Amino Acid, Antinutritional and Sensory Properties of Ready to Eat Snack from Cassava, Soybean and Cricket Composite Flour

Abstract

The amino acid, antinutritional and sensory properties of formulated ready to eat snacks prepared from yellow cassava, soybeans and cricket (protein source) composite flour was obtained using simultaneous equation and material mass balance method, it was determined and compared statistically with two proprietary snacks sold in the market. Essential amino acid profile showed that the formulated snack was significantly lower than the two proprietary snacks while the antinutritional properties were significantly higher in the formulated snack than the proprietary snack, but fell under the 0.50 safe permissible unit for antinutrient in formulated snacks, making bio-unavailability of calcium and magnesium needed for bone development minimal.  Sensory evaluation showed that the formulated snacks did not differ significantly (p = 0.05) from the two proprietary snacks in colour flavour, taste smell, texture and overall acceptability. Sensory panellists had a high preference for the formulated snacks than the two proprietary snacks because the egg and soybeans component were mildly perceivable. The formulated snacks mostly complied with Emergency Food Product (EFP) recommendation for snacks. It therefore recommended that substitution of cassava flour, soybean flour and cricket flour using simultaneous equation and material mass balance equation in snacks formulation should be embarked upon by snacks industries as this will help in conserving national foreign exchange and improving the national value of snacks.