Production And Evaluation Of Samosa(Snacks)From Wheat (Triticum Aestivum), Cocoyam (Xanthosoma Sagittifolium) And Soybean (Glycine Max) Flour Blends

ABSTRACT

This study was on production and evaluation of samosa made from wheat, cocoyam and soybean flour blends. This was done in order to produce nutrient dense snacks for children and adults. Flour samples of wheat, cocoyam and soybean were produced by cleaning, drying, milling and sieving prior to chemical analysis. The samosa was produced using blends of wheat, cocoyam and soybean flour in the ratio of 100:0:0(Sample 100), 60:20:20(Sample 110), 50:40:10(Sample 120) and 50:30:20(Sample 130). The products were analyzed for proximate, mineral, functional property and sensory evaluation. The duplicate results were subjected to statistical analysis using SPSS and significant levels identified at P>0.05. For proximate analysis, Protein content ranged from 9.6-12.6% with sample 130 (12.6%) having highest and sample 100 (9.6%) having lowest. There was significant difference in the Fat content P>0.05 with sample 100 (15.15%) having highest. For carbohydrate, sample 110 (59.71%) had the highest and sample 120 (59.33%) had the lowest. For Crude fibre, there was no significant difference P<0.05, samplel3o (1.2%) had the highest. For the Mineral Content, zinc ranged from 0.54-0.78mg/bOg with sample 130 (0.78mg/bOg) having highest and sample 100 (0.54mg/bOg) having lowest. There was significant difference P>0.05 in the calcium content with sample 120 (31.52mg/bOg) having highest. For Iron, there was significant difference P>0.05 with sample 120 (2.86mg/bOg) having highest. Functional properties analyzed showed no significant difference at P<0.05. Vitamin A measured as Carotenoid increased from 2 14.50-272.80 IU. For Sensory Scores obtained, colour ranged from 6.40-7.85 with sample 100 (7.85) having highest and sample 130 (6.40) having lowest. For Texture, there was no significant difference P><0.05, sample 130 (6.30) had the lowest level. There was significant difference P>0.05 for Taste with sample 110 (7.45) having highest. General acceptability showed significant difference p>O.05 with sample 100 (7.57) having highest and sample 130 (7.05) having lowest. The study presented sample 120 with the ratio 50:40:10 (wheat:cocoyam:soybean) blend as the overall best for minerals and vitamin. The result also confirms that blending wheat flour with cocoyam and soybean flour considerably increased the protein, fat, ash, crude fibre, zinc, calcium, iron and vitamin A. Hence, they could be found useful in their application in pastries like samosa and other snacks.