CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF EXTRUDED SNACKS FROM COMPOSITE FLOUR OF FINGER MILLET, DEFATTED SOY CAKE AND EGGPLANT

ABSTRACT This study was carried out to determine the chemical composition and sensory properties of extruded snacks from composite flour of finger millet, defatted soy cake and egg plant. The study analyzed the proximate composition, mineral composition, amino acid profile, and sensory properties of the extruded snacks. The result show that there was significant difference (p< 0.05) in the proximate composition of the snacks, shows that the moisture content ranged from (5.70% to 8.15%), crude ash ranged from (2.17 to 2.55%), crude fibre ranged from (3.93 to 5.32%), crude fat ranged from (2.70% to 8.17%), crude protein ranged from (22.48% to 34.92%) and carbohydrate ranged from (43.92% to 60.77%) respectively. The result showed that there was significant difference (p< 0.05) observed in the mineral content, sodium ranged from (45.65mg/kg to 62.10 mg/kg), potassium ranged from (126.80 mg/kg to 156.30 mg/kg), calcium ranged from (78.23 mg/kg to 134.22 mg/kg), magnesium ranged from (283.23 mg/kg to 536.25 mg/kg), phosphorus ranged from (707.50 mg/kg to 1041.80 mg/kg), iron ranged from (38.62 mg/kg to 58.32 mg/kg), manganese ranged from (12.20 mg/kg to 20.35 mg/kg) and zinc ranged from (3.07 mg/kg to 4.02 mg/kg) respectively. However, all samples had high values for glutamic acid. It was observed from the study that sample CCC has the highest amino acid score. The result of sensory properties revealed that there was significant difference (p< 0.05) was observed among the samples in colour, aroma, texture, taste and overall acceptability. The study concluded that sample C was high in proximate composition (crude, fiber, crude protein and carbohydrate) level of the extruded snacks, however, on the mineral composition sample B was high potassium, calcium, magnesium, sodium, manganese, phosphorus, iron, and zinc. The findings of the study on amino acid profile shows that sample C has the highest value of all the essential amino acid whereas sample D was within the recommended range. The study recommends that sample C (extruded snack) can be produced for consumption by target group of people with malnutrition and wasting due to its high value in crude fiber, crude protein, fat and carbohydrate. Also the extruded snack (sample B) can be produced for intake by patients with kidney disease since it is high in essential minerals which forms an essential part of gut health and adding to the stool preventing constipation as it does not dissolve in water.