Nutritional And Sensory Evaluation of Instant Extruded Snack Developed from Blends of Malted (Yellow Maize and White Sorghum), Soybeans, Sweet Potato and Brisket Bones
Abstract
This study evaluated the nutritional and sensory properties of instant extruded snacks from a combination of malted yellow maize and white sorghum, soybean, sweet potato, and brisket bones. The maize and sorghum were malted for 30 and 20 hours respectively, while the sweet potatoes, soya bean and brisket bones were dried and converted to flours. Nine flour blends were formulated and subdivided into three segments where Segment A (maize based), ASO BSO: & CSO, Segment B (sorghum based), DSO, ESO, FSO. and Segment C (maize-sorghum based), GSO, HSO, ISO, were used to produce instant extruded snacks using a twin-screw extruder. The proximate and nutritional properties of the extrudes were evaluated, sensory evaluation was conducted using a 9-point hedonic scale, and the results were analyzed using SPSS. The analytical values for the nine samples ranged from 3.10 to 3.20% for moisture content, 1.71 to 2.00% for ash, 10.29 to 10.58% for fiber, 12.80 to 14.52% for crude protein, 3.10 to 3.15% for fat, 66.08 to 68.33% for carbohydrate, and 350.27 to 355.94 kcal for energy. Micronutrient values per 100mg ranged from 260.23 to 275.10mg for calcium, 137.22 to 162.42mg for magnesium, 455.23 to 458.35mg for potassium, 120.00 to 142.45mg for sodium, 370.23 to 403.23mg for potassium, 40.20 to 49.65mg for iron, 2.21 to 3.23mg for zinc, 3.43 to 4.56mg for vitamin A, 3.76 to 4.34mg for vitamin B1, and 0.69 to 0.76mg for vitamin B2. Conclusively, maize-based formulations were preferred over sorghum-based as they can be useful for managing malnutrition.
Keywords
Instant extruded snacks
Malted yellow maize
Soybeans
Sweet potatoes
Brisket
Bone.
References
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