Production of High Protein Snacks from Sweet Potato

Abstract

Mae Joe and E-kaa sweet potato snacks were prepared by using a village texturizer. Mae Joe and E-kaa sweet fortified with various kinds of flour which were full fat soy flour, wheat flour, rice flour, cassava starch, mungbean flour, defatted sesame flour and defatted groundnut flour. The average scores from sensory evaluation of color, flavor, texture and acceptability showed that the Mae Joe and E-kaa sweet potato snacks which were fortified with 25% full fat soy flour, 20% wheat flour or 20% rice flour; 10% full fat soy flour, 10% defatted groundnut flour, 5% defatted sesame flour, 20% wheat flour or 20% rice flour and the E-kaa sweet potato snack fortified with 25% full fat soy 20% cassava starch; 20% mungbean flour, 5% defatted sesame flour and 20% cassavas starch were not significantly different and were the best accepted when compared with the rest of the sample. The protein and fat content of the best accepted fortified Mae Joe sweet potato snacks ranged from 15.86 – 16.62% and 4.72 – 5.85%, while that of unaccepted unfortified Mae Joe sweet potato snack were 5.56 and 1.04%, respectively. The protein and fat content of the best accepted fortified E-kaa sweet potato smacks ranged from 11.06% - 16.95% and 2.16 – 5.44%, while that of unaccepted unfortified E-kaa sweet potato snack were 6.85 and 1.57%, respectively. These were due to high protein and fat content of the added flours. The protein quality of the best accepted fortified Mae Joe and E-kaa sweet potato snacks showed higher chemical score of methionine + cystine, 74-80%, compared to 66% for unfortified Mae Joe and E-Kaa sweet potato snack including the best accepted E-kaa sweet potato snack fortified with 25% full fat soy flour and 20% cassava starch. These were due to the added flour such as rice flour, wheat flour, and defatted sesame flour which were rich in methionine + cystine cut sweet potato flour, and added flour such as full fat soy flour, defatted groundnut flour, mungbean flour were low in methionine – cystine content.