CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM Citrullus vulgaris S, Glycine max L, Arachis hypogea L AND Sclerotium tuberygii

📄 Project Abstract

Melon snack was produced by the conventional method in which melon and ground yeast was used as the main ingredients, in addition to other ingredients. The proportion of melon and ground yeast were varied while the other ingredients were kept constant so as to determine the best combination that would give a good quality snack. The combination of 70% melon, 8.81% ground yeast and 21.19% other ingredients was used as the control sample, since this combination formed the best dough needed for the production of the best quality snack. Melon was then replaced with 10-70% concentrations of soybean and groundnut to determine their effect on product quality. The snacks were processed with different quantity of processing water (16 - 24ml), packaged with different packaging materials (plantain leaves, polyethylene and aluminium foil) and cooked for different periods of time (1 - 9 hours). Analyses were carried out on the snacks for proximate composition, antinutrient content, sensory propertie...