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BY
UNIVERSITY OF NAIROBI
DEPARTMENT OF FOOD SCIENCE, NUTRITION AND TECHNOLOGY
INDUSTRIAL PROJECT REPORT
TITLE:DEVELOPMENT OF PORRIDGE FLOUR FROM CASSAVA AND FINGERMILLET ENRICHED WITH LYCOPENE ANTIOXIDANT FROM TOMATO
POWDER
COMPILED
OUMA DENNIS OTIENO
A24/0112/2009
SUPERVISOR; PROF J.K IMUNGI
Industrial project report submitted to the department of food science,nutrition andtechnology in partial fulfillment of the requirements for the degree in Bsc (food science
and technology)
May 2013
DECLARATION
I, OUMA DENNIS OTIENO, hereby declare tha this is my original work and has not been
presented for any degree in any other institution of higher learning
SIGN; ~ .
OUMA DENNIS OTIENO DATE
This project is submitted for examination with my approval as university supervisor
@ c- '2'-f I~---l-J,..Of 3..................... ~ ( : .
Prof.J.K. Imungi DATE
ii
ACKNOWLEDGMENT
Foremost,i would like to thank the almighty God for granting me the strength to bring this work
and course of study to completion. My regards goes to my supervisor ,profJ.K Imungi for his
committed guidance.
Special thanks to Mithika and Rose Mary and the entire staff at the food technology
department for their assistance in various ways
Special thanks to my colleagues for their support in one way or the other
GOD BLESS YOU ALL!
iii
DEDICATION
To my mum and and the entire Otieno's familly for their support and inspiration as pillars formy work.
TABLE OF CONTENTS
DECLARATION i
ACKNOWLEDGMENT ii
DEDICATION iii
CHAPTER ONE 1
1.0 INTRODUCTION 1
1.1 PROBLEM STATEMENT 2
1.2 JUSTIFICATION 2
1.3 GENERAL OBJECTIVE 3
1.4 SPECIFIC OBJECTIVES 3
1.5 HypOTHESIS 3
CHAPTER TWO 4
2.0 LITERATURE REVIEW 4
2.1 LYCOPENE 4
2.2 THE TOMATO 5
2.3 CASSAVA (MANNIHOT ESCULENTA) 6
2.4 FINGERMILLET(Eleusine coracana) ; 7
CHAPTER THREE 9
3.0 RESEARCH(STUDY )DESIGN 9
3.1 PRODUCT FORMULATION(FLOUR FORMULATION) 10
3.2 EXPERIMENTAL DESIGN FLOW DIAGRAM 11
iv
CHAPTER FOUR 12
4.0 METHODOLOGIES 12
4.1 ANALYTICAL METHODS 12
CHAPTER FIVE 14
5.0 RESULTS AND DISCUSSIONS 14
5.1 LYCOPENE CONTENT 14
5.2 TOTAL CAROTENOIDS 14
5.3 SENSORY ANALYSIS RESULTS 15
5.4 SHELF-LIFE ANALYSIS RESULTS 16
5.5 OVERALL DISCUSSION 17
6.0 CONCLUSION AND RECOMMENDA TION 18
6.1 CONCLUSION 18
6.2 RECOMMENDATIONS 18
REFERENCES 19
v
CHAPTER ONE
1.0 INTRODUCTION
The traditional porridge is made from cassava and millet flour .its one of the staple food in
Kenya especially the western and Nyanza regions of kenya where the climate is hot and wet
with dry periods that favour the growing of millet and cassava.the cassava flour has high
starch content but low in vitamins,carotenoids and antioxidants found in fruits and
vegetables.millet flour has high starch content and dietary fibre but has very low vitamin
content,carotenoid content and antioxidants.this implies that the porridge of cassava and
millet flour consumed have deficiency of carotenoids and antioxidants.
My project was aimed at using tomato powder to enrich the porridge flour with antioxidant
lycopene from tomato fruit.
