1.1 Introduction
Plantain is traditionally grown in West Africa for food and used as part of local staple diets or processed into more durable products such as flour that can be stored for later use. Plantain is a major source of energy for millions of people in these regions. It constitutes the cheapest source of carbohydrate foods in terms of cost per hectare, per tonne and per calorie. Millet is a cereal grain that belongs to the Poaceae family, commonly known as the grass family. It’s widely consumed in developing countries throughout Africa and Asia. While it may look like a seed, millet’s nutritional profile is similar to that of sorghum and other cereals. Millet has gained popularity in the West because it’s gluten-free and boasts high protein, fiber, and antioxidant contents (Healthline, 2021).
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
Millet is thought to have originated in North Africa, specifically in Ethiopia, where it has been consumed since prehistoric times. There is even mention of millet in the Bible as an ingredient for unleavened bread. Millet is still an extremely important food staple in Africa where finely ground millet is used to make traditional flat bread known as injera. Since ancient times, millet has been widely consumed in Asia and India as well. The Indian flatbread roti is made from ground millet seeds. In the Middle Ages, before potatoes and corn were introduced, millet became a staple grain in Europe, especially in countries in Eastern Europe. The Setaria variety of millet was introduced into the United States in the 19th century. While millet has been used primarily for birdseed and livestock fodder in Western Europe and North America, it is now gaining popularity as a delicious and nutritious grain that can be enjoyed for both its unique virtues as well as the fact that it is a gluten-free grain alternative to wheat. The majority of the world’s commercial millet crop is produced by India, China and Nigeria.
Nigeria is one of the largest plantain producing countries in the world (FAO, 2006). Despite its prominence, Nigeria does not feature among plantain exporting nations because it produces more for local consumption than for export. National per capita consumption figures show its importance relative to other starch staples (FAO, 1986). However, these figures do not show regional reliance, which is often very important for highly perishable crops that are usually consumed in or near areas of production.
The consumption of plantain has risen tremendously in Nigeria in recent years because of the rapidly increasing urbanization and the great demand for easy and convenient foods by the non-farming urban populations. Besides being the staple for many people in more humid regions, plantain is a delicacy and favored snack for people even in other ecologies. A growing industry, mainly plantain chips, is believed to be responsible for the high demand being experienced now in the country. This study reviews the trend of plantain production, its problems and prospects in Nigeria in the last two decades.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Production and Nutrient Evaluation of Dough Meal from Unripe Plantain and Finger Millet Flour.
1.3 Statement of Problems
Investigation revealed that high postharvest losses are among the major problems limiting the availability of plantain in the country. As a result of poor handling, postharvest diseases are commonly seen on fruits sold in the country (Bayeri and Nwachukwu, 2003). The fact that most large farms are always located inside the forests, far away from road access, makes the produce to stay on heaps for several days by the road side. In the late 1980s, transportation of this crop by rail to other non producing regions was common, but the absence of a current rail system and adequate road network to most farms now hampers easy distribution to non producing areas.
1.4 Aim and Objectives of Study
The aim of the study is to evaluate the Production process and Nutrient of Dough Meal from Unripe Plantain and Finger Millet Flour. In achieving this aim, the following specific objectives were laid out as follows:
- To evaluate the produced Dough Meal from Unripe Plantain and Finger Millet Flour
- To prepare dough meal from unripe plantain and finger millet flour
- To analyze the quality characteristics of the produced dough meal this included the physical, chemical and sensory properties of the product.
1.5 Significance of Study
This study will be of immense benefit to 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 Production and Nutrient Evaluation of Dough Meal from Unripe Plantain and Finger Millet Flour 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 Terms
Millet: Millet is a cereal grain that belongs to the Poaceae family, commonly known as the grass family. It’s widely consumed in developing countries throughout Africa and Asia.
Plantain: Plantain belongs to the Musaceae family, a rhizomatous perennial crop and is cultivated in many tropics and subtropical countries of the world. It ranks third after yams and cassava for sustainability in Nigeria (Akomolafe and Aborisade, 2007).
