Start Submission Become a Reviewer

Reading: Quality Attributes of Snack made from Maize Substituted with Groundnut

Download

A- A+
Alt. Display

Research Articles

Quality Attributes of Snack made from Maize Substituted with Groundnut

Authors:

A. O. Dauda ,

University of Ilorin, Ilorin, Kwara State, NG
About A. O.
Department of Home Economics and Food Science
X close

R. M. O. Kayode,

University of Ilorin, Ilorin, Kwara State, NG
About R. M. O.
Department of Home Economics and Food Science
X close

K. O. Salami

University of Ilorin, Ilorin, Kwara State, NG
About K. O.
Department of Home Economics and Food Science
X close

Abstract

Snacks made of maize are popular in Nigeria, but deficient in two essential amino acids (Tryptophan and lysine) and niacin. In this study, the quality attributes of maize snacks fortified with groundnut paste (10- 40%) of boiled and roasted groundnut were studied. The functional properties of the flour blends were analysed. Snacks were analysed for proximate, colour and sensory attributes. Results showed significant differences (p<0.05) in the proximate composition of the blends. Protein content increased with the substitution of groundnut paste (13.15 to 24.31%), which could be responsible for the improved nutrition recorded in the snack samples produced. The ash, fat, and fibre contents also increased accordingly, with values ranging from 0.97-3.02%, 14.63-16.69%, and 1.50-1.67% respectively, but the carbohydrate content decreased with increasing substitution of the maize flour with the groundnut paste. The water and oil absorption, as well as the swelling capacities significantly decreased when increased levels of groundnut paste were used. Sensory evaluation revealed that the snacks made with 10 and 20% roasted groundnut paste substitution were better accepted and therefore can be recommended for large scale production.
How to Cite: Dauda, A. O., Kayode, R. M. O., & Salami, K. O. (2020). Quality Attributes of Snack made from Maize Substituted with Groundnut. Ceylon Journal of Science, 49(1), 21–27. DOI: http://doi.org/10.4038/cjs.v49i1.7702
Published on 25 Mar 2020.
Peer Reviewed

Downloads

  • PDF (EN)

    comments powered by Disqus