Production And Evaluation Of African Breadfruit Based Toasted Snack - Mix

NGWAKWE CHINONYEREM RITA | 89 pages (19218 words) | Projects


                                                        ABSTRACT

This study was aimed at producing and Evaluating the Proximate, mineral, antinurient Composition and sensory attributes of snack mix produced from African breadfruit, corn and coconut. The formulation ratios used for the study were 100, 80: 10: 10, 70: 20 10, 60: 30 10, 50: 40: 10 respectively. The result of the Proximate Composition showed that moisture content (6.43 - 6.83) increased while ash (3.22 - 3.84%), crude fibre (12.74 - 18. 46%), protein (16.72 - 20.74%), decreased with decreasing incorporation of African breadfruit in the mix. Tannin (1.86 - 2.63%), Trypsin inhibitor (5.56 - 6.06Tiu/mg) and saponin (3.61 - 4.26%) contents were low and within the safe limit for human consumption. The result of the mineral Composition showed an increase in the calcium (108.63 - 113.78mg/100g), magnesium (128.08 - 132.37mg/100g), phosphorus (275.85 - 296. 23mg/100g), potassium (482. 13 - 505. 17mg/100g), content while zinc (7.17 - 7.85mg/100g) showed a decrease with decreasing incorporation of African breadfruit in the snack mix. Sensory attributes showed that Snack mix produced with 100% African breadfruit had the highest mean score in overall acceptability and were the most preferred. It is evident from the study that acceptable snack mix of high nutritive value could be produced from blends of African breadfruit, corn and coconut which could be used to solve the problem of protein - energy malnutrition (PEM) that is still prevalent and which has become a major public health issue in developing countries like Nigeria.  Therefore, revealing the potential use of these crops in snack mix production.


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APA

NGWAKWE, R (2021). Production And Evaluation Of African Breadfruit Based Toasted Snack - Mix. Mouau.afribary.org: Retrieved Oct 07, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-african-breadfruit-based-toasted-snack-mix-7-2

MLA 8th

RITA, NGWAKWE. "Production And Evaluation Of African Breadfruit Based Toasted Snack - Mix" Mouau.afribary.org. Mouau.afribary.org, 17 Dec. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-african-breadfruit-based-toasted-snack-mix-7-2. Accessed 07 Oct. 2024.

MLA7

RITA, NGWAKWE. "Production And Evaluation Of African Breadfruit Based Toasted Snack - Mix". Mouau.afribary.org, Mouau.afribary.org, 17 Dec. 2021. Web. 07 Oct. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-african-breadfruit-based-toasted-snack-mix-7-2 >.

Chicago

RITA, NGWAKWE. "Production And Evaluation Of African Breadfruit Based Toasted Snack - Mix" Mouau.afribary.org (2021). Accessed 07 Oct. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-african-breadfruit-based-toasted-snack-mix-7-2

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