BY

UNIVERSITY OF NAIROBI

DEPARTMENT OF FOOD SCIENCE, NUTRITION AND TECHNOLOGY

INDUSTRIAL PROJECT REPORT

TITLE:DEVELOPMENT OF PORRIDGE FLOUR FROM CASSAVA AND FINGERMILLET ENRICHED WITH LYCOPENE ANTIOXIDANT FROM TOMATO

POWDER

COMPILED

OUMA DENNIS OTIENO

A24/0112/2009

SUPERVISOR; PROF J.K IMUNGI

Industrial project report submitted to the department of food science,nutrition andtechnology in partial fulfillment of the requirements for the degree in Bsc (food science

and technology)

May 2013

DECLARATION

I, OUMA DENNIS OTIENO, hereby declare tha this is my original work and has not been

presented for any degree in any other institution of higher learning

SIGN; ~ .

OUMA DENNIS OTIENO DATE

This project is submitted for examination with my approval as university supervisor

@ c- '2'-f I~---l-J,..Of 3..................... ~ ( : .

Prof.J.K. Imungi DATE

ii

ACKNOWLEDGMENT

Foremost,i would like to thank the almighty God for granting me the strength to bring this work

and course of study to completion. My regards goes to my supervisor ,profJ.K Imungi for his

committed guidance.

Special thanks to Mithika and Rose Mary and the entire staff at the food technology

department for their assistance in various ways

Special thanks to my colleagues for their support in one way or the other

GOD BLESS YOU ALL!

iii

DEDICATION

To my mum and and the entire Otieno's familly for their support and inspiration as pillars formy work.

TABLE OF CONTENTS

DECLARATION i

ACKNOWLEDGMENT ii

DEDICATION iii

CHAPTER ONE 1

1.0 INTRODUCTION 1

1.1 PROBLEM STATEMENT 2

1.2 JUSTIFICATION 2

1.3 GENERAL OBJECTIVE 3

1.4 SPECIFIC OBJECTIVES 3

1.5 HypOTHESIS 3

CHAPTER TWO 4

2.0 LITERATURE REVIEW 4

2.1 LYCOPENE 4

2.2 THE TOMATO 5

2.3 CASSAVA (MANNIHOT ESCULENTA) 6

2.4 FINGERMILLET(Eleusine coracana) ; 7

CHAPTER THREE 9

3.0 RESEARCH(STUDY )DESIGN 9

3.1 PRODUCT FORMULATION(FLOUR FORMULATION) 10

3.2 EXPERIMENTAL DESIGN FLOW DIAGRAM 11

iv

CHAPTER FOUR 12

4.0 METHODOLOGIES 12

4.1 ANALYTICAL METHODS 12

CHAPTER FIVE 14

5.0 RESULTS AND DISCUSSIONS 14

5.1 LYCOPENE CONTENT 14

5.2 TOTAL CAROTENOIDS 14

5.3 SENSORY ANALYSIS RESULTS 15

5.4 SHELF-LIFE ANALYSIS RESULTS 16

5.5 OVERALL DISCUSSION 17

6.0 CONCLUSION AND RECOMMENDA TION 18

6.1 CONCLUSION 18

6.2 RECOMMENDATIONS 18

REFERENCES 19

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CHAPTER ONE

1.0 INTRODUCTION

The traditional porridge is made from cassava and millet flour .its one of the staple food in

Kenya especially the western and Nyanza regions of kenya where the climate is hot and wet

with dry periods that favour the growing of millet and cassava.the cassava flour has high

starch content but low in vitamins,carotenoids and antioxidants found in fruits and

vegetables.millet flour has high starch content and dietary fibre but has very low vitamin

content,carotenoid content and antioxidants.this implies that the porridge of cassava and

millet flour consumed have deficiency of carotenoids and antioxidants.

My project was aimed at using tomato powder to enrich the porridge flour with antioxidant

lycopene from tomato fruit.