Lycopene is the red carotenoid found predominantly in tomatoes and other fruits and
vegetables,other sources of lycopene include fresh pink guavas,pink grape fruit,red water
melon,red papaya.carotenoid refers to the pigment found in plants,bright,red,yellow,and
orange colours in fresh fruits and vegetables.
The largest contributor of lycopene in the diet is from tomato derived foods; tomato pastes
and puree are high -lycopene foods.tomato paste;75.4mg in 1 cup, tomato powder 75.1mg in
1 cup.because lycopene is stored in cellulose matrix of fruits and vegetables,cooking
especially the tomatoes help degrade protein matrix making lycopene readily available.
The recommended daily allowance (RDA) suplement intake is between 7-10 servings of
lycopene rich foods per day;supplement dosing of2-30mg per day is recommended.
Tomato is usually consumed as tomat puree, paste, soup, tomato powder for food
enrichments and for supplementation of various food types.
1
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2
1.1 PROBLEM STATEMENT
The porridge flour made from millet and cassava forms staple food in Western and Nyanza
regions of Kenya whose populatio frequently consume the porridge. the porridge is ideal for
the infants,the young generation,the invalid and the old,however the porridge has high
energy content but with lower content of nutrients that help in body building and
development,disease fighting and prevention like vitamins and carotenoids,hence the need
for their enrichment with carotenoids from fruits to improve the porridge nutritional value.
Incorporation of tomato powder in the porridge flour will enrich the porridge with
carotenoids and lycopene that have many nutritional benefits to the entire population
The study was focused on the development of the porridge flour supplemented with
carotenoid especially lycopene to incorporate its nutritional benefits ,disease fighting and
preventing mechanisms into the porridge for the benefit of the entire population that
consume this porridge.
1.2 JUSTIFICATION
Tomato provides an exellent source of carotenoids and antioxidant lycopene(acarotenoid
phytonutrient recognised as antioxidant),some of the free -radical scavenging vitamin c and
vitamin A as well as bone healthy vitamin K.the health benefits derived from consuming
tomatoes make it one of the healthiest fruits we consume.benefits;tomatoes boost immunity
due to their carotenoid content,they are anti-inflamatory because of high amount of
antioxidant lycopene that neutralize free radicals.tomatoes anti-oxidantslycopene plus its
phytonutrients compounds help in reducing chances of many cancers especially prostate
cancers,making tomatoes to be an excellent food for those suffering from cancers
Lycopene is apowerfull antioxidant in the body and its effective in maintaining the
strength,thickness,and fluidity of the membrane.lycopene is responsible for screening what
goes in and out of the cells,they allow good nutrients in and remve cellular junk and prevent
toxins from entering the cells
Benefits derived from enrichment of porridge with lycopene;
.prevention of heart diseases-Iycopene stops LDL cholesterol from being oxidised by free
radicals and inturn cant be deposited in plaques which narrow and harden
Blood pressure-researchers have found that daily dose of lycopene helped lower blood
pressure
Cancer-populatio studies show that people who eat food having large amount of lycopene e.g
cooked tomatoes have reduced risks of certain cancers like cervix, mouth, pharynx,
oesophagus, stomach, pancrease, colon and rectum cancers
Therefore the enrichment of porridge flour with tomato lycopene increase nutritional content
of the porridge and increased health benefits derived from this enriched developed porridge
flour
1.3 GENERAL OBJECTIVE
To develop an acceptable porridge flour enriched with lycopene from tomato fruit
1.4 SPECIFIC OBJECTIVES
Formulation of porridge flour
Determination of lycopene content in varying combination ratios in porridge flour
Determination of total carotenoids in the flour
Performing shelf-life evaluation on the flour and sniffing test
Performing sensory evaluation on the porridge
1.5 HYPOTHESIS
HO:-an acceptable lycopene enriched porridge flour can be produced by incorporation of
tomato powder into porridge flour
HI;- any other issue
3
4
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 LYCOPENE
Lycopene is in a familly of substances known as carotenoids.it was only in the late 12
century that investigations of lycopene health benefits started, for the period scientists and
medical researchers have established the significant roles it plays in human health.
