Development and assessment of nutritional quality and sensory properties of orange-fleshed sweetpotato and bambara groundnut-based snacks for school children

Abstract

Orange-fleshed sweetpotato (OFSP) and bambara groundnut snacks could alleviate undernutrition among primary school children through food-based approaches. The objective of this research was to develop nutritious snacks from OFSP and bambara groundnut, and evaluate the effect of extrusion cooking on proximate composition, sensory characteristics and consumer acceptability of the snacks. Six formulations of OFSP + bambara groundnut (with OFSP and bambara groundnut ranging from 0 – 100%) were prepared and extruded (feeding rate of 10.15 kg/hr, screw speed of 30 rpm and barrel temperature: 100 °C and 130 °C in first and second zones respectively). Proximate analysis was done using standard methods and pro-vitamin A was analyzed using Atomic Absorption Spectrophotometry. There were significant differences (p<0.05) in proximate composition, mineral content and Pro-vitamin A content between the different snacks. Protein content ranged between 4.08 ± 0.26 g/100g DM (OFSP 100%) to 15.03 ± 0.34g/100g DM (Bambara groundnut100%). Pro-vitamin A ranged from 0.54 ± 0.05 mg/100g DM (Bambara groundnut 100%) to 17.33 ± 0.48 mg/100g DM (OFSP 100%). The colour hue (orange) and sweetness were drivers for consumer liking of snacks containing OFSP. Generally the study showed that development of OFSP substituted with bambara groundnut up to 40% enhances nutritional quality of the snacks, retains sensory properties and yields acceptable snacks.