Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel
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This study investigated some quality attributes of sweet potato flour (SPF) and unripe plantain peel flour (UPF) meals. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were compared using Duncan’s multiple range test at 5% probability level. There were significant (p < .05) differences in the nutrient composition, and functional and pasting properties of the blends. The crude protein, crude fiber, ash, foaming capacity, emulsion capacity, and least gelation capacity of the meals increased as the PPF level increased. The blends had Na/K ratio of <1.0. Plantain peel and sweet potato flour meals are desirable for alleviating malnutrition in Nigeria and developing new food formulations.
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 Background of the study
1.2 Problem statement
1.3 Aim and objectives of the study
1.4 Justification
1.5 Scope of study
CHAPTER TWO
LITERATURE REVIEW
2.1 Staple food
2.2 Roots and tuber crops
2.3 Potato
2.4 Nutritional value of potato
2.5 Uses of potatoes
2.6 Plantain peel
2.7 Nutrient composition of plantain peels
2.8 Plantain peels anti-nutrients and processing methods
CHAPTER THREE
3.0 MATERIAL AND METHODS
3.1 Materials
3.2 Production of unripe plantain peel flour
3.3 Production of sweet potato flour
3.4 Blending of flour
3.5 Nutrient composition of flour meals
3.5.1 Proximate composition and energy estimation
3.5.2 Determination of vitamin C content
3.5.3 Determination of total carotenoid
3.5.4 Determination of mineral composition
3.5.5 Determination of antinutritional factors
3.6 Functional properties of flour blends
3.6.1 Dispersibility
3.6.2 Bulk density
3.6.3 Water absorption capacity
3.6.4 Oil absorption capacity (OAC)
3.6.5 Foaming capacity
3.6.6 Emulsification capacity
3.6.7 Least gelation concentration
3.7 Determination of pasting properties of flour meals
3.8 Determination of flour meals’ color
3.9 Data analysis
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
CHAPTER FIVE
5.1 Conclusion and recommendation
5.2 References
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