Effect of African breadfruit (Treculia africana) seed supplementation on some chemical and sensory attributes of fried water yam (Dioscorea alata) ball.

Abstract

Fried water yam ball, traditionally known as Ojojo in western Nigeria, is a low protein snack, usually prepared as value added product from grated water yam paste. The influence of African breadfruit seed, a lesser known protein source on quality attributes of water yam ball (Ojojo) was evaluated. Wet-milled water yam (WY) was produced and supplemented with African breadfruit seed (AB) at 10-50%. A control sample was prepared from 100% WY. The blend was mixed with ingredients (salt, powder pepper, okra and onion) and the mixed dough was subsequently used for the production of Ojojo, through deep fat frying. Using standard methods, snack was evaluated for proximate composition, metabolisable energy and anti-nutrient contents (total phenolic, flavonoids, tannin, phytate, oxalate and alkaloids). Hedonic test was used to evaluate the sensory properties. Data were analysed using ANOVA (analysis of variance) at α0.05. WY supplementation with AB significantly decreased moisture content (9.50-9.28%), fibre (2.20-1.80%) ash (5.50-4.00%) and carbohydrate (74.83-65.34%), but increased protein (7.02-13.50%), fat (0.95-6.00%) and metabolisable energy contents (340.97-373.39 kcal). There was significant increase in anti-nutrients (mg/100g), except total phenol (3.79-1.83), but they all fell within tolerable limits. Sample with 60% WY and 40% AB was the most acceptable by the panellists (7.02±0.38).