Effect of Fermentation on the Phytochemical and Mineral Composition of Flour Blend From Wheat, Sweet Potato, and Soybean Flour
Chapter One
Objective of the Study
The main objective of this project research was to examine the effect of fermentation on the phytochemical and mineral composition of flour blends wheat, sweet potato and soy flour.
Specific Objectives includes:
- To determine the phytochemical properties and mineral composition of the fermented and unfermented flour blend
- To determine the effect of fermentation on the phytochemical and mineral composition of the flour blends
CHAPTER TWO
LITERATURE REVIEW
Wheat (Triticum aestivum)
Wheat, a cereal grass of the Gramineae (Poaceae) family and of the genus Triticum and its edible grain, is the world’s largest cereal-grass crop. It has been a food crop for mankind since the beginning of agriculture. The Middle East is probably the area of origin, and it was spread throughout Europe not later than the Stone Era. Historians believed that it has been growing since Paleolithic times and cultivated since 6000 years. Its status as a staple is second only to rice. The reason for its popularity is that, unlike other cereals, wheat contains a high amount of gluten, the protein that provides the elasticity necessary for excellent bread making. Although over 30,000 varieties of wheat exist, the two major types are bread wheat and durum wheat (McFadden and Sears, 2006).
Global production of wheat is approximately 600 million tons; with international trade approximately 100 million tons annually. Wheat is Asia’s second most important staple and has been growing much faster than rice. Wheat provides one-fifth of total developing country food supply, up from 15 % in the early 1970s. In 1992-94, developing countries accounted for 45 % of world wheat production (551 million tons) and 46 % of world wheat area (219 million hac). The wheat plant is an annual food grass. It is mainly grown as a winter annual in milder climates, with seeding in the fall and harvest from June through August depending on the length of the winter. In areas with rigorous winter climates, it is mainly spring seeded. Planting is as early as soil can be worked, and harvest is in late summer and early fall.
Table 1: Pharmacognosy and Phytopharmacology of Wheat Grass
Taxonomical Details
Kingdom: Plantae – Plants
Subkingdom: Tracheobionta – Vascular plants
Superdivision: Spermatophyta – Seed plants
Division: Magnoliophyta – Flowering plants
Class: Liliopsida – Monocotyledons
Subclass: Commelinidae
Order: Cyperales
Family: Poaceae – Grass family
Genus: Triticum L. – wheat
Species: TriticumAestivum
Sources: McFadden and Sears (2006)
CHAPTER THREE
MATERIALS AND METHODS
Collection of Materials
Wheat, sweet potato and soybean were all purchased from the main market (Oja-oba) in Owo, Ondo State. The raw materials (sweet potato and soybean) were all processed into flour in the processing laboratory of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Ondo State.
Methods
Preparation of wheat flour
Wheat flour was bought from the commercial seller in a popular market in Owo.
CHAPTER FOUR
RESULTS AND DUSCUSSION
Results
Table 4: Phytochemical composition of fermented and unfermented wheat, sweet potato and soy flour blends
CHAPTER FIVE
CONCLUSION AND RECOMMENDATIONS
Conclusion
From the result of this study it can be deduced that fermentation has some little to no effect on the phytochemical properties of the flour blends when compared to unfermented samples, the phenol content decreases in sample FSF (fermented) (35.63mg/g) when compared to the ratio of sample USP (unfermented) (79.86mg/g). The flavonoid content of the unfermented were also lower than the fermented samples except for sample USP and FSF which have the flavonoid value, FSF was the only sample lower in saponin when compared to the unfermented samples indicating that SWS and WS2 is lower than fermented FSP and FUS in terms of saponin. The tannin content of fermented samples is lower than the tannin content of unfermented samples, this is due to the fermentation effects on the fermented flour samples.
In terms of mineral composition of both fermented and unfermented samples, it can be seen that unfermented flour blends is richer mineral composition in terms calcium (WS2 and SWS), manganese (WS2 and SWS), zinc (WS2, SWS and USP) when compared to fermented flour blends, while fermented samples is richer in iron (FUS and FSF) and phosphorus (FUS and FSF). In conclusion, fermentation have little to no effect on the phytochemical and mineral composition of flour blends produced from wheat, sweet potato and soybean flour blend due to the result obtained in this study.
Recommendations
Based on the findings in the study, it is therefore recommended that more research should be carried out on the effect of fermentation on the proximate and functional properties of the flour produced from the blend of wheat, soybean and sweet potato.
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