Proximate And Sensory Evaluation Of Different Home Made Snack Products From Sweet Potatoes (Ipomea batatas) Tubers And African Breadfruit (Triculia africana) Seeds Among Home Science Staff And Students In Mouau.
ABSTRACT
The purpose of this
study was to determine the proximate and sensory evaluation of snacks from
African breadfruit and sweet potato flour. To achieve this, 4 specific
objectives were formulated. 4 research questions guided the study. The study
adopted an experimental research design. Sweet potato and African breadfruit
were processed into flour using different processing methods. The composite
flour was used to produce snacks and the proximate composition of the unblended
flour samples were determined ( energy value, moisture content, protein
content, fat content, carbohydrate content, fibre content and ash content. The
sensory properties of snack samples on (color, texture, taste and overall
acceptability) were carried out by 20 panelists using a 9 point hedonic scale
as follows, 1- dislike mostly and 9- like mostly. The results revealed that
values for breadfruit flour was higher in moisture content, protein content,
fat content and fiber content than that of sweet potato flour. The moisture,
protein, fat and fibre content were 9.28, 7.40, 5.58 and 5.20 respectively.
While sweet potato flour had higher energy value, carbohydrate content and ash
content with values 374.78, 87.23 and 1.60 respectively. The results for the
proximate composition and energy value of the composite flour blends ranged
from 290.72 to 360.80 k /cal energy, 6.29 to 11.27% moisture, 1.90 to 6.07%
protein, 1.72 to 3.31% fat, 73.57 to 85.03% carbohydrate, 1.53 to 3.07% fiber and 0.82 to
1.60% ash. Among the composite samples, sample D (50% sweet potato and 50%
African breadfruit flour) exhibited higher values in protein, fat, fiber. The
sensory properties results show that panelist preferred the control mostly in
both meat pie and queen cake samples than the formulated snacks. Based on the
findings, it was recommended that diversification of the use of these local
food crops should be encouraged. Suggestions were made for further studies.
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MICHAEL, U (2023). Proximate And Sensory Evaluation Of Different Home Made Snack Products From Sweet Potatoes (Ipomea batatas) Tubers And African Breadfruit (Triculia africana) Seeds Among Home Science Staff And Students In Mouau.. Repository.mouau.edu.ng: Retrieved Apr 27, 2024, from https://repository.mouau.edu.ng/work/view/proximate-and-sensory-evaluation-of-different-home-made-snack-products-from-sweet-potatoes-ipomea-batatas-tubers-and-african-breadfruit-triculia-africana-seeds-among-home-science-staff-and-students-in-mouau-7-2
UNIVERSITY, MICHAEL. "Proximate And Sensory Evaluation Of Different Home Made Snack Products From Sweet Potatoes (Ipomea batatas) Tubers And African Breadfruit (Triculia africana) Seeds Among Home Science Staff And Students In Mouau." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 21 Jun. 2023, https://repository.mouau.edu.ng/work/view/proximate-and-sensory-evaluation-of-different-home-made-snack-products-from-sweet-potatoes-ipomea-batatas-tubers-and-african-breadfruit-triculia-africana-seeds-among-home-science-staff-and-students-in-mouau-7-2. Accessed 27 Apr. 2024.
UNIVERSITY, MICHAEL. "Proximate And Sensory Evaluation Of Different Home Made Snack Products From Sweet Potatoes (Ipomea batatas) Tubers And African Breadfruit (Triculia africana) Seeds Among Home Science Staff And Students In Mouau.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 21 Jun. 2023. Web. 27 Apr. 2024. < https://repository.mouau.edu.ng/work/view/proximate-and-sensory-evaluation-of-different-home-made-snack-products-from-sweet-potatoes-ipomea-batatas-tubers-and-african-breadfruit-triculia-africana-seeds-among-home-science-staff-and-students-in-mouau-7-2 >.
UNIVERSITY, MICHAEL. "Proximate And Sensory Evaluation Of Different Home Made Snack Products From Sweet Potatoes (Ipomea batatas) Tubers And African Breadfruit (Triculia africana) Seeds Among Home Science Staff And Students In Mouau." Repository.mouau.edu.ng (2023). Accessed 27 Apr. 2024. https://repository.mouau.edu.ng/work/view/proximate-and-sensory-evaluation-of-different-home-made-snack-products-from-sweet-potatoes-ipomea-batatas-tubers-and-african-breadfruit-triculia-africana-seeds-among-home-science-staff-and-students-in-mouau-7-2