Sensory Properties, Proximate composition and Overall Acceptability of Selected Fortified Local Snacks

Abstract

This study evaluated the sensory properrties, proximate composition, and overall acceptability of selected fortified Nigerian local snacks. Fifty academic staff members from food-related departments at the Federal Polytechnic Ilaro were purposively selected to serve as taste panelists. Each panelist completed a 9-point hedonic scale assessment. Data were analyzed using descriptive statistics and one-way ANOVA under a completely randomized design, performed in SPSS version 23.0.Sensory scores for the samples fell within the following ranges: color (7.44– 8.00), appearance (7.58–8.04), aroma (7.56–7.85), taste (7.38–8.02), mouthfeel (7.44–7.94), texture (7.52–7.88), and overall acceptability (7.66–8.14). Notably, the unfortified akara (NAK) sample consistently scored highly for color, appearance, mouthfeel, texture, and overall acceptability.Proximate composition varied significantly among the snacks. Moisture content ranged from 8.70% to 69.87%, and dry matter from 30.14% to 91.30%. Fat content spanned 4.94% to 36.70%, ash 0.68% to 3.99%, crude fiber 0.25% to 8.31%, crude protein 3.25% to 16.71%, and carbohydrates 9.75% to 37.86%. Among the fortified samples, the non-spiced akara (NDK) exhibited the highest dry matter and fat levels. In summary, while fortification had limited impact on the nutritional composition—likely due to nutrient losses during heating—it significantly influenced sensory qualities. The study recommends fortifying local snacks to improve both their nutritional value and sensory appeal.