Pumpkin Flakes

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<p>Table of ContentsChapter 1: Introduction ................................................................................................................................. 2 1.1 History of flakes .................................................................................................................................. 2 1.2 Objectives of the Project..................................................................................................................... 3 1.3 Recipes for Baked pumpkin Flakes...................................................................................................... 3 1.3.1 Methods 1..................................................................................................................................... 3 1.3.2Method 2 ....................................................................................................................................... 4 1.4 Plan of Work........................................................................................................................................ 4 Chapter 2: Literature Review ........................................................................................................................ 5 2.1 The History of Pumpkins ..................................................................................................................... 5 2.2 Scientific Classification ........................................................................................................................ 5 2.2.1 Plant Description .......................................................................................................................... 6 2.3 Planting Time ...................................................................................................................................... 6 2.3.1 Reasons for Failure of Pumpkin seeds to germinate .................................................................... 6 2.4 Nutritive Value: Pumpkin Nutrition .................................................................................................... 7 Figure 1: Pumpkin Nutrition Facts........................................................................................................ 7 2.5 Types of Pumpkins .............................................................................................................................. 8 2.6 Harvesting Time .................................................................................................................................. 9 2.7 Storage Time ..................................................................................................................................... 10 2.8 Association of Pumpkins with Health Issues ..................................................................................... 10 Chapter 3: Methodology ............................................................................................................................. 10 3.1 Statement of the Problem ................................................................................................................ 10 3.2 Problems Associated With the Launch of Pumkin Flakes ................................................................. 11 3.3 Research Questions .......................................................................................................................... 11 3.4 Research Vision, Mission and Objectives .......................................................................................... 11 3.4.1 Mission....................................................................................................................................... 11 3.4.2 Vision ......................................................................................................................................... 11 3.4.3 Research Objectives ................................................................................................................... 11 3.4.4Specific objectives ...................................................................................................................... 12 3.5 Problem Justification......................................................................................................................... 12 3.6 Benefits of Conducting Research ...................................................................................................... 12</p> <p>4.0 Desk Research....................................................................................................................................... 12 4.1 Purpose ............................................................................................................................................. 12 4.2 Procedure .......................................................................................................................................... 13 4.0 Qualitative Research ............................................................................................................................. 13 4.1 Purpose ............................................................................................................................................. 13 4.2 Population and Sampling. ............................................................................................................. 14 4.3 Procedure .......................................................................................................................................... 14 5.0 Quantitative Research ........................................................................................................................... 14 5.1 Purpose ............................................................................................................................................. 14 5.2 Population and Sampling .................................................................................................................. 14 5.3 Procedure .......................................................................................................................................... 15 5.4 Research Schedule ............................................................................................................................ 15 5.5 Research Budget ............................................................................................................................... 16 6.0 Finding and Analysis of Research ........................................................................................................ 17 6.1 Introduction ...................................................................................................................................... 17 6.2 Results of Focus Group Discussion.................................................................................................... 17 6.3 Results of Quantitative Survey .......................................................................................................... 17 6.3.2 Availability of Pumpkins in Kenya ............................................................................................ 18 6.3.3 Percentage of People who Like Pumpkins ................................................................................. 19 6.3.4 Why People Dislike Pumpkins .................................................................................................. 