Quality Assessment Of Coated Soybeans Snacks Using Selected Tropical Flours, Rice (Oriza Sativa), Maize (Zea Mays), Millet (Penniestuum Glaucum), And Wheat (Triticumaestivum):- Agbo, Joy C
ABSTRACT
Most snacks are prepared from basically cereal flours which
are nutritionally inadequate. Quality assessment of coated soybeans snacks
using selected tropical flours; millet, maize, rice and wheat was studied.
Coated soybean snacks were produced by coating the toasted soybean seed with
different flour samples. This study evaluated the functional composition of the
selected tropical flours while the coated soybean snack samples were analyzed
for proximate, physiochemical, phytochemical and sensory properties. The result
offunctional properties ofthe flours showed that bulk density of rice flour
(RCF) was the highest (0.81g/ml) while wheat flour had lowest the (0.79g/ml).
Maize flour (MZF) recorded higher value in oil absorption capacity (1.25g/ml)
while rice flour (RCF) had the least. In proximate composition, the moisture
was low (2.94%) in the SRF sample. Highest fibre content (23.05%) was obtained
in sample SMT containing higher protein value (33.69%). The physiochemical
analyses results obtained showed an increased in the range of(94.65 to 97.06%)
for total Solid, 6.08 to 6.75% for pH, 0.64 to 0.81% for TTA and viscosity
ranged from 145.50 to 239.63RVU. significant differences (p
<0.05) exist on the phytochemical composition with mean value ranged of 0.17 to 0.31 mg/lOOg for Saponin, 1.18 to 2.73 mg/lOOg for phenol. In sample (SMT) Phytate (0.35 mg/lOOg) was lowest and trypsin inhibitor content (1.27mg/100g) was highest in SMT. The sensory evaluation showed preference for snack PWT (peanut coated with wheat flour) followed by snack SWF (soybean coated with wheat flour). The score for crunchiness of the samples was ranged from 5.96-8.08. Sample SRF were softer and darker and therefore less acceptable.>
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MICHAEL, U (2026). Quality Assessment Of Coated Soybeans Snacks Using Selected Tropical Flours, Rice (Oriza Sativa), Maize (Zea Mays), Millet (Penniestuum Glaucum), And Wheat (Triticumaestivum):- Agbo, Joy C. Repository.mouau.edu.ng: Retrieved Apr 24, 2026, from https://repository.mouau.edu.ng/work/view/quality-assessment-of-coated-soybeans-snacks-using-selected-tropical-flours-rice-oriza-sativa-maize-zea-mays-millet-penniestuum-glaucum-and-wheat-triticumaestivum-agbo-joy-c-7-2
UNIVERSITY, MICHAEL. "Quality Assessment Of Coated Soybeans Snacks Using Selected Tropical Flours, Rice (Oriza Sativa), Maize (Zea Mays), Millet (Penniestuum Glaucum), And Wheat (Triticumaestivum):- Agbo, Joy C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 24 Apr. 2026, https://repository.mouau.edu.ng/work/view/quality-assessment-of-coated-soybeans-snacks-using-selected-tropical-flours-rice-oriza-sativa-maize-zea-mays-millet-penniestuum-glaucum-and-wheat-triticumaestivum-agbo-joy-c-7-2. Accessed 24 Apr. 2026.
UNIVERSITY, MICHAEL. "Quality Assessment Of Coated Soybeans Snacks Using Selected Tropical Flours, Rice (Oriza Sativa), Maize (Zea Mays), Millet (Penniestuum Glaucum), And Wheat (Triticumaestivum):- Agbo, Joy C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 24 Apr. 2026. Web. 24 Apr. 2026. < https://repository.mouau.edu.ng/work/view/quality-assessment-of-coated-soybeans-snacks-using-selected-tropical-flours-rice-oriza-sativa-maize-zea-mays-millet-penniestuum-glaucum-and-wheat-triticumaestivum-agbo-joy-c-7-2 >.
UNIVERSITY, MICHAEL. "Quality Assessment Of Coated Soybeans Snacks Using Selected Tropical Flours, Rice (Oriza Sativa), Maize (Zea Mays), Millet (Penniestuum Glaucum), And Wheat (Triticumaestivum):- Agbo, Joy C" Repository.mouau.edu.ng (2026). Accessed 24 Apr. 2026. https://repository.mouau.edu.ng/work/view/quality-assessment-of-coated-soybeans-snacks-using-selected-tropical-flours-rice-oriza-sativa-maize-zea-mays-millet-penniestuum-glaucum-and-wheat-triticumaestivum-agbo-joy-c-7-2