can be harvested when about 75% mature, as angles are becoming less prominent and

fruits on upper hands are light green in colour. At this stage, desiccated styles on tips of fruit can

be easily rubbed off. This occurs at 75-80 days after opening of the first hand. There can be

manipulation of the harvest date as per the direction of the buyer, and harvest may be delayed up

to 100-110 days after opening of the first hand. Entire spikes are cut from pseudo stems by hand

with sharp, curved knives. Plantain is kept out of light after harvest, since this hastens ripening

and softening. Prior to packaging, fruits are sometimes floated in water or dilute sodium

hypochlorite solution to remove latex, which may cause black peel staining. [Ferris,2007].

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2.2.5 Diseases and Pests of Organic Plantain

Fungi attacks are particularly noticeable during the wet season. They cause quicker ripening of

the fruit before harvest. Direct infections on bunches which provoke a rather repulsive aspect of

the fingers are the only causes of rejection of the crop in that traditional channel. Removing the

residual floral pieces of the tips of fingers with the casing of the bunch in a plastic protection at

the end of the flowering period, treatment with fungicides, work to fight those diseases [Foure,

2005]. Panama disease is the most destructive disease of plantain. The causative agent is the soil

born fungus, Fusariumoxysporium. The fungus attacks the leaves roots and rhizomes and

infection may take place at any stage with the plant showing characteristic yellowing of the leave

blade and collapse at the base. Control can be achieved by removing and burning infected plants

and flooding the soil for 2-6 months to eliminate the fungus [Akomolafe et.al., 2010].

Cerosporamycosphaerella causes Sigatoka disease where its spore is transmitted by raindrop or

dew. Administering bodeaux mixture or baulate can control this disease [Foure, 1985]. Bacteria

caused by Pseudomonas solanacearum occur in poorly drained soils and the primary infection

occurs through injured roots. Exposure of the soil to direct sunlight during wet weather can

control it.

2.2.6 Medicinal and Non-food Uses of Plantain Flour

Non-food:

Ash from burned leaves and stems is used as salt. Livestock are often fed plantain culls.

Fertilizers are made from dried, chopped plantain stems and leaves. Pseudo stems yield a pulp

that can be made into brown paper products. There are dozens of construction and medicinal uses

for organic plantain leaves and other plant parts [Ferris, 2008].

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Medicinal:

Some extracts of organic plantain have shown hypoglycaemic activity experimentally. The juice

from the junction of a “branch” with the stem is used for toothache relief in Panama and South

Africa [Ake Assi, 2015].

2.3 Origin, history of wheat flour

The first cultivation of wheat occurred about 10 000 years ago, as part of the ‘Neolithic

Revolution’, which saw a transition from hunting and gathering of food to settled agriculture.

These earliest cultivated forms were diploid (genome AA) (einkorn) and tetraploid (genome

AABB) (emmer) wheat and their genetic relationships indicate that they originated from the

southeastern part of Turkey (Heun et al., 1997; Nesbitt, 1998; Dubcovsky and Dvorak, 2007).

Cultivation spread to the Near East by about 9000 years ago when hexaploid bread wheat made

its first appearance (Feldman, 2001).

The earliest cultivated forms of wheat were essentially landraces selected by farmers from wild

populations, presumably because of their superior yield and other characteristics, an early and

clearly non-scientific form of plant breeding! However, domestication was also associated with

the selection of genetic traits that separated them from their wild relatives. Others have discussed

this domestication syndrome in detail, but two traits are of sufficient importance to mention here.

The first is the loss of shattering of the spike at maturity, which results in seed loss at harvesting.

This is clearly an important trait for ensuring seed dispersal in natural populations and the

nonshattering trait is determined by mutations at the Br (brittle rachis) locus (Nalam et al., 2006).

The second important trait is the change from hulled forms, in which the glumes adhere tightly to

the grain, to free-threshing naked forms. The free forms arose by a dominant mutant at the Q

14
locus which modified the effects of recessive mutations at the Tg (tenacious glume) locus

(Jantasuriyarat, 2004; Simons, 2006; Dubkovsky and Dvorak, et al., 2007).

Cultivated forms of diploid, tetraploid, and hexaploid wheat all have a tough rachis apart from

the spelt form of bread wheat. Similarly, the early-domesticated forms of einkorn, emmer, and

spelt are all hulled, whereas modern forms of tetraploid and hexaploid wheat are free-threshing.

Whereas einkorn and emmer clearly developed from the domestication of natural populations,

bread wheat has only existed in cultivation, having arisen by hybridization of cultivated emmer

with the unrelated wild grass Triticum tauschii (also called Aegilops tauschii and Ae. squarosa).

This hybridization probably occurred several times independently with the novel hexaploid

(genome AABBDD) being selected by farmers for its superior properties.

