Quality evaluation of composite flours and snacks made from sweet potato, breadfruit and Tigernuts

ADEDIPE, Abioye and ALAMU, Emmanuel Oladeji and OGUNGBESAN, Olabisi Busayo and Eniola, Victor and OGUNDIRAN, Victor Eniola and RIDWAN, Fadhilah Adenike and AMUSU, Sewande Funmilayo and OLADIPO, Ezekiel Jesujuwonlo and ADEGUNWA, Mojisola Olanike (2025) Quality evaluation of composite flours and snacks made from sweet potato, breadfruit and Tigernuts. World Journal of Advanced Research and Reviews, 26 (1). pp. 986-995. ISSN 2581-9615

The composite flour of sweet potato, Breadfruit, and Tigernuts were used to produce Cookies in the following proportion (100:0:0, 0:100:0, 65:30:5, 70:25:5, 75:20:5, 80:15:5), respectively. The proximate composition, functional and pasting properties of the flour were determined while proximate and sensory evaluation were carried out on the Cookies using standard method of analysis. Proximate composition of flour (%) Moisture (6.78-12.38), Crude fat (9.77-15.69), Crude Ash (3.99-7.17), Crude fibre (5.43-6.88), Crude protein (8.38-12.25), Carbohydrate (53.03-60.96). Functional properties of composite flours are Bulk density g/ml (0.63-0.71), Water absorption capacity % (1.76-4.02), Oil absorption capacity % (1.12-1.13), Swelling capacity g/g (4.01-5.89), Solubility index % (0.12-0.68), Dispersibility % (50.09-65.30). Result for color attributes shows L* (41.57-58.36), a* (-0.66-1.82), b*(12.75-14.82), ∆E* (19.91-32.52). In conclusion, proximate composition, functional properties, and color attributes exhibited significant variations across the different formulations. These findings emphasize the influence of ingredient proportions on the resulting composite flours characteristics.