SENSORY EVALUATION AND ACCEPTABILITY OF WATER YAM (DIOSCOREA ALATA) FLOUR FOR PRODUCTION SNACKS

Abstract

This study assess the acceptability of processed water yam flour as a snack and its sensory evaluation. Using water yam flour and wheat flour in the ratios of 70:30 and 50:50, two distinct composite flour blends were created. As a control, there were samples made of wheat flour. The purpose of the study was to investigate the potential applications of Nigeria's freely obtainable water yam flour for making chinchin, cake, and cookies. In order to accomplish this, chinchin, cakes, and cookies made with water yam and wheat flour were prepared and then subjected to sensory analysis. Based on its appearance, color, flavor, texture, taste, mouth feel, crispiness, and overall acceptability, food products such chinchin, cake, and cookies were utilized to assess the sensory acceptability. For sensory evaluation, an 8-point hedonic scale was employed. The mean separation was performed using the Duncan New Multiple Range Test. The data was analyzed using the mean(x) score, simple percentage, standard deviation (SD), and analysis of variance (ANOVA). To clarify how new recipe is created, the study used an experimental research approach. It was evident from the findings that the judges accepted chinchin, cakes, and cookie sampling. The study concluded that, with regard to the factors examined, there was no discernible variation in the judges' ratings. Based on the results, the researcher concluded that water yam flour can be used in place of wheat flour and that products like chinchin, cakes, and cookies made with water yam flour should be encouraged by the producers.