DEAPRTMENT OF HOTEL MANAGMENT, PROJECT TOPIC: PRODUCTION OF SEMOLINA FROM COMPOSITE FLOUR WITH SPECIAL REFERENCE TO WHEAT, CORN, CASSAVA FLOUR

PRODUCTION OF SEMOLINA FROM COMPOSITE FLOUR WITH SPECIAL REFERENCE TO WHEAT, CORN, CASSAVA FLOUR

PROPOSAL

INTRODUCTION

Semovita is a product of Nigeria flour mills plc and it is predominantly produced from maize and wheat flour.

          This project is to improve production of semovita from composite flour with special reference to maize, wheat and cassava flour.

          Nigerian is bless with many staple foods of which maize, wheat and cassava are part of them. It is hope that this findings would make this dish from the above food material accepted, especially in the south west of Nigeria where they have the lowest income group.

          Chapter one

          It will deals with the introduction of the subject matters the background of the problem, aims and objective of the study. The significance of the study and the scope and limitation.

Chapter two

          Attempt will be made to review relevant literature which will give an in-depth knowledge and exclusive analysis of the production of Semovita in Nigerian and how it can be improved, references will be made from textbooks and on internet.

Chapter three

Research methodology, the meals will be prepared with three sample of the meals compounded in different ratio, this will be done in order to carry out a sensory evaluation of the meals in terms of appearance, texture, colour and taste. The first sample will be compounded in the following ratio

          Wheat 50% maize 50%, the second sample will be in ratio : maize 50% wheat 40% and cassava 10% and the third sample will be and wheat 10% maize 70% and cassava 20% and needed equipment are scale cooking pot turning stick and bow.

          Chapter four

It will be sensory evaluation, where the three sample will be compare interms of the appearance, texture and taste and probably a questionnaire will be prepared to see the responses from the taste panel

Chapter five

         It will be on the summary, conclusion and recommendation and lastly reference   

TABLES OF CONTENTS

Title Page                                                                                          i

Certification                                                                                        ii

Dedication                                                                                          iii

Proposal                                                                                             iv - v

Table of Content                                                                                 vi - vii

CHAPTER ONE

1.1     Introduction to the study                                                           1

1.2     Historical Background                                                               1 - 2  

1.3     Statement of the problem                                                          2 - 3  

1.4     Significance of the Study                                                           3 - 4

1.5     Scope and limitation of the Study                                                4

CHAPTER TWO

2.1 LITERATURE REVIEW                                                                 5 -6

2.2 Appraisal of review                                                                       7 - 12

CHAPTER THREE

3.0 RESEARCH METHODOLOGY                                                      13 - 14

CHAFFER FOUR

4.0     PRESENTATION AND ANALYSIS                                             15 - 25

CHAPTER FWE

5.0 SUMMARY, CONCLUSION AND RECOMMENDATIONS

5.1     Summary of findings                                                                 26 - 27

5.2     Conclusion                                                                               27

5.3     Recommendations                                                                     27

          References                                                                               28

CHAPTER ONE

1.1     INTRODUCTION

Semovita is product of Nigerian flour mills PLC example is Dangote flour mills and it is produced from maize and wheat flour. In an attempt to initiate it, the people of the low income in the south-west of Nigerian developed a meal from maize and cassava flour by the people of northern Nigerian

1.2     HISTORICAL BACKGROUND

Semovita is predominantly maize and wheat, wheat has proteins contents and the name of the proteins in maize is called zein . maize is consume by large population group in the world. It was originally an America crop taken to Europe by Columbus and today it has been widely dispersed throughout the world. The botanical name for Maize is Zea mays. In various parts of the world maize is consumed in different forms in Mexico maize is consumed as tortilas in cote d’voire it is consumed as kenkey, in Ghana as Dunkonu, in south east Nigeria as Ogi which is equivalents to akamu in south east and also eko elewe in south west Nigeria.