The genetic changes during domestication mean that modern wheats are unable to survive wild

in competition with better-adapted species. This was elegantly demonstrated by John Bennet

Lawes in the 1880s when he decided to allow part of the famous long-term Broadbalk

experiment at Rothamsted to return to its natural state (Dyke, 1993). He therefore left part of the

wheat crop un-harvested in 1882 and monitored the growth in successive years. After a good

crop in 1883 the weeds dominated and in 1885 the few remaining wheat plants (which were

spindly with small ears) were collected and photographed. The A genomes of tetraploid and

hexaploid wheats are clearly related to the A genomes of wild and cultivated einkorn, while the

D genome of hexaploid wheat is clearly derived from that of T. tauschii. In fact, the formation of

hexaploid wheat occurred so recently that little divergence has occurred between the D genomes

present in the hexaploid and diploid species. By contrast, the B genome of tetraploid and

hexaploid wheats is probably derived from the S genome present in the Sitopsis section of

Aegilops, with Ae. speltoides being the closest extant species. The S genome of Ae. speltoides is

15
also closest to the G genome of T. timopheevi, a tetraploid species with the A and Gbgenomes

(Feldman, 2001). The spread of wheat from its site of origin across the world has been elegantly

described by Feldman (2001).

2.4 Nutritional Composition of Plantain Flour

Nutritionally, plantain is a good source of carbohydrate. It is also rich in potassiumand pro-

vitamin A (carotene) (Ogazi, 2002). Many scientists have tried to determine the food value of

plantain by carrying out proximate and detailed chemical analysis on green and ripe plantain.

Ogazi, (1982) also carried out extensive analysis of thegreen plantain pulp (dry basis) to be in

close agreement with those observed by otherscientist. The fruit contain vitamins A, B, C, D, E

and K. It is also rich in potassium, calcium, iron and phosphorus. Fagbemi [2008] examined for

proximate composition, physical characteristics andfunctional properties of flours prepared from

raw and blanched samples of unripe andripe matured organic plantain Musa AAB as shown in

Table below:

Table 1: Proximate Composition of Plantain Flour

Chemical Composition Quantity per 100g Sample

Crude Protein 3.5

Crude fat 2.2-5.5

Moisture content 5.7-7.1

Crude fibre 1.33-2.0

Ash 1.66-2.0

Carbohydrate 82.25-86.07

Devos et. al., (2008),

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2.4.1 Nutritional composition of wheat flour

Wheat is widely consumed by humans, in the countries of primary production (which number

over 100 in the FAO production statistics for 2004) and in other countries where wheat cannot be

grown. For example, imported wheat is used to meet consumer demands for bread and other food

products in the humid tropics, particularly those with a culinary tradition dating back to colonial

occupation. Statistics are not available for the total volume of wheat which is consumed directly

by humans as opposed to feeding livestock, although figures for the UK indicate about one-third

of the total production (approximately 5.7 m tonnes per annum are milled with home production

being 15–16 m tonnes). Globally there is no doubt that the number of people who rely on wheat

for a substantial part of their diet amounts to several billions. [Foure, 2005].

The high content of starch, about 60–70% of the whole grain and 65–75% of white flour, means

that wheat is often considered to be little more than a source of calories, and this is certainly true

for animal feed production, with high-yielding, low-protein feed varieties being supplemented by

other protein- rich crops (notably soybeans and oilseed residues).

However, despite its relatively low protein content (usually 8–15%) wheat still provides as much

protein for human and livestock nutrition as the total soybean crop, estimated at about 60 m

tonnes per annum (calculated by Shewry, 2000). Therefore, the nutritional importance of wheat

proteins should not be underestimated, particularly in less developed countries where bread,

noodles and other products (eg bulgar, couscous) may provide a substantial proportion of the

diet.

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Protein content

Although wheat breeders routinely select for protein content in their breeding programmes (high

protein for breadmaking and low protein for feed and other uses), the current range of variation

in this parameter in commercial cultivars is limited. For example, Snape et al. (1993) estimated

that typical UK breadmaking and feed wheats differed in their protein content by about 2% dry

weight (e.g from about 12–14% protein) when grown under the same conditions, which is

significantly less than the 2-fold differences which can result from high and low levels of

nitrogen fertilizer application. This limited variation in conventional wheat lines has led to

searches for ‘high protein genes’ in more exotic germplasm. Early studies of the USDA World

Wheat Collection showed approximately 3-fold variation in protein content (from 7–22%), with

about one-third of this being under genetic control (Vogel et al., 1978). However, the strong

environmental impact on protein content (accounting for two-thirds of the variation) underpins

the difficulty of breeding for this trait. Nevertheless, some success has been achieved by

incorporating sources of variation from exotic bread wheat lines or related wild species. The

former include Atlas 50 and Atlas 66, derived from the South American line Frandoso, and Nap

Hal from India. These lines appear to have different ‘high protein genes’ and both were

extensively used in breeding programmes in Nebraska with the Atlas 66 gene being successfully

incorporated into the commercial variety Lancota (Johnson et al., 1985). Frandoso and related

Brazilian lines have also been successfully exploited in other breeding programmes in the USA

(Busch and Rauch, 2001). The Kansas variety, Plainsman V, also contained a high protein

gene(s) from a related Aegilops species (Finney, 1978). The most widely studied source of ‘high

protein’ is wild emmer (tetraploid Tr. turgidum var. dicoccoides) wheats from Israel. One

accession, FA15-3, accumulates over 40% of protein when grown with sufficient nitrogen

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(Avivi, 1978). The gene in this line was mapped to a locus on chromosome 6B (called Gpc-B1),

which accounted for about 70% of the variation in protein content in crosses (Chee et al., 2001;

Distelfeld et al., 2004, 2006). More recent studies have shown that the gene Gpc-B1 encodes a

transcription factor which accelerates senescence in the vegetative parts of the plant, resulting in

increased mobilization and transfer to the grain of both nitrogen and minerals (notably iron and

zinc) (Uauy et al., 2006). However, it remains to be shown whether this gene can be incorporated

into high-yielding and commercially viable lines.

