Project Abstract

Abstract
Traditional snacks are popular food items in many cultures around the world due to their convenience, taste, and cultural significance. This research project aims to explore the characteristics of traditional snacks produced from Citrullus vulgaris, Glycine max, Arachis hypogea, and Sclerotium tuberygii. These ingredients are commonly used in snack production in various regions due to their availability and nutritional value. The study will focus on the sensory attributes, nutritional composition, shelf-life, and consumer acceptance of the traditional snacks. Sensory evaluation will be conducted to assess the taste, texture, aroma, and overall palatability of the snacks. Nutritional analysis will determine the macronutrient and micronutrient content of the snacks, providing valuable information on their health benefits. Furthermore, the shelf-life of the snacks will be investigated to determine their stability and quality over time. This information is crucial for both producers and consumers to ensure food safety and quality. Consumer acceptance studies will be conducted to understand the preferences and perceptions of individuals towards these traditional snacks. The research will involve the production of traditional snacks using standardized recipes and processing methods. Different formulations and processing techniques will be explored to optimize the sensory and nutritional characteristics of the snacks. Quality control measures will be implemented throughout the production process to ensure consistency and safety. Overall, this research project will provide valuable insights into the characteristics of traditional snacks produced from Citrullus vulgaris, Glycine max, Arachis hypogea, and Sclerotium tuberygii. The findings will contribute to the understanding of the sensory, nutritional, and consumer aspects of these snacks, potentially leading to the development of new and improved products in the snack industry. Additionally, the research will highlight the cultural significance of traditional snacks and their role in promoting culinary diversity and heritage preservation.

Project Overview

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.

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 et al., 2001; Poulain, 2002). However, snacks are becoming increasingly popular (Poulain, 2002; Devine et al., 2003) and may be added to the diet or consumed in place of traditional meals (Bellisle et al., 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 et al., 2003).

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.

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 et al., 2004). Traditional snacks such as “okpa”, “moin-moin”, “akara”, melon snack, “agidi”, etc. are produced from legumes and cereals using different processing methods like steaming, frying, baking, drying, etc. Melon snack is a traditional snack made from melon, ground yeast and other minor ingredients.

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.

Objective of study

The general objective of study was to produce melon snack (Ikpan) with a combination of different legumes.

Specific objectives

The specific objectives were:

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.
Determining the effect of replacing melon with soybean and groundnut on the quality of the snack.
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.
Analysing the effect of processing on the chemical composition of the snack.
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