PROXIMATE AND ORGANOLEPTIC ANALYSES OF FLOUR CONFECTIONERY PRODUCTS FROM COMPOSITE CORNCOB AND INDIGENOUS CHICKEN EGGS IN OLUMO ROCK, OGUN-STATE, NIGERIA

Abstract

Currently, people look for convenient and healthy food to cope with their hectic lifestyles. Therefore, food, especially that high in fiber becomes one of their priorities, hence, this study was carried out to optimize the usage of corn cob supplemented with indigenous chicken eggs in developing high fiber snacks that may be beneficial to all ages, hence the needs for proximate and organoleptic analyses of flour confectionery products from composite flour of corncob and indigenous chicken eggs in Olumo tourists' destination, Ogun-state, Nigeria. Thirty (30) tourists/visitors were conveniently sampled for the study. The study makes use of both primary and secondary sources of data to elicit useful information. A well-structured and scrutinized close ended 9-hedonic scale sensory evaluation questionnaire was used. The data was analyzed using SPSS 20 with one-way ANOVA and p < 0.05. Proximate analyses showed that white-corncob had higher crude fibre (42.68) compare to others. Sensory evaluation (appearance, colour, aroma, taste, texture) of the products showed that cake and steamed sponge pudding produced from corncob–wheat composite flour, indigenous chicken and duck eggs were generally accepted by the panellists. Differences in sensory attributes among the formulations were minimal, indicating that the incorporation of corncob flour and the use of indigenous chicken eggs did not adversely affect consumer acceptability. the study concludes that, corncob flour can be utilized as a component of composite flour in the production of cake and steamed sponge pudding due to its acceptable nutritional composition and sensory properties and therefore, recommended for the tourists.