ABSTRACT

 Most snacks are prepared from basically cereal flours (wheat flour), which are widely used in snack production and are nutritional inadequate. Malnutrition particularly protein-energy malnutrition and micronutrient deficiencies especially Vitamin-A deficiency persists as a major health concern in sub-Saharan Africa. There is need to complement the nutrient content of these snacks by varying the food sources. Puff-puff snacks were produced from composite flours of wheat, soybean and orange-fleshed sweet potato (OFSP) puree to enhance its nutritional quality. Five formulations (SWP1–SWP5) were prepared with varying proportions of OFSP puree , soybean, and wheat flour with the following formation SWP1 - (OFSP 25% : Soybean 25%: Wheat 50%), SWP2- (OFSP  50%: Soybean 50% : Wheat  0%) SWP3 - (OFSP: 20% Soybean : 30% :Wheat 50%) ,SWP4 - ( OFSP 30: Soybean  20%: Wheat 50%). Wheat flour SWP5 (100% WF) served as control.  Proximate composition, mineral content, and sensory properties were analyzed using standard methods, and results were subjected to statistical evaluation through ANOVA at p < 0.05. The analysis revealed significant differences (p<0.05) in the proximate composition and mineral contents of the puff-puff samples. SWP4 had the highest carbohydrate content (46.84 ± 0.01) but the lowest calcium level. While SWP3 recorded the highest crude protein (12.66 ± 0.08) and potassium (92.58 ± 0.25 mg/100g) but the lowest carbohydrate content (37.46 ± 0.13), SWP2 showed the highest fat (13.77 ± 0.040. magnesium (28.90 ± 0.85 mg/100mg), phosphorous (40.36 ± 0.06 mg/100g), sodium (3.66 ± 0.08 mg/100g), and zinc(1.040.01 mg/100g) contents but the lowest color acceptance (1.441.25), SWP 1 recorded the lowest moisture content (32.22 ± 0.02), ash (1.09 ± 0.01%), and crude fibre (1.28 ± 0.02) but had the highest dry matter content (67.79 ± 0.020. Significant differences in nutrient composition and sensory attributes were observed across all samples. SWP2 had the lowest acceptance in terms of sensory attributes, with overall acceptability at 1.47. In conclusion, substituting wheat flour with soybean flour and OFSP puree significantly improved the nutritional profile of puff puff, particularly in protein, fiber, and vitamins. This formulation provides a healthier alternative to traditional puff-puff and could help address nutritional deficiencies.