ABSTRACT

 The purpose of this research was development and acceptability of five snacks from composite flour of Dioscorea alata and defatted Telfairia occidentalis seeds. To achieve this, specific objectives were formulated. The study adopted an experimental design. Three research questions guided the study. D. alata tubers and T.occidentalis seeds were processed into flour using different methods. The composite flour was used to produce five different snacks (Chin chin, strips, biscuits, rockbuns and queens cake), proximate composition of these samples were determined (moisture content, ash content, crude fat, crude protein, carbohydrate and crude fibre). The samples were also subjected to sensory evaluation on; (colour, texture, taste, flavour and general acceptability). A nine-point hedonic scale was used, were: 1. dislike extremely, 2. dislike very much; 3. dislike moderately, 4. dislike slightly; 5. neither like nor dislike; 6. like slightly; 7. like moderately; 8. like very much; 9. like extremely. Twenty panellists were used for the sensory evaluation. Results were analyzed statistically by the analysis of variance and differences between means separated. Incorporating defatted Toccidentalis seeds flour at 10%, 20% and 30% to D.alata flour resulted in an increase in protein and mineral content of the samples and a decrease in carbohydrate content. In chin chin, protein content ranged from (5.98%) to (6.55%), for strip, the protein content ranged from (5.10%) to (6.50%), (5.94%) to (6.82%) in biscuits. For rockbuns, it ranged from (5.16%) to (7.78%), (5.78%) to (6.82%) in queens cake. In chin chin, carbohydrate decreased from (46.65%) to (38.79%), there was an increase in strips from (50.38%) to (51.60%), this could be attributed to period of cooking or as a result of trans-fat. Carbohydrate content ranged from (66.25%) to (61.26%) in biscuits, with values for rockbuns ranging from (57.51%) to (53.93%), xiv carbohydrate content decreased from (54.86%) to (48.05%) in queens cake. For sensory evaluation results, the control (100% wheat flour) was most preferred for all the attributes evaluated, followed by sample B(90:10) levels of substitution. At 10%, samples were comparable to the control. However, at 20% to 30% supplementation of T.occidentalis seeds flour, panellist described the samples as having an after taste and a beany flavour and this reduced their taste and flavour preference. It was observed that, period and method of cooking affected the nutrient content of the samples. Trans-fat was also a factor with respect to fried samples. Elasticity was low in samples produced from the composite flour. Based on the findings, it was recommended that, popularizing the use of these flour blends for such products for which wheat flour is used, will go a long way to reduce the country's dependency on wheat flour, thereby, saving scare foreign exchange. Also, the problem of protein — energy malnutrition among children and adults posed by food crisis will be reduced. The taste and flavour beyond 20% level of T.occidentalis seeds flour substitution need to be improved hence, research work should be geared towards improving the taste and flavour. Suggestions were made for further studies.