Research Article

Production and Quality Evaluation of Water Yam: Sesame Based Snack (Akuto)

A. B. Adeniyi
Benue State University, Nigeria
* Corresponding author
J. K. Ikya
Federal University of Agriculture Makurdi, Nigeria
Mohamed Ikagu Yusufu
DOI icon 10.24018/ejfood.2020.2.5.41

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Submitted 2020-04-20
Published 2020-10-25

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Table of Contents

Article Main Content

Akuto is an old delicacy in Benue State. This nutritious delicacy has gone into extinction due to the emergence of new food products. An attempt has been made to convert this delicacy into high protein snacks using water yam tuber and sesame seeds. Boiled water yam tuber and toasted sesame seeds were blended in different proportions (A-100:0, B-90:10, C-80:20, D-70:30, E-60:40, F-50:50) to produce Akuto snack. Products were analyzed for proximate composition, sensory and protein quality evaluation using rat assay. Results indicated that Sample A (100% water yam) has highest acceptability from the sensory evaluation. There was significant increase in protein content with the inclusion of toasted sesame seed with values ranging from 5.06 to 20.08%. Protein Efficiency ratio (PER) also increased with sesame supplementation and group F had highest value 3.03. Biological Value (BV) and Net Protein Utilisation (NPU) was highest in reference diet group (G) 96.76% and 93.00% followed by test diet group (F) 77.85% and 55.91% respectively.

Keywords: Snack, Wateryam, Sesame seeds, Protein

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