Lycopene is the red carotenoid found predominantly in tomatoes and other fruits and

vegetables,other sources of lycopene include fresh pink guavas,pink grape fruit,red water

melon,red papaya.carotenoid refers to the pigment found in plants,bright,red,yellow,and

orange colours in fresh fruits and vegetables.

The largest contributor of lycopene in the diet is from tomato derived foods; tomato pastes

and puree are high -lycopene foods.tomato paste;75.4mg in 1 cup, tomato powder 75.1mg in

1 cup.because lycopene is stored in cellulose matrix of fruits and vegetables,cooking

especially the tomatoes help degrade protein matrix making lycopene readily available.

The recommended daily allowance (RDA) suplement intake is between 7-10 servings of

lycopene rich foods per day;supplement dosing of2-30mg per day is recommended.

Tomato is usually consumed as tomat puree, paste, soup, tomato powder for food

enrichments and for supplementation of various food types.

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1.1 PROBLEM STATEMENT

The porridge flour made from millet and cassava forms staple food in Western and Nyanza

regions of Kenya whose populatio frequently consume the porridge. the porridge is ideal for

the infants,the young generation,the invalid and the old,however the porridge has high

energy content but with lower content of nutrients that help in body building and

development,disease fighting and prevention like vitamins and carotenoids,hence the need

for their enrichment with carotenoids from fruits to improve the porridge nutritional value.

Incorporation of tomato powder in the porridge flour will enrich the porridge with

carotenoids and lycopene that have many nutritional benefits to the entire population

The study was focused on the development of the porridge flour supplemented with

carotenoid especially lycopene to incorporate its nutritional benefits ,disease fighting and

preventing mechanisms into the porridge for the benefit of the entire population that

consume this porridge.

1.2 JUSTIFICATION

Tomato provides an exellent source of carotenoids and antioxidant lycopene(acarotenoid

phytonutrient recognised as antioxidant),some of the free -radical scavenging vitamin c and

vitamin A as well as bone healthy vitamin K.the health benefits derived from consuming

tomatoes make it one of the healthiest fruits we consume.benefits;tomatoes boost immunity

due to their carotenoid content,they are anti-inflamatory because of high amount of

antioxidant lycopene that neutralize free radicals.tomatoes anti-oxidantslycopene plus its

phytonutrients compounds help in reducing chances of many cancers especially prostate

cancers,making tomatoes to be an excellent food for those suffering from cancers

Lycopene is apowerfull antioxidant in the body and its effective in maintaining the

strength,thickness,and fluidity of the membrane.lycopene is responsible for screening what

goes in and out of the cells,they allow good nutrients in and remve cellular junk and prevent

toxins from entering the cells

Benefits derived from enrichment of porridge with lycopene;

.prevention of heart diseases-Iycopene stops LDL cholesterol from being oxidised by free

radicals and inturn cant be deposited in plaques which narrow and harden

Blood pressure-researchers have found that daily dose of lycopene helped lower blood

pressure

Cancer-populatio studies show that people who eat food having large amount of lycopene e.g

cooked tomatoes have reduced risks of certain cancers like cervix, mouth, pharynx,

oesophagus, stomach, pancrease, colon and rectum cancers

Therefore the enrichment of porridge flour with tomato lycopene increase nutritional content

of the porridge and increased health benefits derived from this enriched developed porridge

flour

1.3 GENERAL OBJECTIVE

To develop an acceptable porridge flour enriched with lycopene from tomato fruit

1.4 SPECIFIC OBJECTIVES

Formulation of porridge flour

Determination of lycopene content in varying combination ratios in porridge flour

Determination of total carotenoids in the flour

Performing shelf-life evaluation on the flour and sniffing test

Performing sensory evaluation on the porridge

1.5 HYPOTHESIS

HO:-an acceptable lycopene enriched porridge flour can be produced by incorporation of

tomato powder into porridge flour

HI;- any other issue

3

4

CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 LYCOPENE

Lycopene is in a familly of substances known as carotenoids.it was only in the late 12

century that investigations of lycopene health benefits started, for the period scientists and

medical researchers have established the significant roles it plays in human health.

