CHAPTER ONE

1.1 INTRODUCTION

Cereals are considered to be of lower nutritive value due to their low protein content

and limitation in certain amino acid such as Lysine and Theonine. Like most cereals

based food, Fura is a good source of carbohydrate but low in protein and fat. This

makes Fura nutritionally deficient (Jideani et al., 2002)

Soy bean (Glycine max) a grain legume, is one of the richest and cheapest sources of

plants protein that can be used to improve the diet of millions of people especially the

poor and low income earners in developing countries because it produces the greatest

amount of protein used as food by man. (Akubor and Ukwuru, 2005).

Fura is one of the several indigenous food product made from cereal in west Africa

particularly Nigeria, Ghana, and Burkina Faso. It is a traditional thick dough ball

snack produced principally from millet or sorghum. (Jideani et al., 2002).

Depending on the community, it is consumed with nono (local yoghurt produced from

cow milk) or mashed in water before consumption in the form of porridge. The

consumption and acceptability of fura has suffered some draw back because the

method of processing has remained a home based or artisanal activity that is carried

out with rudimentary equipment and techniques, which is characterized by

inconsistent product quality, poor hygiene, very short shelf life and unacceptable

standards. The product processing methods lacks process specifications governing

composition, ingredients, additives and shelf life. Fura has a limited storage life with

1
range of 3-4 days at refrigeration storage (5”C), 1-2 days at room temperature (25”C)

and 18 hours at 35”C (Jideani et al., 2002).

The inclusion of soybean in producing fura will improve both protein content and

quality. Interest in soybean foods has increased with consumer awareness of its health

benefits, especially with soybean related ingredients being utilized as one of the major

sources of high protein fortification. (United Soybean Board, 2006; Yeu et al., 2009).

They also reported that in addition to the cholesterol lowering effect of soybean

protein, it has anticarcinogenic effects, and it deters obesity, diabetes, digestive tract

irritation, and bone and kidney diseases. (Jideani et al., 2002).

Fura is made into porridge by crumbling the fura balls into “Nono” (local yoghurt

produced from cow milk) this food combination is called “Fura da Nono” or mashed

in water before consumption in the form of porridge. Sugar or honey maybe added to

taste. (Jideani et al., 2002).

Fura is mainly produced from moist cereal flour blended with spices, compressed into

balls and boiled for 30 minutes. While still hot, the cook dough is worked in the

mortal with the pestle (with addition of hot water) until a smooth, slightly elastic,

cohesive lump (Fura) is formed. The fura dough is roll into ball by hand and dusted

with flour (Jideani et al., 2001).

2
1.2 AIM AND OBJECTIVES

1.2.1 Aim

To produce fura from a blend of millet and soya bean.

1.2.2 Objectives

 To determine the functional properties of the powdered flour.

 To carry out sensory analysis on the product

3
 CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 HISTORY OF MILLET

Millets are one of the oldest foods known to humans & possibly the first cereal grain

to be used for domestic purposes. It is a cereal crop plant belonging to the grass family

Graminae. The term millet refers to several types of small seeded annual grasses that

belong to the species under five genera namely, Panicum, Setaria, Echinocloa,

Pennisetum and Paspalum in the tribe Paniceae and one genus Eleusine, in the tribe

Chlorideae. The origin of millet is diverse with varieties coming from both Asia and

Africa. Millets have been main staples of the people of semi-arid tropics of Asia and

Africa for centuries where other crops do not grow well. They have been cultivated

since time immemorial. (Chandrasekara and Shahidi, 2010).

There are around 6,000 varieties of millet grown throughout the world. Millets are

underutilized in many developed countries. There is an immense potential to process

millet grains into value added foods. (Chandrasekara and Shahidi, 2010).

2.1.1 CULTIVATION OF MILLET

Millet is one of the oldest crops known to mankind. Both the ancestor and the location

of domestication of millet are unknown. It was believed that millet was cultivated

during the Neolithic period (8000-2000 B.C.) in China where farmers plant the proso

millet during the Second Chinese Dynasty. Nowadays, millet still plays an important

4
role in the diet of northwest China. Millets used to be cultivated in western Europe but

with the extensive growth of potatoes, millet production increasing decreased and

almost disappeared by the beginning of 20th century.

According to the Food and Agriculture Organization of the United Nations, millet

production ranks fifth in the world cereal production,

following corn, wheat, barley and sorghum. The production of millet had increased

from 27.6 million tons in 2000 to 31.6 million tons in 2010. It is widely cultivated in

the Russia, Ukraine, Kazakhstan, U.S., Argentina, Australia, Eastern Europe and

southern India. The major exporters of proso millet are U.S., Argentina and Australia.

