Nutritional Qualities and Comparative Acceptability of Self Developed Flakes and Balls Produced from Oat and Cocoa Beans

Abstract

This study investigated the nutritional qualities and comparative acceptability of self-developed ready-to-eat flakes and balls produced from oat and cocoa beans. Fifty academic staff from departments that were offering courses relating to food at The Federal Polytechnic, Ilaro, Ogun State were purposively chosen as sensory panelists. Sensory evaluation was conducted using a 9-point hedonic scale rating, and the data obtained were analyzed using descriptive and inferential statistics, like mean, median, standard deviation and Analysis of Variance (ANOVA) using Statistical Package for Social Science SPSS version 30.0, The sensory results showed mean scores ranging from 6.30 to 7.50 for appearance, colour, aroma, texture, taste, flavour, fluffiness, and overall acceptability. These findings indicate that the flakes and balls were generally well accepted, with the flaked products performing slightly better in texture and crispness. Proximate analysis results revealed variations in moisture (22.65-25.65 %), ash, (1.38-2.08 %) crude protein (4.33-4.60 %), crude fiber (0.32- 0.95 %), fat (1.18-1.97 %), and carbohydrate (69.88-65.15%) contents. The composite formulations demonstrated improved nutritional quality compared to the control samples, with higher protein and fiber levels, moderate fat and carbohydrate contents, and appreciable mineral composition reflected in ash values. The study recommends that blending oat and cocoa in product development enhances both nutritional quality and consumer acceptability, food producers should prioritize using oat –cocoa composite flour in flakes and balls productions as they provide affordable, and acceptable alternatives to conventional breakfast cereals, with potential to promote healthier dietary choices.