Its functions in the body

Research shows that lycopene have benefits on the health of human ,as major carotenoid

in human blood,it protects against oxidative damage to lipids ,proteinsand DNA.its a major

quencher of singlet oxygen(a reactive form of oxygen)suggesting that it may have stronger

antioxidant properties than major plasma carotenoids.lycopene has been found to be potent

and specific inhibitor of cell proliferation which is regulated by cellular process called cell

cycle,rapid and uncontrolled cell division is hall mark of cancer metabolism:lycopene

activity in retarded cell cycle progression explain its demonstrated activity in retarding the

spread of certain type of cancers.lycopene may prevent malignant transformation( cellular

process which describes the transformation of normal cell to cancer cells)

Contact inhibition is one of the mechanisms that controls excessive cell division,by this

mechanism a cell in a crowded surrounding will stop multiplying .special structures in the

cell membrane termed gap junction as communication channels between cells .normal cells

are both contact inhibited and have a functional gap whereas most tumor cells exhibit fewer

of these structures.lycopene was found to induce formation of the protein connexin,one of

the major building blocks of these channels and thereby restore gap junctions.lycopene

induces PHASE II enzymes which help to eliminate carcinogens and toxins from the body

.the change of the levels of so many regulatory proteins is related to lycopenes ability to

modulate various transcription factors which are key players in the process of new cellular

protein synthesis

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Mechanism of action

Antioxidant activity

Oxidative stress is recognised as great contributor to the increased risk of cardiovascular

disease and cancer.lycopene stands as the most potent antioxidant as demonstrated in vitro

experimental designs.Based on this study the antioxidant potency of carotenoids can be

ranked as :lycopene>(greater than)alpha-tocoppherol>alpha

carotene>betacrytoxanthin>zeaxanthin>betacarotene>lutein.

Several studies of tomato consumption demonstrate the antioxidant property in humans e..g

recently it was found that daily consumption of tomato product containing 15mg lycopene

plus other tomato phytonutrients enhanced significantly the protection of lipoproteins from

ex vivo oxidative stress,the results indicate that lycopene absorbed from tomato product

may act as an in vivo antioxidant

Lycopene benefits

As antioxidant-its a powerful antioxidantand studies show that it works well together with

other several antioxidants like vitamin E and flavanoids

Blood pressure-researchers have found that dose of lycopene helped lower bloodpressure

Infertility -research suggests that lycopene may help in treatment of infertility,results from

tests show that lycopene can boost sperm concentration in men

Cancer-studies show that people who eat large amounts of food with lycopene have

reduced risks of cancers like cervix,mouth,mouth,pharnx,oesophagus,stomach,pancrease,

and colon cancer

Help prevent diabetes

Acts as internal sunscreen and protect skin from sun bum

Prevent skin aging and keep it younger looking

2.2 THE TOMATO

Tomato is one of the most popular vegetable in the home garden.tomato plant belong to the

nightshade family and usually attains height of 0.5 to 2 metres. Its is perennial in its native

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habitat,although often grown outdoors in temperate climate as an annual.the tomato fruit is

available in a variety of sizes,shapes and colours.tomato is consumed in diverse ways

including as fresh in salads or as side dish. It can be served stewed, as garnish or flavouring

in soups, meat or fish dishes.tomato is used to manufacture a range of products like juice,

sauce, ketchup, paste and pickles

Tomato is really valuable when it comes to its antioxidants benefits.it supplies a very

good amount of health related food components such as enzyme promoting

molybdenum,heart,healthy potassium,vitamin B6,folate and dietary fiber, blood sugar

balancing manganese, heart healthy magnesium,niacin and vitamin E,energy producing

iron, vitamin B2 and phosphorous, muscle building protein and bone-healthy copper .the

carotenoids; Iycopene is responsible for red colour of the tomatoes.

