COMPARATIVE ANALYSIS ON CORN FLOUR AS AN ALTERNATIVE TO WHEAT FLOUR IN SNACKS PRODUCTION

BACKGROUND OF THE STUDY
Corn and wheat flour is one of the most important cereal grains in the world, it serves as a staple food for approximately 400 million people in developing countries and it is used as a food ingredient and animal feed Bilge Altunaker; (2004). About half of the estimated 603 million tones world production of maize is produced in the developing countries including Nigeria Manley, Duncan (1998). Various types of maize exist including pop, flint, dent, floury and sweet cultivars which have different physicochemical properties. The yellow maize cultivar was chosen for this work because it is rich in beta-carotene, a pro vitamin A that enhances good eye sight in children and adults. According to Bilge Altunaker; (2004) a large number of deaths in developing countries such as Nigeria are linked to chronic malnutrition; some of the problems caused by deficient diets include scurvy, night blindness, kwashiorkor and anemia.

In recent years, a significant increase in the consumption of “fast foods” and snacks has been observed as a response to the change in lifestyle of the population. Consumers are looking for easy and fast prepared foods, and ease in the acquisition of pre-prepared, frozen, and ready-to-use products in the market. Among these products, stand out the “snacks”, which are defined as small meals, of light or substantial nutritional value, that can be related to the sensory attributes “healthy” and/or “fun”. Several products are classified as “snack”, among which we can mention the mini-pizzas, cookies, popcorn and cereal bars (Bower & Whitten, 2000). Cereal bar is a product obtained from the mixture or combination of three or more foods hygienically prepared with specific nutritional values and flavors, added of a bonding ingredient which confers proper texture. These bars are packaged and sold in individual portions of 25 to 30 grams (Izzo & Niness, 2001).

The tendency to consume more nutritious foods instead of sweets and candies has led to the emergence of various bar types, including variations like chocolate coating or incorporation of different fruits and nuts. Once the consumption of cereals has been expanding beyond breakfast for anytime of the day, these products have become an excellent vehicle for delivering ingredients to functional foods in the marketplace. The cereals have an increasingly vital role in the modern lifestyle because of the convenient forms they can be used, such as ready-to consume instants, cereal bars and energy bars (Silva et al., 2014).

Energy bars are a dietary supplement often consumed by athletes and other physically active people to maintain their calorific needs (Norajit et al., 2011). People concerned in getting healthier foods and keeping the good body fitness have changed their eating habit which has promoted a growth in the cereal bars market of 20% per year (Lin et al., 2010). Jerivá (Syagrus romanzoffiana Cham. Glassm) is a palm widely distributed throughout the Brazilian territory, used for landscaping and has the characteristic of producing large amounts of fruits. Scientific studies aiming to disclosure and disseminate knowledge about this native species can provide its sustainable maintenance Studies about the use of jerivá fruit are scarce and no information is available on its chemical, physical and nutritional characteristics.

1.2 STATEMENT OF THE PROBLEM
The snack food industry is growing globally with rapid introduction of new products formulated with the intent of meeting specific health or organoleptic need of consumers. These products are increasingly becoming available every year especially in developed countries. However, they are also exported to developing countries, where snacks are relied upon to meet the physiological needs of the populace particularly children (Thakur and Saxena, 2000). An increasing proportion of the household food budget in Nigeria is spent on snack food items, in which convenience and quality are perceived as most important (Lasekan and Akintola, 2002). Most of the snacks are cereal-based and poor sources of protein (Brink and Belay, 2006). Snacks such as doughnuts, pies, cookies among others which are usually produced from corn flour have high nutritional values (Lasekan and Akintola, 2002). Choosing healthy snack foods is just as important at snack time as it is at meal time; therefore it is possible to improve the nutritional quality of cereal proteins by combination with leguminous plant protein sources (Akpapunam and Daribe, 1994), such as pigeon pea, cowpea and soybeans amongst others. Pigeon pea (Cajanus cajan), a leguminous plant which is nutritionally important is considered one of the industrially under-utilized crops with great potentials for becoming an industrial food raw material. It contains high levels of protein and important amino acids like lysine and tryptophan. Its combination with cereals such as millet will yield a well-balanced human food (Duke, 1981). Millet (Pennisetum americanum), which is also underutilized in Nigeria and has good nutritional quality (Eneche, 1999) could be a good replacement source for portions of wheat flour in snacks production.

1.3 OBJECTIVE OF THE STUDY
The objective of this study are thereby stated as follows:
i. production of snacks from corn and wheat flour
ii. To make a sensory evaluation on corn and wheat flour

1.4 RESEARCH QUESTION
i. Which flour do you think is the best flour for producing snacks?
ii. Do you think corn flour can be used as an alternative to wheat flour in snacks production?

1.5 SIGNIFICANCE OF THE STUDY
Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. Masa Harina is a special corn flour that is the basic ingredient for corn tortillas. White corn flour blends well with other food ingredients and can be blended with wheat flour to reduce gluten for cakes, cookies, pastries and crackers. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries.

1.6 SCOPE OF THE STUDY
This project work would attempt to make a comparative analysis on corn flour as an alternative to wheat flour in snacks production

1.7 DEFINITION OF TERMS
1. FLOUR: Flour is powdery foodstuff obtained by grinding grain, typically wheat
2. CORN FLOUR: A powdery flour made of finely ground cornmeal
 SOURCE: corn the starch is obtained from the endosperm of the kernel
3. WHEAT FLOUR: Is a powder made from the grounding of wheat used for human consumption
 SOURCE: wheat is a cereal grain
2. SNACKS: Are defined as small meals, of light or substantial nutritional value,
1.8 LIMITATION OF THE STUDY
The major handicap of this study is that of time factor. The time under which this study was carried out was too short for the researcher to do a thorough and more comprehensive research work. This study was done coupled with academic stress and this may have resulted in some minor faults in the study. Financial problem, Ability to raise money for the project work was a big challenge.