          Wheat is one of the first cereals know to have been domesticated. It is originally as grass from the fertile crescent region of the  near east but now cultivated world wide. It is first grown in the karacadag mountains in south eastern Turkey. The name of the proteins in it is gluton. It is the third most produced cereal after maize. Globally wheat is the leading source of vegetable protein contents than either maize or rice.

          The southern part of the country favours the growth of tuber and not crops like cassava, cocoyam etc due to interaction of people across the country through inter-marriage education occupation the southerners now eat tuwo and cassava flour

1.2     STATEMENT OF THE PROBLEM

            i.        Some people complain that it can not satisfy them

           ii.        The cost of purchase of semovita is expensive compare to others

          iii.        Problem of how to prepare, some did not know how to turn it well

         iv.        Some says it makes them urinate often

1.3     OBJECTIVES OF THE STUDY IS TO

     i.        Re-orientate people about the benefit of wheat in the diet and health in general

    ii.        Create an avenue for self – reliant Nigeria , ie depending on our own foods stuffs and so depend less on imports

   iii.        Prevent malnutrition among the children in the rural areas

  iv.        Promote the acceptability of wheat as the leading sources of vegetable protein in food.

    v.        Provide cheap proteinous meals to the low income earners

  vi.        Produce meals that is nutritious and at afforded rate for the people

1.4         SIGNIFICANCE OF THE STUDY

This study is very important because it will help the following group

                       i.        Firstly to the low income earners especially in he south west of Nigeria and even Nigeria as a whole because it will be nutritious and affordable.

                      ii.        To the rural dwellers where there is high incidence of protein malnutrition. This product made by the supplementation of the maize protein will produce first class protein from plant source and help to curb the menance

                    iii.        To industrialist it could be produced, packaged and sold on a large scale

                    iv.        To the economy, the production on a large scale would reduce our dependence on importation of food and increase dependence on our local food materials is therefore creating a favorable balance of payment

1.5         SCOPE AND LIMITATION OF THE STUDY

Since there are different species of maize and cassava,but the yellow maize will be use for the purpose of the research, also the researcher will concentrate on the sweet cassava variety and the fortification will be from the widely known wheat.

          The limitation encountered by the researcher are

FINANCIAL LIMITATION :       The cost of carrying out chemical analysis on the meal is high

TIME LIMITATION:        the researcher had a limited time in carrying out research, however, despite these shortcomings, the researcher tried her best to come out with this write up and it is hoped that these short comings will not be hindrance to the next researcher.

CHAPTER TWO

2.1     LITERATURE REVIEW  

MAIZE (Zea - mays) is an annual crop planted from seed and it takes 3-5 months to mature. Maize was originally an America crop which was taken to Europe by Columbus and has since widely dispersed to all parts of the world. It is a source of starch and it is of great importance in various parts of the tropics. It is consume in a multitude of ways which can be grouped as follows, pound, grind, boiled, roasted.

          According to Iheokoronye A.I and Ngoddy P.O (2001) Stated that whole grain maize is large than those of other cereals. It has a broad apex and a narrow base the starchy endosperm germ and a large scuttleum are contained within a hull comprising, pericap and testa. This endosperm is mainly gluten, the starch granules are tightly embedded in the protein matrix.

          According to maize – wikipedia, the free encyclopedia, the CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF MAIZE IS

Starch                             65 – 84%

Protein                            9 – 10%

Moisture                         12 – 15%

Fat                                  3 – 5%

Ash                                 3%

Food energy 410 calories

          Maize is very good source of starch in man’s diet but does not contains much protein it has a lower nutritive value than wheat and it is deficient in vitamins B3 (Niacin) especially in the refined maize product because the niacin is bound to the seed coat. However maize gluten is another friction of maize protein is complete in Amino – acid when considered  as a whole. The protein is still very low in trytophian but  reasonably fair in sulphur containing amino acids, it is excessively high in levcine and high in aromatic amino- acid. Maize seeds contains a useful concentration of vitamins B or Thiamine and yellow maize contains B – carotene, a precursor or of vitamin A.

