1.1 Introduction
Corn flakes are ready-to-eat, convenient snack that are consumed by the young population groups in many countries. The development of food products using composite raw materials has increased and is attracting much attention from researchers; especially in the production of Extruded products (Forsido et al., 2019). The increasing demand of the consumer market for new products stimulates the use of regional raw materials. The consumption of breakfast meals has increased considerably in recent years because products that are quickly prepared are in demand due to the lack of time characteristic of modern life (Bolanho et al., 2014). These products can be produced through thermoplastic extrusion according to Santos et al., (2020).
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
Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. Corn flakes are produced using a steam chamber. Recently, the production of corn flakes using a pressurized steam chamber (PSC) is increasing in korea. PSC is a system wherein a pressure device is placed in the existing steam chamber. The use of PSC effectively reduces the time for processing, energy, and cost of corn flake production (Ahn, 2017).
Maize is a domesticated grass that originated ap- proximately 7000 years ago in what is now Mexico. It is also referred to as corn, and both words are used as synonyms in this review, depending on the source of data or references consulted. Maize was spread across the world shortly after the European discovery of the Americas. Maize food products can be processed at home on a small local scale as well as on a larger industrial scale, transforming the raw material into food products. Some of the products are more suitable for commercial trade because they require further processing or provide convenience and extended shelf life, while other products should be consumed immediately after production. For example, de-germinated corn grits, meal, or flour has an extended shelf life and can be moved and traded easily. The product itself has to be further processed, including some degree of cooking, in order for it to be palatable as a food product.
Nixtamalized maize, when prepared in the house- hold or by a small-scale processor, is typically used to form ready-to-eat finished masa products with a limited shelf life. On an industrial scale, nixtamalized maize flour may be processed and sold as a shelf-stable product that can be prepared for consumption in the home, reducing meal preparation time and providing convenience. Industrial processors strive to offer maize products that replicate the ones consumed in the target market region. Identifying the market share of industrially produced maize product consumed in the market place is essential in evaluating the potential for implementing a successful maize product fortification program. The influence of a small-scale maize processing industry with local impact may also play a significant role in some target populations, especially in some poor countries.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Production of Nutrient Evaluation of Corn Flakes Produced from Corn Flour and White Melon using Ginger as Organic Preservative.
1.3 Statement of Problems
The study reveals the following problems associated with the Production of Nutrient Evaluation of Corn Flakes Produced from Corn Flour and White Melon using Ginger as Organic Preservative research work which entails that;
- Corn Flakes 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.
- Corn seed 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 Corn Flakes.
1.4 Aim and Objectives of Study
The aim of the study is to determine the Production of Nutrient Evaluation of Corn Flakes Produced from Corn Flour and White Melon using Ginger as Organic Preservative. In achieving this aim, the following specific objectives were laid out as follows:
- To carry out a sensory evaluation of corn flakes produced from Corn Flour and White Melon using Ginger as Organic Preservative
- To assess the physical properties of corn flakes
- To determine the minerals content of corn flakes produced from Corn Flour and White Melon
- To evaluate the nutritional value, Alpha amlyase and Alpha Glucosidase of corn flake
1.5 Significance of Study
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 Production of Nutrient Evaluation of Corn Flakes Produced from Corn Flour and White Melon using Ginger as Organic Preservative.
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, questionnaire and interview).
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