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Proximate composition and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends was conducted. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to proximate and dietary fiber analysis and sensory evaluation were conducted. The mean score of sensory attribute of the milk beverage blends was significantly different (P<0.05). Generally, the blend made from ratio 1:3:2 of bambaranut -tigernut -coconut milk mix having the highest mean score of 8.60 was the most rated and the best among the sample blends. The proximate composition parameters varied among the blends with highest values detected on the samples as follows: moisture 81.22%, crude protein 6.28%, fat 4.30%, crude fiber 2.12%, ash content 2.30% and 11.82% for total carbohydrates. The total dietary fibre of the blends was within the range of 0.78 -2.10%..

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The purpose of this research was to develop and evaluate a snack product (chin-chin) from composite maize-wheat flour blends enriched with edible palm weevil (Rhyhnchophorus phoenicis) paste. The maize-wheat chin-chin enriched with R. phoenicis were subjected to acceptability test using twenty member semi-trained panelist. The moisture, fat, protein and carbohydrate compositions of the snack samples had significant differences in their values. Sample 5M5R90W (containing 5% maize flour and Rhyhnchophorus phoenicis paste and 90% wheat flour) had the highest protein value of 19.05% while the least value 9.39% was obtained by sample 100M0R0W (100% maize flour alone). Sample 100M0R0W containing 100% maize flour also had the highest carbohydrate value of 75.24%. There was no significant difference in the ash and crude fiber contents of the chin-chin samples enriched with edible palm weevil paste. There were significant differences (P≤0.05) in the functional properties of maize-wheat composite flour blends. Their wettability values ranged from 46.67 -200 while the swelling index, bulk density and oil absorption capacity showed no significant difference in their values. The result of the mineral analysis showed phosphorus, magnesium and sodium had significant differences in their values in the range of 317.55 -376.75mg/100g; 5.60 -13.60mg/100g;59.0 -70.3mg/100g, respectively. There were no significant differences in the sensory attributes of the chin-chin samples. The result showed that an acceptable chin-chin product can be processed with the inclusion of the larva of edible palm weevil with maize-wheat composite flour to enhance the nutritional quality of the product.