Proximate And Sensory Evaluation Of Snacks From Sweet Potato ( Ipomea Batatas) And Soybean (Glycine Max) Flour Blend

ABSTRACT

This work investigated “proximate and sensory evaluation of snacks from sweet potato ( Ipomea batatas) and soybean  (Glycine max)  flour blend”Tubers of sweet potato and grain of soybean was bought form NdiOru market in Ikwuano Local government Abia State Nigeria. The sweet potato was peeled, washed, slicied, sundried, millied, and sieved while soybean was cleaned and sorted, boiled, Dehulled, sundried, milled and sieved. The sweet potato and the soybean was divided into eight equal parts of which two  parts was not blend with soybean (sampled 108 and sample 104 which was 100% sweet potato. The remaining samples (107, 106, 105,103,102,101) was blended with soy bean, powdered milk (milk flavor), vanilla, sugar, nut meg, margarine was added to the eight (8) samples, with which snacks was made out from it. The  sensory analysis was conducted using 20 semi trained panelists. From the findings, most of the panelists. From the findings, most of the panelist liked the appearance, texture, taste and colour of the snacks. The proximate composition, the result shows that snacks (cake and biscuit) from  sweet potato and from soybean contains higher moisture, 19.14± 0.28 followed by crude fat 16.10 ± 0.14, crude protein 11.80 ± 0.00, ash 3.30 ± 0.14 and crude fiber which is the lowest 1.95 ± 0.07.This result suggest that role of sweet potato and soybean produced snacks to health and other nutritional content should be worked on so as to improve the nutritional content of the snacks. Based on this research works, cakes and biscuits produced from sweet potato and soybean flour blend will serve as a good snacks for human consumption.

TABLE OF CONTENTS

Title page ﾿ i

 Certification ﾿ ii

 Approval Page ﾿ ii

 Dedication ﾿ iv

 Acknowledgement ﾿ v

 Table of Content ﾿ vi

 List of Tables ﾿ vii

Abstract ﾿ viii

Chapter One ﾿ 1

1.0 Introduction ﾿ 1

1.1 Background of Study ﾿ 1

1.2 Statement of Problem ﾿ 5

1.3 Objective of the Study ﾿ 5

1.4 Research Questions ﾿ 6

1.5 Significance of the Study ﾿ 6

1.6 Scope of the Study ﾿ 7

Chapter Two ﾿ 8

2.0 Literature Review ﾿ 8

2.1 Conceptual Frame Work ﾿ 8

2.2 Theoretical Framework ﾿ 9

2.3 Review of Related Empirical Studies ﾿ 9

Conceptual Frame Work ﾿ 9

2.1.2 The Chemical Composition of Soy Bean Seed ﾿ 10

2.1.3 Nutritional Values and uses of Soy Bean ﾿ 10

2.1.4 Soy Bean Product ﾿ 11

2.1.5 Health Benefit of Soy Bean ﾿ 12

2.1.6 Health Risk of Soy Bean ﾿ 12

 2.1.7 Dairy Substitute and Extenders ﾿ 13

2.1.8 Origin and Distribution of Sweet Potato ( Ipomea Batatas) ﾿ 13

2.1.9 Production of Sweet Potato ﾿ 15

 2.1.10 The Processing Effect on Nutritive value of Sweet Potato 

﾿ and Soy Bean ﾿ 16

2.2Therotical Frame Work ﾿ 18

2.3 Review of Related Empirical Studies ﾿ 19

2.4 Summary of Literature Review ﾿ 20

Chapter Three ﾿ 21

3.0 Materials and Methods ﾿ 21

3.1 Research Design ﾿ 21

3.2 Area of the study ﾿ 21

3.3  Sources of raw Materials ﾿ 21

3.4 Methods of production of sweet potato and soybean flour ﾿ 22

 3.5 Composite Flour Formulation ﾿ 26

3.5.1 Baking ﾿ 27

3.6 Instrument for Date Collection ﾿ 29

3.6 Functional properties of sweet potato   and soybean flour ﾿ 29

3.6.1 Oil Absorption Capacity ﾿ 29

3.6.2 Emulsion Capacity and Stability ﾿ 30

3.6.3 Bulk Density ﾿ 30

3.6.4 Water Absorption Capacity ﾿ 30

3.7 Proximate analysis of snacks produced from sweet potato and soybean ﾿ 30

3.7.1 Determination of Crude Fiber Content ﾿ 30

3.7.2 Determination  of Ash Content ﾿ 31

3.7.3 Determination Fat Content ﾿ 32

3.7.4 Determination of Crude Protein ﾿ 33

 3.7.5 Determination Moisture Content ﾿ 34

3.8 Sensory Analyses of the snacks from sweet potato and soybean blend ﾿ 34

3.9 Data Analyses Techniques ﾿ 35

Chapter Four ﾿ 36

4.0 Result and Discussion ﾿ 36

4.1 The proximate Composition ﾿ 36

4.2 Discussion of the  Findings ﾿ 39

4.2.1 Proximate Composition Result ﾿ 39

4.2.2 Discussion of Sensory Score for the Sample ﾿ 41

Chapter Five ﾿ 43

 5.0 Summary, Conclusion and Recommendation ﾿ 43

 5. 1 Summary ﾿ 43

 5.5.1 Description Procedures used ﾿ 44

5.1.2 Major Findings ﾿ 44

 5.2 Recommendation ﾿ 45

 5.3 Conclusion ﾿ 45

 5.4 Contribution to Study ﾿ 45

 5.5 Suggestions for Further Study ﾿ 46

 Reference ﾿ 47

Appendix ﾿ 50

LIST OF TABLES

Table 4.1 proximate composition of snacks produced from sweet potato and soy bean 

Table 4.2 Sensory Quality score of snacks produced from sweet potato and soy bean flour blend 

Table 4.3 Functional properties of the composite flour