Harnessing the Potential of Local Snacks Produced from African Yam Beans and Local Rice for Improved and Sustainable Livelihoods in Nigeria

Chidiebere I. Nwakanma, Ezinne P. Obinwa, Salomi O. Onoriode, Clara N. Okoroafor and Chima Ejeabukwa
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Chidiebere I. Nwakanma: International Journal of Home Economics, Hospitality and Allied Research
Ezinne P. Obinwa: International Journal of Home Economics, Hospitality and Allied Research
Salomi O. Onoriode: International Journal of Home Economics, Hospitality and Allied Research
Clara N. Okoroafor: International Journal of Home Economics, Hospitality and Allied Research
Chima Ejeabukwa: International Journal of Home Economics, Hospitality and Allied Research

International Journal of Home Economics, Hospitality and Allied Research, 2024, vol. 3, issue 2, 128-139

Abstract: This study was designed to develop snacks utilizing composite flour blends of African yam beans and African rice, focusing on their proximate composition and sensory qualities. Flours were produced from African yam beans and African rice grains. The composite flours of African yam bean and African rice were formulated using different ratios specified as BSA, BSB, BSC, BSD, BSE, DOA, DOB, DOC, DOD and DOE. The proximate composition and sensory properties of the flour samples were determined using standard methods. Proximate results showed significant (P

Keywords: African rice; African yam beans; proximate composition; Sensory evaluation; Snacks (search for similar items in EconPapers)
JEL-codes: L60 (search for similar items in EconPapers)
Date: 2024
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