: MS Word : 1-5 : 233 : Abstract
 Price: Just #2000
Get the complete project ยป

FST00300 - PROXIMATE, SENSORY EVALUATION AND STORAGE STABILITY OF KANGU SPICED WITH GINGER USING DIFFERENT PACKAGING MATERIALS


CHAPTER ONE

  • INTRODUCTION

Bambara nut (Vigna subtarranea) is a member of the family Fabaceae. The plant originated in West Africa. Bambara nut ripens it pods underground, much like the peanut. They can be eaten fresh or boiled after drying. It represents the third (Ocran,1998) most important legume in semi-arid Africa. “It is resistant to high temperature and is suitable for marginal soils where other leguminous crops cannot be grown”. (Yamaguchi, 1993) In addition, it makes very little demand on the soil (Baryeh, 2001). Bambara groundnut seeds contain 63% carbohydrate, 19% protein and 6.5% oil (Linnemann, 1997). The gross energy value of Bambara groundnut seed was greater than that of other common pulses such as cowpea, lentil (Lensesculenta) and pigeonpea (Cajanus cajan) (FAO, 1992). Bambara groundnut is a good source of fibre, calcium, iron and potassium. The red seeds could be useful in areas where iron deficiency is a problem, as they contain almost twice as much iron as the cream seeds.“ Due to its high protein value it is a very important crop for people in Africa ( Baryeh, 2001) .The seeds are used for food and beverage because of its high protein content and for digestive system applications. The entire plant is known for soil improvement because of nitrogen fixation. In West Africa, the nuts are eaten as a snack, roasted and salted, or as a meal, boiled similar to other beans. Bambara groundnut is important for smallholders and their households because the beans are an important source of food security, being nutritious and high in protein. Although, in common with other legumes, bambara is deficient in sulphur-containing amino acids (Azam-Ali et al., 2001), some genotypes contain higher amounts of methionine and lysine than is found in other legumes. As a nitrogen-fixing legume, bambara also contributes to the maintenance of soil fertility. Although normally grown in areas where cowpea and groundnut are grown, bambara groundnut is considered to have an advantage over those crops in its adaptation to poor soils and tolerance to drought. Bambara groundnut yields well under conditions which are too arid for groundnut, maize and even sorghum (Thottappilly and Rossel, 1997).

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. It is herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers.

Ginger is a spice and medicinal plant gaining attention in the pharmaceutical, food and chemical industries. A remarkable increase in the use of medicinal plant products has been observed in the past decade. Due to their properties, medicinal plants are used as primary health care aid among 80 % of the world’s population in the form of plant extracts or their active components. Today, herbs are still found in 40 % of prescriptions, and the interest for use of herbal remedies instead of chemical drugs is increasing because of lesser side effects (Craig, 1999).

                                               

Kangu is an indigenous snack that is consumed by Northern part of Nigerian . It is made of ground bambara nut with pepper into paste but always ground into coarse not fine and is now fried with groundnut oil as snacks. It can be consumed with hot pap, Garri etc. It can also be defined as the crunchy deep fried snack that originated from Ilorin. It can last for week if stored in an air tight container.

  1.2 JUSTIFICATION

Bambara nut is an underutilized legume and it is the main raw material used in the production of kangu. As a result of this production of kangu is becoming unpopular in Nigeria. Spicing of kangu with ginger could help improve the appearance and acceptability. This will also improve the cultivation and utilization of bambara nut.

Research has it that some of this fried product on storage usually go bad as a result of rancidity, loss of colour and aroma etc. this could be linked to the type of material used in storing the kangu or the storage environment. It is therefore necessary to develop a suitable packaging material for storing kangu that will help to retain the colour, taste and also the texture. This research will be carried out using different packaging materials and storage condition to determine the best packaging material for kangu.

 

 

 

1.3  OBJECTIVES

General  Objective: To determine the proximate, sensory evaluation and storage stability of kangu spiced with ginger using different packaging materials

Specific Objectives:

  • To determine the proximate composition of kangu spiced with ginger
  • To compare the sensory evaluation of kangu spiced with different ratios of ginger
  • To determine the storage stability of kangu in different packaging materials at 280C