          According to olusanya J.O) et al (2006) states that the rate of extraction affects the amount of nutrients presents in maize product. If extraction rate is high most of the nutrients will be removed, the pericap and the germ will be removed making the remaining part void or with just trace of other nutrients like oil, thiamine etc

Whole meals products are not too good in appearance, he maize may just be partly milled because of nutritional factor if this is the case some part of pericap that is retained because it is only some nutrients will b retained

          In Columbia maize is pounded with potash and a little water in the domestic preparation of maize meal the potash loses the bran but the alkaline reaction is the effective in unbinding the bound niacin maize seeds contains a useful concentration of vitamin B and yellow maize contains B carotene (a precursor of vitamin A)

CASSAVA (MANIHOT ESCULENTA)

According to cassava wikipedia, free cncyclopedia, file //e: cassava% 201. htm, cassava is a woody shrub of the europhorbiaceae (spurge family) native to south in brazil Paraguay. It is introduced by Portuguese traders from brazil and in the 16^th century, cassava can also be called yuka or manic, it is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy. Tuberous root, a major source of carbohydrates Nigeria is the world largest producer of cassava. It is the third largest source of carbohydrate for meals in the world. Cassava is of two varieties which are; the sweet type and the bitter type depending on the level of toxic cynogenic glucosides and glucose of 40mg is sufficient  to kill a cow and even cause severe calcufic pancrealities in humans, leading to pancreatitlis

          Improper preparation of bitter cassava causes a disease called Konze, it is irreversible paralytic disorder because bitter cassava has high cyanogenic glucoside, nether the less farmers often prefer the bitter cassava varieties because they deter pests, animals and thieves.

          Cassava root are very rich in starch and contains significant amount of calcium (50mg/100g) phosphorus (40mg/100g) and vitamins C  (25mg/100g). however  they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein and rich in the amino acid lysine though deficient in methionine and possibly triptophan .

          With its high food potential it has become staple food of  the native population of northern, southern, south America and the  southern meso American and the carribean by the time of the Spanish conquest

          Cassava based dishes are widely consumed wherever the plant is cultivated. Some of theses dishes have regional, natural ethnic importance, it can be cooked in different ways soft-boiled root has delicate flavour and can replace boiled potatoes in many uses as accompaniments for meat dishes, or made into purees  dumpings, soups stews gravies etc. deep fried (after boiling or steaming can replace fried potatoes with distinctive flavour. Fufu is made from starchy cassava flour, it can be use to make milk pudding similar to rice pudding. It is also used in making cassava cake I  south America and it is used in making Eba and garri in Nigeria and Ghana .)

          The leaves can be pounded to a fine chaff and cooked as a palaver sauce in sierra Leone, usually with palm oil with meat and fish, it is necessary to wash the leaf chaff several times to remove the bitterness. Use for bread in French the bread is known as 1a boule nationale ( the nation ball) also use to make alcoholic beverage which was abandon when rum become available in china cassava chips have gradually become a major source of  ethanol production. Cassava hay is use for animal feed because it contains high protein contents (20-27% crude protein) and condensed tannis (1.5-4%)

          The medical uses of the bitter variety

§    The leaves are used to treat hypertension, headache and pain

§    Cuban commonly use cassava to treat irritable bowel syndrome, the paste is eaten in excess during treatment

§    As cassava is a gluten free nature starch, there have been increasing incidence of its appearance in western cuisine as a wheat alternatives for sufferers of celiac disease.

Cassava roots and leaves should not be consumed raw because they contain two gynogenic glycosides which are linamarian and lotall strain. So soaking cooking, frequency is necessary to avoid getting sick.

Wheat (Tritium SPP) According to wheat wikipdia eastern turkey. It is originally a grass m the fertile crescent region of the near east but now it is cultivated world wide.

