ABSTRACT

The purpose of this research was to develop and evaluate a snack product (cake) from composite flour blends of wheat and cocoyam enriched with edible palm weevil (Rhyhnchophorus phoenicis). The functional properties of the composite flour blends were determined. The wheat-cocoyam cakes enriched with R. phoenicis were subjected to acceptability test. The chemical properties of the cakes were also determined. Six flour formulations designated as samples AA, AB, AC, AD, AE and AF were produced. Sample AA consisted of 100% wheat flour and served as the control. Samples AB, AC, AD, AE and AF comprised of wheat: cocoyam: edible palm weevil; 80: 10: 10; 70: 20:10; 60: 30: 10; 40:50:10 and 45: 45:10 respectively. The values for the functional properties ranged between 0.61 to 0.68, 1.72 to 1.83, 1.53 to 1.76, 43.51 to 47.85, 32.76 to 39,43, and 1.08 to 1.24 for bulk density, oil absorption capacity, water absorption capacity, emulsion capacity, foam capacity, and swelling index respectively. The results of the antinutritional contents of the cake samples revealed that the values of oxalate, phytic acid, alkaloid, saponin and tannin, ranged from 0.78 to 1.08mg/lOOg, 0.48 to 0.90mg/bOg, 0.31 to 0.67mg/bOg, 0.65 to 0.88mg/lOOg and 0.60 to 1.11mg/lOOg for all the samples respectively. The result of the proximate composition showed that there was significant increase (P

<0.05) in the protein, fat, and ash content. The values ranged from 7.83 to 9.71%, 15.36 to 19.85%, and 1.24 to 1.40% respectively. The carbohydrate content ranged from 44.54 to 50.89% while the values for moisture content, dry matter, and fiber content vary from 23.22 to 24.78%, 75.42 to 76.78% and 1.18 to 1.29% respectively. There were significant increase Calcium, Sodium, Iron, Magnesium and Phosphorus content as the blends progresses ranged from Calcium 382.72 to 395.39, Magnesium 49.61 to 59.22, Iron 2.16 to 3.99 and Phosphorus 198.51 to 203.77. The vitamin A, B and C contents ranged from vitamin A 1.24 to 1.76, vitamin B12.07 to2.20, vitamin B20.10 to 0.20, vitamin B30.19 to 0.30, vitamin C. The sensory result showed that an acceptable cake product can be processed with the inclusion of the larva of edible palm weevil with wheat and cocoyam composite flour blends up to 70% wheat, 20% cocoyam and 10% edible palm weevil to enhance the nutritional quality of the product. >