19 6.3.5 The Factors Consumers consider in purchasing a breakfast meal ............................................. 20 6.3.6 Would you prefer indigenous nutritious .................................................................................... 21 6.3.7 What percentage of people would purchase Commercial pumpkin flakes ................................ 22 7.0 Recommendations and Conclusion ....................................................................................................... 23 8.0 References ............................................................................................................................................ 24</p> <p>Chapter 1: Introduction 1.1 History of flakes</p> <p>As part of their strict vegetarian diet, which excluded alcohol, caffeine and tobacco, Dr. John Harvey Kellogg, a strict Adventists and superintendent of the Battle Creek Sanitarium, served various meals, dull in taste, believing spicy, hot foods encouraged sexual appetites. Most meals consisted of wholesome wheat, rice, oat and corn dishes, Kellogg believing the greatest of human ills began in the bowels and that a strict vegetarian diet with a plethora of fiber and water worked to cleanse impurities and poisons from the body. He further believed that all sexual acts aside from those used for procreation, including masturbation, were sinful. Tending to the inmates in his care, Kellogg accidentally overcooked a batch of wheat, making it stale. Nevertheless, the batch nor the money would not to be wasted. Dr. Kellogg and his brother, Will, processed the batch as usual. But the batch formed flakes instead of dough sheets as a result. The tasty cereal was quite the hit in the Sanitarium, propelling the two men into business shortly thereafter. Corn Flakes(r), named Granose at that time, was registered for a patent in April of 1894. While today, nobody can imagine cereal boxes without the prize or gimmick, Corn Flakes(r) was the pioneer in this type of marketing. The company offered their popular box with a Funny Jungleland Moving Picture Booklet in the early 1900s to boost sales. This project is aimed at producing similar flakes but cooked from locally available alternative food materials . Pumpkins were choosen for their nutrition and ease of preparation into great tasting crispy flakes 1.2 Objectives of the Project 1. 2. 3. 4. 5. To determine the nutritional value of flakes made from pumpkin flake To create a market for locally available items (pumpkin). To come up with more affordable products in the market. To add varieties of flakes in the market To determine whether flakes made from pumpkin are sweeter than those made from cornflakes. 6. To examine the life span of storage of pumpkin. 1.3 Recipes for Baked pumpkin Flakes 1.3.1 Methods 1 Wash the pumpkin Cut the pumpkin into unequal portions Place them on a greased baking tray</p> <p>Bake for 40 minutes at 80 degrees until dry 1.3.2Method 2 Wash the pumpkin Boil the pumpkin Peel the pumpkin Drain all the water used in boiling Mash the pumpkins Make to desired shape Place them on greased baking tray Bake for 40 minutes at 80 degrees centigrade. Let them cool and pack them for shipment.</p> <p>1.4 Plan of Work Date Time 4/11/2011 3hrs Place KIST library Remarks Wrote the objectives of the study. Came up with Region to carry out the research. Wrote the literature review Wrote the introduction Concluded writing the introduction Completed writing the literature review Formulated the questionnaire to be used and focus group questions used in chapter 3 Started working on chapter 3 by giving the method used in the data Collection and the objectives of collecting data Field work to collect data for questionnaires. Went to the field to the field to gain more data. Organized a focus group discussion</p> <p>20/01/2012 24/01/2012</p> <p>5hrs 5hrs</p> <p>KIST library KIST Library KIST ICT centre K.U Library</p> <p>3/02/2012</p> <p>6hrs</p> <p>10/02/2012</p> <p>5hrs</p> <p>KIST Library</p> <p>18/02/2012 25/02/2012</p> <p>8hrs 7hrs</p> <p>KIST Compound KIST Compound</p> <p>28/03/2012 5/03/2012</p> <p>3hrs 6hrs</p> <p>9/03/2012 15/03/2012</p> <p>2hrs 5hrs</p> <p>30/03/2012</p> <p>3hrs</p> <p>15/05/2012 18/05/2012</p> <p>2hrs 8hrs</p> <p>at KIST restaurant. KIST Library Completed recording the data collected from the field KIST Library Started chapter four where the data KIST ICT Centre was analyzed and the findings recorded KIST Library Concluded work on chapter 4 KIST Library Wrote Chapter five where the researcher gave her recommendation and problems of the study KIST Library The research/Project was clarified by Staffroom the supervisor first at the library then later by the staff. KIST Library Corrected the research and took it for clarification. Ruiru Town Gave out the research for typing and binding and was submitted to the supervisor for marking.</p> <p>Chapter 2: Literature Review 2.1 The History of Pumpkins A pumpkin is a round shaped fruit that range in size from less than 1 pound (0.45 kilograms) to over 1,000 pounds (450 kilograms), they are mostly orange or yellow on the outside, on the inside it contains the seeds and pulp which are both edible. In Kenya pumpkins are widely grown for subsistence use and sometimes for selling on local markets, and are used recipies with other foods. The name 'pumpkin' in Australia generally refers to the broader category called winter squash in North America Pumpkin is derived from the Greek word pepon, which means alarge melon", the British later adapted to "pumpkin as we use it today. There is no well defined history for Pumpkins, although they are thought to have originated in North America. The first recorded evidence of growth of pumpkins was among the Aztec of Mexico between7000 and 5500 BC, were found in Mexico. Pumpkins are a squash-like 2.2 Scientific Classification Pumpkin is classified under Cucurbit -like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America</p> <p>2.2.1 Plant Description Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. In general, pumpkin stems are more rigid, prickly, and angular (with an approximate five-degree angle) than squash stems, which are generally softer, more rounded, and more flared where joined to the fruit. Pumpkins generally weigh 48 kg with the largest (of the species C. maxima) capable of reaching a weight of over 34 kg. The pumpkin varies greatly in shape, ranging from oblate to oblong. The rind is smooth and usually lightly ribbed. Although pumpkins are usually orange or yellow, some fruits are dark green, pale green, orange-yellow, white, red and gray. Pumpkins are monoecious, having both male and female flowers on the same plant. The female flower is distinguished by the small ovary at the base of the petals. These bright and colorful flowers have extremely short life spans and may only open for as short as a day. The color of pumpkins is derived from the orange pigments abundant in them. The main nutrients are lutein and both alpha and beta carotene, the latter of which generates vitamin A in the body. 2.3 Planting Time Pumpkins need a lot of moisture in the soil to grow and thus have to be planted when the rains are frequent and high in intensity. 2.3.1 Reasons for Failure of Pumpkin seeds to germinate 2.3.1 1. Seeds are washed Away Probably the most common cause is when seeds wash away. This happens when seeds are not planted deep enou...</p>