Effect of Fermentation on the Physicochemical and Sensory Properties of Fibre Enriched ‘Ede India’ (Colocasia Esculenta) Instant Poundo

TABLE OF CONTENTS

TITLE PAGE

CERTIFICATION

DEDICATION

ACKNOWLEDGEMENTS

TABLE OF CONTENTS

LIST OF TABLES

LIST OF FIGURES

ABSTRACT

CHAPTER ONE: INTRODUCTION

1.1 BACKGROUND OF THE STUDY

1.2 STATEMENT OF PROBLEM

1.3 OBJECTIVE OF THE STUDY

1.3.1 MAIN OBJECTIVE

1.3.2 SPECIFIC OBJECTIVES

1.4 JUSTIFICATION

1.5 SCOPE OF STUDY

CHAPTER TWO: LITERATURE REVIEW 9

2.1 COCOYAM

2.1.1 History and Origin of Cocoyam

2.1.2 Scientific Classification of Cocoyam

2.1.3 Composition of Cocoyam

2.1.3.1 Nutritional Composition of Cocoyam

2.1.3.2 Anti-nutritional Factors of Cocoyam

2.1.3.3 Proximate Composition of Cocoyam

2.1.3.4 Functional Properties of Cocoyam

2.1.4. Varieties of Cocoyam

2.1.5 Physio-chemical composition of cocoyam

2.1.6 Utilization of Cocoyam

2.1.6.1 Industrial uses of Cocoyam

2.1.7 Processing of Cocoyam

2.1.8 Preservation and Storage of Cocoyam

2.1.9 Diseases and Pest of Cocoyam

2.2 TIGERNUT

2.2.1 History and Origin of Tiger nut

2.2.2 Scientific Classification of Tiger nut

2.2.3 Composition of Tiger nut

2.2.3.1 Nutritional Composition of Tiger nut

2.2.3.2 Anti-nutritional Composition of Tiger nut

2.2.3.3 proximate Composition of Tigernut

2.2.4 Varieties of Tigernut

2.2.5 Utilization of Tiger nut

2.2.6 Processing of Tiger nut

2.2.7 Preservation and Storage

2.2.8 Concept and Sources of Dietary fibre

CHAPTER THREE: MATERIALS AND METHODS

3.1. MATERIALS

3.1.1 Sources of Material Collection

3.1.2 Preparation of Samples

3.2. METHODS

3.2.1. Proximate Analysis of the Sample blends

3.2.1.1 Determination of Moisture Content

3.2.1.2 Determination of Ash Content

3.2.1.3 Determination of Crude fat

3.2.1.4 Determination of Protein

3.2.1.5 Determination of Dietary fibre

3.2.1.6 Determination of Energy

3.2.1.7 Determination of Available Carbohydrate

3.3.1 Functional Properties

3.3.1.1 Determination of Bulk Density

3.3.1.2 Determination of Water Absorption Capacity

3.3.1.3 Determination of Oil Absorption Capacity

3.3.1.4 Determination of Swelling Index

3.3.1.5 Determination of Gelatinization Temperature

3.3.1.6 Determination of Solubility

3.3.1.7 Determination of Emulsion Capacity

3.4.1 Anti-nutritional Factors

3.4.1.1 Determination of Oxalate

3.4.1.2Determination of Phytate

3.4.1.3 Determination of Tannin

3.4.1.4 Determination of Saponnin

3.4.1.5 Determination of Flavonoids

3.4.1.6 Determination of HCN

3.4 .1.7 Determination of Minerals

3.5.1.1 Determination of Calcium

3.5.1.2 Determination of Potassium

3.5.1.3 Determination of Zinc

3.5.1.4 Determination of Iron

3.5.4.5 Determination of Magnesium

3.5.5 Determination of Pasting Properties

3.5.6 Detemination of Dietary fibre

3.33.6.1 Determination of Total Dietary Fibre

3.3.6.1.1 Gelatinization of starch

3.3.6.1.2 Termamyl Incubation

3.3.6.1.3 Neutrase Incubation

3.3.6.1.4 Amyloglucosidase Incubation

3.3.6.2 Determination Soluble dietary fibre

3.3.6.3 Determination of Insoluble dietary fibre

3.6 Sensory Analysis

3.7 Statistical Analysis

CHAPTER FOUR: RESULT AND DISCUSSION

4.1 Results

4.2 Discussion

4.2.1 Effect of Fermentation on Proximate Composition of the Instant poundo flour

4.2.2 Effect of Fermentation on Functional properties of the Instant poundo flour

4.2.3 Effect of Fermentation on Anti-nutritional factors of the Instant poundo flour

4.2.4 Effect of Fermentation on Mineral Compositions of the Instant poundo flour

4.2.5 Effect of Fermentation on Pasting Properties of the Instant poundo flour

4.2.6 Effect of Fermentation on Dietary fibre of the Instant poundo flour

4.2.7 Effect of Fermentation on the Sensory properties of the Instant poundo

CHAPTER FIVE: CONCLUSION AND RECOMMENDATION

5.1 Conclusion / Recommendation

REFERENCES

APPENDICES

ABSTRACT

The study on the Effect of fermentation on the Physicochemical and Sensory properties of fibre enriched (Colocasia Esculenta) instant poundo was to develop a functional instant meal from the cocoyam-tigernut flour blend. The tubers were harvested, peeled, washed, sliced, fermented at O, 24, 48, and 72hrs and parboiled for 45 min at 90c -95c. The fermented samples were oven dried at 55c -60c, and milled to obtain the flour samples A, B, C and D. The samples were blended with tigernut fibre in the ratio 70:30 except for the control (Sample A) which is 100%. The Result showed significant differences (P