Abstract
Process technology, chemical composition and sensory quality of aadun- a maize based Nigeriansnack were investigated. Process technology was established through oral interview and visitation toprocessors at Abeokuta and Ibadan, while aadun samples were evaluated for their chemical compositionand sensory quality using laboratory samples as control. Although ingredient composition variedwidely among processors, roasted maize flour and palm oil constitute about 71 and 27 % of the ingredientsrespectively. Pepper, salt and other spices added up to only 1- 2%. The major unit operationsidentified in aadun processing were: cleaning, roasting, milling, sieving, mixing, molding and packaging.Aadun was found to be very rich in calorie (495.34- 618.84kcal/ 100g), low in protein (4.95-6.08%) and a good source of phosphorus (538.45- 600mg/100g) and magnesium (245.05-255.12mg/100g). Sensory quality of aadun is processor dependent as samples differ significantly(p> 0.05) in their colour, aroma, texture and overall acceptability but not in taste. Aadun samplesgenerally had low microbial loads with total plate count ranging between 1.2 x103 and 3.3x103cfu/g.
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