Full Project – Production and proximate evaluation of cocoyam wheat bread

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CHAPTER ONE

1.0       INTRODUCTION

1.1       BACKGROUND OF THE STUDY

According to Dewettinck, et al., (2008) bread is a fermented baked product gotten from wheat flour, water, yeast, and salt through processes which include mixing, kneading, proofing, shaping, and baking. Wheat flour is one of the vital ingredients in bread production due to the gluten it contains. Inclusion of cocoyam flour into wheat flour for confectionary purposes which will help to decrease reliance on imported wheat flour, reduce cost of confectionary products, increase affordability, enhance the nutritional value of the products.

According to Onyeku, O.M., et al., (2017), the Food and Agricultural Organization (FAO) in the 1960s encouraged research on composite bread in a bid to reduce the import dependency of developing countries. They also reported on the unique baking properties of wheat which no other crop has, hence, the many studies being carried out on composite flour; as many as 1200 studies by the year 1993 according to according to Dendy, D.A.V, Composite flour can be defined as a mixture of flours, starches and other ingredients used to totally or partially substitute wheat flour in confectionary. Sanni, L.O., et al., (2004) defined composite flour as combination of wheat flour with other flours like cassava, maize, and soybean. Seibel, W. (2006) also defined composite flour as a combination of flours from starch tubers like cassava, potatoes, yam etc. or crops rich in protein like soybean and ground nut or cereals (maize, rice, millet, sorghum) with or without wheat flour.

In developing countries, composite flour is favourably considered due to the fact that it decreases the importation of wheat flour and boosts the use of locally available crops as flour Noorfarahzilah, et al., (2014) In countries having crops other than wheat, it is considered economically beneficial to decrease or even abolish imports of wheat thereby meeting the needs of confectionary products by the utilization of locally grown crops Mepba, H.D et al., (2006).

Cocoyam (Colocasia esculenta) is highly nutritious and edible but underutilized. It belongs to the family, Araceae. According to Nwanekezi, E. C. (2006) about 30–40 species of cocoyam have been identified, however, only 5–6 species produce edible parts. Chukwu G.O, et al., (2010) reported that cocoyam is an under exploited and highly neglected crop in Nigeria, despite the fact that it is very nutritious.

1.2       STATEMENT OF THE PROBLEM

Attempts are being made to investigate other sources of flour for combining wheat flour and cocoyam flour as well as enhance the nutritional value of baked foods. Thus, the need to identify nutritious, easily accessible, and underutilized crops like cocoyam.

1.3       SIGNIFICANCE OF THE STUDY

The result of this study would be a great relief to Nigerians in particular and Africans at large, who could not afford the high cost of wheat flour and its baked products. Inclusion of cocoyam flour into wheat flour for confectionary purposes will help to decrease reliance on imported wheat flour, reduce cost of confectionary products, increase affordability, and enhance the nutritional value of the products.

1.4       AIMS AND OBJECTIVES OF THE STUDY

1. To produce bread from cocoyam and wheat flour composite
2. To define the proximate composition of bread produced from cocoyam and wheat flour composite
3. To determine the sensory properties of bread so produced from cocoyam and wheat flour.

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Full Project – Production and proximate evaluation of cocoyam wheat bread