Tomatopowder can be used to add tomato flavoring to varrious dishes.The powder is used to

make tomato soups,to fortify pasta sauces if they have low content of key nutrients in the

tomato.Tomato powder can be used in dips, seasoning mixes and sauces.The powder keeps

longer than tomato paste, hence good for fortification and supplementation.

Nutrional composition of fresh tomato

Nu trien t(180gms), Amount %DV(%) Nutrient Food rations

32.40calories Density

Vitamin C 22.86mg 38.1 21.2 Excellent

Vitamin A 1499.40IU 30.0 16.7 Excellent

Vitamin K 14.22mcg 17.8 9.9 Excellent

Potassium 426.60mg 12.2 6.8 Very good

Copper O.llmg 5.5 3.1 good

Protein 1.58g 3.2 1.8 good

Iron 0.49mg 1.5 1.5 good

Manganese 0.21mg 10.5 5.8 Very good

2.3 CASSAVA (MANNIHOT ESCULENTA)

Cassava is a tropical root crop with ability to ensure food security Since it grows in a

condition of poor soil and less rainfal.lt is a tree root composed of periderm,peel and

parenchyma which is the edible part taking upto 80% of total weight of all the root.Cassava

is an efficient producer of starch and ranked fourth in production calories.lt is a major staple

food especially in tropical areas. One of the major limitation to its utilisation is the presence

of toxic cyanoglucosides distributed inside root at proportion varying according to varieties

i.e the bitter species have higher proportion of cyanoglucosides which occur mainly

linamarin in hte parenchyma. The enzyme linamarase which can hydrolyse linamarine also

occuur in the root but in different compartment from its substrate.One of the efficient ways

of detoxifying the root is by distributing the tissue to allow enzyme and gluciside to meet

thus it is hydrolysed to yield hydrocyanic acid which is a toxic compound ie can kill if

consumed by adults at levels upt 30mg/24hr period.This acid is very volatile ie evaporates

at25dgree centigrade its lost during sun drying .This is followed by milling process to

produce flour.

Nutritional content of cassava root(Nutritional value per lOOgm)USDA National

nutrient data base.

Nutrient Nutrient value %RDA

Carbohydrates 38.060 29

Protein 1.36g 2.5

Total fat 0.28g 1

Folates 27mg 7

Niacin 0.854mg 5

Vitamin A 13IU 1

Vitamin C 20.6mg 34

VitaminK 1.9mg 1.5

Calcium 16mg 1.6

Iron 0.27mg 3

Manganese 0.383mg 1.5

Magnesium O.lmg 5

Dietary fiber 1.8mg 4

Cholestral Omg 0

2.4 FINGERMILLET(Eleusine coracana)

It belongs to the family Graminae and important subsistence cereal grown mainly in

reletively dry western and lake Victoria basin regions of Kenya.Millet are rapid growing

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warm weather cereal grasses and with many species,the y are usually called smallmillets to

differentiate them from sorghum.they are also produced under adverse conditions,during

medieval ages it was the principle cereal but lost favour since its flour could be used to make

yearst raised bread. millet is not amajor commercial grain and its only consumed in major

production areas.millet can be utilized as food in various waysi.eit can be dehulled and

cooked as rice,can be ground and be used for flat breads or gruel .it can also be used to

compute infant weaning formulas.millet is considered nutritious since its consumed

unrefined compared to othe r cereals

It has high protein content and its large proportion of essential aminoacids,the only one

affected being lysinei.e as the general protein level rises,lysine content reduces

Fingermillet is a rich source of calcium,iron,protein and fiber,the cereal has low vitamin

content,low carotenoid content,low fat content, and mainly saturated fats.its easy to digest

and doesnt contain glutein hence good for infants to adults

Composition of finger millet(source:small millet in global agriculture 1998)

