Proximate and Sensory Properties of Snacks developed from African Yam Beans and African Rice Flour Blends for Household Consumption

The proximate and sensory properties of African yam beans (Stephenostylis stenocarpa) and African rice (Oryza glaberrima) snacks (queen cakes and chin-chin) were determined. African yam beans seeds and African rice grains flour were processed into flour and used as composite flour for snacks' production. The composite flour was mixed in the ratios of 100:0, 80:20, 50:50, 60:40, and 70:30, coded as samples: QCA,QC B, QC C, QC D and QCE (queen cakes) and CHA, CHB, CHC, CHD, and CHE (chin-chin). The proximate analysis indicated significant (p<0.05) increase in moisture contents (9.73 – 16.01%), ash (1.33-5.33%), fat (0.50-1.40%) and Protein (10.40 – 11.75) but decrease in carbohydrate (58.61-62.02%) for queen cakes. While an increase in ash (1.31 – 6.07%), fat (3.31 -11.23%), and protein (1.56 -11.14%) but decreased in moisture (5.16 – 8.16%) and carbohydrate (60.33 – 70.97%) was observed in chin-chin samples. The snack samples had good sensory scores and general acceptability. The present result recommended that African yam beans and African rice flour have high potential as value-added ingredients in queen cakes and chin-chin production for households; hence, incorporating them into the family menu will enhance its utilization and improve household food security.