Production and Sensory Evaluation Of Powder Or Ready To Use Danwake (Wheat, Sorghum, Beans, Cassava Flour, Kuka And Potash
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TABLE OF CONTENTS
Title Page …………………………………………………………………… i
Declaration …………………………………………………………………. ii
Dedication …………………………………………………………………… iii
Acknowledgement …………………………………………………………… iv
Approval Page ………………………………………………………………. v
Chapter One …………………………………………………………………. 1
1.0 Introduction …………………………………………………………… 1
1.1 Background of the Study ……………………………………………… 1
1.2 Aims and Objectives of the Study ……………….…………………… 3
1.3 Statement of the Problem ……………………………………………… 3
Chapter two ………………………………………………………………….. 4
2.0 Literature review ……………………………………………………… 4
2.1 Origin of Wheat ……………………………………………………. 4
2.1.1 Nutritional Value of Wheat ………………………………………….. 5
2.1.2 Nutritional Fact of Wheat ……………………………………………. 8
2.1.3 Health Benefit of Wheat …………………………………………….. 9
2.2 Origin of Sorghum ……………………………………………………. 12
2.2.1 Nutritional Value of Sorghum……………………………………….. 13
2.2.3 Health Benefit of Sorghum …………………………………….. …… 15
2.3 Origin of Beans ……………………………………………………… 16
2.3.1 Nutritional Value of Beans ………………………………………….. 17
2.3.3 Health Benefit of Beans ……………………………………………… 18
2.4 Origin of Cassava Flour ………………………………………………. .21
2.4.1 Nutritional Value of Cassava ………………………………………….. 22
2.4.3 Health Benefit of Cassava …………………………………………….. ..23
2.5 Origin of Baobab (Kuka) ……………………………………………….26
2.5.1 Nutritional Value of Baobab (Kuka) ………………………………..….. 26
2.5.3 Health Benefit of Baobab (Kuka) …………………………………………29
2.6 Origin of Potash ………………………………………………………….30
2.6.1 Nutritional Value of Potash ………………………………..……………. 31
2.6.3 Health Benefit of Potash ………..…………………………………………32
Chapter Three ……………………………………………………………………..
3.0 Methodology …………………………………………………………….35
3.1 Sources of Raw Materials ………………………………………………. 35
3.2 Raw Materials …………………………………………………………… 35
3.3 Equipment ………………………………………………………………. 35
3.4 Method of Production …………………………………………………… 35
3.4.1 Procedure For Making sorghum Flour ………………………………….. 36
3.4.2 Procedure For Making Cassava Flour ………………………………….. 36
3.4.3 Procedure For Making Beans Flour …………………………………….. 36
3.4.4 Procedure ForMaking BaobabFlour ………………………………….. 37
3.5 Method of producing Danwake ………………………………………… 41
3.6 Sensory Evaluation ……………………………………………………… 41
3.7 Statistical Analysis ………………………………………………………. 42
Chapter Four
4.0 Result and Discussion ………………………………………………….. 42
4.1 Result …………………………………………………………………… 42
4.2 Discussion ………………………………………………………………. 43
Chapter Five
5.0 Conclusion and Recommendation ……………………………………… 44
5.1 Conclusion ……………………………………………………………… 44
5.2 Recommendation ……………………………………………………….. 44
Reference ……………………………………………………………………….. 45
Appendices ……………………………………………………………………… 50
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Danwake is an indigenous, stiff dumpling food of the people in the northern part of Nigeria, it is traced to be of the Nupe origin in Niger and Kogi States. The product is originally prepared from sorghum flour/cowpeas flour, cassava flour/cowpeas flour, maize flour/cowpeas flour, (Adie, M.M, 2012).
Danwakewhich is referred to as beans dumpling in English because the preparation is similar. It can be produce in less than 20 minutes already mixed flour is available. It is a meal made from cooked balls of dough made from bean flour and kuka powder (ground baobab leaves).. It’s very filling and high in protein (NymphaNzeribe1998),
Danwakeis high in protein, vitamin C, and other nutrient including alpha and beta carotene, potassium, calcium, glutamic acid and mucilage,Fayemijohn (2000).
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up genus Triticum; the most widely grown is common wheat (T.aestivum), Aro, S.O (2008).
In addition to being a major source of starch and energy, wheat also provides substantial amounts of a number of components which are essential or beneficial for health, notably protein, vitamins (notable B vitamins), dietary fiber, and phytochemicals. (A.O.A.C, 2000).
Beans contain both carbohydrate and protein,Since beans have both carbohydrate and protein, high in fiber and according to research published in the FASEB Journal, the daily intake of beans reduces cholesterol levels in the blood, which might be a potential cause of cardiovascular problems, (Ali M.A, 1950)
Confirmed cassava flour is as good gluten-free alternative to wheat flours. It comes from the dried, ground root of the cassava plant(Fresco L. 1986)
Cassava is a good source of resistant starch, which supports gut health and blood sugar management. It also contain vitamin C, a key micronutrient that can enhance immune function and collagen production.(Eshun G. 2012).
Cassava is a calorie-rich vegetable that contains plenty of carbohydrates and key vitamins and minerals. (Orgah, 2010)
Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. The leaves, which are also edible if a person cooks them or dries them in the sun, can contain up to 25% protein.(Ajabo& salami, 2013)
Cassava, an edible tuberous root often made into flour, contains cyanogenic glycosides, which can result in fatal cyanide poisoning if not properly detoxified by soaking, drying, and scraping before being consumed. (Elizabeth, 2013).
Kuka (baobab powder) comes from the fruit of the baobab tree, which revered for centuries as “the Tree of Life”. Baobab grow wild throughout Africa and can become massive one of the largest known baobab tree is 98 feet tall and 36 feet in dameter. It is said to be high in fibre, vitamin C and nutrients such as Vitamin C and nutrients such as potassium and phosphorous.(Fakokunde, 2010)
Potash includes various mined and manufactured salts that contain potassium in water-soluble form. The name derives from potash, which refers to plant ashes or wood ash soaked in water in a pot.(Alalade T. 2012).
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