The major millet importers are Belgium, Germany and Netherlands.

Millets have long been used as traditional staple foods by a large proportion of the

world’s poor as in Asia and Africa. Currently, it was consumed in northern China,

India, Africa and southern Russia. About 80% of the global millet production is

directed consumed as human food in forms of porridges, breads, cakes, snacks,

steamed goods and beverage. Because of lack of gluten, millet flour is normally used

to make flat bread. Proso millet is used as a basic ingredient to make distilled

alcoholic drink in Shanxi Province of China. It is also used to make bread-beer in

Balkans, Egypt, Sudan and Turkey.

5
TABLE 1: THE ORIGIN OF MILLET

The origin of millets their scientific name and common names are as follows.

Scientific Name Common Name Origin

Pennisetum glaucum Pear millet, cumbu, spiked millet, Tropical west Africa

candle millet, dark millet

Setaria Italic Foxtail millet, Italian millet, Eastern asia (China)

german millet, Hungarian millet,

Siberian millet.

Panicum Sumatrense Little millet South east Asia

Paspalum Scrobiculatum Kodo millet, Varagu India

Panicum Miliaceum Proso millet, common millet, Central and Eastern asia

Russian millet, Brown corn

Echinochloa Crusgalli Barnyard millet, Sewa millet, Japan

and Echinochloa Japanese barnyard millet.

coracana

Eleusine coracana Finger millet, African millet, Uganda

Ragi, Telegum

Gopalan et al., 2009

6
2.1.3 USES OF MILLET

Millets are also used to prepare alcoholic and non-alcoholic beverages. Millets are

traditionally important grains used in brewing millet beer in some cultures, for

instance by the Tao people of Orchid Island and the Amis or Atayal of Taiwan. It is

also the base ingredient for the distilled liquor rakshi in Nepal and the indigenous

alcoholic drink of the Sherpa, Tamang, Rai and Limbu people, tongba, in eastern

Nepal.

Millets are major food sources in arid and semiarid regions of the world, and feature in

the traditional cuisine of many others. Millet porridge is a traditional food in Russian,

German, and Chinese cuisines.

In addition to being used for seed, millet is also used as a grazing forage crop. Instead

of letting the plant reach maturity it can be grazed by stock and is commonly used for

sheep and cattle.

2.1.4 MILLET PRODUCTION

Top twenty millet producing countries include India, Nigeria, Niger, China, Burkina

Faso, Russian Federation, Mali, Sudan, Uganda, Senegal, Chad, Ethiopia, Nepal,

Tanzania, USA, Pakistan, Myanmar, Ghana, Ukraine and Angola (Food and

Agricultural Organization of United Nations). The world’s millet production is shared

by South and East Asia (about 60%), Eurasia and Central Asia (14%), Africa (16%)

and rest of the World (10%). India is the largest producer of millet grains, producing

about 33-37% of a total of 28 million tonnes of the World produce. Minor millets are
7
 grown over 7 million hectares of land in India, producing 5 million tons of grains. The

richness of millet varieties in the dry lands of southern India is similar to the diversity

seen in Africa. (Phanikumar, 2010).

The world production of millets is around 37.0 million tonnes where in finger millet

contributed by India during 1993-1994 was 2.9 million tonnes (Agricultural Situation

in India, 1993). Finger millet alone accounts for 2.6 million hectares, producing 3

million tons and providing staple food for people in Karnataka, Tamil Nadu, Andhra

Pradesh, Orissa, Maharashtra and Bihar (Phanikumar, 2010). Finger millet constitutes

about 81% of the minor millets produced in India and the rest by kodo millet, foxtail

millet and little millet. (Pradhan et al., 2010). In recent years, millets have been

recognized as important substitutes for major cereal crops to hope up with the world

foods storage and to meet the demands of increasing population of both developing

and developed countries. Millet grains which account for about one sixth of the total

food grain production hold an important place in the food grain economy of India

(Shree et al., 2008)

2.1.5 STORE HOUSE OF NUTRIENTS

The millet now referred as Nutri-cereal instead of coarse grain contains higher

proportion of complex carbohydrates, resistant starch and slow rising sugar. They are

high in fibre with soluble fibre content from 3.4 to 6.5 percent. Low in fat from 1.1 to

5.0 percent. Rich in B vitamins especially niacin, pyridoxine and folic acid. Millets

offer good amount of calcium, iron, potassium, magnesium and zinc. The nutrient
8
content of millet is better than rice or wheat. Millets contain about 8.0 percent protein

and 4.0 percent fat. They are rich source of vitamins and minerals. Millets are

especially rich in calcium.

