ABSTRACT
This 'work
investigated "proximate and sensory evaluation of snack from sweet potato
(Ipomea batatas) and soybean ('Glycine max) flour blend"Tubers of sweet
potato and grain of soybean was bought form NdiOru market in Ikwuano Local
government Abia Slate Nigeria. The sweet potato was peeled, washed, slicied,
sundried, mi/lied, and sieved ii'hile soybean was cleaned and sorted, boiled,
Dehul/ed, sundried, milled and sieved. The si'eet p potato and the soybean was
divided into eight equal parts of which Iwo parts was not blend I . with
soybean (sampled 108 and sample 104 which was 100% sweet potato. The remaining
samples (107, 106, 105,103, 102,101) was blended with soy bean, powdered milk
('milk flavor,), vanilla, sugar, nut meg, margarine was added to the eight (8)
samples, with which snacks was made out from it. The sensory analysis was
conducted using 20 semi trained panelists. From the findings, most of the
panelists. From the findings, most of the panelist liked the appearance,
texture, taste and colour of the snacks. The proximate composition, the result
shows that snacks ("cake and biscuit) from sweet potato and from soybean
contains higher moisture, 19.14± 0.28 followed by crude fat 16.10 0.14, crude
protein 11.80 ± 0.00, ash 3.30 0.14 and crude fiber which is the lowest 1.95 +
0.07. This result suggest that role of' sweet potato and soybean produced
snacks to health and other nutritional content should be worked on so as to
improve the nutritional content of the snacks. Based on this research ii'orks,
cakes and biscuits produced from sweet potato and soybean flour blend will
serve as a good snacks for human consumption.
OLIKPE, C (2021). Proximate And Sensory Evaluation Of Snacks From Sweet Potato (Ipomea Batatas) And Soybean (Glycine Max) Flour Blend. Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/proximate-and-sensory-evaluation-of-snacks-from-sweet-potato-ipomea-batatas-and-soybean-glycine-max-flour-blend-7-2
CHARITY, OLIKPE. "Proximate And Sensory Evaluation Of Snacks From Sweet Potato (Ipomea Batatas) And Soybean (Glycine Max) Flour Blend" Mouau.afribary.org. Mouau.afribary.org, 22 Nov. 2021, https://repository.mouau.edu.ng/work/view/proximate-and-sensory-evaluation-of-snacks-from-sweet-potato-ipomea-batatas-and-soybean-glycine-max-flour-blend-7-2. Accessed 23 Nov. 2024.
CHARITY, OLIKPE. "Proximate And Sensory Evaluation Of Snacks From Sweet Potato (Ipomea Batatas) And Soybean (Glycine Max) Flour Blend". Mouau.afribary.org, Mouau.afribary.org, 22 Nov. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/proximate-and-sensory-evaluation-of-snacks-from-sweet-potato-ipomea-batatas-and-soybean-glycine-max-flour-blend-7-2 >.
CHARITY, OLIKPE. "Proximate And Sensory Evaluation Of Snacks From Sweet Potato (Ipomea Batatas) And Soybean (Glycine Max) Flour Blend" Mouau.afribary.org (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/proximate-and-sensory-evaluation-of-snacks-from-sweet-potato-ipomea-batatas-and-soybean-glycine-max-flour-blend-7-2