EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.  The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored and monitor for their functional properties over a period of four months. The results of the determination of these properties showed that there is variations in the samples functional propterties.  Sample BG and WT had high foam formation after three months of storage, i.e. 125 and 160 respectively but this property decrease at the fourth month. Also in water absorption capacity, the result increased gradually up to three months and started decreasing as observed in BG 50 – 62 AND wt 40 56.  All these results are based on statistical analysis at P < 0.05 Significant level.     


TABLE OF CONTENTS Title Page          Certification           Dedication           Acknowledge          List of Tables         List of Figures        Abstract           Table of Content          CHAPTER ONE 1.0 Introduction         1.1 Wheat (Triticum Aestivum)      1.2 Bambara Groundnut (Voandzera Subteranea    1.3 Aims and Objectives      
CHAPTER TWO 2.0 Literature Review         2.1 Wheat          2.2 Strong and Weak Wheat       2.3 Chemical Composition of Wheat       2.4 Nutritional Value of Wheat      2.5 Wheat Milling        2.6 Storage of Wheat Flour       2.7 Chemical Composition of Bambara Groundnut   2.8 Nutritional Value        2.9 Description of Cake      
CHAPTER THREE  3.1 Source of the Raw Material      3.2 Sample Preparation Wheat      3.3 Preparation of Bambara Product nut Flour    3.4 Chemical Analysis        3.5 Measurement of Functional Properties    
CHAPTER FOUR  4.0 Results and Discussion      
CHAPTER FIVE Conclusion and Recommendation       References           Appendix