MRS

Ojojo, a traditional West African snack food, was produced from water yam and soybeans in varying proportions to evaluate the effects on its chemical, functional, and sensory properties. Three samples were prepared: Sample A (100% water yam, control), Sample B (70% water yam and 30% soybeans), and Sample C (50% water yam and 50% soybeans). The chemical properties, including proximate composition, mineral content, and phytochemical analysis, were determined. Functional properties, such as water absorption capacity, oil absorption capacity, and texture, were also evaluated. Sensory evaluation was conducted using a panel of 10 people to assess the color, texture, flavor, and overall acceptability of the Ojojo samples. The results showed that the addition of soybeans to water yam significantly affected the chemical, functional, and sensory properties of Ojojo. Sample C (50% water yam and 50% soybeans) had the highest protein content (8.64%), carbohydrate content (64.47%), and fiber content (2.15%). The water absorption capacity and oil absorption capacity of the Ojojo samples increased with increasing soybean content. The sensory evaluation revealed that Sample B was the most acceptable in terms of color, texture, and flavor, while Sample C was the least acceptable. The study demonstrates that the addition of soybeans to water yam can improve the nutritional and functional properties of Ojojo, making it a more nutritious and sustainable snack food option.