The dietary carbohydrates content of millets is also relatively high. Prolamines and

glutelins form the major portion of their proteins. The fats from millet contain a higher

portion of unsaturated fatty acids and supply essential fatty acids. Although a

considerable portion of nutrients is concentrated in the seed coat, the bioavailability of

the nutrients presents in the endosperm is higher than the seed coat nutrients. Anti

nutritional factors such as phytate and polyphenols are also present in millets but they

are mostly confined to the seed coat and the milled millets are generally free from the

anti-nutritional factors (Kumar, 2010).

Millets contain higher proportion of unavailable carbohydrate and release of sugar

from millet is slow. Millet protein contains amino acids in balanced proportions and is

rich in methionine, cysteine and lysine. These are especially beneficial to vegetarians

who depend on plant food for their protein nourishment. Important vitamins namely

thiamine, riboflavin and niacin are present in high quantities. Millets, a rich source of

dietary fibre provide a wide range of nutrients and phytochemicals including dietary

fibre, vitamin E, magnesium and folate that optimize health (Thilagavathy et al.,

2010).

9
Finger millet is rich in protein, iron, calcium, phosphorus, fibre and vitamin content.

The calcium content is higher than all cereals and iodine content is said to be highest

among all the food grains. Ragi has best quality protein along with the presence of

essential amino acids, Vitamin-A, Vitamin-B and phosphorus (Gopalan et al., 2004).

Ragi is a good source of diet for growing children, expecting women’s, old age people

and patients. Ragi provides highest level antioxidants properties, phyto-chemicals,

which makes it easily and slowly digestible. Hence it helps to control blood glucose

levels in diabetic patients very efficiently. The bulkiness of the fibres and the slower

digestion rate makes us feel fuller on, fewer calories and therefore may help to prevent

us from eating excess calories. (Kang et al., 2008 and Lakshmi and Sumathi, 2002).

Millets such as bajra, thenai, varagu and white oats are rich sources of fibre and

complex carbohydrates. These grain flours in combination with wheat flour made into

chappathis would provide a diet rich in fibre and complex carbohydrates.

(Thilagavathy et al., 2010).

10
 Table 2.1.5.1 Nutritional Value of Millet (per 100g)

Crop/Nutrient Protein Fat Fiber Minerals Iron Calcium Phosphorus

(g) (g) (g) (g) (mg) (mg) (mg)

Pearl millet 11.6 5.0 1.2 2.3 8.0 42 286

Finger millet 7.3 1.3 3.6 2.7 3.9 344 283

Foxtail 12.3 4.3 8.0 3.3 2.8 31 290

Common millet 12.5 1.1 2.2 1.9 0.8 14 206

Kodo millet 8.3 1.4 9.0 2.6 0.5 27 188

Banyard millet 6.2 2.2 9.8 4.4 5.0 20 280

(Gopalan et al., 2009)

2.1.6 THERAPEUTIC ADVANTAGE OF MILLETS

Diabetes Mellitus is the most common metabolic disorder affecting human with health

complications. Change in life style, poor dietary habits and stress lead to dietary

complications. Millets being rich in complex carbohydrate, low fat, richness of fibre

and the characteristic slow release of sugar are a good option to include in diabetic

diet. Thus millets are hypocholestremic and hypoglycaemic effect on humans. Millets

help to minimize the undesirable fermentation of undigested food components in the

11
 gut and binding with toxins, discharging them with stools in the colon. Thus brings

down the incidence of colon cancer, constipation and gastro-intestinal complications.

It is reported that cardiovascular diseases, duodenal ulcers and hyperglycaemia occur

rarely in regular millet eaters (Viyalakshmi et al., 2006).

2.1.7 HEALTH BENEFITS OF MILLET

Mentioned below are the best health benefits of Millet. You can add millet in your diet

plan to get all these health benefits.

2.1.7.1 Millet Good for Heart Patients

Consumption of millet in large amounts helps decrease triglyceride levels in the body.

It thins the blood to prevent blood platelet clumping, thereby reducing the risk of

sunstroke and coronary artery disorder.

2.1.7.2 Millet Helps in Weight Loss

Millets contain tryptophan, an amino acid that lowers appetite and helps in managing

weight. It digests at a slower rate and keeps the stomach full for a longer period of

time. Millets are high in fibre and satiate hunger quickly, preventing from overeating.

People who want to lose weight should incorporate millets in at least one of their main

meals. Different types of millet are available for weight loss such as foxtail millet,

Kodo millet, finger millet, and pearl millet. You can make different types of food

recipes using this millet without compromising with the taste.

