Optimization of Snackbar product formulation based on butterfly pea flower extract (Clitoria Ternatea L.) and canna tuber flour by d-optimal design expert mixture methods

organoleptic qualities and economic return to farmers. Two processes of preservation namely sun drying and oven drying were compared. For the purpose, cauliflower purchased from local market were undergone processes of drying at normal room temperature, weighing and cutting into 3-4 cm long pieces, blanching and removing of excess water. Afterwards, the samples of blanched cauliflower were sun dried at 30-350 C and oven dried at 50-600 C separately. The dehydrated samples were then analyzed for proximate composition such as moisture, ash, fat, crude fiber, crude protein and carbohydrate content. For sensory evaluation cauliflowers recipes from oven dried and sun dried samples were prepared. Unit cost of processed cauliflower in case of dehydration by sun drying was Rs. 68.50 compared to oven dried as Rs.70.70 per kg. Rehydration ratio of sun dried was 5.9:1 where as in oven dried sample was 5.8:1. The moisture content was found to be higher in sundried sample (5.5%) as compared to oven dried sample (5.0%). Ash content (7.75%) was higher in oven dried sample compared to 7.25% in sun dried sample. As regards proximate composition of dehydrated cauliflower, fat content was observed to be similar in both methods of drying where as crude fiber content were 12.0% and 10.0% in oven dried and sun dried samples respectively. Crude protein contents were found to be 12.75% and 13% in oven dried and sun dried samples respectively where as carbohydrate contents were 60.50% and 62.25% respectively. Organoleptic properties such as colour, flavor, texture and taste of the recipes prepared from the dehydrated cauliflower were found to be in highly preferable range of 30 respondents upto 6 months period of dehydraion. As investigated from the above facts, shelf life, organoleptic qualities and nutrient composition of sun dried and oven dried cauliflower samples were observed to be almost similar. Adding to this sun drying can be done easily by rural women folk, hence this method can be advocated as preferred technique for the farmers of Khagaria district. Women folk earned substantial benefit by marketing of sundried cauliflower.

ABSTRACT
 This study aims to determine the effect of adding soybean flour (Glicine max) to the chemical, physical, and organoleptic characteristics of flakes from a combination of corn (Zea mays) and pumpkin (Cucurbita moshcata) and to determine the best treatment for flakes produced based on chemical, physical characteristics, and it's organoleptic. The research method used is an experimental method with descriptive data analysis. This study used 5 treatments and 3 replications: A = (addition of 0 grams of soybean flour), B = (addition of 15 grams of soybean flour), C = (addition of 30 grams of soybean flour), D = (addition of 45 grams of soybean flour), and E = (addition of 60 grams of soybean flour). Observations made were chemical analysis in the form of water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and total amino acids in treatment C, as well as physical tests in the form of water absorption tests, color tests, and organoleptic tests in the form of color, aroma, taste, and texture. The results showed that the addition of soybean flour in the study of corn and pumpkin flour flakes affected water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, water absorption, brightness (color), and preference level based on the color, flavor, taste, and texture of the resulting flakes. The best treatment of flakes produced was treatment C (addition of 30 grams of soybean flour) based on the panelists' preference level with quality characteristics, is: water content (6.43% ± 0.41), ash content (1.76% ± 0.19), protein content (9.78% ± 0.29), fat content (11.25% ± 0.69), carbohydrate content (70.89% ± 0.57), crude fiber content (2.81% ± 0.29), water absorption 368.31% ± 2.49), °Hue (78.57 ± 0.01) and organoleptic values ??(color 4.35; aroma 3.65; taste 4.10; texture 3, 70) with a total value of 9.72% amino acids and the types of amino acids identified are glutamic acids, leucine, aspartic acid, arginine, alanine, phenylalanine, valine, serine, isoleucine, tyrosine, threonine, lysine, histidine, glycine, and methionine. . threonine, lysine, histidine, glycine, and methionine. . threonine, lysine, histidine, glycine, and methionine.
 
 Keywords : Flakes, soybean flour, corn flour, pumpkin, characteristics, protein, amino acids.

This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p 0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet.
 This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p>0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p<0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet.

