ABSTRACT

This work investigated “proximate and sensory evaluation of snacks 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 State Nigeria. The sweet potato was peeled, washed, slicied, sundried, millied, and sieved while soybean was cleaned and sorted, boiled, Dehulled, sundried, milled and sieved. The sweet potato and the soybean was divided into eight equal parts of which two  parts was not blend 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 works, cakes and biscuits produced from sweet potato and soybean flour blend will serve as a good snacks for human consumption.

TABLE OF CONTENTS

Title page i

 Certification ii

 Approval Page ii

 Dedication iv

 Acknowledgement v

 Table of Content vi

 List of Tables vii

Abstract viii

Chapter One 1

1.0 Introduction 1

1.1 Background of Study 1

1.2 Statement of Problem 5

1.3 Objective of the Study 5

1.4 Research Questions 6

1.5 Significance of the Study 6

1.6 Scope of the Study 7

Chapter Two 8

2.0 Literature Review 8

2.1 Conceptual Frame Work 8

2.2 Theoretical Framework 9

2.3 Review of Related Empirical Studies 9

Conceptual Frame Work 9

2.1.2 The Chemical Composition of Soy Bean Seed 10

2.1.3 Nutritional Values and uses of Soy Bean 10

2.1.4 Soy Bean Product 11

2.1.5 Health Benefit of Soy Bean 12

2.1.6 Health Risk of Soy Bean 12

 2.1.7 Dairy Substitute and Extenders 13

2.1.8 Origin and Distribution of Sweet Potato ( Ipomea Batatas) 13

2.1.9 Production of Sweet Potato 15

 2.1.10 The Processing Effect on Nutritive value of Sweet Potato 

and Soy Bean 16

2.2Therotical Frame Work 18

2.3 Review of Related Empirical Studies 19

2.4 Summary of Literature Review 20

Chapter Three 21

3.0 Materials and Methods 21

3.1 Research Design 21

3.2 Area of the study 21

3.3  Sources of raw Materials 21

3.4 Methods of production of sweet potato and soybean flour 22

 3.5 Composite Flour Formulation 26

3.5.1 Baking 27

3.6 Instrument for Date Collection 29

3.6 Functional properties of sweet potato   and soybean flour 29

3.6.1 Oil Absorption Capacity 29

3.6.2 Emulsion Capacity and Stability 30

3.6.3 Bulk Density 30

3.6.4 Water Absorption Capacity 30

3.7 Proximate analysis of snacks produced from sweet potato and soybean 30

3.7.1 Determination of Crude Fiber Content 30

3.7.2 Determination  of Ash Content 31

3.7.3 Determination Fat Content 32

3.7.4 Determination of Crude Protein 33

 3.7.5 Determination Moisture Content 34

3.8 Sensory Analyses of the snacks from sweet potato and soybean blend 34

3.9 Data Analyses Techniques 35

Chapter Four 36

4.0 Result and Discussion 36

4.1 The proximate Composition 36

4.2 Discussion of the  Findings 39

4.2.1 Proximate Composition Result 39

4.2.2 Discussion of Sensory Score for the Sample 41

Chapter Five 43

 5.0 Summary, Conclusion and Recommendation 43

 5. 1 Summary 43

 5.5.1 Description Procedures used 44

5.1.2 Major Findings 44

 5.2 Recommendation 45

 5.3 Conclusion 45

 5.4 Contribution to Study 45

 5.5 Suggestions for Further Study 46

 Reference 47

Appendix 50

LIST OF TABLES

Table 4.1 proximate composition of snacks produced from sweet potato and soy bean 

Table 4.2 Sensory Quality score of snacks produced from sweet potato and soy bean flour blend 

Table 4.3 Functional properties of the composite flour