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
Additional contact information
Chidiebere I. Nwakanma: International Journal of Home Economics, Hospitality and Allied Research, Postal: Department of Food and Nutrition, Home Science, Faculty of Agriculture, University of Port Harcourt, P.M.B 5323, Rivers State, Nigeria., https://www.ijhhr.org/
Ezinne P. Obinwa: International Journal of Home Economics, Hospitality and Allied Research, Postal: Department of Human Nutrition and Dietetics, Faculty of Life Science, Ambrose Alli University, Ekpoma, P.M.B. 14, Edo State, Nigeria., https://www.ijhhr.org/
Salomi O. Onoriode: International Journal of Home Economics, Hospitality and Allied Research, Postal: Department of Food and Nutrition, Home Science, Faculty of Agriculture, University of Port Harcourt, P.M.B 5323, Rivers State, Nigeria., https://www.ijhhr.org/
Clara N. Okoroafor: International Journal of Home Economics, Hospitality and Allied Research, Postal: Department of Human Nutrition and Dietetics, Faculty of Life Science, Ambrose Alli University, Ekpoma, P.M.B. 14, Edo State, Nigeria., https://www.ijhhr.org/
Chima Ejeabukwa: International Journal of Home Economics, Hospitality and Allied Research, Postal: Department of Food and Nutrition, Home Economics Education, Federal College of Education (Technical Umunze), P.M.B., 0189, Anambra State, Nigeria, https://www.ijhhr.org/

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
References: Add references at CitEc
Citations:

There are no downloads for this item, see the EconPapers FAQ for hints about obtaining it.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ris:ijheha:3081

Access Statistics for this article

International Journal of Home Economics, Hospitality and Allied Research is currently edited by Prof. Ngozi Mary Eze

More articles in International Journal of Home Economics, Hospitality and Allied Research from Department of Home Economics & Hospitality Management Education, University of Nigeria, Nsukka Contact information at EDIRC.
Bibliographic data for series maintained by Homec Department ().