ABSTRACT

 This study was aimed at producing and Evaluating the Proximate, mineral, antinurient Composition and sensory attributes of snack mix produced from African breadfruit, com and coconut. The formulation ratios used for the study were 100, 80: I 0: 10, 70: 20 10, 60: 30 10, 50: 40: 1 0 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 ( I 08.63 - 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/l 00g) 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, com 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.