2.1.7.3 Millet Reduces Risk of Colon Cancer

12
 Foxtail Millet contains both fibers and phytonutrients, the combination of which is

believed to reduce the risk of developing colon cancer. Lignan, a phytonutrient in

millet, is converted into mammalian lignan in the intestine that protects from breast

cancer. In fact, the consumption of millet can lower the risk of developing breast

cancer by 50%.

2.1.7.4 Millet Decrease High Blood Pressure

Magnesium present in millet which relaxes the muscles that line the inside of the

arterial wall, which helps to reduce blood pressure. Millet also reduces the severity

of asthma and frequency of migraines.

2.1.7.5 Millets Prevents Celiac Disease

Celiac is a disease that damages the small intestine and interferes with the absorption

of nutrients from food. People who suffer from this disease cannot tolerate gluten.

They can start including millet in their diet since it is completely gluten-free.

2.1.7.6 Millet Controls Diabetes

The low glycemic index in millet slows down the digestion process and keeps the

blood sugar level at a constant ratio. Millets increase insulin sensitivity for people

suffering from diabetes and also helps to control the sugar levels for non-diabetics

especially type 2 diabetes.

2.1.7.7 Millet - Good Source of Antioxidants

The high amount of antioxidants present in millets fights free radicals present in the

body which slows down the ageing process.

13
2.1.7.8 Millet Helps in Slowing Down Muscle Degradation

Millets are high protein grains and contain lysine, an amino acid which slows down

muscle degradation and helps to build leaner muscles.

2.1.7.9 Millet Aids in Sleep

Tryptophan in millet raises the serotonin level in the body which helps in

reducing stress. A cup of millet porridge every night can help to get sound and

peaceful sleep.

2.1.7.10 MILLET HELPS IN RELIEVING MENSTRUAL CRAMPS

Because of its high level of magnesium, millet is a great food for women who suffer

from unbearable pain and cramps during their menstrual cycle.

2.1.7.11 Millet Aids Breast Milk Production

Pregnant and lactating women are advised to consume Ragi in high amounts to

increase the production of breast milk in their body. This enables the mother to feed

the child for a longer period of time.

2.1.7.12 Millet Improves Skin Elasticity

Millet is rich in amino acids called L-lysine and L-proline. Millet help to create

collagen in the body, a substance which gives structure to the skin’s tissue. Thus,

eating millet fortifies the collagen level to improve skin’s elasticity and makes it less

prone to wrinkles.

14
2.1.8 Side-Effects & Allergies of Millet

Millets are safe when consumed in a moderate amount. It has been consumed as staple

food by millions of peoples in the past thousands of years. However, excessive

consumption of millet might cause an adverse effect. Millets contain goitrogen, a

substance that interferes with the production of thyroid hormones and inhibits iodine

uptake and utilization by the thyroid gland. Deficiency of iodine is a significant health

problem which leads to the development of enlarged thyroid gland, known as goitre.

Goitre causes dry skin, anxiety, depression and slow thinking. In the Sudan region of

Africa where millet is consumed as the primary source of energy, the occurrence of

goitre was much greater than anywhere else in the world. Hence, people with thyroid

problems need to restrict their consumption of millets.

2.2 History of Soya Beans

Soya beans (Glycine max) is one of the oldest cultivated crops to have originated

from North Eastern China, from where it spread to neighboring countries (Korea,

japan, Southern, Asia) and finally around the world. It was originally known as “Sliu”

but now generally called “totou” (the great bean) soya beans is mainly cultivated for

its seed used commercially as human a stock feed and is now presently the world

leading grain legumes. The western world has appreciated the significance and

important of soya beans in diet (Weiss 2000).

15
2.2.1 Varieties of Soya Beans

The genus name Glycine was originally introduced by Cor (Sirtori, 2007) in his first

edition of general planetarium. The world Glycine is derived from the greekglyks

(sweet) and lively refers to the sweetness of the peer-shaped (Apios in greek) edible

tubers produced by the native north African twining or climbing herbaccous legumes,

Glycine apius, now known Apios Americana.. The cultivated soya beans. First

appeared in species planetarium by lannaeus, under the name phasecolous max I. The

combination Glycine Max (L) as proposed by (Ashaye et al, 2003), has become the

valid name for useful plant. The genus Glycine willed is divided into two sub genera,

glycine and soya. The subgenus soya (Monench) F.J Heam, includes the cultivate soya

bean, Glycine max (L); and the wild soya bean, Glycine soja sieb and zucc. Both

species are annuals Glycine soja is wild ancestor at Glycine max and grows wild in

China, Japan, Korea, Tawan and Russia (Sing et al, 2006).