Constituent % composition

Crude protein 11.4

AvailableCHO 63.4

Crude fat 4.7

Crude fibre 1.5

Ash 1.5

Energy(kj/l00gm) 1650

Digestible energy 87.2

Vitamins

Thiamin 0.63

Riboflavin 0.33

Niacin 2.0

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CHAPTER 3

3.0 RESEARCH(STUDY )DESIGN

RAW MATERIALS

.dry cassava ...obtained from kangemi market

.dry finger millets grains ...the dry finger millets grains were obtained from the kangemi

market

.tomato fruits ...ripe and red tomato fruits were obtained from kangemi market

EQUIPMENTS

Hammer mill

Laboratory equipments and reagents

Blender

Tight sealed containers

Knives

Kraft papers

PROCESSING OF THE THE MATERIALS FOR PRODUCT DEVELOPMENT

A.production of tomato powder

.Tomatoes that were ripe and red,had firm texture and free from disease and mould were

selected

Tomatoes were washed with clean water ,they were sliced with knives and tomato slices

spread on a crate and oven dried at oven temperatures of 70 degrees centigrade over night to

moisture content of 11%

The tomatoes were then cooled for lhr to facillitate powdering

The dried tomato chips were then ground using blender to obtain fine tomato powder of

uniform flour particles of OAmm.the powder was then stored in tight containers.

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10

B .cassava flour

The cassava was pounded into small pieces then sundried for6 days to moisture content of

13%.

The dried cassava were milled using hammer mill(posho mill) to obtain fine cassava flour of

particle sizes O.4mm

C.millet flour

The millet grains were sundried for 4days to obtain moisture content 10 %.

The grains were milled using poshomill to obtain fine millet flour of flour particle size ofO.4mm

3.1 PRODUCT FORMULATION(FLOUR FORMULATION)

The base flour is composed of millet and cassava in the ratio of 2: 1.the final flour is made

by blending of base flour with tomato powder according to proportions in the table

BLENDING OF BASE FLOUR WITH TOMATO POWDER

Sample(g) A B C D E F

Base flour 100 90 80 70 60 50

Tomato 0 10 20 30 40 50

powder

Shelf-life,sniffing test

3.2 EXPERIMENTAL DESIGN FLOW DIAGRAM

IMillet

Dry(10% me)

Mill(O.4mm)

tomato cassava

selection dry(13% me)

mill(O.4mm)cleaning

Slicing

Ovendrying

Cooling

Grinding

Tomato powder

Flour flmulation

Porridge flour

Determine

lycopene

total carotenoids

Cooking of the porridge

Sensory etaluation

DA TA A~AL YSIS

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CHAPTER 4

4.0 METHODOLOGIES

4.1 ANALYTICAL METHODS

Lycopene content determination ....spectrophotometric analysis

Extraction method--extraction method was perfomed according to Fish et al method.the

formulated porridge flour was homogenised in laboratory homogenizer.0.6g of the

formulated flour was weighed and Sml of O.OOS%(w/v)BHTinacetone ,Sml of ethanol and

10ml of hexane were added .the recipient was introduced in ice and stirred on magnetic

stirring plate for lSmin.after shaking,3ml of deionised water were added to the sample and

samples were shaken for Smin on ice.samples were then left at room temperature for Smin

to allow the separation ofboth phases.the absorbance of hexane layer(upper layer) was

measured in a l-cm-path-length quartz cuvette at S03nm blanked with hexane.

Total carotenoids determination

The 2Smg of the flour was shaken out with 2Sml portions of mixture of petroleum!

methanol(9: 1).the extraction was repeated untill the solvent remained colourless

The combined extracts were separated in separatory funnel and the petroleum fraction is

retained.the combined petroleum ether fraction was dried,over sodium sulphate and filtered

into 2S0ml volumetric flasks.the volume was made up to 2S0mLthe extract was read at 4S0

nm in alcm cuvette and the concentration read from the B-carotene standard curve and

calculated.

