Effect of Mixing Ratios on Proximate Composition and ConsumerAcceptability of “Gurundi” Snack Prepared from Tigernut (Cyperus esculentus )
2014
Gurundi a crunchy ready to eat snack was prepared from tigernuts, using
different formulations of mixing ratios tigernut: cassava starch ANN
(50:50), BUK (90:10), FUN (80:20), YEM (70:30). Proximate composition
evaluation of the resultant snacks showed Protein, Fat, Crude fibre,
Carbohydrate, Total ash and moisture content decreased with an increase
in cassava starch ratio in all the snacks. Consumer acceptability of
the different formulation ratios of snacks produced was also determined
with respect to the following parameters: taste, colour, crunchiness,
mouthfeel and general acceptability by trained panelists. At
(P<0.05), There was no significant difference in taste and mouthfeel
at for all samples. ANN was the most preferred sample for all
parameters except crunchiness. BUK was least preferred in terms of
colour. FUN and YEM were most preferred for crunchiness. BUK with the
highest proportion of tigernuts was least preferred in terms of
crunchiness. Though ANN had the most general acceptability, FUN would
provide more calorific energy nutritionally since it has a higher
carbohydrate content.
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
11
References
1
Citations
NaN
KQI