As a staple food, which consumed by many peoples in almost all places world wide, corn (Zea mays L.) has become very important. As well as in Indonesia, especially in Kisar Island, Southwest Maluku regency, corn already be the one of the most important food crops. The purpose of this study was to determine proximate content of local corn kernels from Kisar Island Maluku. Proximate analysis included content of water, fat, protein, ash, crude fiber, total carbohydrate and total sugar. Data collected are presented in form of table and analyzed descriptively. The data obtained were compared to the Indonesian national standard (SNI) of proximate content for corn kernels as well as to other results that have been reported by several researchers. The results of seven local corn cultivars from Kisar Island were in accordance with SNI standards about content of ash (1.13-2.04%), protein (9.14-13.02%), crude fiber (2.17 - 2.72%), fat (3.47-5.10% ), total carbohydrate (69.7 % -75.74%), and total sugar (58.66% -68.7%). The novelty of this research is to reveal the proximate content of local corn kernels from Kisar Island. This research is expected to be useful as a source of information about the proximate content of local corn seeds, and for instance it can be considered in the utilization and development of local corn in Kisar Island.

The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and total sugar content and organoleptic quality and microbial status of the prepared candy were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with increased concentration of sugar solution used, whereas total sugar content was found to be higher. Total bacterial count was increased with increasing the concentration of sugar solution. The best characteristic of Ginger candy was found with 50% sugar solution, with highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar solution.

This study was conducted to investigate the chemical, functional, pasting and sensory properties of breadfruit-wheat composite flours and its cake making potentials using standard and analytical methods. Composite flour of wheat/breadfruit at different substitution ratios of (100:0%), 90:10%, 80:20%, 70:30%, 0:100%) were used to bake cake. The results revealed that there were significant difference (p≤0.05) in chemical composition (moisture, ash, fat, protein, crude fibre and carbohydrate content) and functional properties (bulk density, water absorption capacity, oil absorption capacity and swelling power) between the flour and cake samples. The cake samples had proximate composition ranging from 11.97- 14.25% moisture content, 8.36 – 12.50% protein content, 3.17 – 7.72% fat content, 1.26 – 1.76% ash content, 3.93 – 6.64% crude fibre content and 71.27 – 85.24% carbohydrate content. The functional properties of the flour samples ranged from 0.64 – 0.82 gcm-3 bulk density, 1.50 – 3.15% water absorption capacity, 1.78 – 2.28% oil absorption capacity and 5.25 – 7.85% swelling power. The pasting properties of the flour blend ranged from 1011-1400Cp peak viscosity, 396.17 – 1318Cp. Through viscosity, 82.50 – 546.50Cp breakdown viscosity, 554-988Cp setback viscosity 1345 – 2306Cp final viscosity, 6.0 – 7.0mins peak time and 81.93 – 92.08°C pasting temperature. Sensory evaluation results showed that all the cake samples had high ratings for all evaluated attributes. The 90:10% and 80:20% of wheat bread fruit flour substitution compared favourably with control (100%WF). Cakes from other substitution levels were generally acceptable.

Cassava leaves are abundant green leaves and affordable. This research uses cassava leaves of sleedlings type with white, pink stalk with light green leaf colour made into flour to be processed food products. The purpose of this research was to analyze the physical properties and chemical content of brownies steamed by the addition of cassava leaf flour based on a mineral test (Ca, P, Fe), water content, ash content, protein content, fat content, carbohydrate and crude fibre content. A panellist assessment of brownies steamed based on organoleptic test results and determining the formulation of good brownies cake products from the ratio of wheat flour and cassava flour used. This research was designed using Completely Randomized Design (RAL) with three replications such as A0 (100% wheat flour: 0 (control)), A1 (85% wheat flour: 15% cassava flour), A2 (70% wheat flour: 30% cassava flour) and A3 (55% wheat flour: 45% cassava flour). The parameters observed were proximate tests which included (water content, ash content, protein content, fat content, carbohydrate content), mineral tests (Ca, P, Fe), crude fibrecontent, organoleptic test. The best treatment was A3 which has water content 20,83%, ash content 2,88%, protein content 9,48%, fat content 23,68%, carbohydrate 42,13% and fiber content 1,12%, content mineral calcium 12.56 g / kg, phosphorus 2.06 g / kg, iron 61.06 ppm. The result of the panellist's assessment of the level of preference to steamed brownies was A0 with the average value of organoleptic score is texture 4.08 (like), colour 4,1 (like), taste 4.04 (like), and flavour 4 (like)

