Quality Evaluation Of Wheat-Water Yam (Dioscorea Alata) Snacks Produuced With Sweet Potato (Ipomoea Batatas L) And Scent Leaves (Ocimum Gratissmum)L- Ezebuiro, Victoria N

ABSTRACT

The Quality Evaluation Wheat and Water Yam (Dioscorea alata) Snacks Produced with Sweet Potato (Ipomoea batatas L) and Scent (Ocimum gratissumum) leaves, was investigated. The results reviewed that Moisture Content of flour blends ranged from 10.20 %-23.3 %, Crude Protein ranged from 6.14% - 9.44%, Fat ranged from 15.41 % - 17.43 %, Crude Fibre range from 0.37% -1.11%, Ash Content ranged from 1.95%- 3.72%, Carbohydrate ranged from 49.29%- 63.69% and Energy Value ranged from 375.04kcal-436.47kcal. The Functional Properties ofthe flour ranged from Bulk Density 0.73g/ml- 0.83g/ml, Water Absorption Capacity l.Olml/g1.99ml/g, Oil Absorption Capacity 0.98ml/g-2.21ml/g, Foaming capacity 2.72%-10.46%, Gelatinization Temperature 70.44°C -81.93°C, Foaming Stability 48.14%- 70.07% and 54.11%- 70.01%. Vitamin Composition of the flours ranged from, Bi 2.40mg /100g - 2.94mg /100g, B2 ■ 0.04mg/100g- 0.13mg/100g, B3 0.09mg /100g-0.17mg /100g, Be 0.14mg/100g- 0.80mg/100g, B9 1.12mg /100g- 2.40mg /100g, A 0.74mg /100g- 1.87mg /100g and C 9.12mg /100g-30.75mg /100g. Mineral Composition of the flours ranged from Iron 1.24mg /100g- 1.74mg /100g, Calcium 17.90mg /100g- 28.46mg /100g, Potassium 56.80mg /100g- 89.48mg /100g, Sodium 26.66mg/100g- 38.11 mg/100g and Magnesium 15.76mg /100g- 22.61mg /100g. Phytochemical composition of the flours ranged from, Tannins 0.37mg /100g-2.19mg /100g, Oxalate 0.25mg /100g-1.97mg /100g, Alkaloid 0.32mg /100g-2.46mg /100g, Flavonoid 2.01mg /100g-3.01mg /100g and Phytate 0.45mg /100g-0.56mg /lOOg.The results showed that the Proximate, Mineral, Vitamin, Phytochemical and Sensory quality of the flours of Sweet potato (Ipomoea batatas L) Scent leaf (Ocimum gratissmum) from Water yam (D.alata) and Wheat flour varied due to the incorporation ofthe leafy vegetables.