ABSTRACT

 This study was carried out in order to exploit the nutritional and aethestic value of cocovam (xanthosorna sagittiflium and tigernut (cyperus esculenta) to improve the overall quality of the pringles as against its production from potato and wheat composite flour. Composite flour A (Wheat 100: cocoyarn 0: tigernut 0), B (Wheat 90: cocoyam :5 tigernut :5). C (wheat 80: cocovarn 10: tigernut 10). D (wheat 70: cocoyam :15: tigernut IS), C (wheat 60: C' :20: tigernut 20) were used for the production of the pringles. Proximate analysis on flour shows various ranges for Moisture content (7.18-8.OI%), Dry matter (9 1.99-92.82%), Crude protein (10.01-lo.52%), Crude fibre (2.16-4.95%), Crude lipid (2.09-3.92%), Ash (1.82-2.36%). Carbohydrate (70.47-76.75%). Proximate analysis on products also showed various ranges for moisture content (8. 12_8.91%), Dry matter (91.99-91.88%), Crude protein (9.44-10.14%), Crude fibre (2.05-3.11%). Crude lipid (18.11-21.56%). Sensory results shows various ranges for Aroma (6.25-7.05%). Cripsy (5.95-7.60%). Taste (6.80-8.05%), Smoothness (5.90- (.90%). Thickness (6.40-7.35%). Appearance (6.25-7.05%) respectively and overall acceptability shows that acceptable snack can be produced from composite flour C-80%. I 0%. I 0%, wheat. cocoyam and tigernut flour ratio ranging 7.40%, D- 70%, 15°/a. 15% wheat, coconut and tigernut flour ratio ranging 7.20% and E-60%. 20%. 20°/o wheat, coconut and tigernut flour ratio ranging 7.40% respectively. Phytochemicals showed various ranges between Oxalate (0.48-1.57%). Tannin (0.09-0.76%). Saponin (0.48-0.94%). Flavournoicl (1.46-1.81%). Functional properties shows result ranging between Water absorption capacity (I .48-2.23%). Oil absorption capacity (1 .57-2.11%), Bulk density (0.61-0.70%) Foam capacity (18.02-19.49%). Foam stability (67.69-78.22%), Gelation temperature (69.00- 76.00). Vitamins showed various result ranging between vitamin A (3.14-6.IO°/o). Vitamin B I (0. 19-0.24%). Vitamin B2 against the original production of pringles from wheat and potato composite flour conclusively.