Effect of Mixing Ratios on Proximate Composition and Consumer Acceptability of “Gurundi” Snack Prepared from Tigernut ( Cyperus esculentus )

Journal of Applied Sciences and Environmental Management

OLATIDOYE, O.P.¹  ADEBAYO-OYETORO, A.O.¹  OGUNDIPE, O.O.¹  OLOFINYOKUN, A.O.¹ 

关键词: Gurundi;    tigernut;    snack;    proximate;    sensory evaluation;    cassava starch;   

DOI  :  

学科分类：环境科学（综合）

来源: University of Port Harcourt * Department of Pure and Industrial Chemistry

【 摘 要 】

Gurundi a crunchy ready to eat snack was prepared from tigernuts, using different formulations of mixing ratios tigernut: cassava starch ANN (50:50), BUK (90:10), FUN (80:20), YEM (70:30). Proximate composition evaluation of the resultant snacks showed Protein, Fat, Crude fibre, Carbohydrate, Total ash and moisture content decreased with an increase in cassava starch ratio in all the snacks. Consumer acceptability of the different formulation ratios of snacks produced was also determined with respect to the following parameters: taste, colour, crunchiness, mouthfeel and general acceptability by trained panelists. At (P

【 授权许可】

Unknown