QUALITY EVALUATION OF SNACKS PRODUCED FROM TOASTED BAMBARA NUT AND MAIZE FLOUR BLENDS
Abstract
In this research work, composite flour was produced from toasted bambara nut and maiz flour and its potentials in producing nutritious cookies, a traditional Nigerian snack was investigated. The bambara nut was sorted, soaked, dried toasted and milled into flour, the maize seed was sorted, soaked dried and miled into flour. Different blends formulations (100-0, 0-100, 80-20, 60-40 and 40-60) of the bambara nut and maize flour was used to produce snacks (cookies). The cookies samples were subjected to sensory evaluation and proximate analysis. The proximate composition of the snack (cookies) varied significantly with the addition of bambara nut to the maize flour. The values obtained for moisture, protein, fat, crude fiber, ash and carbohydrate were in range of (18.48% - 29.45%, 8.16% - 17.94%, 12.08% - 13.79%, 1.26% - 1.42%, 1.50% - 1.80% and 41.38% - 56.47% respectively). Variations in the proximate composition of the flour blends were found to be significantly different at 5%. The overall acceptability score of the cookies sample showed that sample A (100% Bambara nut) with the score 7.88 and Sample B (100% maize) with the score 7.81 were significantly preferred over the other blends. Sample C and E had similar rating (7.31. Sample D had the lowest score 7.25). The data suggests that both 100% bambara nut and 100% maize formulations are more positively received than the other blends.
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