2.5 Function of ingredients use in cookies production

Each ingredient used in cookie baking is employed for the specific characteristics it has and/or

the result it has on the finished product. If these effects are understood, the ingredients may be

selected with the assurance that the products produced will be good. [Foure, 2005].

Flour:

Flour is the principle structure builder or binding agent in most cookie formulas. It provides the

framework around which the other ingredients are grouped in varying proportions. Flour is a

toughening agent because when it comes in contact with the liquids in the formula, the flour

proteins (gluten) form the main structure of the cookies. Either bread flour, pastry flour or cake

flour can be used to make hard and soft cookies. Hard flour may cause some types of cookies to

lack spread while cake flour may cause some cookies to spread too much. It is best to use the

type of flour specified in the formula. If a recipe calls for pastry flour and it is not available, use

50 percent bread flour and 50 percent cake flour or use all purpose flour. [Foure, 2005].

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Sugar:

Sugar in some form is used in all cookie recipes. It is an important tenderizing ingredient.

Undissolved sugar crystals melt during baking which contributes to the flow or spread of the

cookies.

Granulated Sugar:

The finer the granulation, the less the cookie will spread. On the hand, the larger the granulation,

the more the cookie will spread.

Powdered Sugar:

Powdered sugar is used when a fine-grained compact interior with little spread is desired.

Shortening:

Shortening promotes tenderness in the cookie and prevents excessive gluten development during

mixing. Without shortening, cookie dough would be tough and rubbery, which would result in

cookies being dry and lacking in eating qualities. Shortening contributes to the spread of the

cookies. Regular hydrogenated shortening having a bland flavor is preferred and commonly

used. Butter and margarine produce cookies with a more desirable taste and flavor.

Eggs:

Eggs are both tenderizers and tougheners in cookie baking. Egg yolks contain a very large

percentage of fat which helps to tenderize the cookie. On the other hand, the egg white acts as

structure builders because of the proteins which coagulate during baking. Eggs also contribute

moisture. Some cookie recipes such as macaroon coconut cookies call for egg whites. Whole

eggs contribute the combined characteristics of shortness, aeration, and tenderness. [Foure,

2005].

20
Liquids:

Liquid in some form is necessary in all cookie recipes. Water is necessary to moisten the flour

proteins to form gluten so the structure can be formed. Water also contributes to dough

consistency and helps to control the temperature of the dough or batter. It also dissolves the

chemicals in baking powder so that carbon dioxide can be produced to leaven the cookie and to

assist in the spread of the cookie during baking. [Foure, 2005].

Milk solids:

Dry milk solids tend to exert a slight binding action on the dough. Milk solids are a valuable

addition to cookie recipes because they provide added nutritional value. The milk sugar lactose,

adds to the richness of the crust color. [Foure, 2005].

Leavening Ingredients:

Leavening ingredients help to control spread or size, produces volume and promote proper crust

color through regulation of acidity or alkalinity (pH) of the dough. Cookies that are hand

dropped, deposited with a pastry tube, or machine deposited, need the spread control of

leavening agents. An alkali such as baking soda exerts a weakening effect on the flour proteins

(gluten) and helps to promote spreading. Since most cookie ingredients are neutral to slightly

acid, they are usually sufficient to neutralize any reasonable quantity of baking soda added.

Baking Soda (Bicarbonate of Soda):

Bicarbonate of soda, an alkali salt can be added alone or as a component of baking powder. The

alkalinity of baking soda lowers the cartelization point of sugar in the cookie dough or batter,

causing faster and darker coloring of the crust. Soda also has a weakening effect on flour

proteins. This action is more pronounced when soda is used without the counteracting food acid.

Some of the alkalinity of the soda is neutralized by the natural acidity of the other ingredients in

21
the formula. Too much soda will result in a chemical reaction between the fat in the formula and

the soda. This will result in the cookie having a soapy taste. [Foure, 2005].

Cream of Tartar:

Cream of Tartar, a baking acid is used with soda as a leavening agent. A fast acting baking

powder can be made by combining two parts of cream of tartar with one part baking soda. When

cream of tartar is used without a counteracting alkali such as baking soda, it increases the acidity

of the dough or batter. The higher acidity produces a whiter crumb color and a lighter crust color

because sugar caramelizes at a higher temperature in an acid media.

Baking Powder:

Baking Powder is a mixed blend of food acids of which there are several types and Bicarbonate

of Soda with starch added to prevent the Baking Powder from lumping during storage. During

the baking process the acid ingredients and the baking soda contained in the baking powder are

dissolved in the liquid forming carbon dioxide gas. None of the acid or the soda remains in the

finished product, because they neutralize each other.

