ABSTRACT

The prevalence of non-communicable diseases in the developing world makes it difficult for most families to maintain their family feeding pattern. Some of the natural crops are very useful in the feeding of the family, but might not be used because of ignorance. The purpose of this study is to develop confectionary recipes from millet (Eleucine Caracana) and red kidney beans (phaseolus Vulgaris L) flour blends for Household consumption. This study used research development and experimental research design. The composite flour was formulated using different proportion (150g millet and 150g of red kidney beans, 90g millet and 150g red kidney beans, 60g wheat flour, 45g millet and 45g red kidney beans and 210g wheat flour and 300g wheat flour as control). The flour in their different proportion was used to produce four snacks, cake, chin-chin, meat pie and doughnuts. Proximate composition of the flour and snack products were examined. Sensory evaluation was done using nine points hedonic scale. The result ofthe proximate analysis of the flour sample shows that moisture content, protein, fat, crude fat, ash, carbohydrate, energy values;?.04% to 3.62%, 7.73% to 17.40%, 6.50% to 3.38%, 1.88% to 3.38%, 1.27% to 3.27%, 75.61% to 69.28%, 391% to 374% respectively. The result of the proximate analysis of the snack shows that the addition of red kidney beans increased protein and fibre of the snack. The sensory evaluation result shows that the panelist preferred snacks from the control samples. The sensory evaluation result of doughnut the overall acceptability ranged from 4.60% in DouB to 6.93% in DouD. For cake the overall acceptability ranged from 5.10% in cake A and B to 7.90% in cake D. In meat pie the overall acceptability score ranged from 3.43% in pie A to 7.33 in pie D. For chin-chin, the overall acceptability score ranged from 3.23% in chin-chin A to 7.60% in chin-chin D. Generally sample D was most preferred. The conclusion reveals that the nourishing quality snack can be developed from millet and red kidney beans flour blend. It was recommended that locally produced snacks should be utilized in different communities. Suggestion for further studies were recommended. Further studies should be conduct on the shelf-life of the product, this will help to ascertain the durability and stability of the products. Secondly the snacks product can be tried as a therapeutic remedies for diabetes.