Shelf-life evaluation

To be done using accelerated shelf-life method.asample was stored at SSdegrees centigrade

for 6 days where each day represent 1month so that thewhole shelf life period is 6

months,during this periodcarotenoid content,moisture content and degree of caking analysed

each day. sniffing test was carried out in comparison with fresh sample to determine their

variations in smell.these temperatures were achieved by use of thermostatically controlled

oven.another sample stored at room temperature was closely monitored the the above

content.packaging was done in kraft paper.

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Sensory evaluation

The various porridge flour mixes were cooked ,6 samples coded and subjected to sensory

analysis.the number of panelists were IO,they were asked to evaluatecoded samples for

degree of liking on 7 point hedonic scale based on attributes'

Colour

Taste

Mouth feel(texture)

Overall acceptability

This7 point hedonic scale was used

Score Response

7 Like very much

6 Like moderately

5 Like slightly

4 Neither like or dislike

3 Dislike slightly

2 Dislike moderately

1 Dislike very much

LYCOPENE(m 10.81

CHAPTER 5

5.0 RESULTS AND DISCUSSIONS

5.1 LYCOPENE CONTENT;

SAMPLE E

The lycopene content increases with increase in the proportion of tomato powder content

blended in the base flour. sample A (base flour only ..(.cassava and millet only) had traces of

lycopene (0,28) as per the literature.the lycopene content increases progressively from

sample B(7.46) to sample F having the highest lycopene content(11.98) having ratio of base

flour;lycopene as1:1.

5.2 TOTAL CAROTENOIDS;

SAMPLE A B C D E F

TOTAL 0.30 11.25 12.28 13.62 14.78 15.95

CAROTENOIDS(mg/l00g)

.The total carotenoids content of the samples increased as the proportion of tomato powder

blended with the base flour increased, the sample A that had only the base flour had traces

of carotenoids

Total carotenoids content increased progressively from sample B (11.25) to sample F having

the highest carotenoids content( 15.95)

Comparison of values of lycopene with total carotenoids,the total carotenoids is higher in

every sample than lycopene content, example in sample E,lycopene content is 10.81mg/l00g

and total carotenoid content is 14.78mg/l00g From literature lycopene is part of total

carotenoids found in tomatoes and constitutes approximately 60% -80 % of total carotenoids

in the tomatoes hence the lycopene content values in each sample as compared to total

carotenoid values in same sample justifies this percentage relationship of lycopene and total

carotenoids in tomato fruits.

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5.3 SENSORY ANALYSIS RESULTS

SENSORY PROPERTIES OF 6 FORMULATION OF THE PORRIDGE

SAMPLE A B C D E F L.S.D

COLOUR 4.5 4.6 4.8 5.2 5.5 3.1 1.1279

TASTE 4.7 4.5 4.6 4.8 5.3 3.9 1.059

MOUTH FEEL 4.3 4.2 4.4 4.6 4.8 3.7 0.837

OVERALL ACCEPTABILITY 4.6 4.2 4.3 4.5 4.7 3.6 0.836

DISCUSSION

COLOUR;there was no significant difference(p>0.05)in colour in5 formulations with

highest score being sample E (5.5),D,C,B,A. SAMPLE F had the least score(3.1). products

E,D,C,B,A qualified in terms of colour with sample E being most preferred in terms of

colour.

TASTE;There was no significant difference (p>0.05) in terms of taste in 5

fonnulationsA,B,C,D,E.The highest score was E(5.3),D,C,B,A.sample F had the lowest

score in terms of taste(3.9). A,B,C,D,E qualified in tenns of taste with sample E most

preferred in terms of taste.

