(Cucurbitaficifolia) ENRICHED BISCUITS INTRODUCTION Traditional vegetables are valuable sources of nutrients , with some having important medicinal properties (Hilou et al. 2006). It plays an important role in the balanced diet and advised to intake more that may reduce the risk of diseases like cancer, coronary heart attack, diabetes E.T.C (Aregheore 2012; Stangeland et al 2009. Kenya has a natural abundance of indigenous edible vegetables species which are inexpensive to produce and well adapted to the environments which they are grown. Consumers neglect them because of the association of leafy vegetables with poor rural lifestyles, which means they are often regarded as a low-status food. PROBLEM STATEMENT Despite the fact that indigenous vegetable has been in use for a long period of time in Kenya, little research has been done regarding the bioavailability of their macro and micro nutrients of these indigenous vegetables grown in Nyeri, Kenya. Their utilization could improve cereal based diet and thus reduces nutrient deficiencies among the populations. Optimization of nutrient content in the daily diet is important in alleviating nutritional deficiencies. Thus present study is carried to determine the nutritional composition of these vegetables both fresh and dried, and formulation of a product that meets the recommended dietary allowance. JUSTIFICATION Fig-leaf gourd (Cucurbitaficifolia) has been in use as indigenous vegetables for several years in Kenya. It serves as an ingredient in preparation of a local delicacy popular in Central Kenya known as mukimo. Some people use it as a leafy vegetables in which it is served together with a local delicacy known as ugali.Therefore the study provides information on the levels of macro and micro nutrients of fig-leaf gourd (Cucurbitaficifolia) that provides nutrients for the community. It will also providean enriched product rich in macro and micro nutrients. This will help in meeting the nutritional needs of the community, help to increase the income of the community and thus motivate the farmers. OBJECTIVES 1. General objective To determine the proximate composition and anti-nutrients of fig leaf gourd dried leaves, prepare wheat flour biscuits from enriched from fig leaf gourd leaves and determine physicochemical properties, proximate compositionand consumer acceptability. 2. Specific objectives Determine proximate composition e.g. ash, moisture, protein, fat, fiber, carbohydrates, energy content and mineral content ; Sodium, calcium, potassium, iron, magnesium, manganese, copper, zinc of seeds, fruit and leaf of fig leaf guard grown in Nyeri, Kenya. Determine anti nutrients composition of the leaves, seeds and fruits of fig leaf gourd grown in Nyeri, Kenya Development of fig leaf gourd enriched corn flour porridge using dried powdered fig-leaf gourd leaves. Proximate composition and mineral analysis of fig-leaf gourd enriched biscuits Determine the physico-chemical properties of fig leaf gourd enriched biscuits Determination of consumer acceptability of fig leaf gourd enriched biscuits. LITERATURE REVIEW 1. The Importance of Indigenous Green Leafy Vegetables Green leafy vegetables are a important source of food and are considered excellent sources of the essential nutrients. In recent years, nutritionists have strongly emphasized their use in the human diet due to their health-giving qualities (Salunkhe and Desai, 1984). Potential health related functions of indigenous vegetables include antibiosis, immune stimulation, nervous system action, detoxification, anti- inflammatory, anti-gout, antioxidant, gycemic and hypolipidemic properties. 2. Fig-leaf gourd (Cucurbita ficifolia) Fig-leaf gourd (Cucurbita ficifolia) leaves are used together with mash potatoes and consumption with starchy foods. It is a climbing plant with stem which have tendrils, and prickly hair (Figure 2.1). Its leaves are hairy, light green, up to 10 cm long. The plant has yellow flowers. 3. Indigenous vegetables preservation One way of mitigating drought and famine caused by climate change is by improving post-harvest handling, processing to overcome perishability constraints and ensuring continued high quality food supply. Several methods of vegetable preservation are available and these include, sun drying, solar drying, canning, vacuum packing, minimal processing, refrigeration, freezing and irradiation (Kumar et al., 2010). 4. Blanching Heat-treatment, a short heat treatment prior to processing or preservation aims at inactivating enzymes in the vegetables. It can be done either by immersion in hot water or spraying steam. Dehydrated vegetables are blanched prior to drying in order to arrest undesirable enzyme action and that the dried products will refresh more readily. Blanching before drying, gives dried products of tender cooking character, better flavor and better keeping quality. Blanching by steam, results in lower leaching losses and greater cleanliness than blanching by hot water. 5. Dehydration of Vegetables The primary objectives in removing water from any food material are to reduce its weight and bulk, leading to economical transportation, handling and distribution; and to improve its keeping quality by reducing the water activity (aw). In the process of drying some nutrients such as beta-carotene is known to be susceptible to degradation upon exposure to heat and light (Nawiri et al., 2012). There is need to establish a method of drying with minimal loss. 6. Packaging Combined with improved traditional methods of processing, packaging of foods can reduce wastage and lengthen storage life (FAO, 1969). The aim of packaging foods is to protect them against spoilage, preserve their quality and provide convenience of handling. 7. Rehydration of Dried Foods The quality of dried product is reflected not only in its texture, flavor and color, but also in its ability to rehydrate as closely as possible to the original raw material. The rehydration efficiency is determined by preparation and the method of drying MATERIALS AND METHODS 1. Collection of wild vegetables The fresh Cucumisficifolia (fig-leaf gourd) leaves will be purchased from the local market.The samples will be placed in perforated self-sealing polythene bags to maintain their freshness. They will be labeled and taken to laboratory. Sample preparation 1.Wash with tap water. 2.Wash with distilled water 3. Wash with deionized water.
