Kwara State University
Maimuna Sani
Designation: Lecturer II
Department: Food Science and Technology
| My Publications | ||||||||
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| S/N | Title | Abstract | Authors | Volume Numbers | Publication Type | Publication Date | Link | |
| 1 | Evaluation of Nutritional Value and Sensory Properties of Moringa oleifera Seed Powder Fortified Sakada (A Cassava-Based Snack) |
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, sakada was 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, | Tawakalitu Eniola Aruna, Islamiyat Folashade Bolarinwa, Akeem Olayemi Raji, Mutiat Balogun, Maimuna Sani, Olaide Akintayo and Qudus Kolawole | 7(3) | Journal | 2021-06-22 | https://foodchemistryjournal.com/2021/06/22/evaluation-of-nutritional-value-and-sensory-properties-of-moringa-oleifera-seed-powder-fortified-sakada-a-cassava-based-snack/ | |