ABSTRACT

Cassava has poorer nutrient content than soybean. Based on this, the thrust of this study was to investigate the possibility of using composite flours of cassava and soybean in snacks production. Cassava and soybean were processed into flours to reduce their anti-nutrient and toxicant levels prior for use to prepare snacks. These flours were blended in ratios of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80 and 10:90 of cassava to soybean. These composites as well as wheat flours were analyzed for proximate, minerals (calcium and iron) and vitamins (vitamins A and C) composition. The products (doughnuts and queen cakes) based on these flours were aiso analyzed for various nutrients of the snacks (doughnuts and queen cakes). The organoleptic attributes of the products were evaluated using a 9-point hedonic scal9 and a 20-man panel. The panel was drawn from academic and non academic staff and students of Human Nutrition and Dietetic and Home Economics Departments. The results were analyzed using standard methods. As judged by the result, the cassava:soybean 10:90 flour had the highest fat, protein, ash, fibre and least carbohydrate. It also had the highest iron, except for MOB (wheat flour) calcium, vitamins A and C. The snacks based on cassava and soybean composite flours were much more nutritious than those based on cassava and wheat flours. The 10:90 (cassava:soybean) doughnuts had higher nutrients than other blends and also were much more accepted by the panel . However, the 30:70 queen cake was much more preferred to other blends. It was concluded that cassoy doughnuts and queen cakes were better alternatives to wheat doughnut and queen cake, especially for growing children, nursing and pregnant women and others who would use them as protein supplements.