Flavoring Ingredients

Salt: Salt is used for its own flavor and to bring out the natural flavors of the other ingredients.

The amount of salt must be reduced slightly when salted butter is used as the shortening

ingredient in the recipe.

Cocoa: The use of cocoa requires an adjustment to the formula. Sugar is added to counteract the

tendency of cocoa to toughen the dough and to sweeten and enhance the cocoa flavor. A slight

adjustment in liquid may be necessary also.

22
2.6 Bread making

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout

recorded history it has been popular around the world and is one of the oldest artificial foods,

having been of importance since the dawn of agriculture. Proportions of types of flour and other

ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and

textures of breads differ around the world. Bread may be leavened by processes such as reliance

on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-

pressure aeration. Some bread is cooked before it can leav en, including for traditional or

religious reasons. Non-cereal ingredients such as fruits, nuts and fats may be included.

Commercial bread commonly contains additives to improve flavor, texture, color, shelf life,

nutrition, and ease of manufacturing. Bread is served in various forms with any meal of the day.

It is eaten as a snack, and used as an ingredient in other culinary preparations, such as

sandwiches, and fried items coated in breadcrumbs to prevent sticking. It forms the bland main

component of bread pudding, as well as of stuffing is designed to fill cavities or retain juices that

otherwise might drip out.

Bread has a social and emotional significance beyond its importance as nourishment. It plays

essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in

language, where it appears in proverbs, colloquial expressions ("He stole the bread from my

mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as

"companion" (from Latincom "with" + panis "bread").(Ihekoronye, 1999)

2.7 Cake making

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were

modifications of breads, but cakes now cover a wide range of preparations that can be simple or

23
elaborate, and that share features with other desserts such as pastries, meringues, custards, and

pies. Typical cake ingredients are flour, sugar, eggs, butter or oil or margarine, a liquid, and

leavening agents, such as baking soda or baking powder. Common additional ingredients and

flavorings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with

numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves,

nuts or dessert sauces (like pastry cream), iced with butter cream or other icings, and decorated

with marzipan, piped borders, or candied fruit. (Ihekoronye, 1999)

Cake is often served as a celebratory dish on ceremonial occasions, such as weddings,

anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich

and elaborate, and many are centuries old. Cake making is no longer a complicated procedure;

while at one time considerable labor went into cake making (particularly the whisking of egg

foams), baking equipment and directions have been simplified so that even the most amateur

cook may bake a cake. (Ihekoronye, 1999)

2.8 Cookies making

Biscuit and Cookies are usually produced from wheat flour (Ihekoronye, 1999) and they arethe

same product since the British call them biscuit while the Americans call them cookies (Ishinwu,

2005). Anyika and Uwaegbute (2005) identified an increasing tendency among children and

adults to move away from traditional eating pattern of three meals a day to eating snacks instead

of meal. Recently, the use of composite flour as evolved in the bakery world for cake and

biscuits. Cookies, in combination with ice cream, make an excellent summer desert. They may

be made in advance with no danger of spoilage and can be made in a great many varieties.

Varieties depend upon the balance between four basic ingredients: flour, sugar, shortening, and

liquids (milk and/or eggs). All cookies are more or less a variation of one basic formula. Because

24
of its numerical balance of ingredients, the pound cake recipe could well serve as a basis for

cookie recipes. Leavening agents, added to most varieties, have an effect on the size, color, and

eating qualities. Additional ingredients are added for flavor and texture. There are two main

types of cookies, hard and soft. (Ihekoronye, 1999)

Soft: (soft batter) cookies contain a maximum amount of moisture. They may require a greater

Percentage of eggs to produce the necessary structure. Characteristics of good soft cookies are

moistness and softness.

Hard cookies contain a minimum amount of moisture. Desired characteristics of hard cookies are

crispness and brittleness.

25
 CHAPTER THREE

3.0 Methodology

3.1 Research Design

The research used for this study was experimental to evaluate the production and proximate

analysis of cake, cookies and bread using plantain flour.

3.2 Study Area

The research was carried out in the department of home and rural economics food laboratory in

Oyo State College of Agriculture and Technology Igboora Oyo State.

3.3 Population of the Study

The population of the study is 450 students and 20 lecturers from the Oyo state college of

agriculture and technology in the department of home and rural economics.

3.4 Sample size and Sampling Techniques

The sample size was randomly selected from the population of the study as a sample thirty

questionnaires was administered to the students and some selected lecturers in the department of

home and rural economics

3.5 Procedures for Data Collection

The data was collected through the use of samples of cake, cookies and bread and well structured

questionnaires was administered to the respondent to assess the sensory evaluation of the

products produced.

3.6 Method of data analysis

Data gather was analyzed through a proximate analysis such as ash, moisture, crude protein,

crude fibre, crude fat, carbohydrate, dry matter and descriptive tools such as frequency,

percentages and cumulative score. In addition, the questionnaire was based on texture,

26
appearance, color, and overall acceptability in the form of excellent, very good, good and

average.

3.7 Materials and Methods

This study was carried out at the home and rural economics department, food science laboratory,

Oyo state college of agriculture and technology Igboora.

