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 snack 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 Slate Nigeria. The sweet potato was peeled, washed, slicied, sundried, mi/lied, and sieved ii'hile soybean was cleaned and sorted, boiled, Dehul/ed, sundried, milled and sieved. The si'eet p potato and the soybean was divided into eight equal parts of which Iwo parts was not blend I . 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 ii'orks, cakes and biscuits produced from sweet potato and soybean flour blend will serve as a good snacks for human consumption.