ABSTRACT
This
research was carried out to know the usefulness of our local root and tuber
crops as composite flour in bakery industry.
Also,
to put the readers mind off on the use of imported wheat flour and allow varied
menu in Nigeria diet. It is also to minimize government expenditure and eradicate
difficulties in importing wheat flour.
TABLE OF CONTENT
Abstract
Table
of content
CHAPTER ONE
1.1
Introduction
1.2
Background information
1.3
Statement of problem
1.4
Assumption
1.5
Hypothesis
1.6
Objectives of the study
1.7
Importance of the study
1.8
Scope and Limitations
CHAPTER TWO
2.1
Review of relevant
literature
CHAPTER THREE
3.1
Methodology (Research
procedure)
3.2
The choice of sampling
procedure
3.3
Method of data
collection
CHAPTER FOUR
4.1
Data compulation
4.2
Analysis
CHAPTER FIVE
5.1
Discussion
5.2
Summary
5.3
Conclusion
5.4
Recommendation
5.5
References
CHAPTER ONE
1.1
INTRODUCTION
DEFINITION
Flour can be defined as white powder-like substance
made from tuber crops e.g. sweet potatoes, cassava, yam and cocoyam. Among
tuber crops, potato is by far the most efficient tuber crops in in
terms of tuber yield and days to mature. It matures in about 80-90 days as
compared to 9-12 months respectively.
Okonkwo, et al, 1984 states that tubers yield 15-30 tones
under Nigeria
condition. Because of the short maturity period, two or more consequences
planting of potato is possible in a year making. It is the highest yielding
tuber crop in the country. The total production in 2007 was estimated at 800,
000 tones and at the present price of N12, 000 per tone; this is equivalent to
foreign exchange saving about N3.5 billion in the country. However, because of
increase in population growth and economic depression of the country, the
government now comes up with SAP (structural Adjustment Programme) staling that
Nigeria will henceforth maximize the utilization of foreign resources and raw
materials so that importation of foreign food and items will be reduced to the
nearest minimize.
Because of this, the importation of wheat and been
reduced, which could not meet the demand of people. So in order to solve this
problem, we now look at possibility of doing much research on the use of
locally available tuber crops, such as sweet potato on the production of bakery
products, they may serve the same purpose as wheat flour.
This project is therefore aimed at throwing light into
composite flour as close substitute of wheat flour.
These flour mixtures are referred to as composite
flour whether or not they contain wheat flour
These are usually two major types of composite
flour.
a.
Mixture of wheat flour
with local crop flour: the purpose is to substitute wheat flour with local crop
flour to increase the nutritive value of the wheat flour.
b.
Pure mixture of potato
flour: This is to known how good potato is in baking and in snacks.
1.2
BACKGROUND
INFORMATION
About 85% of the potato grown in comes
from Jos Plateau. The dry season production constitutes about 30% of the total
production and the dry season crop is grown by those who have facilities for
irrigation (Ene et al 2007). Potato is grown in both rainy and dry season. In
Jos Plateau (14000m), Manbilla (18000m) and Bill (800m) Plateau.
Most Northern states such as Kano, Kaduna, Borno,
Kwara, Yobe, Sokoto, Taraba Adamawa and Bauchi also grows potato during the
harmattan months (November to February) when temperature is sufficiently low
for potato production.
Introducing local tuber such as potatoes as substitute
of wheat flour is the main objectives of this research work
1.3
STATEMENT
OF PROBLEM
Much research has not been made on the use of local
materials to produce flour in Nigeria; rather, the craze is for what flour that
is imported, which is costly and not always available all the time.
The problem of wheat flour scarcity has rendered the
catering profession handicapped. Dependant on it could not open eye of people
in making research and develop our own local materials for production of flour
to make snacks and other pastry goods.
Therefore, this research work is to find a way of
eradicating the problem.
1.4 ASSUMPTION (CAUSES)
1. Scarcity
and high cost of wheat leads to research on local materials for production of
substitutes.
2. Attempt
to making rich snacks has led to making composite flour from sweet potato.
3. Locally
produced flour compares favourably, if well handled to the foreign wheat flour.
4. It
is assumed that snacks made from those local materials are not that attractive
to the eye.
1.5 HYPOTHESIS
1. Composite
flour suitable for snack making can be made from local materials.
2. Tubers
are in abundance for making composites flour in .
3. Snack
made from composite flour derived from Nigeria tuber crops are comparable
to that imported flour.
4. It
is assumed that snacks made from those local materials are not that attractive
to the eyes.
1.6 PURPOSE OF THE STUDY
1. To
concentrate on the use of our locally produced flour in making snacks.
2. To
create more varied diets to
menu
3. To
minimize cost in production, this will lead to cheap availability of menu for
the family.
4. To
put forward the best method of processing the local crops.
1.7 IMPORTANCE OF THE STUDY
1. To
put the readers mind off on the use of imported wheat flour and to allow varied
menu in Nigeria
diet.
2. To
minimize government expenditure and eradicate difficulties in importing wheat
flour.
1.8 SCOPE AND LIMITATION
This research work will only cover the use
of tubers crops to produce composite, with referenced to sweets potato.
There are a number of reasons that made
the researchers to limit there comprehensive research to the above local
materials. These reasons are TIME, SPACE AND FINANCES. These three factors
limit our carryout a comprehensive study on this project.