Nutritional Evaluation of Snacks made from sweet potato, Wheat and Composite Flour at Various Level

Abstract

Mixture at various levels. 24 dried. 7 were made at 25%, 50%, The study focused on evaluating the nutritional contents of snacks made from sweet potato, wheat and the composite at various levels. 2kg of fresh potatoes were washed, peeled and sliced thinly. They were blanched, drained and sun ey were later ground to powdery form. Various blends of potato flour with wheat flour at various levels of substitution de at 25%, 50% and 100% using 100% wheat flour as control sample. Crude protein contents were significantly (p<0.05) ed in the cake samples that contained 100% wheat flour than the chin chins and cookies that has 50% wheat flour how sweet potato flour. However, data obtained showed that the higher the inclusion levels of either wheat or sweet potato the higher the crude protein content. Cakes prepared from 100% wheat flour and 100% sweet potato flour had the highest protein content respectively. Cakes made from either sweet potato flour or wheat flour compared favourably with respect rotein content Fat content was also higher (p<0.05) in the cake samples with values ranging between 13.759% and 60% most likely as a result of the higher number of eggs in the recipe. The cookies, however, gave the lowest fat contents. Carbohydrate contents were relatively high in all the cakes, chin chins and cookies with values ranging from 65.389% and 73.230%. Marginal variations (p<0.05) were obtained in the colour, texture, taste, aroma and general acceptability of the cakes, chin chins and cookies. Moreover, cakes, cookies, and chin chins containing 100% wheat and 25% sweet potato flour and 75% flour had higher sensory scores, which were close to one another respectively. It is therefore concluded that sweet potato flour could be used in making either cakes, cookies or chin chins, at least at 25% level of inclusion.