Quality Evaluation Of Wheat-Water Yam (Dioscorea Alata) Snacks Produuced With Sweet Potato (Ipomoea Batatas L) And Scent Leaves (Ocimum Gratissmum)L- Ezebuiro, Victoria N
ABSTRACT
The Quality Evaluation Wheat and Water Yam (Dioscorea
alata) Snacks Produced with Sweet Potato (Ipomoea batatas L) and Scent (Ocimum
gratissumum) leaves, was investigated. The results reviewed that Moisture
Content of flour blends ranged from 10.20 %-23.3 %, Crude Protein ranged from
6.14% - 9.44%, Fat ranged from 15.41 % - 17.43 %, Crude Fibre range from 0.37%
-1.11%, Ash Content ranged from 1.95%- 3.72%, Carbohydrate ranged from 49.29%-
63.69% and Energy Value ranged from 375.04kcal-436.47kcal. The Functional
Properties ofthe flour ranged from Bulk Density 0.73g/ml- 0.83g/ml, Water
Absorption Capacity l.Olml/g1.99ml/g, Oil Absorption Capacity
0.98ml/g-2.21ml/g, Foaming capacity 2.72%-10.46%, Gelatinization Temperature
70.44°C -81.93°C, Foaming Stability 48.14%- 70.07% and 54.11%- 70.01%. Vitamin
Composition of the flours ranged from, Bi 2.40mg /100g - 2.94mg /100g, B2 ■
0.04mg/100g- 0.13mg/100g, B3 0.09mg /100g-0.17mg /100g, Be 0.14mg/100g-
0.80mg/100g, B9 1.12mg /100g- 2.40mg /100g, A 0.74mg /100g- 1.87mg /100g and C
9.12mg /100g-30.75mg /100g. Mineral Composition of the flours ranged from Iron
1.24mg /100g- 1.74mg /100g, Calcium 17.90mg /100g- 28.46mg /100g, Potassium
56.80mg /100g- 89.48mg /100g, Sodium 26.66mg/100g- 38.11 mg/100g and Magnesium
15.76mg /100g- 22.61mg /100g. Phytochemical composition of the flours ranged
from, Tannins 0.37mg /100g-2.19mg /100g, Oxalate 0.25mg /100g-1.97mg /100g,
Alkaloid 0.32mg /100g-2.46mg /100g, Flavonoid 2.01mg /100g-3.01mg /100g and
Phytate 0.45mg /100g-0.56mg /lOOg.The results showed that the Proximate,
Mineral, Vitamin, Phytochemical and Sensory quality of the flours of Sweet
potato (Ipomoea batatas L) Scent leaf (Ocimum gratissmum) from Water yam
(D.alata) and Wheat flour varied due to the incorporation ofthe leafy
vegetables.
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MICHAEL, U (2026). Quality Evaluation Of Wheat-Water Yam (Dioscorea Alata) Snacks Produuced With Sweet Potato (Ipomoea Batatas L) And Scent Leaves (Ocimum Gratissmum)L- Ezebuiro, Victoria N. Repository.mouau.edu.ng: Retrieved Apr 27, 2026, from https://repository.mouau.edu.ng/work/view/quality-evaluation-of-wheat-water-yam-dioscorea-alata-snacks-produuced-with-sweet-potato-ipomoea-batatas-l-and-scent-leaves-ocimum-gratissmuml-ezebuiro-victoria-n-7-2
UNIVERSITY, MICHAEL. "Quality Evaluation Of Wheat-Water Yam (Dioscorea Alata) Snacks Produuced With Sweet Potato (Ipomoea Batatas L) And Scent Leaves (Ocimum Gratissmum)L- Ezebuiro, Victoria N" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 27 Apr. 2026, https://repository.mouau.edu.ng/work/view/quality-evaluation-of-wheat-water-yam-dioscorea-alata-snacks-produuced-with-sweet-potato-ipomoea-batatas-l-and-scent-leaves-ocimum-gratissmuml-ezebuiro-victoria-n-7-2. Accessed 27 Apr. 2026.
UNIVERSITY, MICHAEL. "Quality Evaluation Of Wheat-Water Yam (Dioscorea Alata) Snacks Produuced With Sweet Potato (Ipomoea Batatas L) And Scent Leaves (Ocimum Gratissmum)L- Ezebuiro, Victoria N". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 27 Apr. 2026. Web. 27 Apr. 2026. < https://repository.mouau.edu.ng/work/view/quality-evaluation-of-wheat-water-yam-dioscorea-alata-snacks-produuced-with-sweet-potato-ipomoea-batatas-l-and-scent-leaves-ocimum-gratissmuml-ezebuiro-victoria-n-7-2 >.
UNIVERSITY, MICHAEL. "Quality Evaluation Of Wheat-Water Yam (Dioscorea Alata) Snacks Produuced With Sweet Potato (Ipomoea Batatas L) And Scent Leaves (Ocimum Gratissmum)L- Ezebuiro, Victoria N" Repository.mouau.edu.ng (2026). Accessed 27 Apr. 2026. https://repository.mouau.edu.ng/work/view/quality-evaluation-of-wheat-water-yam-dioscorea-alata-snacks-produuced-with-sweet-potato-ipomoea-batatas-l-and-scent-leaves-ocimum-gratissmuml-ezebuiro-victoria-n-7-2