Its functions in the body
Research shows that lycopene have benefits on the health of human ,as major carotenoid
in human blood,it protects against oxidative damage to lipids ,proteinsand DNA.its a major
quencher of singlet oxygen(a reactive form of oxygen)suggesting that it may have stronger
antioxidant properties than major plasma carotenoids.lycopene has been found to be potent
and specific inhibitor of cell proliferation which is regulated by cellular process called cell
cycle,rapid and uncontrolled cell division is hall mark of cancer metabolism:lycopene
activity in retarded cell cycle progression explain its demonstrated activity in retarding the
spread of certain type of cancers.lycopene may prevent malignant transformation( cellular
process which describes the transformation of normal cell to cancer cells)
Contact inhibition is one of the mechanisms that controls excessive cell division,by this
mechanism a cell in a crowded surrounding will stop multiplying .special structures in the
cell membrane termed gap junction as communication channels between cells .normal cells
are both contact inhibited and have a functional gap whereas most tumor cells exhibit fewer
of these structures.lycopene was found to induce formation of the protein connexin,one of
the major building blocks of these channels and thereby restore gap junctions.lycopene
induces PHASE II enzymes which help to eliminate carcinogens and toxins from the body
.the change of the levels of so many regulatory proteins is related to lycopenes ability to
modulate various transcription factors which are key players in the process of new cellular
protein synthesis
5
Mechanism of action
Antioxidant activity
Oxidative stress is recognised as great contributor to the increased risk of cardiovascular
disease and cancer.lycopene stands as the most potent antioxidant as demonstrated in vitro
experimental designs.Based on this study the antioxidant potency of carotenoids can be
ranked as :lycopene>(greater than)alpha-tocoppherol>alpha
carotene>betacrytoxanthin>zeaxanthin>betacarotene>lutein.
Several studies of tomato consumption demonstrate the antioxidant property in humans e..g
recently it was found that daily consumption of tomato product containing 15mg lycopene
plus other tomato phytonutrients enhanced significantly the protection of lipoproteins from
ex vivo oxidative stress,the results indicate that lycopene absorbed from tomato product
may act as an in vivo antioxidant
Lycopene benefits
As antioxidant-its a powerful antioxidantand studies show that it works well together with
other several antioxidants like vitamin E and flavanoids
Blood pressure-researchers have found that dose of lycopene helped lower bloodpressure
Infertility -research suggests that lycopene may help in treatment of infertility,results from
tests show that lycopene can boost sperm concentration in men
Cancer-studies show that people who eat large amounts of food with lycopene have
reduced risks of cancers like cervix,mouth,mouth,pharnx,oesophagus,stomach,pancrease,
and colon cancer
Help prevent diabetes
Acts as internal sunscreen and protect skin from sun bum
Prevent skin aging and keep it younger looking
2.2 THE TOMATO
Tomato is one of the most popular vegetable in the home garden.tomato plant belong to the
nightshade family and usually attains height of 0.5 to 2 metres. Its is perennial in its native
6
habitat,although often grown outdoors in temperate climate as an annual.the tomato fruit is
available in a variety of sizes,shapes and colours.tomato is consumed in diverse ways
including as fresh in salads or as side dish. It can be served stewed, as garnish or flavouring
in soups, meat or fish dishes.tomato is used to manufacture a range of products like juice,
sauce, ketchup, paste and pickles
Tomato is really valuable when it comes to its antioxidants benefits.it supplies a very
good amount of health related food components such as enzyme promoting
molybdenum,heart,healthy potassium,vitamin B6,folate and dietary fiber, blood sugar
balancing manganese, heart healthy magnesium,niacin and vitamin E,energy producing
iron, vitamin B2 and phosphorous, muscle building protein and bone-healthy copper .the
carotenoids; Iycopene is responsible for red colour of the tomatoes.