2.2.2 Utilization and Economic Importance

Soya bean can be processed to give soya milk a valuable protein supplement in infant

feeding, soya curds and cheese. It is also used to produce soya sauce used extensively

in cooking and as a sauce. Soya beans are also used for making candies and ice cream

and soya beans flour to produce bread and biscuit. Soya bean oil is used for edible

purposes particularly as a cooking and slant oil and for manufacture of margarine. The

oil can also be used industrially in the processing of paints, soaps, cloth, and printing
16
 ink. The wheat and the soya bean proteins are used in the manufacture of synthetic

fibre (Artificial wool) adhesives and textile. (O.E Adelekun 2003).

2.2.3 Harvesting of Soy Bean

Soya bean is ready to harvest when the majority of the leaves have fallen. Allowing

soya bean to attain full maturity before harvest can cause seed loss. In place where

labour is plentiful, plants are pulled by hand threshed with sticks and then winnowed.

Mechanical harvesters such as air jets, lifter, and combine harvester can be adjusted

and used to prevent cracking. (Weiss, 2000).

Cleaned dry beans of moisture content of about 1% are easily moved in bulk and store.

The seeds are either dried by cold air (preferably) or by hot air. When hot air does not

exceed 40oc is necessary the dried beans are stored in storage bin, silos or bagged in

cellophane baga, aluminum and polyethylene baga. A controlled storage at 5 oc is

effective (Weiss 2000)

17
2.2.4 Nutritional Value of Soya Beans

Nutrient Percentage value

Protein 26.6-50.3%

Fat 13.5-24.2%

Carbohydrate 14.0-33.9%

Moisture 5.0-9.4%

Fibre 2.6-6.3%

Ash 3.3-6.4%

Source: (Nigeria Industrial Standard, 2000)

2.2.5 Anti-Nutritional Factors

According to Enneking and Wink (2000), anti-nutritional factors (ANFs) in soya

beans can be divided into several groups based on their chemical and physical

properties such as non protein amino acids, quinolizidine alkaloids, cyanogenic

glycosides, pyrimidine glycosides, isoflavones, tannins, oligosaccharides, saponins,

phytates, lectins or protease inhibitors. Their elimination can be achieved either by

selection of plant genotypes with low levels of such factors, or through post-harvest

processing (germination, boiling, leaching, fermentation, extraction, etc.).

18
 CHAPTER THREE

3.0 MATERIALS AND METHODS

3.1 Materials

The pearl millet (Pennisetum glaucum) and soybean used in this study was obtained in

bulk from Kaura Namoda Main market, Zamfara, Nigeria.

3.2 Method

3.2.0 PREPARATION OF RAW MATERIALS

3.2.1 PREPARATION OF MILLET FLOUR.

The method described by Iheronkoye and Ngoddy (1985) was used/ 100g of millet

which was free from dirts and other foreign materials such as stone, sticks was

weighed. The millet was soaked in a clean water for two days during which the water

was changed at intervals of 6 hours to prevent fermentation of the millet. The soaked

grain was washed and drained. It was dried and grinded into flour and sieved using a

fine sieve.

19
 Millet

Sorting

Weighing

Dehauling

Washing

Steeping

Rewashing

Draining

Drying

Cooling

Grinding

Sieving

Flour

Fig. 3.2.1 Flour chart for the processing of millet flour.

3.2.2 Soybean Flour.

The soybeans flour was prepared according to the method of Iwe (2003). 100g of

soybeans which was free from dirts and other foreign materials such as stones, sticks

20
 e.t.c. was weighed. The soybeans was washed and boiled for 20 minutes, it was

dehulled and rewashed, the soybeans was drained. It was dried and grind.

Soya beans

Sorting

Weighing

Washing

Boiling for 20 minutes

Dehulling

Rewashing Draining

Drying

Grinding

Milling

Sieving

Soya Beans flour

Fig. 3.2.2 Flour chart for the production of soybeans flour.

21
3.2.3 Preparation of Fura Flour Blends

The fura flour blends were prepared according to Jideani et al., 2002. The flour blends

were pounded each using wooden pestle and mortar. The flours was mixed with small

quantity of water and was then shaped into balls. The shaped balls were then placed in

a boiling water to cook for 30 minutes. The cooked balls were removed and then

pounded with mortar and pestle to a smooth slightly cohesive dough. The smooth

dough were shaped into small balls.

