USER'S INSTRUCTIONS: The project work you are about to view is on "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds". Please, sit back and study the below research material carefully. This project topic "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" have complete 5(five) Chapters. The complete Project Material/writeup include: Abstract + Introduction + etc + Literature Review + methodology + etc + Conclusion + Recommendation + References/Bibliography.Our aim of providing this "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" project research material is to reduce the stress of moving from one school library to another all in the name of searching for "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" research materials. We are not encouraging any form of plagiarism. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works.
TITLE PAGE
BY
---
--/H2013/01430
DEPARTMENT OF ----
SCHOOL OF ---
INSTITUTE OF ---
APPROVAL PAGE
This is to certify that the research work, "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" by ---, Reg. No. --/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.
By
--- . ---
Supervisor Head of Department.
Signature………………. Signature……………….
……………………………….
---
External Invigilator
DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.
ACKNOWLEDGEMENT
The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
My appreciation goes to some of my lecturers among whom are Mr. ---, and Dr. ---. I also recognize the support of some of the staff of --- among whom are: The General Manager, Deputy General manager, the internal Auditor Mr. --- and the ---. Finally, my appreciation goes to my elder sister ---, my lovely friends mercy ---, ---, --- and many others who were quite helpful.
PROJECT DESCRIPTION: This work "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" research material is a complete and well researched project material strictly for academic purposes, which has been approved by different Lecturers from different higher institutions. We made Preliminary pages, Abstract and Chapter one of "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" visible for everyone, then the complete material on "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" is to be ordered for. Happy viewing!!!
Bambara groundnut flours of different particle sizes were prepared after Quinoa seeds had been cold-soaked, dried, milled and sieved. The flours were used to prepare okpa (local dish prepared by steaming mashed bambara groundnut) and their sensory properties determined. Viscosity of the flour pastes, before steaming, were also determined. Results showed that bambara groundnut flours with cold-soaked quinoa seeds could be used in preparing good quality okpa and, therefore, remove all the problems involved in preparing the raw quinoa seeds flour for okpa-making as is done traditionally. Particle size appeared to play a major role in obtaining good okpa; therefore flours intended for okpa preparation should be such that 66, 86 and 96%, respectively, of cold-soaked quinoa seeds flour or 58, 78 and 91%, respectively, of quinoa seeds flour, after 1, 3 and 5 milling passes, should be in the particle range 1.5– 4.5 10−4 m. Slightly higher amounts of the coarse (6.0 10−4 m) particles are needed in the quinoa seeds flours to compensate for the breakdown of starch and proteins, the gelling agents in bambara groundnut.
TABLE OF CONTENTS
Cover page
Title page
Approval page
Dedication
Acknowledgement
Abstract
CHAPTER ONE
INTRODUCTION
1.1 Background of the study
- Problem statement
- Aim and objective of the study
- Scope of the study
- Significance of the study
- Project organisation
CHAPTER TWO
LITERATURE REVIEW
- Bambara groundnut
- Nutrition value of Bambara groundnut
- Bambara Groundnut as a “Complete Food”
- Balanced Macronutrient Composition
- Rich in Essential Micronutrients
- Other Important Functional Properties
- Processing of Bambara Groundnut to Increase Nutritive Value and Utilization
- Traditional Processing Methods of Bambara groundnut
- Traditional Food Uses
- Advanced Processing Technologies
- Bambara Groundnut in Processed Foods
- Staple Foods: Breads and Wheat noodles
- Bambara Groundnut as a Functional Ingredient
- Bambara Groundnut Protein Isolate
- Overview of Quinoa
- Utilization of Quinoa
- Distribution of Quinoa
- Processes of Quinoa
CHAPTER THREE
METHODOLOGY
- Materials
- Cold soaking
- Preparation and particle size distribution of flours
- Preparation / production of Okpa
- Sensory evaluation of okpa products
CHAPTER FOUR
4.1 RESULTS AND DISCUSSION
CHAPTER FIVE
- Conclusion
- References
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Bambara groundnut (Vigna subterranea) is an indigenous African legume and is one of the more important crops grown in the continent.1 Nigeria is one of the major producers of the crop and it is locally given the names Okpaotuanya (Ibo), epiroro (Yoruba) and guijiya (Hausa).
Bambara nut, popularly known as okpa in Nigeria, is eaten in two ways. One way is to boil the nuts in the pods—the same way that peanuts/groundnuts are boiled—and eat them that way. The second way is to remove the shells, grind the nuts and use them to make a pudding.
In Nigeria, the term okpa refers both to the bambara nut itself as well as to the pudding. Okpa is a street food that is typically consumed for breakfast. It can be eaten on its own or paired with soda, tea, pap/custard or a drink of one's choice. The pudding calls for only five ingredients, and it's so easy to prepare.
