Effect of Mixing Ratios on Proximate Composition and Consumer Acceptability of “Gurundi” Snack Prepared from Tigernut ( Cyperus esculentus )|
OGUNDIPE, O.O.; ADEBAYO-OYETORO, A.O.; OLATIDOYE, O.P. & OLOFINYOKUN, A.O.
Gurundi a crunchy ready to eat snack was prepared from tigernuts, using different formulations of mixing ratios tigernut: cassava starch ANN (50:50), BUK (90:10), FUN (80:20), YEM (70:30). Proximate composition evaluation of the resultant snacks showed Protein, Fat, Crude fibre, Carbohydrate, Total ash and moisture content decreased with an increase in cassava starch ratio in all the snacks. Consumer acceptability of the different formulation ratios of snacks produced was also determined with respect to the following parameters: taste, colour, crunchiness, mouthfeel and general acceptability by trained panelists. At (P<0.05), There was no significant difference in taste and mouthfeel at for all samples. ANN was the most preferred sample for all parameters except crunchiness. BUK was least preferred in terms of colour. FUN and YEM were most preferred for crunchiness. BUK with the highest proportion of tigernuts was least preferred in terms of crunchiness. Though ANN had the most general acceptability, FUN would provide more calorific energy nutritionally since it has a higher carbohydrate content.
Gurundi, tigernut, snack, proximate, sensory evaluation, cassava starch