Tomatopowder can be used to add tomato flavoring to varrious dishes.The powder is used to
make tomato soups,to fortify pasta sauces if they have low content of key nutrients in the
tomato.Tomato powder can be used in dips, seasoning mixes and sauces.The powder keeps
longer than tomato paste, hence good for fortification and supplementation.
Nutrional composition of fresh tomato
Nu trien t(180gms), Amount %DV(%) Nutrient Food rations
32.40calories Density
Vitamin C 22.86mg 38.1 21.2 Excellent
Vitamin A 1499.40IU 30.0 16.7 Excellent
Vitamin K 14.22mcg 17.8 9.9 Excellent
Potassium 426.60mg 12.2 6.8 Very good
Copper O.llmg 5.5 3.1 good
Protein 1.58g 3.2 1.8 good
Iron 0.49mg 1.5 1.5 good
Manganese 0.21mg 10.5 5.8 Very good
2.3 CASSAVA (MANNIHOT ESCULENTA)
Cassava is a tropical root crop with ability to ensure food security Since it grows in a
condition of poor soil and less rainfal.lt is a tree root composed of periderm,peel and
parenchyma which is the edible part taking upto 80% of total weight of all the root.Cassava
is an efficient producer of starch and ranked fourth in production calories.lt is a major staple
food especially in tropical areas. One of the major limitation to its utilisation is the presence
of toxic cyanoglucosides distributed inside root at proportion varying according to varieties
i.e the bitter species have higher proportion of cyanoglucosides which occur mainly
linamarin in hte parenchyma. The enzyme linamarase which can hydrolyse linamarine also
occuur in the root but in different compartment from its substrate.One of the efficient ways
of detoxifying the root is by distributing the tissue to allow enzyme and gluciside to meet
thus it is hydrolysed to yield hydrocyanic acid which is a toxic compound ie can kill if
consumed by adults at levels upt 30mg/24hr period.This acid is very volatile ie evaporates
at25dgree centigrade its lost during sun drying .This is followed by milling process to
produce flour.
Nutritional content of cassava root(Nutritional value per lOOgm)USDA National
nutrient data base.
Nutrient Nutrient value %RDA
Carbohydrates 38.060 29
Protein 1.36g 2.5
Total fat 0.28g 1
Folates 27mg 7
Niacin 0.854mg 5
Vitamin A 13IU 1
Vitamin C 20.6mg 34
VitaminK 1.9mg 1.5
Calcium 16mg 1.6
Iron 0.27mg 3
Manganese 0.383mg 1.5
Magnesium O.lmg 5
Dietary fiber 1.8mg 4
Cholestral Omg 0
2.4 FINGERMILLET(Eleusine coracana)
It belongs to the family Graminae and important subsistence cereal grown mainly in
reletively dry western and lake Victoria basin regions of Kenya.Millet are rapid growing
7
~ •...--------
warm weather cereal grasses and with many species,the y are usually called smallmillets to
differentiate them from sorghum.they are also produced under adverse conditions,during
medieval ages it was the principle cereal but lost favour since its flour could be used to make
yearst raised bread. millet is not amajor commercial grain and its only consumed in major
production areas.millet can be utilized as food in various waysi.eit can be dehulled and
cooked as rice,can be ground and be used for flat breads or gruel .it can also be used to
compute infant weaning formulas.millet is considered nutritious since its consumed
unrefined compared to othe r cereals
It has high protein content and its large proportion of essential aminoacids,the only one
affected being lysinei.e as the general protein level rises,lysine content reduces
Fingermillet is a rich source of calcium,iron,protein and fiber,the cereal has low vitamin
content,low carotenoid content,low fat content, and mainly saturated fats.its easy to digest
and doesnt contain glutein hence good for infants to adults
