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

Author

Listed:
  • Nwakanma, Chidiebere I.

    (International Journal of Home Economics, Hospitality and Allied Research)

  • Obinwa, Ezinne P.

    (International Journal of Home Economics, Hospitality and Allied Research)

  • Onoriode, Salomi O.

    (International Journal of Home Economics, Hospitality and Allied Research)

  • Okoroafor, Clara N.

    (International Journal of Home Economics, Hospitality and Allied Research)

  • Ejeabukwa, Chima

    (International Journal of Home Economics, Hospitality and Allied Research)

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

Suggested Citation

  • Nwakanma, Chidiebere I. & Obinwa, Ezinne P. & Onoriode, Salomi O. & Okoroafor, Clara N. & Ejeabukwa, Chima, 2024. "Harnessing the Potential of Local Snacks Produced from African Yam Beans and Local Rice for Improved and Sustainable Livelihoods in Nigeria," International Journal of Home Economics, Hospitality and Allied Research, Department of Home Economics & Hospitality Management Education, University of Nigeria, Nsukka, vol. 3(2), pages 128-139, December.
    • Handle: RePEc:ris:ijheha:3081
    as

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    More about this item

    Keywords

    African rice; African yam beans; proximate composition; Sensory evaluation; Snacks;
    All these keywords.

    JEL classification:

    • L60 - Industrial Organization - - Industry Studies: Manufacturing - - - General

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