5. Keep the vegetables in a desiccator. 6. Chop the vegetables into small pieces 7.Crush the vegetables into fine pow 8Keep the resultant powder in air tight packet
Nutritional analysis of wild vegetables
The nutritional composition of the powdered vegetable sample was analyzed as follows in the laboratory following the standard food analysis methods described in the Association of Official Analytical Chemists (AOAC). Determination of moisture content Moisture content was determined by oven drying method as the loss in weight due to evaporation from sample at (1000C). The weight loss in each case represented the amount of moisture present in the sample. Moisture (%) =[ ( Weight of original sample – Weight of dried sample )/Weight of original sample] x 100 • Determination of crude protein The crude protein content was determined following the micro Kjeldahl method. Percentage of nitrogen was calculated using the following equation; Nitrogen (%) = [(S-B) xNx0.014xDx100]/ (Weight of sample x V), Where, D is Dilution factor, T is Titration value=(S-B), W is weight of sample, 0.014 is the constant value rude protein was obtained by multiplying the corresponding total nitrogen content by a conventional factor of 6.25. • Determination of crude fat Crude fat was determined by the Soxhlet extraction technique. Crude fat (%)= Weight of fat in sample x 100/Weight of dry sample Determination of ash content Ash content was determined by combusting the samples in a muffle furnace at 600°C for 8hours. Ash content = Weight of ash x 100/Weight of sample. Determination of crude fiber The bulk of roughage in food is referred to as the fiber is called crude fiber. Milled sample was dried, defatted with ethanol acetone mixture and then the experiment was carried out using the standard method [17]. Crude fiber (%) = (Weight of residue – Weight of ash) x 100/Weight of sample Determination of carbohydrate Carbohydrate content was estimated by the difference method. Carbohydrate (%) = 100 – [Moisture (%) + Fat (%) +Protein (%) + Ash (%)] Determination of total energy Total energy (kcal/100g) = (%Available carbohydrates x 4.1) + (% Protein x 4.1) + (%Fat x 9.3) Determination of minerals Minerals and heavy metals of the sample were determined by atomic absorption spectrophotometer, flame emission spectrophotometer and UV spectrophotometer. Determination of anti-nutrient 1. Phytic acid. The extractions and precipitation of the phytin in the samples will be done by the method of wheeler and Ferrel, (1971) while iron in the precipitate will be determined as described by Makower (1970). 2. Tannin (Polyphenols) The vegetable samples, finely milled (250mg in 10ml of 70% aqueous acetone) will be extracted for 2hrs at 30oC using Gallenkamp orbital shaker (Survey, UK). 3 Hydrocyanic acid (HCN) The cyanogenic potential of the samples will be determined (after an initial extraction for 2-3 min of 5-8g material in 0.1M H3PO4 by a 2M H2SO4) (100oC for 50mins) hydrolysis followed by reaction with chloramines, pyridine barbituric acid and dried over concentrated H2SO4 . 4 Oxalate Oxalate content will be determined by the titrimetric method of Moir (1953) as modified by Ranjhan and Krishna (1980). 5 Saponin The method used will be that of Obadoni and Ochuko, (2001). The saponin content is calculated as mg/100g ENRICHED BISCUIT MAKING Ingredients Wheat flour 100g,Sugar three table spoons,Salt ½ teaspoon,one cup of water,Butter 1 table spoon,Fig-leaf gourd flour three treatments (i=10g, 20g, 30g) and two eggs • Procedure Weighing Mixing Molding Cutting Baking Cooling Determination of Proximate Composition of biscuits The protein, fat, crude fibre, ash, moisture contents will bedetermined using the method (AOAC, 2005), while the carbohydrate is determined by difference using the method of (Egounlety, 2001), by subtracting the total sum of the percentage of fat, moisture, ash, crude fibre, and protein content from hundred (100).
Determination of Physical Properties of Biscuits
Biscuits diameter (D) and thickness (T) will be determined using verniercalipers, while biscuits weight determined using an electronic weighing balance (Mettler PE160 Balance, Switzerland). Spread ratio will be expressed as diameter/thickness (D/T) (McWatters et al., 2003). SENSORY PROPERTIES OF BISCUITS
Twenty-four hours after preparation of the biscuits,
sensory evaluation will carried out. A total of 20 panelists who will be familiar with the quality attributes of the biscuits will be recruited from staff and students of the Department of Food Science and Technology, University of Dedan Kimathi. Each panelist will evaluate all the samples that will be prepared for each treatment in one session.
Barbara S. Hutchinson, Antoinette Paris-Greider Using The Agricultural, Environmental, and Food Literature Books in Library and Information Science 2002