3.7.1 Material Source

plantain will be purchased from a retail outlet at Towobowo market Iberekodo, Igboora Oyo

state, Nigeria and all other baking ingredient such as eggs, baking- powder, fat, milk and

flavoring will also be obtain from the same source.

3.7.2 Materials for bread

Rolling pin

Siever

Baking pan

Scalper

Measuring scale

Baking tray

Bowl

Polythene/nylon

Pastry board

Spoon

Knife

27
3.7.3 Material for cake

Stirring rod

Siever

Baking pan

Measuring scale

Baking pan/ cake pan

Bowl

Whisker

Pastry board

Spoon

Knife

3.7.4 Materials for cookies

Rolling pin

Siever

Baking pan

Cookies shape

Measuring scale

Baking pan

Bowl

Pastry board

Spoon

Knife

28
3.8 Method of preparation (bread) (50% plantain flour and 50% wheat flour)

Ingredient Quantity

Plantain flour 250g

Wheat flour 250kg

Luke warm water ¼ liter

Yeast 2 ½ level teaspoonfuls

Sugar 50g

Salt 1 level teaspoonful

Margarine 125g

Egg 2

Time: 30-40minutes

Oven temperature: 250oc

Position in oven: middle shelf

3.8.1 Method

 Sieve the plantain flour and ordinary flour , add salt to both flour and rub in the fat.

 Add sugar, yeast, egg and luke warm water and mix to a soft dough

 Knead well until smooth and leave side of bowl (about 10minutes)

 Cover dough with a plate or put dough in a plastic bag; put in a warm place to rise 1hour

until double the size

 Turn out and knock back the risen dough

 Shapes into 2 loaves, place in warm greased bread firm, three quarters full

 Cover again, leave to prove (i.e rise) until at top of the tin

 Place in hot oven until brown and crisp, reduce heat to 190oc No. bake 30-40minutes

29
3.8.2 Cookies (50% plantain flour and 50% wheat flour)

Ingredient Quantity

Plantain flour 100g

Wheat flour 100g

Butter 100g

Baking powder 1 level tablespoon

Salt ½ level teaspoon

Sugar 50g

Eggs 2 eggs

Powdered milk 1 sachet (1 full table spoon)

3.8.3 Method

 Sieve the plantain flour and the ordinary flour

 Add salt, baking powder and butter or oil to your flours in a bowl, mix thoroughly

 Beat the egg and mix thoroughly with the butter

 Leave to relax for about 30 minutes

 Roll out the pastry flat and even (into rounds with a chosen cutter depending on the

required shape)

 Brush surface with beaten egg

 Place on a lightly greased baking sheet

 Bake in a hot oven (230o – 250oc) approximate to 15- 20 minutes

3.8.4 Cake (50% plantain flour and 50% wheat flour)

Ingredient Quantity

Plantain flour 100kg

Wheat flour 100kg

30
Sugar 50g

Egg 8eggs

Baking powder 1 level of table spoonful

Nut meg 1level table spoon

Flavor pineapple, 1 tablespoon

Margarine 250g

3.8.5 Method

 Sieve the flours, spices raising agent and salt in bowl

 Cream margarine and sugar together in a bowl with a wooden spoon until fluffy

 In a separate bowl, break the eggs and beat very well with fork or egg wisker. Add to the

creaming mixture of butter and sugar

 Add baking powder, vanilla and nut meg to your flour in a separate bowl

 Add the mixture to the cream a little at a time, folding it into the mixture until very

smooth

 Dish your mixture equally with spoon into the cake pan already greased

 Bake in hot over for about 2 hours

Time: 2 hours

Oven temperature: 180oc. NO 4

Position in oven: middle shel

3.9 Method of preparation (bread) (100% plantain flour only)

Ingredient Quantity

Plantain flour 500g

Luke warm water ¼ liter

Yeast 2 ½ level teaspoonfuls

31
Sugar 50g

Salt 1 level teaspoonful

Margarine 125g

Egg 2

Time: 30-40minutes
Oven temperature: 250oc
Position in oven: middle shelf

3.9.1 Method
 Sieve the plantain flour and ordinary flour, add salt to both flour and rub in the fat.

 Add sugar, yeast, egg and luke warm water and mix to a soft dough

 Knead well until smooth and leave side of bowl (about 10minutes)

 Cover dough with a plate or put dough in a plastic bag; put in a warm place to rise 1hour

until double the size

 Turn out and knock back the risen dough

 Shapes into 2 loaves, place in warm greased bread firm, three quarters full

 Cover again, leave to prove (i.e. rise) until at top of the tin

 Place in hot oven until brown and crisp, reduce heat to 190oc No. bake 30-40minutes

3.9.2 Cookies (100% plantain flour only)

Ingredient Quantity

Plantain flour 200g

Butter 100g

Baking powder 1 level tablespoon

Salt ½ level teaspoon

Sugar 50g

Eggs 2 eggs

32
Powdered milk 1 sachet (1 full table spoon)

3.9.3 Method

 Sieve the plantain flour and the ordinary flour

 Add salt, baking powder and butter or oil to your flours in a bowl, mix thoroughly