This study aimed to find out the effect of jicama flour substitution, and stevia leaf substitution as the sweetener, and the interaction on proximate and sensory characteristic of baked brownies. The research was conducted using a completely randomized design (CRD) consisting of two factors. The first factor was the substitution ofjicama flour (B) with 4 levels of the jicama flour: 30%(B1), 40% (B2), 50%(B3), and 60%(B4). The second factor was the concentration of stevia leaves as the sweetener (S) with 3 levels: 1.75 grams (S1), 2.75 grams(S2), and 3.75 grams (S3). Proximate analysis parameters included moisture content, ash content, fat content, total sugar content, crude fibre content, and swelling power test. Sensory test parameters included colour, texture, aroma, taste and preference. The results indicated that the substitution treatment of jicama flour (B) had a significant effect on proximate analysis especially on the variable of total sugar content, crude fibre content, and swelling power. While the sensory properties had no significant effect on all variables. The treatment of adding stevia leaves (S) had a significant effect on the proximate analysis on ash content, total sugar content, and crude fibre content variables; and on sensory analysis, it affected the texture variable. The treatment interaction (SxB) had a significant effect on proximate analysis on several variables (ash content, total sugar content, fibre content, and swelling power), while sensory analysis had no significant effect on all variables. The best treatment was based on proximate and sensory analysis on the treatment of adding 1.75-gram stevia leaves and 60% jicama flour substitution (S1B4) with 22.67% water content, 1.44% ash content, 25.67% total sugar content, 28.85%fiber crude content, swelling power of 64.72%, colour of 4.00 (slightly dark brown), texture of 2.00 (thick), the aroma of 4.13 (slightly delicious), taste of 3.13 (slightly sweet), and preference of 3.33 (slightly like).

Cookies are biscuits made from low protein flour, and have a crunchy texture. Corn flour substitute was chosen because corn flour only contains <1% gluten. The main problem faced by corn commodity lies in the low sugar content as energy. To produce cookies that have nutritional value, palm sugar is added, where the constituent sugar is simpler than granulated sugar. This study aims to determine how the effect of corn flour substitution and the addition of palm sugar on the physicochemical and organoleptic characteristics of cookies. The design used was a Completely Randomized Design (CDR) with two factors and two replications, the first factor was corn flour substitution which consisted of four levels, namely 0%, 15%, 30%, 45%. The second factor is the addition of palm sugar which consists of three levels, namely 15%, 20%, 25%. Observations were made objectively including water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and color. While subjectively include, color, aroma, texture, taste and overall acceptance. The results obtained the best formulation of cookies substituted with 30% corn flour and 20% palm sugar with a water content of 6.39%, ash content of 2.45%, protein content of 10.19%, fat content of 29.90%, carbohydrate content 51.08%, and 0.09% crude fiber content.
 
 Cookies are biscuits made from low protein flour, and have a crunchy texture. Corn flour substitute was chosen because corn flour only contains <1% gluten. The main problem faced by corn commodity lies in the low sugar content as energy. To produce cookies that have nutritional value, palm sugar is added, where the constituent sugar is simpler than granulated sugar. This study aims to determine how the effect of corn flour substitution and the addition of palm sugar on the physicochemical and organoleptic characteristics of cookies. The design used was a Completely Randomized Design (CDR) with two factors and two replications, the first factor was corn flour substitution which consisted of four levels, namely 0%, 15%, 30%, 45%. The second factor is the addition of palm sugar which consists of three levels, namely 15%, 20%, 25%. Observations were made objectively including water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and color. While subjectively include, color, aroma, texture, taste and overall acceptance. The results obtained the best formulation of cookies substituted with 30% corn flour and 20% palm sugar with a water content of 6.39%, ash content of 2.45%, protein content of 10.19%, fat content of 29.90%, carbohydrate content 51.08%, and 0.09% crude fiber content.