Composition of finger millet(source:small millet in global agriculture 1998)
Constituent % composition
Crude protein 11.4
AvailableCHO 63.4
Crude fat 4.7
Crude fibre 1.5
Ash 1.5
Energy(kj/l00gm) 1650
Digestible energy 87.2
Vitamins
Thiamin 0.63
Riboflavin 0.33
Niacin 2.0
8
CHAPTER 3
3.0 RESEARCH(STUDY )DESIGN
RAW MATERIALS
.dry cassava ...obtained from kangemi market
.dry finger millets grains ...the dry finger millets grains were obtained from the kangemi
market
.tomato fruits ...ripe and red tomato fruits were obtained from kangemi market
EQUIPMENTS
Hammer mill
Laboratory equipments and reagents
Blender
Tight sealed containers
Knives
Kraft papers
PROCESSING OF THE THE MATERIALS FOR PRODUCT DEVELOPMENT
A.production of tomato powder
.Tomatoes that were ripe and red,had firm texture and free from disease and mould were
selected
Tomatoes were washed with clean water ,they were sliced with knives and tomato slices
spread on a crate and oven dried at oven temperatures of 70 degrees centigrade over night to
moisture content of 11%
The tomatoes were then cooled for lhr to facillitate powdering
The dried tomato chips were then ground using blender to obtain fine tomato powder of
uniform flour particles of OAmm.the powder was then stored in tight containers.
9
10
B .cassava flour
The cassava was pounded into small pieces then sundried for6 days to moisture content of
13%.
The dried cassava were milled using hammer mill(posho mill) to obtain fine cassava flour of
particle sizes O.4mm
C.millet flour
The millet grains were sundried for 4days to obtain moisture content 10 %.
The grains were milled using poshomill to obtain fine millet flour of flour particle size ofO.4mm
3.1 PRODUCT FORMULATION(FLOUR FORMULATION)
The base flour is composed of millet and cassava in the ratio of 2: 1.the final flour is made
by blending of base flour with tomato powder according to proportions in the table
BLENDING OF BASE FLOUR WITH TOMATO POWDER
Sample(g) A B C D E F
Base flour 100 90 80 70 60 50
Tomato 0 10 20 30 40 50
powder
Shelf-life,sniffing test
3.2 EXPERIMENTAL DESIGN FLOW DIAGRAM
IMillet
Dry(10% me)
Mill(O.4mm)
tomato cassava
selection dry(13% me)
mill(O.4mm)cleaning
Slicing
Ovendrying
Cooling
Grinding
Tomato powder
Flour flmulation
Porridge flour
Determine
lycopene
total carotenoids
Cooking of the porridge
Sensory etaluation
DA TA A~AL YSIS
11
CHAPTER 4
4.0 METHODOLOGIES
4.1 ANALYTICAL METHODS
Lycopene content determination ....spectrophotometric analysis
Extraction method--extraction method was perfomed according to Fish et al method.the
formulated porridge flour was homogenised in laboratory homogenizer.0.6g of the
formulated flour was weighed and Sml of O.OOS%(w/v)BHTinacetone ,Sml of ethanol and
10ml of hexane were added .the recipient was introduced in ice and stirred on magnetic
stirring plate for lSmin.after shaking,3ml of deionised water were added to the sample and
samples were shaken for Smin on ice.samples were then left at room temperature for Smin
to allow the separation ofboth phases.the absorbance of hexane layer(upper layer) was
measured in a l-cm-path-length quartz cuvette at S03nm blanked with hexane.
Total carotenoids determination
The 2Smg of the flour was shaken out with 2Sml portions of mixture of petroleum!
methanol(9: 1).the extraction was repeated untill the solvent remained colourless
The combined extracts were separated in separatory funnel and the petroleum fraction is
retained.the combined petroleum ether fraction was dried,over sodium sulphate and filtered
into 2S0ml volumetric flasks.the volume was made up to 2S0mLthe extract was read at 4S0
nm in alcm cuvette and the concentration read from the B-carotene standard curve and
calculated.