It is the third most leading source of vegetable protein in human food having a higher protein contents than either maize or rice. The name of the protein present in  wheat is Gliadin or gluten

Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes breast fast cereal, pasta, noodles and for fermentation to make beer and other alcoholic beverages or befoul

Wheat is planted to a limited extent as a forage crop for livestock, and its straw can be used as a construction materials for roofing thatch, the husks of the grain, separated when milling white flour is bran. Wheat germ is the embryo portion of wheat kernel. It is concentrated sources of vitamins, minerals and proteins, and is sustained by the larger, starch storage region of the kernel the endosperm

The majorly cultivated species of wheat  are

1.                Common wheat or bread wheat (T.aestivum) it is the most widely cultivated in the world.

2.                Durum (T.durum) it is the tetraploid form of wheat widely use today and the second widely cultivated.

3.                Einkorn ( T.monococum): a diploid species with wild and cultivated variants Domesticated at the same time as emmer wheat, but never reach the same importance.

4.                Emmer (T. dicoccuum ): a teria tetraploid species, cultivated in ancients times but no longer in widespread used.

5.                spelt (T.spelta) Another hexaphoid species cultivated in limited quantities

classes used in the united state are

1.    Durum

2.    hard red spring wheat

3.    hard winter wheat

4.    soft red white wheat

5.     head white wheat

6.    soft white wheat

Red wheat need bleaching, therefore white wheat usually command higher prices than red wheat on the commodities market

          According to Olusanya J.O (Dr) etal (2006) raw wheat can be ground into flour or hard durum wheat can be ground into Semovita

          Much of the carbohydrate of wheat is starch wheat starch is an important  commercial product of wheat but second in economic value to wheat gluten the principle parts of wheat flour are starch and gluten.

          According to wheat wikipedia, wheat can cause a disease called celiac. It is caused by an adverse immune system reaction to gliadin, a gluten protein found in wheat up on exposure to gliadin, the enzyme tissue, transglutaminase modified at the protein and the immune system cross react with the bowel tissue causing an inflammatory reaction that leads to flattering of the lining of the small intestine which interferes with the absorption of nutrients the only effective treatment is a life long gluten free diet

CHAPTER THREE

RESEARCH METHODOLOGY

  The basic aim of any research is information and quality data collected to ensure that adequate information was collected for this project, the following methods will be used

EXPERIMENT / OBSERVATION;       The researcher will be engaged with the production of the semolina from the composite flour, there will be sensory evaluation and the observation or result will be recorded

SENSORY EVALUATION;  Sensory evaluation will be made by the taste panel. This will be done to enable the taste panel express their acceptability of the meal, and it will be filled appropriately there after recommendations and suggestions can be made in the sample of dish that will be prepared.

RESEARCH SAMPLE: there will be three samples

Sample 1, The meal will be compounded in the following ratio- wheat 50% maize 50%

Sample 2, the meal will be compounded in this ratio; wheat 40%, maize 50% and cassava 10%

 Sample 3 Wheat 10% maize 70% and cassava 20%

In conclusion, this report will not be complete without the combination of the method

Ingredients that will be needed

1. Wheat: Raw wheat will be purchase by the researcher from ipata market

Maize: maize will be brought from ipata market

Cassava: It will be brought from ipata market

Equipment / materials that will be needed

1.    scale

2.    bow

3.    knife

4.    mill / mortal and pestle

5.    grinding machine

6.    nylon

7.    sealing machine

Scale: It will be use to measure the ingredients because standard recipe will be used and also to reduce wastage and enable us get good result which is going to be under the supervision of my supervisor  

CHAPTER FOUR

This chapter reveals the experiment procedure of producing  the meal, the materials and method used in producing the meals and also the analysis of the information gotten from the respondent after they had tested the sample and fill the sensory evaluation and return them

          Experimental procedure of producing the meals

Semovita is maize flour to which cassava flour has been added depending on the preference of the person compounding it, for the purpose of this study, the researcher prepare the flour using the following method

                                 MAIZE FLOUR

Flow chart for the preparation of maize flour

                                      Maize

 