Studies were carried out to comparatively assess the proximate and mineral composition of Solanum aethiopicum L. and Cucumis sativus L. fruit samples grown in the South Eastern and North Central regions of Nigeria respectively, following standard analytical procedures and instrumentation. The mineral elements (Na, K, Zn and Ca) were determined using atomic absorption spectrophotometer after wet digestion of the samples while the proximate parameters (ash content, moisture content, crude fibre content, crude protein content, crude fat content and carbohydrate content) were determined in accordance with standard analytical procedures. The mean range of the moisture, crude fibre, crude protein, crude fat, ash and carbohydrate contents in the S. aethiopicum L. fruit samples grown in the North Central and South Eastern regions of Nigeria were 72.49 - 88.23, 2.15 - 3.67, 1.31 - 1.85, 0.43 - 0.76, 0.51 - 0.84 and 3.18% - 5.72% respectively. Additionally, the moisture, crude fibre, crude protein, crude fat, ash and carbohydrate contents in the Cucumis sativus L. fruit samples grown in the South Eastern and North Central regions of Nigeria, had mean range of values of 93.60 - 98.76, 0.53 - 0.77, 2.14 - 2.84, 0.29 - 0.46, 0.90 - 1.14 and 3.88% - 4.66% respectively. The range of mean values of Na, K, Zn and Ca in the S. aethiopicum L. fruit samples from the South Eastern and North Central regions of Nigeria were 0.36 - 0.57, 1.92 - 2.80, 0.84 - 1.01 and 0.43 - 0.61 μg/g respectively. Also, Na, K, Zn and Ca had mean range of values of 1.36 - 4.08, 10.16 - 13.09, 0.45 - 0.66 and 5.85 - 9.3 μg/g respectively in the C. sativus L. fruit samples grown in the South Eastern and North Central regions in Nigeria. The levels of the determined proximate of parameters and mineral elements in the studied fruit samples from the investigated regions of Nigeria were statistically significant. This therefore indicates that the geographical locations where these fruit samples grew could have significantly impacted on their nutrient content levels. The levels of the determined proximate parameters from the selected regions of Nigeria shows that consumption of the fruit samples (S aethiopicum L. and C. sativus L.) especially regularly, would help supply the essential nutrients and minerals required for a healthy living.

This research aims to determine the comparison effect of coconut pulp flour with grated cassava on the characteristics of klenyem cake, and to find out the exact ratio of coconut flour and grated cassava so as to produce the best characteristics of klenyem cake. The experimental design used Completely Randomized Design (CRD) with treatment of coconut pulp flour and grated cassava ratio consist 6 levels : 20% : 80%; 30% : 70%; 40% : 60; 50% : 50%; 60% : 40%; 70% : 30%. Each treatment was repeated 3 times so obtained 18 experimental units. The parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and the sensory test of the klenyem cake.The data obtained were using Analysis of Variance (ANOVA) and if the significant effect to the variables, followed by The Duncan Multiple Range Test (DMRT). The results showed that the comparison of coconut pulp flour and grated cassava have a significant effect on the water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color and texture (scoring), aroma, taste and overall acceptance (hedonic). Comparison of coconut pulp flour with grated cassava 40%: 60% has been able to produce the best characteristics of klenyem cake. The parameter results of 40% coconut pulp flour with 60% grated cassava that is water content 32.54%, ash content 1.78%, protein content 2.85%, fat content 33.72%, carbohydrate content 33.61%, crude fiber content 21.62%, yellow color, soft texture, aroma liked, taste liked and overall acceptance liked.

The use of fishbone waste as shredded product is one of the right alternatives to provide a source of calcium-rich food that is cheaper, easier to obtain and of course easily absorbed and reduces the adverse effects of environmental pollution. The purpose of this research is to create a diversified product of milk fishbone shredded as an alternative use of fishery byproducts and to compare the chemical or nutritional characteristics of fishbone shredded and shredded milkfish (Chanos chanos). This study uses a comparative method. The results showed that the nutritional content of fish bone shredded was not much different from shredded milkfish products. The nutritional value of fishbone shredded are: 6.86% water content, 38.71% protein content, 17.16% fat content, 23.63% carbohydrate content and 1.59% crude fiber content, 12.04% ash content, 1.70% calcium content, and 1.51% phosphorus content. While the nutritional value of milkfish shredded is: 7.89% water content, 42.2% protein content, 31.48% fat content, 9.30% carbohydrate content, 1.64% crude fiber content, 7.49% ash content, 2.54% calcium content, and 1.34% phosphorus content. The nutritional value of fishbone shredded is higher in carbohydrate content, crude fiber content, and ash content compared to milkfish shredded products. The nutrient content of fishbone shredded is lower in water content, protein content, and fat content when compared to milkfish shredded products. High levels of ash in milkfish floss have the potential to be a source of calcium and phosphorus minerals. Thus fishbone shredded can be used as a mineral food source to meet the nutritional needs of the community.

