Improving Nutritional Value of Snack Made from Composite Flour of Sweet Potato, Soybean and Wheat Flour

Authors

  • Adesuyan A. J.
  • Amodu S.O
  • Omotoye A.C.
  • Ajala Lola

DOI:

https://doi.org/10.37591/rrjofst.v7i2.933

Abstract

The research was designed on improving nutritional value of snack made from composite flour of sweet potato, soybean and wheat flour blends, and the sensory attributes of chinchin snack fortified with sweet potato and soybean flours. Various blends of sweet potato flour, and soybean flour with wheat flour at various levels of substitution were made at 20%, 25%, 30%, 50% and 100% using 100% wheat flour as control sample. Crude protein contents were significantly (P<0.05) increased in the chinchin made from 50% wheat + 25% sweet potato + 25% soybean flour than the chinchin that had 50% wheat + 30 sweet potato + 20% soybean flour. Chinchin prepared from 100% wheat flour had the lowest crude protein. Fat content was also higher (P<0.05) in the chinchin sample with value ranging between 13.85 and 14.89 g. Carbohydrate contents was relatively high in the chinchin sample with values ranging between 66.85 to 72.20 g. Marginal variations (P<0.05) were obtained in the colour, texture, taste, aroma and general acceptability of the chinchin sample. Moreover, chinchin containing 100% wheat and 50% wheat + 25% sweet potato flour + 25% soybean flour had higher sensory scores, which were close to one another, respectively. It is therefore concluded that sweet potato flour and soybean flour could be used in making chinchin at least at 25% level inclusion.

 

Keywords: Nutritional, snack, sweet potato, soybean, wheat 

Cite this Article

Adesuyan AJ, Amodu SO, Omotoye AC, et al. Improving Nutritional Value of Snack made from Composite Flour of Sweet Potato, Soybean and Wheat Flour. Research & Reviews: Journal of Food Science and Technology. 2018; 7(2):
20–26p.

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Published

2018-08-08

Issue

Vol. 7 No. 2 (2018)

Section

Research Article

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