3.3 Formulation of Fura Flour Blends

Material Sample A Sample B Sample C Sample D

(%)
(%) (%) (%)
Pearl millet flour 100 80 70 75

Soya beans flour - 20 30 25

Key:

A: 100% Millet flour (Control)

B: 80% of Millet flour and 20% of Soybeans flour
C: 70% of Millet flour and 30% of Soybeans flour
D: 60% of Millet flour and 40% of Soybeans flour

22
3.4 FUNCTIONAL PROPERTIES ON THE FLOUR

3.4.1 Bulk Density

The bulk densities of flour samples and ground extrudates were determined according

to Hoover et al., (1996) method. 10 g of pulverized extrudates and flour samples

placed in 100ml measuring cylinders were firmly tapped 30 times on a bench top to

settle the sample volume. Measurements were then made in triplicate for each sample.

3.4.2 Water Absorption Capacity

10 g of pulverized extrudates and flour samples was taken in 100ml cylinder already

filled with 500ml of water and the increase in volume was recorded as the volume of

Fura. The Fura sample was soaked for 30 minutes in water in glass beaker

immediately after cooking was carried out. The water was drained out and cold water

was added in order to cool it. Fura sample was sieved by filter papers and increase in

volume was measured by cylinder.

3.4.3 Swelling Index

10 g of pulverized extrudates and flour samples was measure and weighed and it was

placed in a 100ml graduated cylinder, it was tapped gently and estimated 100ml of

water was added and stirred very well. It was then allowed for 30 minutes. The

volume was noted.

3.5 Sensory Evaluation

The fortified millet balls with soybeans “Fura” was compared to 100% millet balls

“Fura” and assessed by a ten (10) member semi-trained taste panelist which were
23
selected randomly from the Department of Food Technology, Federal Polytechnic,

Kaura-Namoda. The products were assessed base on taste, colour, texture, aroma and

overall acceptability; using the hedonic scale from 9 (like extremely) to 1 (Dislike

extremely). The coded samples of the same quantity were served in plastic dish of the

same colour and size to the panelists. Potable water was provided for rinsing of mouth

between assessments. The scores were statistically analyzed using analysis of variance

(ANOVA) methods (Ihekoronye, 1985).

24
 CHAPTER FOUR

RESULTS AND DISCUSSION

4.1 RESULT

TABLE 4.1.1: RESULT FOR SENSORY EVALUATION

Parameters F. Calculated F. Tabulated Remark

Taste 19.28 3.505 S.D

Aroma 35.456 3.505 S.D

Texture 34.851 3.505 S.D

Colour 24.522 3.505 S.D

Overall 13.671 3.505 S.D

acceptability

25
4.1.2 RESULT OF FUNCTIONAL PROPERTIES

Samples g/ml Bulk density % Swelling index Water absorption ml

Millet 1.54 5 12

Soya beans 1.58 2.00 7

4.2 Discussion

The Sensory evaluation analysis carried out in the production of Fura samples showed

that sample A and B were recommended to be good quality.

Result for taste of the produced Fura showed that sample A and B has a better taste

than samples C and B. result for colour show that there is significant difference

between sample A and B were preferred to the colour of sample C and D.

Result for flavor of sample A,B,C shows that there is significant difference in the

flavor of the four (4) samples. However, the result showed that sample A and B have

better flavor than sample C and D.

Result for the overall acceptability showed that samples A and B were more

acceptable.

26
 CHAPTER FIVE

5.0 CONCLUSION AND RECOMMENDATION

5.1 CONCLUSION

It can be concluded that Fura produced from Millet and soy beans is more nutritious

compared to the traditional Fura make from only millet. The addition of grain legumes

to Fura enhanced its nutrient density which means that extruded Fura supplemented

with grain legumes can be recommended for areas prone to protein energy

malnutrition and those living in war torn and famine ravaged areas of West Africa. All

extruded Fura had good puff ratio and were acceptable even after 12 weeks storage at

room temperature.

5.2 RECOMMENDATION

New product familiar to the consumer are likely received positive response when in

competition with very popular products, hence it is good practice in order to prepare

the minds of consumers by educating them through advertising prior to the

introduction of any new product into market especially where a popular and more

familiar product already exists.

Further work should be done in order to have a better packaging material for the

product so as to increase the shelf life of the product in the school laboratory.

27
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29
 APPENDIX I
SENSORY EVALUATION QUESTIONNAIRE USING NINE POINT HEDONIC

SCALE

Name: ……………………………… Date: ………………………….

