ABSTRACT

This study evaluated the quality characteristics of extruded snacks produced from blends (%) of Trifoliate yam, Soybean and yellow-root cassava flours. Wholesome Trifoliate yam tubers, soybean seed and yellow-root cassava roots were procured and processed into flours. The trifoliate yam, soybean and yellow-root cassava flours were mixed in the ratios of 50 trifoliate yam: 50 soybean, 40 trifoliate yam: 50 soybean: 10 yellow-root cassava, 30 trifoliate yam: 60 soybean: 10 yellow-root cassava, 20 trifoliate yam: 70 soybean: 10 yellow-root cassava, 10 trifoliate yam: 80 soybean: 10 yellow-root cassava respectively, while 100% yellow-root cassava flour served as control. Extruded snacks were produced from the blends. The composite flours were analyzed for their functional properties, while the proximate, mineral, vitamin, anti-nutrient contents and sensory characteristics of the snacks were assessed. The statistical analysis was carried out using one-way ANOVA at 95% confidence level. The functional properties ranged from 0.32 to 0.90 g/ml, 10.55 to 15.81, 148.50 to 270 g/ml, 70.95 to 92. 50 g/ml, 95.70 to 123.00 seconds, 10.70 to 14.25 %, 60.55 to 83.10 °C for bulk density, swelling index, water absorption capacity, oil absorption capacity, wettability, foam capacity and gelatinization temperature, respectively. The results ofproximate composition ranged from 5.81 to 8.15 %, 2.09 to 2.48 %, 1.82 to 3.31 %, 1.77 to 2.91 %, 3.90 to 11.01 % ,73.27 to 83.01 %, 363.98 to 373.89 kcal for moisture, ash, fat, crude fibre, protein, carbohydrate and energy value respectively. Mineral composition ranged from 43.85 to 89.75 mg/100 g, 36.90 to 72.40 mg/100 g, 5.91 to 14.40 mg/100 g, 431.00 to 641.00 mg/100 g, 10.40 to 61.50 mg/100 g, 0.44 to 1.71 mg/100 g for calcium, magnesium, sodium, potassium, phosphorous and iron respectively. The vitamin composition ranged from 0.01 to 0.08 mg/100 g, 0.03 to 0.07 mg/100 g, 0.01 to 0.04 mg/100 g, 2.31 to 5.90 pg/100 g, 10.31 to 24.00 mg/100 g for vitamin Bi, B2, B3, P-carotene and vitamin C respectively. The anti-nutrient composition ranged from 0.11 to 5.02 mg/100 g, 0.06 to 1.41 mg/100 g, 4.97 to 6.10 mg/100 g, 0.22 to 0.44 mg/100 g, 1.00 to 2.01 mg/100 g for tannin, phytate, trypsin inhibitor and hydrogen cyanide respectively. Sensory analysis showed that 100 % yellow-root cassava snacks had better organoleptic characteristics. Production of extruded snacks from blends oftrifoliate yam, soybean and yellowroot cassava flour, improved the nutrient composition with safe limit antinutrients which can be improved and optimized for commercialization.