Open AccessProduction and Quality Evaluation of Water Yam: Sesame Based Snack (Akuto)
Author(s) -
A. B. Adeniyi,
J. K. Ikya,
M. I. Yusufu
Publication year - 2020
Publication title -
european of agriculture and food sciences
Language(s) - English
Resource type - Journals
ISSN - 2684-1827
DOI - 10.24018/ejfood.2020.2.5.41
Subject(s) - food science , delicacy , protein efficiency ratio , net protein utilization , biological value , biology , chemistry , body weight , weight gain , ecology , endocrinology
Akuto is an old delicacy in Benue State. This nutritious delicacy has gone into extinction due to the emergence of new food products. An attempt has been made to convert this delicacy into high protein snacks using water yam tuber and sesame seeds. Boiled water yam tuber and toasted sesame seeds were blended in different proportions (A-100:0, B-90:10, C-80:20, D-70:30, E-60:40, F-50:50) to produce Akuto snack. Products were analyzed for proximate composition, sensory and protein quality evaluation using rat assay. Results indicated that Sample A (100% water yam) has highest acceptability from the sensory evaluation. There was significant increase in protein content with the inclusion of toasted sesame seed with values ranging from 5.06 to 20.08%. Protein Efficiency ratio (PER) also increased with sesame supplementation and group F had highest value 3.03. Biological Value (BV) and Net Protein Utilisation (NPU) was highest in reference diet group (G) 96.76% and 93.00% followed by test diet group (F) 77.85% and 55.91% respectively.