                             Pick dirt and stones

                   Wash maize overnight and spread to dry

                             Take maize to the mill

                             Grind into flour

                             CASSAVA FLOUR

                                    Peal the cassava

                               Soak in water for 3days

After the third day spread and dry

      Grind into flour

WHEAT FLOUR

Wheat

Pick the wheat

 

Wash and dry

      Grind into flour

RECIPE AND METHOD FOR SAMPLE 1 (wheat 50%, maize 50%)

Maize          =        500g

Wheat          =        500g

Water          =        2 litres

Method : Put clean water in a clean pot, put on fire to boil bring little out of the boiling water, mix your flour with cold water and stir into the boiling water, add flour add, the remaining boiled water, cover and leave to cook on fire for 10mins then stir vigorously until it appears smooth, portion and serve with vegetable melon soup with goat meat

RECIPE AND METHOD FOR SAMPLE 2 (MAIZE – 50%, WHEAT – 40% CASSAVA 10%)

 maize         =        500g

wheat =                  400g

cassava =              10og

water =        2 litres

method: Put clean water in a clean pot, put on fire to boil bring little out of the boiling water, mix your flour with cold water and stir into the boiling water, add more flour continues to stir then add the remaining hot water and cover to cook for 10mins , portion and serve with vegetable melon soup with goat meat

RECIPE AND METHOD SAMPLE 3

(maize 70%, wheat 10%, cassava 20%)

Maize =       700g

Wheat =       100g

Cassava =   200g

Water =       2 litres

Method: the same method as used above

SAMPLE OF THE SENSORY EVALUATION FOR THE TASTE PANEL

Dear respondents,

          I am a final year HNDII student of Department of Hospitality management of Kwara State Polytechnics undertaking a research work on “ production of Semolina from composite flour with special reference to wheat, corn and cassava .

          As a partial fulfillment for the award of Higher National Diploma Certificate in Hospitality Management. Respondent are free to give their view while responding to the questions, it will be highly appreciated if they are filled and return in good time for processing.

          Thanks you for your anticipated co-operation

                                                          Researcher

                                                         

Owa Sinmisola

Please fill where appropriate score for each of the attribute of the sample of the Semolina.

Key rating

Excellent     -        5

Very good    -        4

Good           -        3

Fair             -        2

Poor            -        1

Attributes     maize, wheat and cassava

Sample code	Colour	Taste	Palatably	Texture
Sample 1 (50 - 50)
Sample 2 (50 -40 -10)
Sample 3 (70 – 10-20)

     Please give suggestion on how it could be improve upon

TABULAR PRESENTATION OF RESPONDENTS ASSESSMENT  

Sample 1 (maize 50% wheat 50%)

Attribute	Excellent	Very good	Good	Fair	Poor
Colour	-	2	4	-	-
Texture	-	1	2	3	-
Taste	-	4	1	1	-
Palatability	-	-	4	2	-

SAMPLE 2 ( maize – 50%, wheat – 40%, cassava 10%)

Attribute	Excellent	Very good	Good	Fair	Poor
Clour	-	4	1	1	-
Texture	-	-	2	4	-
Taste	-	-	6	-	-
Palatability	-	1	2	3	-

SAMPLE 3 (maize 70%, wheat – 10%, cassava 20%)

Attribute	Excellent	Very good	Good	Fair	Poor
Colour	1	4	1	-	-
Texture	2	4	-	-	-
Taste	1	4	1	-	-
Palatability	2	4	-	-	-

PERCENTAGE

SAMPLE 1 (maize 50%, wheat 50%)

Attribute	Excellent	Very good	Good	Fair	Poor
Colour	-	33.3%	66.7%	-	-
Texture	-	16.7%	33.3%	50%	-
Taste	-	66.7%	33.3%	16.7%	-
Palatability	-	-	66.7%	33.3%	-

SAMPLE 2 (maize 50%, wheat 40%, cassava 10%)

Attribute	Excellent	Very good	Good	Fair	Poor
Colour	-	66.7%	16.7%	16.7%	-
Texture	-	-	33.3%	66.%	-
Taste	-	-	100%	1	-
Palatability	-	16.7%	33.3%	50%	-