The purpose of this study was to find the effect of purple sweet potato flour (Ipomoea batatas L.) and wheat flour ratio to produce cilok with the best characteristics. This study used a Completely Randomized Design with 5 levels of purple sweet potato flour and wheat flour ratio, namely 0%:100%, 10%:90%, 20%:80%, 30%:70%, and 40%:60%. The treatment was repeated 3 times to obtain 15 experimental units. Parameters observed were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, antioxidant activity, hedonic test for color, aroma, texture, taste, overall acceptance and scoring test for color, texture and taste. The data were analyzed by analysis of variance and if the treatment had a significant effect, it was followed with the Duncan Multiple Range Test (DMRT). The result showed that purple sweet potato flour and wheat flour ratio had a significant effect on water content, protein content, fat content, carbohydrate content, crude fiber content, antioxidant activity, hedonic test on color and scoring test (color and taste). The ratio of 40% purple sweet potato flour and 60% wheat flour produced the best cilok characteristics with water content 48.44%, ash content 1.4%, protein content 2.85%, fat content 1.02%, carbohydrate content 46.3%, crude fiber content 3.81%, 74.41% antioxidant activity, also the sensory characteristics were dark purple and slightly liked, the aroma was slightly liked, the texture was slightly chewy and slightly liked, the taste was like purple sweet potato and slightly liked, and the overall acceptance was slightly liked.

This study investigated sensory nutritional evaluation of snacks produced from wheat-breadfruit flour blends. Two different snacks, meat pie and chin- chin were produced using three different mixing proportions (50:50,30:70 & 70:30) of wheat-breadfruit flour blends for each making a total of six snack samples respectively. Fresh breadfruits, wheat flour and other ingredients were obtained from in Ile-Ife, Osun state. The samples were presented to a 50 member panelists to rate them on a 9-point hedonic scale and proximate analysis was also conducted on the flour blends using standard methods to determine their nutritional composition. Analysis of variance (ANOVA) was performed on the data gathered. The result showed that the highest value of moisture content, ash content and crude fiber content were observed in flour sample A (50:50), highest value of protein content, and fat content were observed in flour sample B (30:70) and highest value of carbohydrate content was observed in flour sample C (70:30). Results revealed that there are significant difference at (p<0.05) in the protein, fat, crude fiber, and carbohydrate content of the blends of flour. There are significant difference at (p<0.05) in the results for sensory evaluation of chin chin and meat pie samples. The highest values for chin- chin samples are 7.60, 7.74, 7.76, 7.62, and 7.84 for colour, flavor, taste, texture and overall acceptance respectively. And for the meat pie samples, the highest values are 7.56, 7.42, 7.52, 7.54, and 7.68 for colour, flavor, taste, texture and overall acceptance respectively. It was concluded that snack samples produced from 30% breadfruit flour with 70% wheat flour blend are the most preferable by the panelists.

Beef sausage was processed by additions of different replacement levels of meat by wheat germ flour (WGF) replacement levels were: 0% (as control) 10% and 15%. The processed beef sausage was packaged in foam trays, overwrapped with polyvinyl chloride (PVC) and stored refrigerated at 4°C ± 1°C for up to 7 days. Several variables were determined using subjective and objective measurements, to evaluate the effects of replacement levels and storage periods on the quality attributes of the processed beef sausage. Proximate composition was carried out. The evaluation was conducted immediately after processing, three and seven days post processing day. Results demonstrated that control sample (0% replacement level) had the lowest (p 0.05) in fat content, ash content and crude fiber content among the samples from the different replacement levels due to the Storage period. Fifteen percent replacement level sample had the highest (p<0.05) on protein, fat, ash and crude fiber contents. Protein content, fat content, ash content and crude fiber content were increase with the increased of replacement levels. WGF act as binder in beef sausage production and could be a good substitute to others plant binders which are used as meat binder or extenders. It is recommended that use of WGF in 15% replacement level in manufacturing of comminuted meat products, to enhance their quality characteristics.