International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 3 (2019)

Proximate composition and organoleptic properties of snack made from fermented complementary soybean (glycine max) and Bambara nut (Vigna Subterranea).


Adamu Jibril, Egwim Evans C

Snack was made from composite of roasted soybean and bambara nut using fermentation and baking as processing methods. This is aimed to introduce new nutritious, less health risk snack to the populace and as well improve utilization of bambara nut. The snack was evaluated for proximate composition and organoleptic properties. Protein, lipid, crude fibre and carbohydrate contents of the snack (Test Sample) were found to be significantly different (p<0.05) from the two other treatments whereas ash content was not different significantly (p>0.05) from the other treatments. Sensory evaluation by 16 panelists indicated moderate likeness for the product. The results showed that the snack can provide good nutrition to the consumers and complement to the available ones. The snack therefore can be of a good nutritive value and may be used as prescription for nutrition deficiency diseases after further nutritional studies are carried out.
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