Production and Quality Evaluation of Pringles from Composite Flour of Cocoyam and Wheat Flour

Abstract

Abstract:Work assessed "Pringles" as an imitate snack produced from composite flour of cocoyam and wheat. This was carried out in order to exploit the nutritional and aesthetic value of cocoyam (Colocasia escullenta Var.) to improve the overall quality of the Pringles as against its production from potato and wheat composite flour. Composite flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50%) of cocoyam and wheat respectively as the major raw materials were adopted and used for the production of the Pringles. Physicochemical analysis (pH, water absorption capacity (WAC), bulk density (BD) and swelling capacity (SC)); proximate analysis (protein, fats, ash, moisture and carbohydrate content) and sensory evaluation (colour, texture, taste and overall acceptability) were carried out on the samples produced using standard methods. Physicochemical analysis showed the pH of 5.48 to 6.61, WAC (12.00 to 17.50), BD (1.43 to 1.56) and SW (1.03 to 1.38). However, sample with 10% cocoyam and 90% wheat composite flour gave the best physicochemical properties of pH (5.98), WAC (14.00), BD (1.56) and SC (1.38). The proximate analysis showed that carbohydrate content ranging between 53.36 to 61.12, and protein content (8.17 to 12.29), fat content (16.67 to 23.97), ash content (3.49 to 45.53), fiber content (1.71 to 2.83) and moisture content (8.76 to 14.54). Sample B equally gave the nutrient proximate combination of appreciable percentage on the average. The result of the sensory evaluation showed that there is no significant difference between the samples produced in terms of aroma. There is a significant different between samples A, B and the remaining samples in terms of colour and taste. On the overall acceptability, samples A, C and D showed no significant difference but the highest mean score was found with sample B. Conclusively, acceptable snack (Pringles) can be produced from cocoyam and wheat in ratio 90%:10%, respectively.

Development, quality assessment and antioxidant properties of cocoa based beverage produced from vegetable milk

“…The values are within the range of the total ash content of most liquids based beverages as reported by. 29 The crude fat content of the beverage is similar to the values reported by 30 for beverages. The carbohydrate content of the cocoa-based beverages ranged between 0.60g/100g -12.71g/100g with the control sample having the highest percentage of carbohydrate content.…”