PRODUCTION AND SENSORY EVALUATION OF INSTANT CORNMEAL ENRICHED WITH AFRICAN YAM BEAN

CHAPTER ONE

INTRODUCTION

Cornmeal are products obtained from milling and degerminated pieces of corn, cornmeal is gotten from dried corn kernels that have been ground in one of three textures which include fine, medium and coarse consistencies.

It is a popular dry corn because of its long shelf life, freedom from black specks, and bright colours. Its production involves physics processes for detaching, separating and grinding the different parts of the kernel: endosperm, germ and pericap.

Products obtained are: broken kernels, coarse grits, grits for expanded snacks grits etc. the result is used for animal feeding in the form of zoo technical cornmeal. There are two methods of grinding. The old-fashioned water-ground (also called stone-ground) method- named because water power is used to turn the mill wheels –retains some of the hull and germ of the corn.

Because of the fat in the germ, water-ground corn meal is more nutritious, but will not keep as long and should be stored (up to four months) in the refrigerator. The other method to grind the maize is performed by high speed, big volume steel cylinders or hammer mills cylinder milled grind grains with rigid or smooth pairs of cylinders that rotate at high speed. Grains are forced between the cylinders which grind and tear the kernels instantly. Cornmeal can be yellow, white or blue, depending on the type of corn that is used. Yellow and white corns are the most commonly used for cornmeal. Both grits and polenta are made from dried corn kernels; the difference is how those kernels are mild.

When the is ground, the coarser particles become Grits, while the finer granules are used for polenta. Stone-ground grits have a chunkier texture and a more “corny” flavor than quick grits. They do take longer to cook than their counterparts, and they also need more stirring to release the starch and soften the grains, but stone-ground grits are certainly worth the effort. (Cornmeal mass 2015).

Fortunately, Nigeria is potentially endowed with cereals and legumes such as maize and African yam bean (AYB), which are cheap and used as a staple food in most homes. This work is designed to economically serve and compliment food for both young and old African yam bean (AYB) is used to enrich corn for the production of cornmeal.

Statement of the problem

The African food in general differs from the world food in many terms. Although the meals vary by regions. Cereals are consumed with little or no protein. This leads to protein-calorie malnutrition and pellagra. Protein malnutrition of babies and children is one of the major challenges of the world today.

In Nigeria, the awareness led an increase in importation of different infants and breakfast cereals in the early 70’s, but with the recent economic recession the disposable income of most Nigerians have reduced, this has to production via locally available cereals as this will be cheaper than imported ones. The average daily protein consumed by Nigerians is well below the recommended value.

Objectives

The objectives of this study are:

1. Background of the Study
1. Justification of the study
1. To produce convenient food from local raw materials (corn and African yam bean).
2. To carry out sensory evaluation and the p^H value on the product produced.

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