Nutritional and Sensory Evaluation of Instant Extruded Snack Developed from Blends of Malted (Yellow Maize and White Sorghum), Soybeans, Sweet Potato and Brisket Bones

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dc.contributor.authorSamuel Olusina OWOLABI
dc.date.accessioned2025-11-24T14:22:55Z
dc.date.available2025-11-24T14:22:55Z
dc.date.issued2024-12
dc.description.abstractThis study evaluated the nutritional and sensory properties of instant extruded snacks from a combination of malted yellow maize and white sorghum, soybean, sweet potato, and brisket bones. The maize and sorghum were malted for 30 and 20 hours respectively, while the sweet potatoes, soyabean and brisket bones were dried and converted to flours. Nine flour blends were formulated and subdivided into three segments where Segment A (maize based),ASO BSO: & CSO, Segment B (sorghum based),DSO, ESO , FSO. and Segment C (maize-sorghum based), GSO, HSO, ISO, were used to produce instant extruded snacks using a twin-screw extruder. The proximate and nutritional properties of the extrudes were evaluated, sensory evaluation was conducted using a 9-point hedonic scale, and the results were analyzed using SPSS. The analytical values for the nine samples ranged from 3.10 to 3.20% for moisture content, 1.71 to 2.00% for ash, 10.29 to 10.58% for fiber, 12.80 to 14.52% for crude protein, 3.10 to 3.15% for fat, 66.08 to 68.33% for carbohydrate, and 350.27 to 355.94 kcal for energy. Micronutrient values per 100mg ranged from 260.23 to 275.10mg for calcium, 137.22 to 162.42mg for magnesium, 455.23 to 458.35mg for potassium, 120.00 to 142.45mg for sodium, 370.23 to 403.23mg for potassium, 40.20 to 49.65mg for iron, 2.21 to 3.23mg for zinc, 3.43 to 4.56mg for vitamin A, 3.76 to 4.34mg for vitamin B1, and 0.69 to 0.76mg for vitamin B2. The results showed no significant differences (p>0.05) between samples from the same cereal base, but significant differences (p>0.05) between samples from different cereal bases. Increasing soybeans and malted grains increased the protein and carbohydrate content. Conclusively, maize-based formulations were preferred over sorghum-based. Nutritional, healthy, and acceptable instant snacks for managing malnutrition can be developed from these snacks. Keywords: Instant extruded snacks, Malted yellow maize, Soybeans, Sweet potatoes, Brisket Bone. Word Counts: 250
dc.identifier.citationkate Turabian
dc.identifier.otherM.Sc
dc.identifier.urihttps://repository.lcu.edu.ng/handle/123456789/1221
dc.language.isoen
dc.publisherLead City University, Ibadan
dc.relation.ispartofseriesM.Sc
dc.subjectInstant extruded snacks
dc.subjectMalted yellow maize
dc.subjectSoybeans
dc.subjectSweet potatoes
dc.subjectBrisket Bone. Word Count
dc.titleNutritional and Sensory Evaluation of Instant Extruded Snack Developed from Blends of Malted (Yellow Maize and White Sorghum), Soybeans, Sweet Potato and Brisket Bones
dc.typeThesis

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