THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR

THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR

CHAPTER ONE

1.0     INTRODUCTION

1.1     WHEAT (TRITICUM AESTIVUM)

1.1.1  ORIGIN AND DISTRIBUTION

Despite many years of research, it has not been possible to pinpoint the exact date and location of the first cultivated wheat. Wheat was an established crop whose origin was unknown at the beginning of recorded history (Anon 1953). There is some evidence that wheat cultivation began around 6,000 years ago in the 5yria-Palestine region and spread to Egypt, (ran, India, China, Russia, Turkey, and Central Europe, from where it spread to other countries and continents. Russia, Switzerland, the United States of America, Belgium, Canada, Denmark, England, Poland, the Netherlands, Norway, Sweden, South Africa, Peru, Australia, Argentina, Chile, New Zealand, and Nigeria are among the countries that produce wheat today (9Shellenberger, 1969; Olugbemi etal 1992).

Furthermore, wheat flour has distinct properties that set it apart from other flours.

Wheat flour contains a higher proportion of gluten than other flours, making it suitable for bread making and other baked goods. This gluten composition has an effect on the “strength” and water holding properties of the flour. Gluternin and gliadin are the two proteins that make up the majority of the guten; while the latter appears to be identical in strong and weak wheat, the former exists in different varieties.

1.1.2 WHEAT KERNEL STRUCTURE

The main characteristics of the wheat kernel are a rounded or dorsal side and a vertical or crease side (Shellenberger, 1969). A deep groove or crease runs the length of the wheat kernel. At the apex or narrow end of

Brush hairs are short, fine hairs that grow along the grain. The outer bran or seed coat is made up of three epidermis layers.

The average percentage composition of wheat grain is as follows. Endosperm accounts for 85% of the whole grain from which flour is derived, with bran accounting for 12.5% and germ accounting for 2.5%. However, the composition of wheat flour varies greatly depending on the type of wheat, the country of origin, and the proportion of the outer part removed by the milling process (Ehias, 1972, Nelson 1985). The protein, fat fiber, and ash content of the outer part is higher than that of the starchy endosperm. As the extraction percentage decreases, the proportion of each of these constituents decreases.

BAMBARA GROUNDNUT CULTIVATION

It grows mostly in a single plot of land with suitable sandy soil.

In 1993, 82% of households in North Central and 67% in Kavango planted Bambara groundnut. The total production area is estimated to be around 3000ha based on an average of 1400m2 per farm cropped with Bambara groundnut. The production figures vary greatly depending on the rainy season. Because of the wide spacing (10 – 12 plants/m2) and the scarcity of improved varieties, yields rarely exceed 500kg/ha. Assuming an overall average of 250kg/ha for total production of 750t/year.

This does not meet market demand, so a significant amount of Bambara groundnut is illegally imported from Angola and sold alongside local materials in traditional markets. The size of the seed is an important consideration in the marketing of Bambara groundnut.

1.1.3 USES

1. The dried mature seed can be ground into a paste and steamed.

Served with vegetable soup or sauce.

2. The Bambara groundnut seed is commonly consumed in the form of moin-moin, also known as ‘Okpa’ in Nigeria’s eastern states.

3. Bambara groundnut, both dried and roasted, can be used to make soup, flour, and porridge.

1.1.4 WHEAT AND WHEAT PRODUCT APPLICATIONS

1. Wheat is the most commonly used cereal grain in the baking industry for the production of bread, cakes, and other pastries.

2. Wheat bran is primarily used in the production of animal feed.

3. Farinha, shorts, semolina, semovita, and wheat flour are used for other purposes.

4. It can also be found in breakfast, cereal, macaroni, adhesives, and other products.

BAMBARA GROUNDNUT 1.2 (VOANDZEIA SUBTERAEA)

1.1.2.1 ORIGIN

Bambara

Groundnut is a member of the leguminosae family of flowering plants. It is a popular legume in Nigeria, particularly in Enugu and other northern states. The Bambara groundnut is a West African native. Some wild species can be found in Northern Cameroon and North Eastern Nigeria. It goes by various names in different parts of Africa. The Igbos refer to it as ‘Okpa. Bambara groundnut is a valuable commodity in Nigeria. It grows widely in Northern Nigeria but is primarily consumed in Eastern Nigeria. A significant amount of trade occurs between the growing and consuming populations.

Bambara groundnut seed coat shape, size, and color vary (Ojimelumelukwe (1985) distinguished four cultivars based on seed coat shape, size, and color).

as well as size. Round cream or russet brown smooth taste seed. The seeds have white elliptical helium and weigh between 280 and 320g.

1.3 GOALS AND OBJECTIVES

1. Determine the effect of storage time on the functional properties of a Bambara groundnut and wheat blend for cake prior.

2. To determine the effect of storage time on the nutritional quality of the flour blend used in cake production.

3. Determine the importance of supplementation in the nutritional content of food products.