 Beat the egg and mix thoroughly with the butter

 Leave to relax for about 30 minutes

 Roll out the pastry flat and even (into rounds with a chosen cutter depending on the

required shape)

 Brush surface with beaten egg

 Place on a lightly greased baking sheet

 Bake in a hot oven (230o – 250oc) approximate to 15- 20 minutes

3.9.4 Cake (100% plantain flour only)

Ingredient Quantity

Plantain flour 200kg

Sugar 50g

Egg 8eggs

Baking powder 1 level of table spoonful

Nut Meg 1level table spoon

Flavor pineapple, 1 tablespoon

Margarine 250g

3.9.5 Method

 Sieve the flours, spices raising agent and salt in bowl

 Cream margarine and sugar together in a bowl with a wooden spoon until fluffy

33
  In a separate bowl, break the eggs and beat very well with fork or egg whisker. Add to

the creaming mixture of butter and sugar

 Add baking powder, vanilla and nut meg to your flour in a separate bowl

 Add the mixture to the cream a little at a time, folding it into the mixture until very

smooth

 Dish your mixture equally with spoon into the cake pan already greased

 Bake in hot over for about 2 hours

Time: 2 hours
Oven temperature: 180oc. NO 4
Position in oven: middle shell
3.10 Equipment used

Bowl

Baking board

Polythene nylon

Spoon

Egg whisker

Siever

Baking tin (different sizes)

Fork

Scale

3.11 Method of data analysis

The result of the proximate was analyzed by using percentage of each nutrient in terms of

parameters such as moisture, fat, fiber, protein and carbohydrate.

34
 CHAPTER FOUR

Result and Discussion

The result obtain in the sensory qualities of snacks are presented in Table 4 with their

frequencies.

Table 4.1 proximate chemical composition of snacks based in different percentages.

SAMPLE PERCENTAGE M CP CFIBRE CFAT ASH DRYMATTER CHO
(%) (%) (%) (%) (%) (%) (%) (%)
a a
Bread 100% plantain 14.8 8.05 1.30 9.50 0.40 85.15 65.90a
Sample A1 flour 5
Cake 100% plantain 15.7 6.65 1.33b 8.50 1.60 84.30 66.22a
Sample A2 flour 0

Cookies 100% plantain 14.3 5.60 1.36c 9.10 1.80 85.70c 67.84c
Sample A3 flour 0

Bread 50% plantain 12.6 12.25 1.23a 8.90 2.10 87.40a 62.80a
Sample B1 flour and 50% 0

wheat flour
Cake 50% plantain 10.9 18.55 1.20b 11.20 2.20 98.10b 55.95b
Sample B2 flour and 50% 0

wheat flour
Cookies 50% plantain 12.4 9.80 1.29c 9.70 2.10 87.57c 64.68c
Sample B3 flour and 50% 3

wheat flour

M= moisture, CB= crude protein, CF= crude fibre, CF= crude fat, DM= Dry matter, CHO=

carbohydrate

4.1.1 Moisture content

35
Although there was no significant difference in moisture content among the various snack with

100% and 50% under consideration (Bread, cake and cookies). In 100% plantain only and 50%

of wheat flour and 50% of plantain flour generally have high moisture content ranging between

14.85 to 15.70.

However, the highest moisture content in 50% plantain and 50% wheat flour on cookies, bread

and cake. The highest moisture content in snacks is cookies produced with 100% plantain flour

could likely lead to faster deterioration of the snacks, which tend to undergo microbial

degradation upon long time storage while 50% of wheat flour and 50% of plantain flour have

lower moisture content because the wheat flour has absorbed the moisture content which will

take long time storage.

4.1.1 Crude protein

Cookies and bread made with 50% of plantain flour and 50% of plantain flour had the highest

crude protein content ranging between 18.55 and 12.25%. Plant protein is very beneficial to

humans. They are one of the building blocks of body tissue. This makes the two snacks

particularly suited for people recovery from sickness and to maintain healthy body system while

cake and cookies with 100% of plantain flour have lower food protein content ranging between

6.65% and 5.60% in which the two snacks cannot promote healthy protein content in the body of

the consumers

4.1.3 Crude fibre

Lower amount of crude fibre from 1.20% to 1.23% were obtained across the snack samples and

both were in 50:50% in plantain flour and wheat flour in cake and bread. These lower values of

crude fibre are not likely to have positive effect in the gastro intestinal organ of human while

higher amount of crude fibre from 1.36% to 1.30% were obtained across the snacks sample and

36
both were in 100% plantain flour in bread and cookies these higher value of crude fibre are good

for people such diabetics patient

4.1.4 Crude fat

The snacks generally has low fat content, higher (P<0.05) significant amounts of fat ranging

from 9.70% to 11.20% were obtained in 50% of plantain flour and 50% wheat flour in cake, and

50% of plantain flour with 50% wheat flour in cookies. The 100% plantain flour for bread range

from 9.10% to 9.50% respectively. This signifies that the crude fat obtains from the both 100%

of plantain flour and 50:50% of plantain flour and wheat flour is high in crude fat.

