EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

Code No: 322656

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ABSTRACT

Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.
                  The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored and monitor for their functional properties over a period of four months. The results of the determination of these properties showed that there is variations in the samples functional propterties.
                  Sample BG and WT had high foam formation after three months of storage, i.e. 125 and 160 respectively but this property decrease at the fourth month. Also in water absorption capacity, the result increased gradually up to three months and started decreasing as observed in BG 50 â€“ 62 AND wt 40 56.
                  All these results are based on statistical analysis at P < 0.05 Significant level.

CHAPTER 1

CHAPTER ONE
1.0    INTRODUCTION
1.1    WHEAT (TRITICUM AESTIVUM)
1.1.1 ORIGIN AND DISTRIBUTION
Despite many years of investigation, it has not been possible to determine accurately when and where the first cultivated wheat originated. At the beginning of recorded history, wheat was already an established crop whose origin was unknown (Anon 1953). There is however some evidence that cultivation of wheat started about 6,000 years ago in the 5yria â€“ Palestine area and spread to Egypt, (ran, India, China, Russia, Turkey and Central Europe from where it spread to other countries and continents. Countries that produce wheat today include Russia, Switzer land United State of America, Belgium, Canada, Denmark, England, Poland, Netherlands, Norway, Swedan, South Africa, Peru, Australia, Argentina, Chile, Newzealand and Nigeria. 9Shellenberger, 1969, Olugbemi etal 1992).
In addition, wheat flour has uniques properties that differs it from other flours in containing a considerable proportion of gluten which makes wheat flour suitable for bread making and other bake products. This composition of gluten present has a bearing on the â€œstrengthâ€ and water holding properties of the flour. The two protein that form the greater part of the guten are gluternin and gliadin while the latter appear to be identical in strong and weak wheat, the former exists in different varieties.
1.1.2 STRUCTURE OF WHEAT KERNEL
The main feature of the wheat kernel can be best described in terms of the rounded or dorsal side and a vertical or crease side (Shellenberger, 1969). A deep groove a crease extends the entire length of the wheat kernel. At the apex or the small end of the grain there are many short fine hairs called brush hairs. The outer bran or seed coat consist of three layers known as epidermis.
Wheat grain has the following average percentage composition. Endosperm 85% of the whole grain from which the flour is derived bran 12.5%, germ 2.5%. the composition of wheat flour however varies considerably according to the class of wheat, its country of origin, proportion of the outer part removed by the particular milling process (Ehias, 1972, Nelson 1985). The outer partcontain more protein, fat fibre and ash then the starchy endosperm. The proportion of each of these constituents decreases as the extraction percentage gets less.