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Proximate and Sensory Properties of Snacks developed from African Yam Beans and African Rice Flour Blends for Household Consumption

Author

Listed:
  • Nwakanma, Chidiebere Immaculeta

    (Department of Food and Nutrition, Home Science, Faculty of Agriculture, University of Port Harcourt, Rivers State, Nigeria)

  • Obinwa, Ezinne Prisca

    (Department of Home Science, Michael Okpara University of Agriculture, P.M.B. 7267, Umudike, Abia State, Nigeria)

  • Mbah, Patricia Etuna

    (Department of Home Science, Michael Okpara University of Agriculture, P.M.B. 7267, Umudike, Abia State, Nigeria)

Abstract

The proximate and sensory properties of African yam beans (Stephenostylis stenocarpa) and African rice (Oryza glaberrima) snacks (queen cakes and chin-chin) were determined. African yam beans seeds and African rice grains flour were processed into flour and used as composite flour for snacks' production. The composite flour was mixed in the ratios of 100:0, 80:20, 50:50, 60:40, and 70:30, coded as samples: QCA,QC B, QC C, QC D and QCE (queen cakes) and CHA, CHB, CHC, CHD, and CHE (chin-chin). The proximate analysis indicated significant (p

Suggested Citation

  • Nwakanma, Chidiebere Immaculeta & Obinwa, Ezinne Prisca & Mbah, Patricia Etuna, 2022. "Proximate and Sensory Properties of Snacks developed from African Yam Beans and African Rice Flour Blends for Household Consumption," International Journal of Home Economics, Hospitality and Allied Research, Department of Home Economics & Hospitality Management Education, University of Nigeria, Nsukka, vol. 1(1), pages 161-169, July.
    • Handle: RePEc:ris:ijheha:0683
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    More about this item

    Keywords

    Chin-Chin; Flour; Proximate Analysis; Rice; Snacks;
    All these keywords.

    JEL classification:

    • Q10 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - General

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