Shelf-life evaluation
To be done using accelerated shelf-life method.asample was stored at SSdegrees centigrade
for 6 days where each day represent 1month so that thewhole shelf life period is 6
months,during this periodcarotenoid content,moisture content and degree of caking analysed
each day. sniffing test was carried out in comparison with fresh sample to determine their
variations in smell.these temperatures were achieved by use of thermostatically controlled
oven.another sample stored at room temperature was closely monitored the the above
content.packaging was done in kraft paper.
12
13
Sensory evaluation
The various porridge flour mixes were cooked ,6 samples coded and subjected to sensory
analysis.the number of panelists were IO,they were asked to evaluatecoded samples for
degree of liking on 7 point hedonic scale based on attributes'
Colour
Taste
Mouth feel(texture)
Overall acceptability
This7 point hedonic scale was used
Score Response
7 Like very much
6 Like moderately
5 Like slightly
4 Neither like or dislike
3 Dislike slightly
2 Dislike moderately
1 Dislike very much
LYCOPENE(m 10.81
CHAPTER 5
5.0 RESULTS AND DISCUSSIONS
5.1 LYCOPENE CONTENT;
SAMPLE E
The lycopene content increases with increase in the proportion of tomato powder content
blended in the base flour. sample A (base flour only ..(.cassava and millet only) had traces of
lycopene (0,28) as per the literature.the lycopene content increases progressively from
sample B(7.46) to sample F having the highest lycopene content(11.98) having ratio of base
flour;lycopene as1:1.
5.2 TOTAL CAROTENOIDS;
SAMPLE A B C D E F
TOTAL 0.30 11.25 12.28 13.62 14.78 15.95
CAROTENOIDS(mg/l00g)
.The total carotenoids content of the samples increased as the proportion of tomato powder
blended with the base flour increased, the sample A that had only the base flour had traces
of carotenoids
Total carotenoids content increased progressively from sample B (11.25) to sample F having
the highest carotenoids content( 15.95)
Comparison of values of lycopene with total carotenoids,the total carotenoids is higher in
every sample than lycopene content, example in sample E,lycopene content is 10.81mg/l00g
and total carotenoid content is 14.78mg/l00g From literature lycopene is part of total
carotenoids found in tomatoes and constitutes approximately 60% -80 % of total carotenoids
in the tomatoes hence the lycopene content values in each sample as compared to total
carotenoid values in same sample justifies this percentage relationship of lycopene and total
carotenoids in tomato fruits.
14
5.3 SENSORY ANALYSIS RESULTS
SENSORY PROPERTIES OF 6 FORMULATION OF THE PORRIDGE
SAMPLE A B C D E F L.S.D
COLOUR 4.5 4.6 4.8 5.2 5.5 3.1 1.1279
TASTE 4.7 4.5 4.6 4.8 5.3 3.9 1.059
MOUTH FEEL 4.3 4.2 4.4 4.6 4.8 3.7 0.837
OVERALL ACCEPTABILITY 4.6 4.2 4.3 4.5 4.7 3.6 0.836
DISCUSSION
COLOUR;there was no significant difference(p>0.05)in colour in5 formulations with
highest score being sample E (5.5),D,C,B,A. SAMPLE F had the least score(3.1). products
E,D,C,B,A qualified in terms of colour with sample E being most preferred in terms of
colour.
TASTE;There was no significant difference (p>0.05) in terms of taste in 5
fonnulationsA,B,C,D,E.The highest score was E(5.3),D,C,B,A.sample F had the lowest
score in terms of taste(3.9). A,B,C,D,E qualified in tenns of taste with sample E most
preferred in terms of taste.
