1.1 Introduction
Maize (Zea mays) is an annual monoecious crop and the most important cereal in the world after wheat and rice with regard to cultivation areas and total production. Aflatoxins are naturally occurring mycotoxin that is largely produced by Aspergillus flavus and Aspergillus parasiticus species of fungi. This is a highly toxic secondary metabolite that contaminates a number of crops, causing a great economic loss (Cary et al., 2000; CAST, 2002). Several other moulds and fungi species also produce aflatoxin and these include A. nomius, A. pseudotamarii and A. bombycis (Peterson et al., 2001). The biosynthetic pathway of aflatoxin in A. flavus and A. parasiticus are similar and well characterized (Cary et al., 2000; Yu et al., 2004).
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, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Maize (Zea mays) is major source of carbohydrates, vitamin B, protein, vitamin A (yellow maize) and minerals. The diets that rely greatly on corn may require the consuming complementary foods to supplement its deficiency in certain amino acids and vitamins. It is deficient in lysine and tryptophan. Maize is rich in starch. Cornstarch, maize flour, is a major ingredient in home cooking and in many industrial food products. They constitute a vital component of the diet and can provide excellent means of improving the nutritional quality through the incorporation of vegetable protein. By supplementing wheat flour with a good quality soy protein, the nutritional quality of the blend can be improved significantly. Moreover, to improve the utilization of soybean in the diet of individuals, it is highly necessary to develop novel and more valuable soybean food products. The objective of the present study was to carry out the proximate composition and determine the functional properties of the wheat/soybean, maize-millet, rice and wheat flour blends.
The soya bean seed is the richest in food value of all plant foods consumed in the world (Kure et al., 1998). It is used in the production of bread as composite flour (Dhingra et al., 2002). Soya bean is used by leading infant food manufacturers in the country because of its high nutritional value. Soya bean is also processed into flour and its oil is used in local paint, cosmetics and soap making industries (IITA, 1990). Soya bean is consumed in Nigeria as soya milk, the cake is used for livestock feeding and the flour is added to pap as food for infant and children. Food insufficiency and malnutrition have been the major problem of the developing countries, including Nigeria. Any approach to help fight this problem will go a long way in pushing the wheel of development in our country. Plant protein products are gaining increased interest as ingredients in food systems throughout many parts of the world; the success of utilizing plant proteins as additives depends greatly upon the favourable characteristics that they impact to food (Adebowale et al., 2005). Plants proteins are now regarded as versatile functional ingredients or as biologically active components more than as essential nutrients in the developed countries (Marcello, 1997). Plant food diets increase the level of fibre intake which reduces the risk of bowel diseases (Sirtori et al., 2001). The partial replacement of animal foods with legumes is claimed to improve overall nutritional status (Guillon et al., 1996). A large variety of oilseeds and pulses, including cowpeas, groundnuts, pigeon peas and melon seeds grow well in Nigeria. Soya bean (Glycine max) has recently become popular in the West African sub-region due to their high protein content. It is an annual leguminous crop and is grown to provide food for humans, feeds for animals and raw materials for industries (Abbey et al., 2001). Soya bean is also of particular interest as a vegetable protein source because of its cholesterol- lowering abilities in patients with type II hyperlipoproteinamia (Mitchel, 1993). Soya bean is also rich in minerals and vitamins such as iron, zinc, copper, thiamine, riboflavin, niacin and pantothenic acid (McArthur et al., 1988). Most of these minerals and vitamins are well-known hematinic and are essential in the formation of red blood cells (Singh et al., 2000).
Maize and wheat flours are often used in many pharmaceutical and food formulations all around the world. The flours are used either in pure form or in the form of blends with other seed (grain) flours such as soy bean and groundnut (Akapapunam and Darbe, 1994; Akubor and Onimawo, 2003). The industrial usage and food applications of these flours largely depend on their functional characteristics. The functional properties such as gelation, foaming, emulsifying, water absorption, and oil absorption capacities are the basic physicochemical properties which illustrate the structural behaviour of flour in the food systems. The study of the functional properties of seed and grain flours provide cutting-edge knowledge for their usage in the preparation of various food and pharmaceutical products, including ready to eat therapeutic foods. The benefits of using flours from grains and seeds in the pharmaceutical and food industries directly rely on their functional properties and characteristics (Ogungbenle et al., 2002).
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Proximate Composition and Mineral Analysis of Soya Beans and Maize Flour Enriched with Edible Insects (Toad, Esisu).
1.3 Statement of Problems
The study reveals the following problems associated with the Proximate Composition and Mineral Analysis of Soya Beans and Maize Flour Enriched with Edible Insects (Toad, Esisu) research work which entails that;
- Soya beans 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.
- Soya beans 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 soya beans.
1.4 Aim and Objectives of Study
The aim of the study is to examine the Proximate Composition and Mineral Analysis of Soya Beans and Maize Flour Enriched with Edible Insects (Toad, Esisu). In achieving this aim, the following specific objectives were laid out as follows:
- To identify the Proximate Nutrients and Energy Composition of Soya Beans and Maize Flour Enriched with Edible Insects
- To determine the Mineral Concentrations of the Flour Sample of Soya Beans and Maize Flour Enriched with Edible Insects
- To analyze the minerals and proximate content of soya bean in order to explore its nutritional values in human and animal diets.
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 Proximate Composition and Mineral Analysis of Soya Beans and Maize Flour Enriched with Edible Insects (Toad, Esisu).
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).
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