4.1.5 Ash

Ash is the organic residue remaining after the water and organic matter have been removed by

heating in the presence of oxidizing agent, which provides a measure of the total amount of

mineral in food. The ash content were obtained with higher amount of ash presented in bread

(50% plantain flour and 50% wheat flour), 2.10, cake (50:50%) with (2.10), and finally in

cookies (50:50%) with 2.20. The ash content is indicative of the mineral composition. Therefore,

the snacks with higher ash value are likely to have higher amount of food minerals while 100%

plantain flour only have lower amount of food mineral. As regards to the results, it is advisable

to those who are unhealthy

4.1.6 Dry matter

Dry matter is snack production help in the long shelf life of food also preserve deterioration. The

dry mater content is not significantly different across the snacks so therefore higher amount were

obtained in all snacks produced in 50:50% and 100:100% in bread, cookies and cake

respectively. This implies that the product produce from plantain flour can spent more time

before it get spoilt because of the level of dry matter content in the produce.

37
4.1.7 Carbohydrate

Carbohydrate is very important in human diets, which help to perform daily activities, help to

control muscle and nerve function. The study results show that there was significant different

(P>0.05) in carbohydrate content of snacks. Besides, cookies with 100% plantain flour and cake

of 100% plantain flour had high carbohydrate content than 50% plantain flour and wheat flour in

which would affect the perform daily activities help to control muscle and nerve function

PARAMETER SCORE TASTE COLOUR APPEARANCE TEXTURE OVERALL

ACCEPTABILITY

Excellent 6 14 4 6 4 10

38
 (46.7) (13.3) (20.0) (13.3) (33.3)
Very good 5 4 12 10 8 8
(13.3) (40.0) (33.3) (26.7) (26.7)
Good 4 10 4 4 8 4
(33.3) (13.3) (13.3) (26.7) (13.3)
Average 3 2 8 4 2 8
(6,7) (26.7) (13,3) (6.7) (26.7)
Fair 2 __ 2 6 8 __
(6.7) (20.0) (26.7)
Poor 1 __ __ __ __ __

Total 30(100.0) 30(100.0) 30(100.0) 30(100.0) 30(100.0)

Sample A1 (Production of Bread using 100% plantain flour)

Sample A2 (production of cake using 100% plantain flour)

39
PARAMETER SCORE TASTE COLOUR APPEARANCE TEXTURE OVERALL
ACCEPTABILITY

Excellent 6 18 6 12 8 8
(60.0) (20.0) (40.0) (26.7) (26.7)
Very good 5 10 10 12 10 18
(33.3) (33.3) (40.0) (33.3) (60.0)
Good+ 4 __ 12 2 10 4
(40.0) (6.7) (33.3) (13.3)
Average 3 2 2 2 __ __
(6.7) (6.7) (6.7)
Fair 2 __ __ __ __ __

Poor 1 __ __ 2 2 __
(6.7) (6.7)
Total 30(100.0 30(100.0) 30(100.0) 30(100.0) 30(100.0)
)

PARAMETER SCORE TASTE COLOUR APPEARANCE TEXTURE OVERALL

ACCEPTABILITY

Excellent 6 6 6 8 6 6
(20.0) (20.0) (26.7) (20.0) (20.0)
Very good 5 12 20 16 10 18
(40.0) (66.6) (53.3) (33.3) (60.0)
Good 4 12 2 4 14 6

40
 (40.0) (6.7) (13.8) (46.7) (20.0)
Average 3 __ 2 __ __ __
(6.7)
Fair 2 __ __ 2 __ __
(6.7)
Poor 1 __ __ __ __ __

Total 30(100.0 30(100.0) 30(100.0) 30(100.0) 30(100.0)

)
Sample A3 (production of cookies using 100% plantain flour)

41
 Sample B1 (production of Bread using 50% wheat flour and 50% plantain flour)

PARAMETER SCORE TASTE COLOUR APPEARANCE TEXTURE OVERAL

ACCEPTABILITY

Excellent 6 8 6 6 6 6
(26.7) (20.0) (20.0) (20.0) (20.0)
Very good 5 14 18 10 4 22
(46.7) (60.0) (33.3) (13.3) (73.3)
Good 4 8 4 12 18 2
(26.7) (13.3) (40.0) (60.0) (6.7)
Average 3 __ 2 2 2 __
(6.7) (6.7) (6.7)
Fair 2 __ __ __ __ __

Poor 1 __ __ __ __ __

Total 30(100.0 30(100.0) 30(100.0) 30(100.0) 30(100.0)

)

42
 Sample B2 (production of cake using 50% wheat flour and 50% plantain flour)

PARAMETER SCORE TASTE COLOUR APPEARANCE TEXTURE OVERAL

ACCEPTABILITY

Excellent 6 16 16 2 10 4
(53.3) (53.3) (6.7) (33.3) (46.7)
Very good 5 8 6 20 14 10
(26.7) (20.0) (33.3) (46.7) (33.3)
Good 4 2 6 8 4 6
(6.7) (20.0) (26.7) (13.3) (20.0)
Average 3 2 2 __ 2 __
(6.7) (6.7) (6.7)
Fair 2 2 __ __ __ __
(6.7)
Poor 1 __ __ __ __ __

Total 30(100.0 30(100.0) 30(100.0) 30(100.0) 30(100.0)

