Extrusion And Sensory Evaluation Of Extruded Snacks Made From The Blends Of Cocoyam (Xanthosoma Sagittifoliuni), Soybean (Glycinemax) And Tigernut (Cyperus Esculenta):- Chinaka Anastasia N

ABSTRACT

Quality properties of extruded strips from cocoyam, soybean and tiger nut flour blends were investigated. Strips were produced from different blends of cocoyam, soybean and tiger nut flour (100:0:0, 70:20:10, 65:25:10, 50:40:10 and 55:35:10). Strips produced from 100% cocoyam flour served as a reference sample. The proximate composition, mineral content and sensory properties of the strips were evaluated using standard analytical methods. Data obtained were statistically analysed using Statistical Product of Service Solution version 23.0. The proximate composition of the strips showed that moisture ranged from 5.12 to 5.85 %, crude protein ranged from 4.86 to 17.52 %, crude fibre ranged from 1.68 to 2.98 %, fat ranged 3.37 to 11.12 %, ash ranged 1.49 to 2.88 % whereas carbohydrate ranged from 59.67 to 83.48 %. Results of mineral content revealed that the strips had calcium (21.17 to 56.12 mg/lOOg), sodium (10.62 to 100.23 mg/lOOg), magnesium (34.11 to 48.35 mg/lOOg), phosphorus (16.84 to 31.35 mg/lOOg), potassium (218.37 to 276.43 mg/lOOg), iron (2.17 to 2.83 mg/lOOg) and zinc (2.91 to 3.31 mg/lOOg). The sensory properties ofthe strips showed that there was significant differences (P<0.05) between the panelists rating for appearance, taste, crispness, flavour and general acceptability with sample CST1 (Extruded strips made from 100 % cocoyam) having the highest rating for appearance, taste, flavour and general acceptability while sample CST4 (Extruded strips made from 50 % cocoyam, 40 % soybean and 10 % tigernut) had the highest mean score for crispness. The mean score for sensory evaluation of the strips transcends 5.00 thus, implying that the strips samples were all preferred by the panelists.