1.1 Introduction
Bread can be defined as a fermented confectionary product produced mainly from wheat flour, water, yeast and salt by series of processes involving mixing, kneading, proofing, shaping and baking (Dewettinck et al., 2008). It is also an important staple food consumed by many people in both developing and developed countries (Aider et al., 2012). The nutritional value of bread varies with the type of ingredients used in preparation. The composition of ingredients used for a of loaf bread is approximately 100% flour, 35% water, 8% sugar, 3% fat, and 1.5% salt (Balami et al., 2004). Wheat has been the major ingredient in the production of bread but is relatively low in total protein especially in lysine and other important amino acids, which could be supplemented by the use of Adu and Beltroths.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Cake (Awara) is an unfermented soybean product (also known as soybean curd). It is a soft- cheese -like food produced by curding fresh hot soy milk with either a salt or an acid. Awara also known as Tofu is an important Nutritional snack food throughout Asia. It is the most important and popular food product from soybean in Eastern and Southern Asian countries. It is also gaining an increasing popularity in Western countries. Awara was developed some 2000 years ago and has become the world’s most popular soy food product due to its high protein. Soybean (Glycine max) has been proven suitable for the production of Awara. It is a legume of an exceptionally high protein content ranging between 38% and 42% with lysine constituting a substantial proportion.
Bread is an important stable food, the consumption of which is steady and increasing in Nigeria. It is however, relatively expensive, being made from imported wheat that is not cultivated in the tropics for climatic reasons (Edema et al., 2005). Efforts have been made to promote the use of composite flours in which flour from locally grown crops and high protein seeds replace a portion of wheat flour for use in bread, thereby decreasing the demand for imported wheat and producing protein- enriched bread (Giami et al., 2004). Although there is now a substantial amount of available composite bread technology, such breads still require at least 70 percent wheat flour to be able to rise (Satin, 1988; Eggleston et al., 1992).
In Nigeria, Awara has been regarded as a cheap source of protein that is readily available and affordable for common man as compared to animal food products. This product due to its nutrient and high moisture content makes it suitable to the growth of microorganism, especially if there is no good manufacturing practices and proper storage that would increase its self-life. Awara has been used as meat and cheese substitute in rural and urban areas of South West Nigeria. Local processing of soy-cheese is usually done at the home level and usually has no good processing methods.It is important to provide current knowledge and possible future developments in food (Awara) safety.
Wheat (Triticum spp.) is a cereal grain that belongs to the family Poaceae gramineae (Sramkova et al., 2009). Globally, it is one of the most important human food grain used to make different baked product such as cookies, cakes, pasta, and noodles, and for fermentation to make beer (Ranhotra et al., 1998). Generally, it contains carbohydrate 78.10%, protein 14.70%, fat 2.10%, minerals 2.10% and considerable proportions of vitamins (thiamine and vitamin-B) and minerals (Zinc, iron, selenium and magnesium) (Kumar et al., 2011).
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Evaluation of Bread and Cake from Composite Flour of White Wheat, Adu and Beltroth.
1.3 Statement of Problems
The study reveals the following problems associated with Bread and Cake from Composite Flour of White Wheat, Adu and Beltroth;
- Awara has certain anti-nutritional factors which may inhibit the availability of the desired nutrients,
- It has several fungus or bacteria which is harmful to the body system during meal intake.
- Bread and Cake has protein deficiency which is harmful to the body if not controlled or prevented.
- A lot of people have been found heal due to fungus presence in soya beans cake and bread.
1.4 Aim and Objectives of Study
The aim of the study is to evaluate the Bread and Cake from Composite Flour of White Wheat, Adu and Beltroth. In achieving this aim, the following specific objectives were laid out as follows:
- To identify the socio-economic characteristics of fiber enriched cake and bread storage;
- To identify fungus associated with fiber enriched cake and bread from Composite Flour of White Wheat, Adu and Beltroth
- To identify and discuss different methods of storage to prevent/control fungi associated with the fiber enriched cake and bread from Composite Flour of White Wheat, Adu and Beltroth during storage
- To determine the proximate composition, sensory and microbiological qualities of breads produced from varying substitutions of Composite Flour of White Wheat, Adu and Beltroth
1.5 Significance of Study
The significance of Fiber Enriched Cake lies in their implication in inhibiting the pancreatic enzymes (trypsin and chymotrypsin) resulting in reduction in protein digestibility both in humans and animals. It also causes hypertrophy of the pancreas in smaller animals like cats and chicks. In addition to trypsin inhibitors, several other anti-nutritional and/or allergenic compounds associated with carbohydrate fraction exist in soybean glycinin, Beta - conglucinin, Oligosaccharides, lectins and Saponins, (Liener, 1994). Some specific types of carbohydrates in soybean meal can impact a “beany” taste and may influence its palatability.
This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.6 Scope of Study
The study focuses on the Evaluation of Bread and Cake from Composite Flour of White Wheat, Adu and Beltroth in Nigeria.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
1.8 Definition of Technical Terms
Fungus: any of a group of spore-producing organisms feeding on organic matter, including moulds, yeast, mushrooms, and toadstools.
Bacteria: a member of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus, including some that can cause disease.
Isolation: the process or fact of isolating or being isolated.
Identification: the action or process of identifying someone or something or the fact of being identified.
Species: a group of living organisms consisting of similar individuals capable of exchanging genes or interbreeding. The species is the principal natural taxonomic unit, ranking below a genus and denoted by a Latin binomial, e.g. Homo sapiens.
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