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Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger
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1.2 OBJECTIVE OF THE STUDY
- To produce bread using composite flours of wheat and cassava flavored with finger of varying ratios.
It
is hoped that the result will increase the utilization of cassava flour
and will reduce the pressure on wheat flour for the production of bread
and other bakery products that are of good and acceptable quality.
1.3 BREAD
Bread is an age long product and a staple food prepared principally by
baking dough of flour. Bread is a food product that is universally
accepted as a very convenient of form food that has desirability to all
population both the rich and poor, rural and urban.
1.3.1 Nutritional value of bread
Bread supplies a significant portion of the nutrients required for
growth, maintenance of health and well-being. It is an excellent source
of proteins, vitamins, minerals, fiber and complex carbohydrate. It is
also low in fat and cholesterol. Bread is quite bulky, so it takes
longer to digest and therefore more satisfying and less fattening than
fats, sugars and alcohols commonly consumed in excess. All bread are
nutrition’s and the difference between them in nutritional value are not
significant if we eat a balance diet.
1.4 WHEAT AND ITS NUTRITIONAL INFORMATION
Wheat flour contains from 65-70% starch, but it’s most important value
lies in its 9 -14% protein content. Gliadin and gluten are the principal
proteins, constituting approximately 8% of the gluten. Cellulose, fats
and sugar total less that 4%.
Endosperm: The inner part of the wheat
kernel (about 83% of the kernel) consists mostly of starch and it is
the source of white flour. Of the nutrients in the whole kernel, the
endosperm only contains about 43% of the pantothenic acid, 32% of the
riboflavin, 12% of the niacin, 6% of the pyridoxine, 3% of the thiamine
and 70-75% of the protein.
Bran: Of the nutrients in the whole kernel
the bran (in addition to vital unabsorbable fiber or roughage) contains
about 86% of the niacin, 73% of the pyridoxine, 50% of the pantothenic
acid, 42% of the riboflavin, 33% of the thiamine and 19% of the
protein.
Germs: Of the nutrients in the whole kernel, the germ
contains about 64% of the thiamine, 26% of riboflavin, 21% of the
pyridoxine, 7% of the pantothenic acid, 2% of the niacin and 8% of
protein.
1.4.1 Health benefits associated with wheat
In the words of Beuchat, L.R. (1999) wheat bring with itself loads of health benefits that can be discussed as follows
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Bread, which is made of wheat flour, is extremely nourishing which
gives strength and vitality to people with high appetite. It also helps
in curing nose bleeding when wheat is dissolved in milk and sugar is
consumed by the victim.
- It is a rich source of vitamin B and basic amino acids including argentine and lysine.
- Wheat also helps in curing constipation and also beneficial for people suffering from cancer.
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The whole grain in wheat helps in preventing diabetes as it influences
the insulin level through maintaining the body weight.
1.5 NUTRITIONAL VALUE OF CASSAVA FLOUR
Cassava is good and cheap source of carbohydrate. After sugarcane, is considered the highest producer of carbohydrate.
1.5.1 Health Benefits of Cassava
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Cassava has nearly twice the calories than potatoes, highest for any
tropical starch rich tubers and roots. 100g root provides 160 calories.
Their calories mainly comes from sucrose forming the bulk of the sugars
in tubers, accounting for more than 69% not the total sugars.
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Cassava is a moderate source of some the valuable B- complex group of
vitamins such as folate, thiamin, pyridoxine (vitamin B-6), riboflavin
and pantothenic acid.
- The root is the chief source of some
important minerals like zinc, magnesium, copper, iron and manganese for
many inhabitants in the tropical belts.
As in other roots and tubers
cassava too is free from gluten. Gluten free starch is used in special
food preparations for celiac disease patients.
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