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David Kafunzi Dickson

The document discusses developing and evaluating the quality of maize porridge fortified with jackfruit seed flour. It aims to determine the nutritional composition, functional properties, and organoleptic properties of maize flour fortified with jackfruit seed flour. The process involves preparing jackfruit seed flour and blending it with maize flour in varying ratios to make composite flour used to prepare fortified maize porridge.

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Benson Shayo
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40 views11 pages

David Kafunzi Dickson

The document discusses developing and evaluating the quality of maize porridge fortified with jackfruit seed flour. It aims to determine the nutritional composition, functional properties, and organoleptic properties of maize flour fortified with jackfruit seed flour. The process involves preparing jackfruit seed flour and blending it with maize flour in varying ratios to make composite flour used to prepare fortified maize porridge.

Uploaded by

Benson Shayo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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University of Dar es Salaam

PROJECT TITLE;Development and Quality


Evaluation of Maize Porridge Fortified by
Jackfruit Seed Flour

STUDENT NAME DICKSON, DAVID KATUNZI


REGISTRATION NUMBER 2020-04-01485
DEGREE PROGRAM BSc. IN FOOD SCIENCE AND TECHNOLOGY
SUPERVISOR’S NAME Madam JOYLINE MWINUKA
University of Dar es Salaam
Introduction
• Maize(Zea may) is one of popular dietary staple food which play a major
role in the diet mostly in Sub-Saharan Africa and parts of Central America
households.

• Maize meal is consumed as dough or thick porridge

• It is rich in carbohydrates, protein, fats, dietary fibers, iron, thiamine,


riboflavin and niacin.
Introduction cont.

• Despite it’s nutrition composition, maize flour contains poor protein


(lacks essential amino acids like lysine and tryptophan), also it lacks
vitamin A, C and B which is reduced by milling process.

• Since maize meal is the staple food in African, maize flour is fortified
with vitamin A, B and C by a nutrient rich ingredient to overcome
maize flour nutrient deficientness
University of Dar es Salaam
Introduction cont.
•Jackfruit( Artocarpus heterophyllus) is a largest fruit in the world
mostly grown in tropical area such as southern Asian countries like
Bangladesh, Indonesia, Malaysia Thailand , India and Philippine
•In Tanzania jackfruit is grown in Zanzibar, Tanga, Coastal regions,
Kagera and Morogoro.
•The jackfruit contains three edible parts; pulp, rags and seeds.
Introduction cont.

• The seeds make up around 10% to 15% of the total weight of the
jackfruit seed and each fruit has approximately 100–500 light brown
seeds.
Introduction cont.
Ntrients Health benefits
Carbohydrates in form of resistance starch aids in modifying fat oxidation, management of
diabetes, improvement of colon health and microbiota, lowering of the
glycemic index and blood cholesterol levels, decreased bilestone production,
and increase in mineral absorption.

Vitamin essential for the body metabolic activities


dietary fibres helps in lowering the cardiovascular diseases , prevent constipation, mortality
and lowering the blood pressure
Phytonutrients imparts antioxidant, anticancer, antiulcer, antihypertensive, and antiaging
lectins exhibits the immunological properties and antibacterial properties
Minerals helps in bone and teeth building, improving the muscle and nerve activity and
the balancing of the body’s water levels
Essential fatty acids (EFAs) possess a significant antioxidant activity.
Introduction cont.
• Seeds contains several macro and micro nutrients and phytonutrients
which includes; Protein, Carbohydrates , fibers, mineral, vitamins,
saponin, lignan and flavonoids.

• Jackfruit seed flour exhibits several functional properties such as;


gelatinization properties, high water absorption capacity.

• Due to the richness of essential nutrients content and functional


properties, jackfruit seed flour can be used to fortify maize meals.
Problem statement
• In African societies there is lack of diverse and nutritional enriched
staple foods that leads to malnutrition.

• One of the staple food is maize meal consumed in form of dough or


thick porridge.

• Porridge made solely from maize has the overall nutritional


deficiency that lacks essential nutrients like protein, vitamin A,B and
C, thus leading to malnutrition in younger children.
Problem statement cont.
• To enhance nutritional quality, fortification with nutrient rich
ingredients such as jackfruit seed flour can help to improve nutritional,
sensory and functional properties.
• Due to the overall nutritional, sensory and functional properties
possessed by the jackfruit seed flour, the flour can be used to fortify
maize flour so as to obtain the composite flour to make up porridge
with improved nutritional and sensory properties.
Research objectives

General Objective
 Development and quality evaluation of maize porridge fortified by jackfruit seed flour.
Specific objectives
 To determine proximate composition of whole maize flour fortified with jackfruit seed flour.
 To determine the functional properties (Water absorption capacity and pasting properties) of whole maize
flour fortified with jackfruit sees flour.
 To determine the organoleptic properties of maize porridge fortified with jackfruit seed flour.
PREPARATION OF PORRIDGE FROM MAIZE FLOUR FORTIFIED WITH JACKFRUIT SEEDS
FLOUR

PEELING AND REMOVAL SLICING OF SEEDS


CLEANING BOILING
OF LYE

JACKFRUIT SEEDS
DRYING OF THE SLICED
JACKFRUITS SEED FLOUR MILLING ROASTING SEEDS
40-50℃

Composite flour PREPARATION OF ADDITION OF COMPOSITE


BLENDING
MAIZE BOILING WATER FLOUR INTO BOILING WATER
(10:90).(20:80),(30,70),(40:60)
FLOUR 1L 250g

COOLING COOKING ADDITION OF SUGAR COOKING

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