SAMPLE 3: (maize – 70%, wheat -10% , cassava 20%)

Attribute	Excellent	Very good	Good	Fair	Poor
Colour	16.7%	66.7%	16.7%	-	-
Texture	33.3%	66.7%	-	-	-
Taste	16.7%	66.7%	16.7%	-	-
Palatability	33.3%	66.7%	-	-	-

PRESENTATION OF EACH ATTRIBUTE (colour)

Colour	Excellent	Very good	Good	Fair	Poor
Sample 1	-	33.3%	66.7%	-	-
Sample 2	-	66.7%	16.7%	16.7%	-
Sample 3	16.7%	66.7%	16.7%	-	-

TEXTURE

Texture	Excellent	Very good	Good	Fair	Poor
Sample 1	-	16.7%	33.3%	50%	-
Sample 2	-	-	33.3%	66.7%	-
Sample 3	33.3%	66.7%	-	-	-

TASTE

Taste	Excellent	Very good	Good	Fair	Poor
Sample 1	-	66.7%	16.7%	16.7%	-
Sample 2	-	-	100%	-	-
Sample 3	16.7%	16.7%	16.7%	-	-

PALATABILITY

Palatability	Excellent	Very good	Good	Fair	Poor
Sample 1	-	-	66.7%	33.3%	-
Sample 2	-	16.7%	33.3%	50%	-
Sample 3	33.3%	66.7%	-	-	-

In essence sample 3 had the highest point for colour taste, texture and even palatability.

          In terms of colour sample 1 rank next to sample 3 while sample 2 ranking lowest , also in palatability, sample 1 ranking next to sample 3 and taste sample 2 ranking lowest. So its now glaring that sample I and two have to be improve in terms of texture and in terms of palatability sample 2 needs to be improved.

CHAPTER FIVE

5.1     SUMMARY OF FINDINGS

This project “production of semolina from composite flour with special reference to maize, wheat, cassava “ it to emphasize the advantage of wheat over other grains.

          Summary, sample 3 (maize 70%, wheat 10% cassava 20%) was the best in colour, texture, palatability and taste while sample 1 (maize 50% wheat 50%) and sample 2 (maize 50% wheat 40% and cassava 10%) ranking equally in texture.

          It was also realized that the sample 3 ( maize 70%, wheat 10% and cassava 20%) was very acceptable.

          It was discovered from sensory evaluation responses that they did not complains of stomach upset or any reaction arising from consuming the meal . about 50% of respondents suggested that sample 2 (maize 50%, wheat 40%, cassava 10%) should be improved upon in terms of texture and this could be achieved by reducing the quantity of water used for cooking it from 2liters to 11/2 liters  amount of flow. Also sample 1 (maize – 50%, wheat 50%) can be improved upon reducing the quality of the whole wheat and increasing the maize in order to improved the colour and adding more water to it to improved the texture and that sample 2 (maize 50%, wheat 40% and cassava 10%) is because of the nutrients contents of the wheat.

5.2     CONCLUSION     

Based on the result of findings I hereby conclude that meals of acceptable and nutritionally high standards can be prepared from our local commodities and with much exposure and enlightenment, theses product will help  our economy in no small measure as production of it in large quantities will improve our balance of payment and even provide employment.

5.3         RECOMMENDATION

I recommend that this meal be further researched into and nutritionist should also carry out research into it and know the specific nutrients in the meal based on this diet could be formulated for people with heath need eg diabetic and kwashiorkor

REFERENCE

Cassava – wikilpedia, the free encyclopedia

Dr. J.O Olusanya, Mrs, Oby Eyisi et al (2006) food and nutrition for secondary schools, university press plc, Ibadan

http//. Wikipedia.org/wki/wheat, the free encyclopedia

Iheokoronye A.I & Ngoddy P.O (2001) Integrated food sciences and technology for the tropics, Macmillan publishers l.t.d London

Info@ wheat and grains .com

Maize –wikipedia, the free encyclopedia