Download complete project materials on Production and Sensory Evation of Okpa Made with Bambara Nut., enriched with liver, meat and fish and packaged with modern food Packaging Material.
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ABSTRACT
Bambara groundnut flour was prepared after the nuts of different colours was cleaned, washed, dried, cracked, winnowed, milled and sieved. The flour was used to prepare okpa (dumpling) and enriched with liver, meat and fish. In the production of the okpa other condiments such as palm oil, pepper, magi, salt and water was used. Twenty panelist within kaduna polytechnic main campus assessed the sensory qualities of the okpa that was produced. The result obtained showed that there was significant difference between the samples.
TABLE OF CONTENTS
Title page
Declaration
Approval page
Dedication
Acknowledgment
Abstract
Table of contents
CHAPTER ONE
Introduction
Aim and objectives
CHAPTER TWO
Literature review
Raw materials used in production and enrichment of Okpa
– Bambara ground nut
– Nutritive value of Bambara nut
– Health benefits of Bambara nut
– Dosage of Bambara nut
– Side effects of bambaranut
– uses of Bambara nut
Enrichment of okpa
– Meat
– Nutritive value of meat
– Types of meat
– Liver
– Nutritive value of liver
– Fish
– Nutritive value of fish
– Palm oil
– Use of palm oil
– Composition of palm oil
– Health benefits of palm oil
– Salt
– Maggi
– Pepper
Packing material for okpa
Food packing
Types of packing materials
Traditional packing materials
Modern food packaging material
Tin
Advantage of tin
Disadvantage of tin
CHAPTER THREE
Materials and methods
Methods of preparation and processing
Preparation of liver
Preparation of meat
Preparation of fish
Preparation and enrichment of okpa
Control sample
Sensory evaluation
Ranking
Reference taste
CHAPTER FOUR
Result and discussion
Result of ranking test
Discussion of result
CHAPTER FIVE
Conclusion and recommendation
Reference
Appendix
CHAPTER ONE
1.0 INTRODUCTION:
Okpa (dumpling) is a traditional Nigerian food made with Bambara groundnut. It is very popular in the eastern parts of Nigeria. Okpa is a popular legume food prepared by removing the outer covering of the Bambara seed and grinding to floor from which the thick solid food is formed out of the floor during cooking . Water, oil and other condiment are added to make it look like the popular Moi-Moi.
This food is actually common among the IGBOs of the eastern part of Nigeria which they call so many names like “The Kings meal, Okpa Di Oku, Okpa Wawa, The lion’s food”. It has a very unique taste and it is a very good source of protein. Okpa is usually hawked in the early hours of the morning in Lagos, Abuja and other parts of the country (Nigeria) which serves as breakfast in some homes.
Bambara beans also known as Bambara groundnut have their origin in West African specifically in Ghana, Ivory Coast and Nigeria. The beans thrive well in sandy soil with a PH of between 5 and 6.5. The texture of the soil should be light with good drainage as water logging destroys the nuts.
The Bambara plant grows well in the climate of most parts of sub-Sahara African with temperature of 19-30 degree centigrade. These ground nuts are highly resistant to draught as they do not require high rainfall for them to grow and produce. When planting Bambara nuts one does not need to set a piece of land aside as they thrive even when intercropped with other food crops such as sorghum, maize, cassava and millet. This bean is now growing well in Asia, Australia and Central American.
Bambara groundnut is a grain legume grown mainly by subsistence farmer in sub-Saharan African. It is cultivated for its subterranean pods, is extremely hardy and produces reasonable yield even under conditions of drought and low soil fertility. The pods are approximately 1.5cm long, and may be wrinkled and slightly oval or round containing one to two seeds, the colour of the seeds varies from black, dark, brown, red, white, cream or a combination of these color.
At harvest, i.e. when the pods ripen, the plant is extracted from the soil, exposing the subterranean nuts, Adeyemi I.A (1987). The nuts may be eaten fresh (i. e boiled or roasted before they are dried) as snacks but the majority of the nuts are consumed after they are dried. The dried nuts with very hard seed coasts are milled and sieved to yield very fine flour that is used to prepare a variety of dishes including dumpling (okpa), cakes and biscuits. Adeyemi I. A (1987).
