International Journal of Nutrition and Food Sciences
Volume 5, Issue 6, November 2016, Pages: 422-428
Received: Oct. 6, 2016;
Accepted: Oct. 20, 2016;
Published: Nov. 23, 2016
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Alakali J. S., Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria
Okache T. A., Department of Food Science and Technology, Federal University Dutsinma, Katsina, Nigeria
Agomuo J. K., Department of Food Science and Technology, Federal University Dutsinma, Katsina, Nigeria
The aim of this study is to determine effects of bambara groundnut supplementation on the quality of ojojoa water yam based snacks. In this study, ojojoa water yam based food was prepared, with supplementation of bambara groundnut in the ratios of (100:0), (90:10), (80:20) and (70:30). These products were analyzed for proximate composition, amino acid content, and sensory attributes. Results showed that, the protein content of ojojoincreased significantly (P≤ 0.05) with increase in bambara groundnut supplementation from 5.42% in (100:0) to 7.92% in the (70:30) water yam-bambara groundnut blends. There was significant increase (P≤ 0.05) in essential and non-essential amino acids. Sensory quality attributes of (100:0) water yam-bambara groundnut blended ojojo had the highest preference in terms of appearance, (80:20) had the highest in terms of taste and (70:30) was the most acceptable in terms of sponginess, flavour, and overall acceptability. The study therefore suggests that supplementation of water yam based ojojo with bambara groundnut improves the protein content and improves the organoleptic properties of ojojo as 70:30 water yam-bamabara groundnut blend was the most preferred. Hence, the supplementation of water yam based ojojo should be encouraged as it offers better chemical qualities and sensory attributes.
Alakali J. S.,
Okache T. A.,
Agomuo J. K.,
Effects of Bambara Groundnut Supplementation on the Quality of ojojo a Water Yam Based Snacks, International Journal of Nutrition and Food Sciences.
Vol. 5, No. 6,
2016, pp. 422-428.
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