Evaluation of Nutritional Value and Sensory Properties of Moringa oleifera Seed Powder Fortified Sakada (A Cassava-Based Snack)
| dc.contributor.author | Tawakalitu Eniola Aruna, Islamiyat Folashade Bolarinwa , Akeem Olayemi Raji , Mutiat Balogun , Maimuna Sani , Olaide Akintayo and Qudus Kolawole | |
| dc.date.accessioned | 2024-06-12T16:00:13Z | |
| dc.date.available | 2024-06-12T16:00:13Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | In Nigeria, cassava (Manihiot esculenta) is grown primarily for production of staples such as gari, lafun and fufu but there is little information on its conversion to nutritious snacks. Sakada is a locally prepared cassava-based snack that is low in protein, vitamins and minerals needed for vital life processes. In this study, sakadawas prepared from freshly harvested low-cyanide cassava roots (TME 1 with 7.38 mg HCN/100g) without and withmoringa (Moringa oleifera) seed powder at varying proportions (5–20%), in order to increase its protein, minerals and vitamin A contents. Unfortified sakada was the control. Proximate compositions, vitamin A and mineral contents of the unfortified and fortified sakada samples were determined using standard methods. Unfortified sample had low values of 2.48, 1.91, 2.06 and 0.97 % for crude protein, crude fat, crude fibre and ash contents, respectively, while moringa seed powder fortification significantly increased the proximate compositions (protein: 2.48-6.96 %, fat: 1.91-9.01 %, fibre: 2.06-4.51 %, ash: 0.97-1.41 %), minerals (iron: 1.92-5.5 ppm, calcium: 8.60-9.98 ppm, potassium: 0.64-1.05 ppm) and vitamin A (3.31 – 9.49 mg/100g) contents of the fortified sakada samples. Considering the quality assessments of the fortified product, the results obtained showed that 10% moringa fortified sakada was rated better than other fortified samples as well as the control sample (sakada produced from 100% cassava grit). In conclusion, fortification of sakada with moringa seed powder produced snack with improved nutritional value suitable for adults and children alike. | |
| dc.identifier.citation | Aruna, T. E., Bolarinwa, I. F., Raji, A. O., Balogun, M. A., Sanni, M., Akintayo, O. A., & Kolawole, Q. O. (2021). Evaluation of nutritional value and sensory properties of Moringa oleifera seed powder fortified Sakada (A cassava-based snack). Journal of Food Chemistry and Nanotechnology, 7(3), 54-59. | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/1365 | |
| dc.language.iso | en | |
| dc.publisher | Journal of Food Chemistry & Nanotechnology | |
| dc.title | Evaluation of Nutritional Value and Sensory Properties of Moringa oleifera Seed Powder Fortified Sakada (A Cassava-Based Snack) | |
| dc.type | Article |