Bambara groundnuts have been found to be very rich in nutrient because of its immense nutritional value as detailed compositional study of the beans. They are found to contain up to 24% protein with a good balance of essential amino acids and relatively high proportion of lysine (6.6%) and methionine (1.3%) that are lacking in cereals grain.
The other major component of the beans is carbohydrate mainly starch, minor but important amount of minerals, vitamin and anti-nutritional factors such as typsin inhibitors and polyphenols. Pouter (19881), Temple and Aliyu (1994) reported that cream colored Bambara ground nut. Seeds have relatively high essential amino acids, fairly low phytic acid, low saponim and negligible tannin contents.
Bambara groundnut milk had been rated higher in acceptability than milk from the other legumes like soya beans and cow pea, pro-biotic have been defined as live micro- organisms which when administered in adequate amount confer a health benefit on the host. These benefits have been reported to be therapeutics, suppressing the growth and activity in conditions like infections, diarrhea, and irritable bowel disease.
The nutritional profile of bambara groundnut milk is enough to sustain the growth of pro-biotic. bambara groundnut are normally boiled and salted, eaten and a relish or roasted and eaten as a snack, hence bambara nut milk can also be fermented with lactic acid bacteria to make a pro-biotic beverage that not only increase the economic value of the nutritious legume but also help in addressing malnutrition. Obizoba I.C and Egbuna H.I (1992).
Reduces danger of stomach cancer: the antioxidant properties of the fatty acids in the bambara groundnuts have capacity to suppress the production of carcinogenic substance in the stomach, hence it prevents from any damage to the mucus lining of the stomach, it prevent irritation caused to the same due to the carcinogenic substance and hence, it helps in lowering the risk of stomach cancer.
Antimicrobial action: Bambara ground nut milk is more easily acceptable as compared to the milk from other legumes in its species. It is rich in pro-biotic. Pro-biotic are micro-organisms, which have been claimed to provide health benefits to the humans and animals. When pro-biotic are delivered in appropriate amount, it extend to a benefit of the health of the recipient. These benefits of the recipient are subduing the development and action of the microbes in infections such as:
Irritable bowel syndrome (IBS).
Inflammatory bowel disease (IBD).
Rich radix of lysine: the human body cannot produce lysine hence it has to dependent on the external supplements of the same. Bambara groundnut is generously gifted with this essential amino acid which is also a building block of proteins.
Lower’s cholesterol: lysine is an essential element helping in proper growth and plays a very important role in the manufacturing of carnitine. Carnitine is a nutrient accountable for breaking down of the fatty acids to provide energy to the body thus it lower the cholesterol levels in the blood.
Maintains healthy bone: lysine acid help in the absorption of calcium for the proper growth of the bones in the body. It helps in the genesis of collagen which is very essential for connective tissues formation, such as tendon, skin cartilages and bones.
Fights kwashiorkor : bambara ground nut plays an important role to provide the protein nourishment in the rural areas of many continent for the children. This helps those children to defeat kwashiorkor. Obizoba I.C and Egbuna H.I (1992).
The multi health benefit of Bambara nut from the flour is very high in protein. This essential nutrient is used to treat and cure a lot of disorders and disease in several of the world as a traditional therapeutic treatment.
Palm oil also known as red palm oil contains high amount of saturated fat, vitamins and antioxidant. Palm oil are used for many purposes which are cooking, tasty ingredient, dietary supplement, personal care, skin moisturizer, sun-block, and bio-fuel. Studies have found that unrefined palm oil plays roles in promoting your cardiovascular health, palm oil help provide energy and enhance the absorption of fat-soluble nutrients such as vitamin A, D and E.
In the production of dumpling (okpa) palm oil and animal protein like liver, meat and fish are added to enrich the product thereby enhancing the nutritional content of the dumpling (okpa) thereby making the product nutritionally balance in meeting the body nutrient requirement.
1.1 AIMS AND OBJECTIVES
1. To produce an enriched okpa with meat, fish, liver and crayfish.
2. To conduct Sensory Elevation on enriched okpa.
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