QUALITY ASSESSMENT OF BLENDS OF CORN SNACK (AADUN) PRODUCED FROM CORN AND PAWPAW SEED

Pawpaw seed flour is a nutrient-rich agro by-product that contains moderate protein, dietary fibre, minerals, and bioactive compounds that can enhance the nutritional value of cereal-based snacks. This study evaluated the effects of incorporating pawpaw seed flour into roasted maize flour on the proximate composition, mineral content, β carotene level, antinutritional factors, and sensory attributes of corn snack (aadun). Four formulations were produced: Sample A (100% roasted maize flour), Sample B (95% maize flour + 5% pawpaw seed flour), Sample C (90% maize flour + 10% pawpaw seed flour), and Sample D (85% maize flour + 15% pawpaw seed flour). Standard analytical methods were used for proximate, mineral, β carotene, and antinutritional analyses, while sensory evaluation was conducted using a 9-point hedonic scale. Proximate composition results showed crude protein values ranging from 6.20% to 7.46%, crude fibre from 1.77% to 2.09%, crude fat from 7.75% to 8.20%, moisture content from 11.63% to 12.34%, ash content from 1.23% to 1.78%, and carbohydrate from 68.14% to 70.65%. Inclusion of pawpaw seed flour increased protein, fibre, fat, and ash contents, while carbohydrate levels decreased as substitution increased. Mineral composition showed calcium values ranging from 42.86 to 44.56 mg/100 g and potassium from 142.50 to 153.50 mg/100 g, with slight increases at higher substitution levels. β carotene values ranged from 13.79 to 14.31 μg/100 g. Antinutritional analysis showed tannin contents ranging from 0.36 to 0.59 mg/100 g and phytate from 0.33 to 0.45 mg/100 g, with both increasing progressively as pawpaw seed flour inclusion increased. Sensory evaluation indicated that the control sample (100% roasted maize flour) had the highest scores for appearance, aroma, texture, mouthfeel, and overall acceptability. The study concluded that the inclusion of pawpaw seed flour improved the nutritional properties of aadun without severe sensory deterioration, especially at substitution levels not exceeding 5%.