CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM Citrullus vulgaris S, Glycine max L, Arachis hypogea L AND Sclerotium tuberygii
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CHARACTERISTICS OF TRADITIONAL SNACKS
PRODUCED FROM Citrullus vulgaris S, Glycine max L, Arachis hypogea L AND
Sclerotium tuberygii
Abstract
Melon snack
was produced by the conventional method in which melon and ground yeast was used
as the main ingredients, in addition to other ingredients. The proportion of
melon and ground yeast were varied while the other ingredients were kept
constant so as to determine the
best
combination that would give a good quality snack. The combination of 70% melon,
8.81% ground yeast and 21.19% other ingredients was used as the control sample,
since this combination formed the best dough needed for the production of the
best quality snack. Melon was then replaced with 10–70% concentrations of
soybean and groundnut to determine their effect on product quality. The snacks
were processed with different quantity of processing water
(16 – 24ml),
packaged with different packaging materials (plantain leaves, polyethylene and aluminium
foil) and cooked for different periods of time (1 – 9 hours). Analyses were
carried out
on the
snacks for proximate composition, antinutrient content, sensory properties,
hardness and compressive strength, vitamins B1 and B2 and amino acid content.
The results showed that snacks obtained from 10–20% and 10–30% substitution of
melon with soybean and groundnut,
respectively,
were of acceptable qualities, with 10% level of substitution having the best acceptability.
The results
also showed that the best melon snack (65.7g) was processed with 20ml of water,
packaged with plantain leaves and cooked for 5 hours. Snacks in which melon was
substituted with 10% and 20% soybean had moisture content of 50.56% and 52.60%,
protein
content of
19.01% and 20.00%, fat content of 5.01% and 4.22%, ash content of 5.05% and
4.85%, crude
fibre content of 2.87% and 2.33% and carbohydrate content of 17.5% and 16.0%,
respectively.
Snacks in which melon was substituted with 10–70% groundnut had ranges of
moisture
content from 48.35–50.01%, protein content from 19.27– 21.09%, fat content from
8.13–8.81%,
ash content from 3.37–4.93%, crude fibre content from 2.62–3.69% and
carbohydrate
content from 14.10–15.63%. The vitamin B1 content of the snacks decreased as
the
percentage
of substitution with both soybean and groundnut increased. Snacks that
contained
soybean lost
their vitamin B2 while the vitamin B2 content of snacks that contained
groundnut
increased as
the percentage of substitution with groundnut was increased. The hardness and
compressive
strength values of the snacks increased as the percentage of substitution with
soybean
increased and decreased as the percentage of the substitution with groundnut
increased
due to
higher content of oil in groundnut. Snacks that contained 10% soybean and 10%
groundnut
had higher content of amino acids than the control snack.
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