ABSTRACT

This study investigated the production and evaluation of an extruded snack from ighu (abacha) and toasted African yam bean flour blends. Flours were produces from /ghu, African yam bean and wheat grains. The produced flours were blended into various proportion of ighu flour; African yam bean flour (90:10, 80:20, 70:30, 60:40), with wheat 100% wheat flour"serving as control. The flour blends were analysed for functional properties, proximate composition, mineral and vitamin contents and antinutrient composition. The formulated flour blends were used to produce extruded snacks, which were analysed for Proximate, mineral and vitamins and sensory attributes. The result of the functional properties of the flour blends showed that Water Absorption Capacity ranged from 8.33 to 2.21 %, oil absorption capacity ( 1.11 to 1.71 %), wettability (0.0 I% to 2.23%), emulsion (41.6 to 54.4%), bulk density (0.66 to 0.80 g/cm3 ) and swelling index (5.26 to 1.05). Proximate composition of the flour blends show that moisture content ranged from 7.27% to 9.55%, protein content (4.06 to 16.7%), fat content (0.23 to 1.69%), crude fiber ranged between 0.56% and 2.37%, ash content (1.18 to 2.85%), carbohydrate content (69.1 to 82.3%). The proximate composition of extruded snacks showed that moisture content ranged from 11.6 to 18.2%, crude protein (4.21 to 16.8%), fat content (0.19 to 1.92%), crude fiber content (1.37 to 5.18%), Ash content (1.31 % to 2.92%) and Carbohydrate (62.5 to 74.5%). Mineral content of the flour blends shows that calcium ranged from 30.4 to 62.9 mg, magnesium ( 16.5 to 34. 7 mg). potassium (149.1 to 301.1 mg), phosphorus (121.1 to 95.6 mg) and manganese (2.61 mg to 5.44 mg). The result of the antinutrient composition in the flour blends shows that oxalate content ranged from 0.34 to 1.08 mg/lOOg, hydrogen cyanide (1.36 to 1.00 mg/l 00g) and hacmagglutinin ( 1.55 to 0.65 HU/mg). The results of vitamin content of the flour blends shows that Vitamin E content ranged from 1.93 to 3.16 mg, Vitamin BI (0.05 to 0.21 mg), Vitamin 82 (0.09 to 0.32) and the folate (1.12 to 2.21 mg). The result on the vitamin content of the extruded snacks showed that Vitamin A levels ranged from 3.41 to 11.2 mg. Vitamin E (2.62 mg to 4.03 mg), Vitamin B 1 (0.09 to 0.24 mg), Vitamin B2 (0.19 to 0.40 mg) and folate (1.17 to 2.33 mg). The sensory result showed that the highest general acceptability was observed for the l 00% wheat sample (Control) followed IA4. This study concludes that the combination of ighu and African yam bean flour for the production of snacks significantly enhances their nutritional profile, increasing their protein, fiber, and mineral content.