EFFECT OF DIFFERENT DOUGH IMPROVERS ON THE PROXIMATE COMPOSITION, MINERALS, VITAMINS AND SENSORY PROPERTIES OF WHEAT BREAD
Comparative evaluation of bread made from wheat flour using five different dough improvers was evaluated. The improvers were ascorbic acid, EDC-2000, (etheylene dough conditioner), egg, STK (screw thread kneading), and azodicarbonamide. The samples were coded A, B, C, D, E and F where sample A with no improver served as the control. The proximate composition of the bread samples analyzed showed that the percentage crude protein content of the samples ranged between 7.06+0.06 to 8.37+0.11 and were significantly different at P<0.05 for all the dough improvers used. The highest value for the crude protein was recorded for bread baked with egg as the dough improver with a value of 8.37+0.11%. The % moisture, % ash and %crude fibre contents were not significantly different at P<0.05 while the fat and carbohydrate contents were significantly different for all the improvers used. The mineral composition of the bread samples analyzed were potassium, calcium, zinc, iron and phosphorus and all were significantly different with all the dough improvers used and the control sample A at P<0.05. The vitamin content analyzed comprised of water soluble and fat soluble vitamins. Vitamin A content of the bread samples ranged between 3.28+0.00mg/100g to 3.45+0.00mg/100g. The water soluble vitamins which comprised of Vitamins C, B1, B2, and B3 were not significantly different with the control sample A at P<0.05 for all the dough improvers used. Bread samples were evaluated for sensory attributes of appearance, texture, crumb color, crust color, taste and general acceptability. Samples B, D, and E were rated significantly higher (P<0.05) for all the attributes except for taste. In terms of general acceptability, sample B (ascorbic acid improver) was rated highest with a mean value of 8.08+0.67 followed by sample D (egg improver) with a mean value of 8.0±0.43 while the least was recorded for bread without improver (control) with a mean value of 6.42±1.08.The bread volume was rated highest for sample B (ascorbic acid) with a value of 3906.25cm 3 while the least volume was recorded for the bread without dough improver (control) with a value of 2310cm 3 . This work showed that acceptable bread could be produced from wheat flour using all the five bread improvers with ascorbic acid and egg giving better results in terms of sensory and physical characteristics of the bread.
DEVELOPMENT OF VALUE ADDED PRODUCTS (BUN, MUFFIN, NOODLES, AND NUGGETS) BY SUBSTITUTION WITH CARISSA SPINARUM AND FICUS CARICA POWDER
In the present investigation attempts have been made to develop nutrient rich value added products (bun, muffin, noodles and nuggets) by the substitution of Carissa spinarum and Ficus carica powder in the proportion (100:0, 100:15, 100:30, 100:45).The nutritional composition, dietary fibre composition and mineral composition of ( bun, muffin, noodles and nuggets) and organoleptic evaluation for  bun and muffin (made with fresh whole fruits )were investigated by standard selected  methods. Result revealed that after the substitution of selected fruits in  formulated value added products the nutritional composition (moisture, ash, carbohydrates, protein and fat content),dietary fiber ( NDF, ADF, hemicellulose, cellulose and lignin content ) and mineral composition (calcium, iron and phosphorus) will increased. The organoleptic test showed that  the substitution of 15  per cent fresh  Carissa spinarum and 30 per cent of Ficus carica were more acceptable in case of bun and muffins.
The status of FAO and codex alimentarius developments on vegetable proteins
The FAO is interested in increasing world protein supplies both by advising and assisting developing countries to increase their production of staple foods and by encouraging the development of technology to produce protein concentrates both from vegetable and animal sources to supplement diets which are low in protein content. Recent revisions of the amount of protein required in the diet in relation to total per capita energy requirements and the difficulties encountered in introducing novel foods into established dietary patterns has led FAO to concentrate on increased agricultural productions in developing countries as the primary means of combatting malnutrition. In the meantime, in North America and Europe, advances in the technology of processing vegetable proteins has given highly acceptable products simulating meats which are being used as meat extenders and meat analogues. The consequent increase in vegetable protein production has revealed a need for international, agreement on standardization, and it has been agreed that this will be undertaken by the Joint FAO/WHO Food Standards’ Programme. The program operates chiefly through the Codex Alimentarius, Commission, an international governmental body, the purpose of which is to protect consumers against health hazard in food and against fraud. The Commission, which has 116 member governments, controls an intensive program of work covering the composition, labeling, additives, contaminants, pesticide residues, hygiene, sampling and analysis aspects of foods and has established a procedure which allows member governments ample opportunity to reach agreement on food standards and to accept them for incorporation into national legislation. The Codex Commission, at its 12th session, decided to establish a Committee on Vegetable Proteins with the following terms of references: “to elaborate definitions and world-wide standards for vegetable protein products deriving from soybeams, cottonseed, groundnuts, cereals and from other vegetable sources as they come into use for human consumption, and to elaborate guidelines on utilization of such vegetable protein products in the food supply system, on nutritional requirements and safety on labeling and on other aspects as may seem appropriate.” The question of which country will host the Committee is still under discussion.