Sensory Evaluation of Snacks Made from Composite Flour of Sweet Potato and Wheat Flour

Authors

  • Amodu S. O

DOI:

https://doi.org/10.37591/rrjofst.v6i2.389

Abstract

The study focused on proximate analysis and sensory evaluation of snacks made from composite flour of sweet potato and wheat flour mixture at various levels. 5 kg of fresh potatoes were washed, peeled and sliced thinly. They were blanched, drained and sun dried. They were later ground to powdery form. Various blends of potato flour with wheat flour at various levels of substitution were made at 25, 50, 75 and 100% using 100% wheat flour as control sample. Crude protein contents were significantly (P<0.05) increased in the cake sample that contained 100% wheat flour than the cookies that had 50% wheat flour and 50% sweet potato flour. However, data obtained showed that the higher the inclusion level of either wheat or sweet potato flour, the higher the crude protein content. Cakes prepared from 100% wheat flour and 100% sweet potato flour had the highest crude protein content respectively. Fat content was also higher (P<0.05) in the cake samples with value ranging between 13.75 and 14.90g%, most likely as a result of the higher number of eggs in the recipe. Carbohydrate contents were relatively high in all the cakes and cookies with values ranging from 65.38 to 73.23g%. Marginal variations (P<0.05) were obtained in the colour, texture, taste, aroma and general acceptability of the cakes and cookies. Moreover, cake and cookies containing 100% wheat and 25% sweet potato flour and 75% flour had higher sensory scores, which were close to one another respectively. It is therefore concluded that sweet potato flour could be used in making either cakes or cookies, at least at 25% level of sweet potato flour inclusion.

 

Keywords: Snacks, sweet potato, wheat and composite flour

Cite this Article

Olatunji CA, Omotoye AC, Amodu SO. Sensory Evaluation of Snacks Made from Composite Flour of Sweet Potato and Wheat Flour. Research & Reviews: Journal of Food Science and Technology. 2017; 6(2): 23–28p.

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Published

2018-04-20

Issue

Vol. 6 No. 2 (2017)

Section

Research Article

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