Sensory Evaluation of Snacks Produced From Wheat-Breadfruit Flour and Nutritional Composition of the Flour Blends

Abstract

This study investigated sensory nutritional evaluation of snacks produced from wheatbreadfruit flour blends. Two different snacks, meat pie and chin-chin were produced using three different mixing proportions (50:50,30:70 & 70:30) of wheat-breadfruit flour blends for each making a total of six snack samples respectively. Fresh breadfruits, wheat flour and other ingredients were obtained from in Ile-Ife, Osun state. The samples were presented to a 50 member panelists to rate them on a 9-point hedonic scale and proximate analysis was also conducted on the flour blends using standard methods to determine their nutritional composition. Analysis of variance (ANOVA) was performed on the data gathered. The result showed that the highest value of moisture content, ash content and crude fiber content were observed in flour sample A (50:50), highest value of protein content, and fat content were observed in flour sample B (30:70) and highest value of carbohydrate content was observed in flour sample C (70:30). Results revealed that there are significant difference at (p<0.05) in the protein, fat, crude fiber, and carbohydrate content of the blends of flour. There are significant difference at (p<0.05) in the results for sensory evaluation of chin chin and meat pie samples. The highest values for chin-chin samples are 7. 60, 7.74, 7.76, 7.62, and 7.84 for colour, flavor, taste, texture and overall acceptance respectively. And for the meat pie samples, the highest values are 7.56, 7.42, 7.52, 7.54, and 7.68 for colour, flavor, taste, texture and overall acceptance respectively. It was concluded that snack samples produced from 30% breadfruit flour with 70% wheat flour blend are the most preferable by the panelists.