Nutritional and sensory attributes of puff-puff produced from composite flour of yellow cassava, orange flesh sweet potato and sesame seed

Abstract

Background: Protein and micronutrient deficiencies is still a threat to our development. Improving the nutrient content of our common snacks is a strategy to reduce malnutrition prevalence in Nigeria

Objective: The study investigated the nutritional and sensory attributes of puff-puff produced from the partial replacement of wheat flour with yellow cassava, orange flesh potato flour and sesame seed.

Materials and method: Orange flesh sweet potato, yellow cassava and sesame seed were processed into flour, and the flours were combined in different proportions to obtain composite flours: (60% yellow cassava, 20% orange flesh sweet potato, 10% sesame seed, 10% wheat flour), (50% yellow cassava, 30% orange potato, 10% sesame seed, 10% wheat flour), (40% yellow cassava, 40% orange potato, 10% sesame seed, 10% wheat flour) for puff-puff production, commercial wheat flour was used as control. Samples were subjected to chemical, instrumental, and sensory analysis. Statistical Package for Social Science (SPSS) version 23 was performed. Significance was accepted at P<0.05.

Result: The puff-puff made from the control sample was significantly (p<0.05) low in protein (10.12%), ash (1.94%), fibre (3.24%) and moisture (13.61%) content. Puff-puff from composite flours had a Significant (p<0.05) higher value for all micronutrient compared to the control. The puff-puff from composite flours compared well to the control, but the sensory scores of the control was significantly (p<0.05) higher in all parameters.

Conclusion: The study had shown that a nutritious and acceptable puff-puff could be produced with partial replacement of wheat flour with yellow cassava and orange flesh sweet potato flours