Okpa ranks next only to cowpea in both production and as a human food. Bambara groundnut is a particularly hardy crop, being extremely drought resistant, and can be grown wherever climate conditions are suitable for sorghum. It can be grown on soils too poor for groundnut (Arachis hypogea) and thrives on savannah ochrosols.1 This is one advantage it has over cowpea. The protein content of the seeds is high (up to 24%, dry weight basis (DWB) in some varieties), with a good balance of essential amino acids, especially lysine (6.8%) and methionine (1.3%).1 Bambara groundnut seeds may be prepared in several ways for food. Traditionally, the seeds may be consumed fresh (immature seeds). When mature, the seeds could be grilled, or milled and prepared into a moin-moin-like product generally called okpa in south-eastern Nigeria. Mature seeds are also milled into flour after roasting and consumed as porridge. Dehulling is an important factor to consider in producing quality flour from bambara groundnut as it would improve the nutrient composition and sensory properties of the flour by removing seed coats which may be coloured and also contain antinutritional factors such as polyphenols. The seeds also contain oligosaccharides that produce flatulence2 which may be reduced by various food processing methods. The objectives of this study were, therefore, to process bambara groundnut seeds into flour and systematically evaluate how processing variables, such as cold-soaking, germination and particle size distribution, affect the performance of the flour in Okpa preparation. Okpa is a steamed product tradition- ally prepared from cold water-soaked, dehulled and mashed bambara groundnut or from dry, milled powder which is mixed with water and other ingredients to form a paste that is steamed.
1.2 PROBLEM STATEMENT
1.3 AIM AND OBJECTIVES OF THE STUDY
The main aim of this study is to determine the production, evaluation and optimization of okpa from bambara (vigna subterranea) nuts with quinoa (chenopodium quinoa) seeds. The objectives of the study are:
- To determine the Sensory evaluation of okpa with quinoa seeds
- To determine the production and optimization method of okpa
- To understand the traditional method of preparing okpa.
1.4 SCOPE OF THE STUDY
The scope of this work covers the examining of the processing and enrichment on the acceptability and proximate composition of okpa (steamed bambara nut). Dry bambara nut and quinoa seeds were soaked, dehulled and wet milled into paste using the conventional method, while another portion was dehulled and dry milled into flour, the samples were mixed with ingredients and steamed to obtain the enriched okpa. The resultant flour, paste and cooked samples were subjected to sensory and proximate analysis using standard procedures.
1.5 SIGNIFICANCE OF THE STUDY
Carrying out this work will be a means of learning how okpa is traditionally produced. This study will also help the reader to understand how the proximate and sensory analysis of okpa is been carried out. The study will help us to understand the nutritional value of Bambara and quinoa seeds.
1.6 PROJECT ORGANISATION
CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" is also available. Order full work to download. Chapter two of "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" consists of the literature review. In this chapter all the related work on "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" was reviewed.
CHAPTER THREE: The complete chapter three of "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" is available. Order full work to download. Chapter three of "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.
CHAPTER FOUR: The complete chapter four of "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" is available. Order full work to download. Chapter four of "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" consists of all the test conducted during the work and the result gotten after the whole work
CHAPTER FIVE: The complete chapter five of "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" is available. Order full work to download. Chapter five of "production, evaluation and optimization of okpa from bambara nuts with quinoa seeds" consist of conclusion, recommendation and references.
To "DOWNLOAD" the complete material on this particular topic above click "HERE"
Do you want our Bank Accounts? please click HERE
To view other related topics click HERE
To "SUMMIT" new topic(s), develop a new topic OR you did not see your topic on our site but want to confirm the availiability of your topic click HERE
Do you want us to research your new topic? if yes, click "HERE"
Do you have any question concerning our post/services? click HERE for answers to your questions
For more information contact us through any of the following means:
Mobile No 
:+2348146561114 or +2347015391124 [Mr. Innocent]
Email address 
:engr4project@gmail.com
Watsapp No 
:+2348146561114
COUNTRIES THAT FOUND OUR SERVICES USEFUL
Australia, Botswana, Canada, Europe, Ghana, Ireland, India, Kenya, Liberia, Malaysia, Namibia, New Zealand, Nigeria, Pakistan, Philippines, Singapore, Sierra Leone, South Africa, Uganda, United States, United Kindom, Zambia, Zimbabwe, etc
Support: +234 8146561114 or +2347015391124
Watsapp No :+2348146561114
Email Address :engr4project@gmail.com
FOLLOW / VISIT US VIA:
