Characteristics of traditional snacks produced from citrullus vulgaris s, glycine max l, arachis hypogea l and sclerotium tuberygii

Project Abstract

Traditional snacks play a significant role in many cultures worldwide, offering not only a source of sustenance but also a reflection of culinary heritage and traditions. This research project focuses on exploring the characteristics of traditional snacks produced from Citrullus vulgaris L. (watermelon seeds), Glycine max L. (soybeans), Arachis hypogaea L. (peanuts), and Sclerotium tuberygii (tiger nuts), which are widely consumed in various regions. The study aims to investigate the nutritional composition, sensory attributes, and potential health benefits of these traditional snacks. Each of the selected ingredients has unique nutritional profiles that contribute to the overall quality of the snacks. Watermelon seeds are rich in protein, fats, and minerals such as magnesium and phosphorus. Soybeans are known for their high protein content and essential amino acids, making them a valuable source of plant-based protein. Peanuts are a good source of healthy fats, protein, and fiber, while tiger nuts are prized for their high fiber and antioxidant content. In addition to their nutritional value, the sensory attributes of these traditional snacks will be evaluated. Sensory analysis will provide insights into the appearance, texture, flavor, and overall acceptability of the snacks, helping to understand consumer preferences and potential marketability. Understanding the sensory attributes of these snacks is crucial for product development and commercialization. Furthermore, the potential health benefits of consuming these traditional snacks will be investigated. The presence of bioactive compounds, antioxidants, and other health-promoting components in the ingredients may offer various health benefits, such as improved heart health, weight management, and antioxidant protection. By evaluating the health implications of consuming these snacks, this research aims to highlight their role in promoting overall well-being. Overall, this research project will provide valuable insights into the characteristics of traditional snacks produced from watermelon seeds, soybeans, peanuts, and tiger nuts. By evaluating the nutritional composition, sensory attributes, and potential health benefits of these snacks, the study aims to enhance knowledge about these culturally significant food items. The findings of this research could have implications for food product development, marketing, and promotion, as well as contribute to the preservation and appreciation of traditional culinary practices.

Project Overview

<p> </p><p><strong>INTRODUCTION</strong></p><p>Snack foods are an integral part of the diet and have been, over a period of time, commercially exploited on a wide scale. Increasing awareness amongst the consuming public demands the production of high protein, cost effective, convenient and highly acceptable snacks.</p><p>Meals are everyday eating events structured by the frequency of food consumption, by food items appropriate to a meal and even by the order of dishes in the menu (Douglas and Gross, 1981; Mäkelä, 2000; Poulain, 2002). Eating events have typically been categorized as either main meals (structured meals) or snacks (unstructured eating events between meals). These categories have been used in both cultural (Mäkelä, 2000) and nutritional studies (Kearney <em>et al.</em>, 2001; Poulain, 2002). However, snacks are becoming increasingly popular (Poulain, 2002; Devine <em>et al.</em>, 2003) and may be added to the diet or consumed in place of traditional meals (Bellisle <em>et al.</em>, 1997; Poulain, 2002). The concept of snacks is complex; it may comprise confectionery items or beverages only (Andersson and Rössner, 1996), “a snacking food” (like chips) or even light meals (Poulain, 2002; Chamontin <em>et al.</em>, 2003).</p><p>The term “snack” or “snack food” is difficult to define or categorize. The dictionary meaning of snack is a “tit bit” which is a small meal in the broadest sense (Macrae, 1993). Snacking can be described as the problem-free consumption of easy-to-handle, miniature-portioned, hot or cold products in solid or liquid form, which need little or no preparation and are intended to satisfy the occasional “pang” of hunger. Thus snacks should be convenient and in manageable portions and they should satisfy short-term hunger (Macrae, 1993).The Federal Department of Rural Development in her book “Recipes for Commonly Eaten Meals in Nigeria” FMARD (2006), defined snacks as small meals eaten between main meals, and states further that a good snack is nutrient dense and each bite contributes to the nutrient intake of healthy individuals.</p><p>Snacks include sandwiches made with fresh bread or toasted bread accompanied with potato or vegetable crisps and a little salad, rolls, baps, French bread, croissants, pitta bread, cut through and filled with a variety of fillings (Foskett <em>et al.</em>, 2004). Traditional snacks such as “okpa”, “moin-moin”, “akara”, melon snack, “agidi”, <em>etc.</em>&nbsp;are produced from legumes and cereals using different processing methods like steaming, frying, baking, drying, <em>etc. </em>Melon snack is a traditional snack made from melon, ground yeast and other minor ingredients.</p><p>Variation in nutrient contents of melon, soybean and groundnut (especially with regards to lysine and methionine), price and functional properties necessitated the combination of these local seeds to produce traditional snack with a more balanced nutrient that is more affordable to the low income earners in Nigeria.</p><p><strong>Objective of study</strong></p><p>The general objective of study was to produce melon snack (<em>Ikpan</em>) with a combination of different legumes.</p><p><strong>Specific objectives</strong></p><p>The specific objectives were:</p><ul><li>Producing melon snack using the conventional method in which melon and ground yeast served as the main ingredients, and determining the best combination of melon and ground yeast in the snack.</li><li>Determining the effect of replacing melon with soybean and groundnut on the quality of the snack.</li><li>Determining the effects of quantity of processing water and cooking time on the hardness and compressive strength of the cake, and quality characteristics of the snack.</li><li>Analysing the effect of processing on the chemical composition of the snack.</li></ul> <br><p></p>