Development and Sensory Evaluation of Extruded Snack from Composite Flour of Black Soybean and Finger Millet Fortified with Moringa Leaf Powder

Abstract

The aim of the current study was to develop ready-to-eat snack employing extrusion cooking using composite flour made from black soybean and finger millet fortified with moringa leaf powder. The extruded puff was made using flour blends at different ratios, and semi-trained personnel assisted in conducting a sensory evaluation of the generated extruded products puff. Samples were evaluated on a 5-point composite scale for colour, appearance, texture, flavour, and taste, as well as a 9-point hedonic scale for overall acceptance. The ratio of finger millet flour, black soybean flour, moringa leaf powder and durum wheat flour for the three composite flour CF-1 and CF-2 and CF-3 was (20%, 10%, 2%, 68%), (15%, 15%, 42%, 68%) and (10%, 20%, 2%, 68%) respectively while 100% durum wheat flour was used as control. The Extruded Puff were collected and dried for one hour at 600C in a hot air oven tray dryer. After drying, the extruded puff was placed in airtight containers and left to cool until further examination. The results indicated that composite flour CF-3 (finger millet: black soybean; moringa leaf powder and durum wheat flour in the ratios of (10:20:2:68) could be used to produce quality extruded product puff with acceptable sensory properties and registered significant difference with each other at p<0.05 level. Keywords: Sensory Evaluation, Fortification, Black soybean, Finger Millet, Moringa Leaf Powder.