MOUTH FEEL:there was no significant difference (p>0.05) in mouth feel in 5 formulations

with highest score beingE(4.8),D,C,A,B.sample F had the lowest score (3.7) .A,C,D,E,B,

qualified in tenns of mouth feel.sample E was the best in terms of mouth feel.

OVERALL ACCEPTABILITY:there was no significant difference (p>0.05) in overall

acceptability in 5 formulations A,B,C,D,E.The highest score being sample E

(4,7),A,D,C,B.Sample F scored the lowest in overall acceptability(3.6).E,A,D,C,B qualified

interms of overall acceptability.sample E was the best overally accepted hence recommended

for commercial production and for home use in the entire population that consume the

porridge.

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5.4 SHELF-LIFE ANALYSIS RESULTS

TIME(DAYS) MOISTURE% CAROTENOID(mg/100g) CAKING

0 13.12 14.78 -1 14.82 13.55 -2 17.42 11.44 +3 18.72 9.36 ++4 21.62 7.10 +++5 25.92 6.46 ++++6 29.52 5.15 +++++

KEY:- - no caking

++ caking

DISCUSSION

Above moisture content of approximately 20% the degree of caking/clumping of the flour

was quite high ,the product was not free flowing and even the caritenoid content had been

reduced by more than half than in the original flour,this corresponded with 4days of

accelerated storage shelf life of the flour which interprets to 4 months shelf-life of the flour

under normal storage conditions.

On sniffing the product the product for the entire period of accelerated storage and

comparing with fresh sample, the smell changed gradually from sweet aromasmell of fresh

product to pungent smell at the onset of day 5 and increased pungent smell on day 6 when

the product was past its shelf life

The shelf-life for the developed flour was 4 months under normal storage conditions

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•••••............ -----------------------

5.5 OVERALL DISCUSSION

The objective of the project was to prepare an acceptable lycopene enriched porridge flour

From the results it showed that at low proportions of tomato powder relative to the base

flour the product colour, mouthfeel, taste were acceptable by the pane lists.

The products overall acceptability by the panelists were almost the same with product E

being best overally acceptable by the panelists.

Product F that had ratio of 1:1 of base flour to tomato powder had significant differences

with other samples in terms of attributes:colour,taste;mouth feel; overall acceptability hence

product F lacked overall acceptability by the panelists.

Product E Scored the highest in all attributes hence recommended for home use and

commercialisation

The lycopene content of the flours increased with increase in tomato powder proportion in

the flour.from the literature cassava and millet flour have traces of carotenoids

approximately 0.325mg/l00g.the flour with the highest tomato powder proportion had the

highest lycopene of 11.21mg/l OOg.the flour with the lowest propotion of tomato powder

hadlowest lycopene contentof 7.46mg/IOOg.these values fall within the range of

recommended RDA for lycopene supplementation in liquid foods as 3mg/l00g-20mgIlOOg

hence achievment of the project to an extent.

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6.0 CONCLUSION AND RECOMMENDATION

6.1 CONCLUSION

The objective of the project was achieved to an extent, hence under approppriate research an

acceptable porridge flour enriched with lycopene can be developed for the benefit of the

consumers of this type of porridge.

6.2 RECOMMENDATIONS

More research should be carried out on tomato powder for reproductibility of the results

Future research should incorporate experimentation on viscousity of the product to

determine changes in the dietary bulk density

Since materials for making the porridge are readly available,more research should be done to

improve on the colour i.e making it more appealing.

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19

REFERENCES

I.USDA national nutrient database for standard reference release 20

2.Glenn D.considine

Food and food encyclopedia

3.minor L.J nutrition additive and flavour standards,avi publishinginc.westportl983

4.Thakur BR sighRK,nelson(1996),quality attributes of processed tomato products(for

review international 12.375-402)

5.journal of american college of nutrition in 2000

6.linus pauling institute ,carotenoids ,janse Higdom phd.2005