Biscuits and queens cakes were produced from the blends of cooking banana/fluted pumpkin seeds flour at a substitution levels of 100% wheat flour (control), 90% cooking banana, 10% fluted pumpkin seeds flour, 80% cooking banana, 20% fluted pumpkin seeds flour and 70% cooking banana, 30% fluted pumpkin seeds for households consumption. Proximate and sensory properties of the food products (biscuits and queens cakes) was analyzed. Results for proximate composition showed that samples CPDB 70% cooking banana, 30% fluted pumpkin seeds flour and CPDQ 70% cooking banana, 30% fluted pumpkin seeds flour had the highest value for protein while sample WHAB 100% wheat flour biscuits and WHAQ 100% wheat flour queens cake (control) had the highest value for carbohydrate content. Result for Sensory properties: colour, texture, taste, flavour and general acceptability) revealed that 100% wheat flour products were most preferred compared to all the samples. However, sample CPBB and CPBQ 90% cooking banana with 10% fluted pumpkin seeds flour substitution were comparable to the control in all the attributes evaluated. Sample CPDB and CPDQ had the lowest value and were least preferred. Protein content of biscuits and queen cakes samples improved progressively with increased substitution levels of enrichment with fluted pumpkin seeds flour. This confirms that the developed biscuits and queens cake have a better nutritional value compared to the control sample and could be used to stem the tide of protein energy – malnutrition in the family.

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Objective: The objective of this study was to investigate the proximate composition, sensory properties and microbial quality of chin-chin developed from wheat and African walnut flour blends as a means of achieving household food security. Methodology: African walnut was processed into flour. Chin-chin was prepared from blends of wheat and African walnut flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to African walnut flour (AWF), and 100% wheat flour as control. Samples were subjected to sensory evaluation within 30 min of production. Proximate analysis was carried out using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Results:  composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-1.38%), fat (34.39-40.03%), crude protein (5.53-7.95% protein), crude fibre (0.98-1.86%), and energy contents (402.65-414.08kcal) with a decrease in moisture (3.31-4.85%) and carbohydrate (45.59-53.84%) . Sensory analysis of the chin-chin showed that the control chin-chin was more preferred than all other samples. This was followed closely by chin-chin substituted with 10% African walnut flour having mean scores above 6 for all sensory attributes. Total bacterial counts (TBCs) and fungal counts (TFCs) of the chin-chin samples were observed to increase during storage. TBCs and TFCs of chin-chin samples after 3 weeks of storage ranged from 6.00×103-8.50×103cfu/g and 6.80×103-8.00×103cfu/g, respectively. The samples presented adequate microbiological conditions and were within recommended safe limit of microbial guidelines. Conclusion: The findings of the study showed that chin-chin of acceptable sensory attributes and improved nutritional content could be produced with up to 10% African walnut flour (AWF) level. In effect, chin-chin substituted with African walnut flour can be consumed by households thereby improving their nutritional status and eradicating food insecurity and malnutrition which is common among households.

The effect of cooking methods on the proximate composition and sensory properties of beans pudding (moimoi) was investigated. Two cooking methods were used; dry-heat and steam cooking method. Results for proximate analysis showed that beans pudding prepared using dry-heat cooking method had moisture content of 69.10% while the steamed method recorded 71.89% moisture. Results show that there was a significant (p<0.05) difference in the moisture, ash, fat, protein and crude fibre of the beans pudding samples. Dry heat cooking method recorded the highest in ash content (1.90%), fat (2.27%), protein (5.56%) and carbohydrate content (21.03%), while ash content for the steamed sample was (1.68%), fat (2.72%), protein (4.81%) and carbohydrate (18.79%). Sensory analysis showed that steamed sample was more preferred for all the parameters tasted than the dry heat sample with sensory scores for colour, taste,

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