The aim of this study is to determine effects of bambara groundnut supplementation on the quality of ojojoa water yam based snacks. In this study, ojojoa water yam based food was prepared, with supplementation of bambara groundnut in the ratios of (100:0), (90:10), (80:20) and (70:30). These products were analyzed for proximate composition, amino acid content, and sensory attributes. Results showed that, the protein content of ojojoincreased significantly (P≤ 0.05) with increase in bambara groundnut supplementation from 5.42% in (100:0) to 7.92% in the (70:30) water yam-bambara groundnut blends. There was significant increase (P≤ 0.05) in essential and non-essential amino acids. Sensory quality attributes of (100:0) water yam-bambara groundnut blended ojojo had the highest preference in terms of appearance, (80:20) had the highest in terms of taste and (70:30) was the most acceptable in terms of sponginess, flavour, and overall acceptability. The study therefore suggests that supplementation of water yam based ojojo with bambara groundnut improves the protein content and improves the organoleptic properties of ojojo as 70:30 water yam-bamabara groundnut blend was the most preferred. Hence, the supplementation of water yam based ojojo should be encouraged as it offers better chemical qualities and sensory attributes.
| Published in | International Journal of Nutrition and Food Sciences (Volume 5, Issue 6) |
| DOI | 10.11648/j.ijnfs.20160506.18 |
| Page(s) | 422-428 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Bambara Groundnut, ojojo, Proximate Composition, Sensory Evaluation, Supplementation, Water Yam
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APA Style
Alakali J. S., Okache T. A., Agomuo J. K. (2016). Effects of Bambara Groundnut Supplementation on the Quality of ojojo a Water Yam Based Snacks. International Journal of Nutrition and Food Sciences, 5(6), 422-428. https://doi.org/10.11648/j.ijnfs.20160506.18
ACS Style
Alakali J. S.; Okache T. A.; Agomuo J. K. Effects of Bambara Groundnut Supplementation on the Quality of ojojo a Water Yam Based Snacks. Int. J. Nutr. Food Sci. 2016, 5(6), 422-428. doi: 10.11648/j.ijnfs.20160506.18
AMA Style
Alakali J. S., Okache T. A., Agomuo J. K. Effects of Bambara Groundnut Supplementation on the Quality of ojojo a Water Yam Based Snacks. Int J Nutr Food Sci. 2016;5(6):422-428. doi: 10.11648/j.ijnfs.20160506.18
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Download@article{10.11648/j.ijnfs.20160506.18,
author = {Alakali J. S. and Okache T. A. and Agomuo J. K.},
title = {Effects of Bambara Groundnut Supplementation on the Quality of ojojo a Water Yam Based Snacks},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {6},
pages = {422-428},
doi = {10.11648/j.ijnfs.20160506.18},
url = {https://doi.org/10.11648/j.ijnfs.20160506.18},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160506.18},
abstract = {The aim of this study is to determine effects of bambara groundnut supplementation on the quality of ojojoa water yam based snacks. In this study, ojojoa water yam based food was prepared, with supplementation of bambara groundnut in the ratios of (100:0), (90:10), (80:20) and (70:30). These products were analyzed for proximate composition, amino acid content, and sensory attributes. Results showed that, the protein content of ojojoincreased significantly (P≤ 0.05) with increase in bambara groundnut supplementation from 5.42% in (100:0) to 7.92% in the (70:30) water yam-bambara groundnut blends. There was significant increase (P≤ 0.05) in essential and non-essential amino acids. Sensory quality attributes of (100:0) water yam-bambara groundnut blended ojojo had the highest preference in terms of appearance, (80:20) had the highest in terms of taste and (70:30) was the most acceptable in terms of sponginess, flavour, and overall acceptability. The study therefore suggests that supplementation of water yam based ojojo with bambara groundnut improves the protein content and improves the organoleptic properties of ojojo as 70:30 water yam-bamabara groundnut blend was the most preferred. Hence, the supplementation of water yam based ojojo should be encouraged as it offers better chemical qualities and sensory attributes.},
year = {2016}
}
TY - JOUR T1 - Effects of Bambara Groundnut Supplementation on the Quality of ojojo a Water Yam Based Snacks AU - Alakali J. S. AU - Okache T. A. AU - Agomuo J. K. Y1 - 2016/11/23 PY - 2016 N1 - https://doi.org/10.11648/j.ijnfs.20160506.18 DO - 10.11648/j.ijnfs.20160506.18 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 422 EP - 428 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20160506.18 AB - The aim of this study is to determine effects of bambara groundnut supplementation on the quality of ojojoa water yam based snacks. In this study, ojojoa water yam based food was prepared, with supplementation of bambara groundnut in the ratios of (100:0), (90:10), (80:20) and (70:30). These products were analyzed for proximate composition, amino acid content, and sensory attributes. Results showed that, the protein content of ojojoincreased significantly (P≤ 0.05) with increase in bambara groundnut supplementation from 5.42% in (100:0) to 7.92% in the (70:30) water yam-bambara groundnut blends. There was significant increase (P≤ 0.05) in essential and non-essential amino acids. Sensory quality attributes of (100:0) water yam-bambara groundnut blended ojojo had the highest preference in terms of appearance, (80:20) had the highest in terms of taste and (70:30) was the most acceptable in terms of sponginess, flavour, and overall acceptability. The study therefore suggests that supplementation of water yam based ojojo with bambara groundnut improves the protein content and improves the organoleptic properties of ojojo as 70:30 water yam-bamabara groundnut blend was the most preferred. Hence, the supplementation of water yam based ojojo should be encouraged as it offers better chemical qualities and sensory attributes. VL - 5 IS - 6 ER -
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