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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
Volumes / Issues
Mail your paper at E-mail:
IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
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Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
Volumes / Issues
Mail your paper at E-mail:
IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
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Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
Volumes / Issues
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IJAIR NAAS Score : 3.99 (2016 - 2020)
submit2ijair@yahoo.in , submit@ijair.org
Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
https://timelinepublication.com/
Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
Volumes / Issues
Mail your paper at E-mail:
IJAIR NAAS Score : 3.99 (2016 - 2020)
submit2ijair@yahoo.in , submit@ijair.org
Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
https://timelinepublication.com/
Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
Volumes / Issues
Mail your paper at E-mail:
IJAIR NAAS Score : 3.99 (2016 - 2020)
submit2ijair@yahoo.in , submit@ijair.org
Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
https://timelinepublication.com/
Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
Successfully Published
Volumes / Issues
Mail your paper at E-mail:
IJAIR NAAS Score : 3.99 (2016 - 2020)
submit2ijair@yahoo.in , submit@ijair.org
Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
https://timelinepublication.com/
Chemical Analysis and Organoleptic Evaluation of Snacks from Composite Flour of Dioscorea alata and Telifairia occidentalis Seeds Flour
- Mercy A. H. China; Dr. Priscilla N. Ezema.
- The study was aimed at developing snacks (rockbuns biscuits and queen’s cake) from composite flour of Dioscorea alata (water yam) and defatted Telfairia occidentalis seeds (fluted pumpkin seeds) and to evaluate the snacks for acceptability. The study adopted an experimental design. D.alata tubers and T. occidentalis seeds were processed into flour using different methods. Rockbuns, biscuits and queen’s cake were produced from the composite flour. Chemical composition of these snacks were determined. The samples were also subjected to organaleptic analysis on (colour, texture, taste, flavour and General Acceptability). A nine – point hedonic scale was used. Twenty panelists were used for the evaluation. Data was analyzed using mean and analysis of variance (ANOVA). Supplementing defatted T.occidentalis seeds flour at 10%, 20% and 30% resulted in an increased in protein and Ash content of the snacks. For Rockbuns, protein content ranged from (5.09%) to (7.78%), for Biscuits, the protein content raged from (5.41%) to (6.82%), and for Queen’s cake, (5.58%) to (6.82%). Result of organnoleptic evaluation revealed that, 100% wheat flour (control) was most preferred, followed by samples with 90%. D.alata and 10% T.occidentalis seeds flour for all the samples. It was concluded that D.alata and T. occidentalis seeds flour blends at 90:10 ratio could find useful application for snacks products for which wheat flour has been used.
- Select Volume / Issue:
- Year:
- 2016
- Type of Publication:
- Article
- Keywords:
- Analysis; Acceptability; Composite flour; Evaluation; Organoleptic
- Journal:
- IJAIR
- Volume:
- 4
- Number:
- 4
- Pages:
- 655-660
- Month:
- January
- ISSN:
- 2319-1473
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