MOUTH FEEL:there was no significant difference (p>0.05) in mouth feel in 5 formulations
with highest score beingE(4.8),D,C,A,B.sample F had the lowest score (3.7) .A,C,D,E,B,
qualified in tenns of mouth feel.sample E was the best in terms of mouth feel.
OVERALL ACCEPTABILITY:there was no significant difference (p>0.05) in overall
acceptability in 5 formulations A,B,C,D,E.The highest score being sample E
(4,7),A,D,C,B.Sample F scored the lowest in overall acceptability(3.6).E,A,D,C,B qualified
interms of overall acceptability.sample E was the best overally accepted hence recommended
for commercial production and for home use in the entire population that consume the
porridge.
15
5.4 SHELF-LIFE ANALYSIS RESULTS
TIME(DAYS) MOISTURE% CAROTENOID(mg/100g) CAKING
0 13.12 14.78 -1 14.82 13.55 -2 17.42 11.44 +3 18.72 9.36 ++4 21.62 7.10 +++5 25.92 6.46 ++++6 29.52 5.15 +++++
KEY:- - no caking
++ caking
DISCUSSION
Above moisture content of approximately 20% the degree of caking/clumping of the flour
was quite high ,the product was not free flowing and even the caritenoid content had been
reduced by more than half than in the original flour,this corresponded with 4days of
accelerated storage shelf life of the flour which interprets to 4 months shelf-life of the flour
under normal storage conditions.
On sniffing the product the product for the entire period of accelerated storage and
comparing with fresh sample, the smell changed gradually from sweet aromasmell of fresh
product to pungent smell at the onset of day 5 and increased pungent smell on day 6 when
the product was past its shelf life
The shelf-life for the developed flour was 4 months under normal storage conditions
16
•••••............ -----------------------
5.5 OVERALL DISCUSSION
The objective of the project was to prepare an acceptable lycopene enriched porridge flour
From the results it showed that at low proportions of tomato powder relative to the base
flour the product colour, mouthfeel, taste were acceptable by the pane lists.
The products overall acceptability by the panelists were almost the same with product E
being best overally acceptable by the panelists.
Product F that had ratio of 1:1 of base flour to tomato powder had significant differences
with other samples in terms of attributes:colour,taste;mouth feel; overall acceptability hence
product F lacked overall acceptability by the panelists.
Product E Scored the highest in all attributes hence recommended for home use and
commercialisation
The lycopene content of the flours increased with increase in tomato powder proportion in
the flour.from the literature cassava and millet flour have traces of carotenoids
approximately 0.325mg/l00g.the flour with the highest tomato powder proportion had the
highest lycopene of 11.21mg/l OOg.the flour with the lowest propotion of tomato powder
hadlowest lycopene contentof 7.46mg/IOOg.these values fall within the range of
recommended RDA for lycopene supplementation in liquid foods as 3mg/l00g-20mgIlOOg
hence achievment of the project to an extent.
17
6.0 CONCLUSION AND RECOMMENDATION
6.1 CONCLUSION
The objective of the project was achieved to an extent, hence under approppriate research an
acceptable porridge flour enriched with lycopene can be developed for the benefit of the
consumers of this type of porridge.
6.2 RECOMMENDATIONS
More research should be carried out on tomato powder for reproductibility of the results
Future research should incorporate experimentation on viscousity of the product to
determine changes in the dietary bulk density
Since materials for making the porridge are readly available,more research should be done to
improve on the colour i.e making it more appealing.
18
19
REFERENCES
I.USDA national nutrient database for standard reference release 20
2.Glenn D.considine
Food and food encyclopedia
3.minor L.J nutrition additive and flavour standards,avi publishinginc.westportl983
4.Thakur BR sighRK,nelson(1996),quality attributes of processed tomato products(for
review international 12.375-402)
5.journal of american college of nutrition in 2000
6.linus pauling institute ,carotenoids ,janse Higdom phd.2005