Evaluation of proximate, physical and sensory properties of snacks produced from wheat, banana puree and roasted peanut grits

Abstract

The quality of snacks produced from blends of wheat, banana puree and roasted peanut grits was investigated. A workable ratio of 40% wheat flour (WF) to 60% banana puree (BP) was established via trial runs to form WBP0 as control and 5, 10, 15 and 20 % roasted peanut grits (RPG) was added at the expense of banana puree to produce WBP5, WBP10, WBP15 and WBP20, respectively. The proximate composition (%), physical and colour properties, and sensory attributes were determined using established methods. The protein, fat, ash and energy values increased significantly (p<0.05) and ranged from 13.14 to 18.77, 1.11 to 15.68, 1.93 to 2.47 and 394.90 to 467.50 kcal/100 g, respectively, as the amount of RPG increased while the moisture and carbohydrate decreased significantly from 26.55 to 17.78 and 86.09 to 64.34, respectively. The physical properties of the snacks in terms of diameter, thickness, weight and spread ratio ranged from 4.25 to 4.50 cm, 1.20 to 1.45 cm, 13.55 to 19.50 g and 3.07 to 3.75, respectively with no significant difference (p≥0.05). The colour attributes of the snacks and their derivatives changed significantly (p<0.05) with no definite trends. Lightness (L*), redness (a*) and yellowness (b*) ranged from 63.36 to 68.56, 5.42 to 5.64 and 11.88 to 12.64, respectively. The perception of the snacks in terms of appearance, aftertaste, flavour, crispness and acceptability showed marginal differences with no significant difference (p≥0.05). The inclusion of RPG up to 20 % increased the protein, fat and energy values of the snacks.