Time-in: …………………………….. Time-out: ……………………..
You are provided with four samples of different composition. Coded A,B,C and D. please
rinse your mouth with the provided water and analyzes the Fura sample by testing and
observing the taste, flavor, texture and aroma with your sense organ using the 9 point hedonic
scale.
Like extremely 9
Like very much 8
Like moderately 7
Like slightly 6
Neither like nor dislike 5
Dislike slightly 4
Dislike moderately 3
Dislike very much 2
Dislike extremely 1

30
 APPENDIX II

TASTE
Judges A B C D Total
1 9 7 6 5 27
2 9 8 7 4 28
3 8 8 5 5 26
4 7 6 6 1 20
5 7 7 7 7 28
6 9 6 4 4 23
7 6 6 4 1 17
8 5 8 5 5 23
9 9 9 8 6 32
10 7 6 5 3 21
76 71 57 41 244
Correction factor = 1500.625
SS sample = = 762+712+572+412
10
= 5776+5041+3249+1681- 1500.625
10
= 15747-1500.625
10
= 1574.7 – 1500.625 = 74.075

3. S.S judges = Sum of square judges – C.F

Number of samples
= 272+282+262+202+ 282+232+17+ 232+302+21- 1500.625
4

31
 = 779+784+676+400+784+529+289+ 529+1024+441- 1500.625
4

= 6185- 1500.625
4

= 1546.25-1500.625 = 45.625

S.S judges = 41.9

S.S Total = sum of square total – C.F

= 191+210+178+122+196+149+89+ 139+262+119- 1500.625

4
= 1655-1500.625 = 154.375
S.S error = s.s total – (ss judges + sample)
= 154.375 – (45.625 +74.075)
= 154.375 – 119.7 = 34.7
Degree of freedom
D.F Sample = 4-1 = 3
D.F Judges = 10-1 = 9
D.F Total = 40-1 = 39
D.F error = Total – (judges + sample)
= 39- (9.3)
= 39- 12 = 27
Mean square
M.S sample = S.S Sample 74.075 = 24.69
D.F sample 3

32
 Mean square
M.S sample = S.S Judge 263.625 = 29.29
D.F sample 9

M.S Total = S.S Total 154.375 = 3.95

D.F total 39
M.S Error = S.S Error 34.7 = 1.28
D.F Error 27

F. Calculated = M.S Sample 24.69 = 19.28

D.F Error 1.28

33
AROMA
Judges A B C D Total
1 9 8 7 5 29
2 8 7 6 4 25
3 9 9 8 5 31
4 8 8 5 5 26
5 6 6 6 6 24
6 7 5 4 3 19
7 7 7 3 1 18
8 9 6 5 2 22
9 9 8 6 4 27
10 9 8 7 5 29
81 72 57 40 250

Correction factor =

SS sample = 812+722+572+402- 1562.5

10
= 6561+5184+3249+1600- 1562.5
10
= 16594-1562.5
10
= 1659.4 – 1562.5 = 96.9
3. S.S judges = Sum of square judges – C.F
Number of samples

= 292+252+312+262+ 242+192+182+ 222+272+292 - 1562.5

4

34
 = 841+625+961+576+361+324+484+729+841- 1500.625
4
= 6418- 1562.5
4
= 160.45-1562.5 = 42

S.S Total = sum of square total – C.F

= 219+165+178+178+144+99+108+ 146+197+219- 1562.5

4

= 1726-1562.5 = 163.5

S.S error = s.s total – (ss judges + sample)

= 163.5– (42 +96.9)
= 163.5– 138.9
= 24.6
Degree of freedom
D.F Sample = 4-1 = 3
D.F Judges = 10-1 = 9
D.F Total = 40-1 = 39

D.F error = Total – (judges + sample)

= 39- (9+3)
= 39- 12
= 27

35
 Mean square
M.S sample = S.S Sample 42 = 32.3
D.F sample 9

Mean square
M.S sample = S.S Judge 42 = 4.67
D.F sample 9

M.S Total = S.S Total 163.5 = 4.19

D.F total 39

M.S Error = S.S Error 24.6 = 0.911

D.F Error 27

F. Calculated = M.S Sample 32.3 = 19.28

D.F Error 0.911

36
TEXTURE
Judges A B C D Total
1 9 8 6 3 26
2 8 6 4 1 19
3 7 7 5 4 23
4 9 8 7 5 29
5 9 8 5 1 23
6 7 5 6 5 23
7 8 8 6 4 26
8 6 6 4 2 18
9 8 7 7 6 28
10 7 6 6 3 22
78 69 56 34 237

1. Correction factor = 1404.23

2. SS sample =
782+692+562+342- 1404.23
10
= 6084+4761+3136+1156- 1404.23
10
= 15137-1404.23
10
= 1513.7 – 1404.23 = 109.47
3. S.S judges = Sum of square judges – C.F
Number of samples
= 262+192+232+292+ 232+232+262+ 182+282+222 – 1404.23
4

