Quality Assessment of Energy Bars from Acha (Digitaria Exillis) and Breadnut (Artocarpus Camansi) Flours

Authors

  • Udoh Iniobong Enefiok Department of Food Science and Technology, University of Uyo, Uyo, Nigeria Author
  • Edima Nyah Anne Peters Department of Food Science and Technology, University of Uyo, Uyo, Nigeria Author
  • Ndah Linus Sylvester Department of Food Science and Technology, University of Uyo, Uyo, Nigeria Author
  • Emede Emmanuel Oghenekome Department of Food Science and Technology, University of Uyo, Uyo, Nigeria Author
  • Jimmy Inieke Effiong Author

DOI:

https://doi.org/10.47363/JFTNS/2024(6)199

Keywords:

Acha Flour, Energy Bars, Breadnut Flour, AntiNutrients, Sensory Properties

Abstract

Four samples of energy bars were produced using acha and breadnut seed flours in the ratio 80:20, 70:30, 60:40 respectively while 100% acha flour served as the control. The samples were subjected to analysis to ascertain their chemical and sensory qualities. Moisture, protein, fat, ash, fiber and carbohydrate contents ranged from 5.11-6.82%, 8.61-18.66%, 7.15-19.46%, 2.14-2.91%, 2.33-4.48% and 51.53 – 70.80% respectively. Energy values varied significantly (p< 0.05) and ranged from 381.99 - 455.90Kcal, increasing as the level of inclusion of breadnut flour increased. There was a significant difference (p<0.05) in phytate, oxalate tannins and saponin with the concentration ranging from 1.35-2.93, 0.75-2.88, 0.37-1.50 and 0.14-0.87mg/100g respectively. The results obtained for sensory evaluation showed that the samples were generally acceptable and that the products could serve as energy dense bars or snacks for
human consumption.

Author Biographies

  • Udoh Iniobong Enefiok, Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

    Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

  • Edima Nyah Anne Peters, Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

    Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

  • Ndah Linus Sylvester, Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

    Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

  • Emede Emmanuel Oghenekome, Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

    Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

  • Jimmy Inieke Effiong

    Department of Food Science and Technology, University of Uyo, Uyo, Nigeria

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Published

2024-04-15

Issue

Vol. 6 No. 2 (2024): Volume 6 Issue 2

Section

Articles