)

43
 Sample B3 (production of cookies using 50% wheat flour and 50% plantain flour)
PARAMETER SCORE TASTE COLOUR APPEARANCE TEXTURE OVERAL
ACCEPTABILITY

Excellent 6 16 18 10 6 10
(53.3) (60.0) (13.3) (20.0) (33.3)
Very good 5 4 10 14 16 18
(13.3) (33.3) (46.7) (53.3) (60.0)
Good 4 10 2 4 4 2
(33.3) (6.7) (13.3) (13.3) (6.7)
Average 3 __ __ 2 2 __
(6.7) (6.7)
Fair 2 __ __ __ 2 __
(6.7)
Poor 1 __ __ __ __ __

Total 30(100.0 30(100.0) 30(100.0) 30(100.0) 30(100.0)

)

Taste:

44
The taste scores of snacks production be it in 100% and 50% in ranges higher taste scores of

60.0, 53.3, 53.3, and 46.7 were obtained in the production of cake using 100% plantain flour,

cake with 50% use of plantain flour, cookies with 50% use of plantain flour and finally 100% use

of plantain flour in the production of bread respectively. Generally the cake production of the use

of 100% plantain flour have higher taste value than bread with 100% plantain flour. These values

except from bread production with 100% plantain flour. The implication of this finding is that

cake with 100% plantain flour had higher taste preference than any other snacks produced.

Colour:

The data obtained on the colour of snacks (cookies, bread and cake) in 100%, 50% in this study

showed non-significant (P>0.005) difference across the mean values. The scores obtained in the

colour of the snack samples ranged from 66.7, 60.0, and 53.3 were obtained in the snack so

therefore, cookies with 100% plantain flour is higher and bread with 50:50% of wheat and

plantain flour have the same score with cookies of 50:50% respectively.

Appearance:

The data obtained on the appearance of snack samples in this study showed non-significant

difference (P>0.002) differences across the mean value the cake of 50% and cookies 100%

however had highest degree of likeness (66.7 and 53.3 respectively) in term of appearance when

compared with other snack. Generally, the likeness scores obtained for cake using 50:50 where

higher (although not significantly different) across the snack except for bread production with

the use of 50% wheat flour and 50% plantain flour.

Texture:

45
Similarly, texture was not significantly different (P>0.05) across the snack samples. Beside, the

texture of the snack range between 60.0, 53.3, 46.7 and 46.7 with bread produced from 50% of

wheat flour and 50% of plantain flour scoring higher than any of the snacks in terms of texture

appeal.

Overall acceptability:

Like taste, colour, appearance, and texture of the snacks production with the use of 100%, and

50:50% percentages, the overall acceptability of the use of snacks was not significantly (P>0.05)

different across the snacks samples. However, bread with 50% wheat flour and 50% plantain

flour had the highest acceptability scores (66.7). The insignificance of the difference in overall

acceptability of the snacks as well as minimum overall acceptability score of the snacks, which

exceeds 13.3 in a 6-point hedonic scales (likeness) scale, indicates that the sensory qualities of

snacks production are generally acceptable to the consumer.

CHAPTER FIVE

46
5.0 SUMMARY, CONCLUSION AND RECOMMENDATION

5.1 SUMMARY OF MAJOR FINDING

This study investigated the production and proximate analysis of cake, cookies and bread using

plantain flour in the study area. The snacks produced were Bread (100% plantain flour) (50%

plantain flour and 50% wheat flour), Cookies 100% plantain flour, 50% plantain flour and 50%

wheat flour) and Cake (100% plantain flour) and (50% plantain and wheat flour).

Result obtained from the evaluation of chemical composition of snacks revealed that cookies

(100% plantain flour,) had the highest moisture content followed by bread (100% plantain and).

Cake of 50:50% had the least moisture content. Likewise cookies 50%: 50% was the richest in

crude protein, cookies 50%:50% had the highest ash content indicating its richness in food value

while cake 100% had the highest carbohydrate. The result revealed that the bread, cookies and

cake produced from 100% plantain flour is more nutritious and diabetics patient can benefit from

the product. In addition, the 50:50% plantain flour substitute with wheat flour have high

proportion of fat, moisture, crude fat, dry matters and carbohydrate which are necessary in

human diet with the direction of health workers.

5.2 Conclusion

The results obtained in this study, it was concluded that cookies 100% and bread:100% are very

rich in moisture content, cookies 50%:50% of highest crude protein and cake 100% are very rich

in carbohydrate. In addition, there were marginal but in significant (P<0.05) differences in the

degree likeness between 100% and 50%:50% in bread, cookies and cake. These were ever

repeated in the acceptability.

5.3 Recommendations

47
From the result obtained from this study, I hereby recommended that food processors should

produce bread, cookies and cake using 100% of plantain flour, also with 50% plantain flour and

50% wheat flour to maximize degree of likeness of consumers. Besides, cookies 50% plantain

flour and 50% wheat flour are particularly recommended for consumption because of its richness

in crude protein and carbohydrates. In addition, this study is also recommend to food processors

should also include the use of plantain flour for maximal utilization of the composite flour,

protein level in confectioneries production should also be increased.

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