37
 = 676+361+529+841+529+529+676+324+784+484- 1404.23
4
= 5733- 1404.23
4
= 1433.25-1404.23 = 29.02
S.S Total = sum of square total – C.F
= 190+117+139+219+171+135+180+ 92+198+130- 1404.23
4
= 1571-1404.23 = 166.77
S.S error = s.s total – (ss judges + sample)
= 166.77– (29 .02+109.47)
= 166.77– 138.49 = 28.28
Degree of freedom
D.F Sample = 4-1 = 3
D.F Judges = 10-1 = 9
D.F Total = 40-1 = 39
D.F error = Total – (judges + sample)
= 39- (9+3)
= 39- 12 = 27
Mean square
M.S sample = S.S Sample 109.47 = 36.49
D.F sample 3
Mean square
M.S sample = S.S Judge 29.02 = 3.22
D.F sample 9
M.S Total = S.S Total 166.77 = 4.28
D.F total 39

M.S Error = S.S Error 36.49 = 1.047

D.F Error 27

38
F. Calculated = M.S Sample 36.49 = 34.851
D.F Error 1.047

39
COLOUR
Judges A B C D Total
1 9 8 8 5 30
2 8 7 6 6 27
3 7 7 6 6 26
4 8 6 6 6 26
5 9 8 8 1 26
6 7 6 5 2 20
7 7 6 5 3 21
8 8 8 7 4 27
9 8 7 6 4 25
10 9 9 8 5 31
80 72 65 42 259
Correction factor =
SS sample =
802+722+652+42- 1677.03
10
= 6400+5184+4225+12641156- 1677.03
10
= 17573-1677.03
10
= 1757.03 – 1677.03 = 80.27
3. S.S judges = Sum of square judges – C.F
Number of samples
= 302+272+262+262+ 262+202+212+ 272+252+312 – 1677.03
4
= 900+729+676+676+400+441+676+324+784+484- 1677.03
4

40
 = 6813- 1677.03
4
= 1703.25-1677.03 = 26.22
S.S Total = sum of square total – C.F

= 234+185+170+172+201+114+119+ 193+165+251- 1677.03

4
= 1571-1677.03 = 135.97

5. S.S error = s.s total – (ss judges + sample)

= 135.97– (26 .22+80.27)

= 135.97– 106.49
= 29.48
Degree of freedom
D.F Sample = 4-1 = 3
D.F Judges = 10-1 = 9
D.F Total = 40-1 = 39

D.F error = Total – (judges + sample)

= 39- (9+3)
= 39- 12 = 27
Mean square
M.S sample = S.S Sample 80.27 = 26.76
D.F sample 3
Mean square
M.S sample = S.S Judge 26.22 = 2.91
D.F sample 9

41
 M.S Total = S.S Total 135.97 = 3.49
D.F total 39
M.S Error = S.S Error 29.48 = 1.09
D.F Error 27

F. Calculated = M.S Sample 26.76 = 24.55

D.F Error 1.09
OVERALL ACCEPTABILITY
Judges A B C D Total
1 9 8 7 6 30
2 8 7 6 5 26
3 9 7 5 4 25
4 7 6 6 3 22
5 9 8 7 7 31
6 6 6 5 5 22
7 8 8 7 1 24
8 9 9 8 5 31
9 9 8 7 5 29
10 9 7 6 2 24
83 74 64 43 264
Correction factor =
SS sample
= 832+742+642+432- 1742.4
10
= 6889+5476+4096+1849- 1742.4
10
= 18310-1742.4
10
= 1831 – 1742.4 = 88.6

42
3. S.S judges = Sum of square judges – C.F
Number of samples

= 302+262+252+222+ 312+222+242+ 312+292+242 – 1742.4

4
= 900+676+625+484+961+484+576+961+841+576- 1742.4
4
= 708413- 1742.4
4
= 1771-1742.4 = 28.6
S.S Total = sum of square total – C.F

= 230+174+171+130+273+122+178+ 251+219+170- 1742.4

4

= 1918-1742.4
= 175.6
S.S error = s.s total – (ss judges + sample)
= 175.6– (28 .6+88.6)
= 175.6– 117.2 = 54.4
Degree of freedom
D.F Sample = 4-1 = 3
D.F Judges = 10-1 = 9
D.F Total = 40-1 = 39
D.F error = Total – (judges + sample)
= 39- (9+3)
= 39- 12 = 27
Mean square
M.S sample = S.S Sample 88.6 = 29.53
D.F sample 3

43
 Mean square
M.S sample = S.S Judge 28.6 = 3.17
D.F sample 9

M.S Total = S.S Total 175.6 = 4.50

D.F total 39

M.S Error = S.S Error 58.4 = 2.16

D.F Error 27

F. Calculated = M.S Sample 29.53 = 13.621

D.F Error 2.16

44