Thesis Abstract

Traditional snacks are an integral part of many cultures worldwide, providing not only sustenance but also a reflection of culinary heritage and regional flavors. This research project aimed to explore the characteristics of traditional snacks produced from Citrullus vulgaris, Glycine max, Arachis hypogea, and Sclerotium tuberygii. These ingredients were selected due to their widespread availability and common use in traditional snack production across various regions. The study involved a detailed analysis of the sensory attributes, nutritional composition, and processing techniques involved in the production of traditional snacks using the aforementioned ingredients. Sensory evaluation was conducted to assess the appearance, aroma, taste, texture, and overall acceptability of the snacks. This provided valuable insights into the flavor profiles and consumer preferences associated with these traditional snacks. Furthermore, the nutritional composition of the snacks was analyzed to determine their macronutrient and micronutrient content. This information is crucial for understanding the dietary value of traditional snacks and their potential contribution to daily nutritional requirements. In addition to basic nutrients such as carbohydrates, proteins, and fats, the snacks were evaluated for the presence of vitamins, minerals, and dietary fibers. The processing techniques utilized in the production of traditional snacks were also examined to identify traditional and modern methods employed. Traditional methods often involve time-honored practices that have been passed down through generations, while modern techniques may incorporate technological advancements for improved efficiency and product quality. By comparing these approaches, the study aimed to highlight the importance of preserving traditional knowledge and techniques in snack production. Overall, the findings of this research project shed light on the diverse characteristics of traditional snacks produced from Citrullus vulgaris, Glycine max, Arachis hypogea, and Sclerotium tuberygii. The sensory evaluation provided insights into the unique flavors and textures of these snacks, while the nutritional analysis offered valuable information on their dietary composition. Additionally, the examination of processing techniques highlighted the balance between tradition and innovation in snack production. By understanding the characteristics of traditional snacks made from these ingredients, consumers, food producers, and policymakers can gain a deeper appreciation for the cultural significance and nutritional value of these culinary traditions. This research contributes to the ongoing discourse on traditional foodways and the importance of preserving heritage practices in the modern food industry.

Thesis Overview

INTRODUCTION

Snack foods are an integral part of the diet and have been, over a period of time, commercially exploited on a wide scale. Increasing awareness amongst the consuming public demands the production of high protein, cost effective, convenient and highly acceptable snacks.

Meals are everyday eating events structured by the frequency of food consumption, by food items appropriate to a meal and even by the order of dishes in the menu (Douglas and Gross, 1981; Mäkelä, 2000; Poulain, 2002). Eating events have typically been categorized as either main meals (structured meals) or snacks (unstructured eating events between meals). These categories have been used in both cultural (Mäkelä, 2000) and nutritional studies (Kearney et al., 2001; Poulain, 2002). However, snacks are becoming increasingly popular (Poulain, 2002; Devine et al., 2003) and may be added to the diet or consumed in place of traditional meals (Bellisle et al., 1997; Poulain, 2002). The concept of snacks is complex; it may comprise confectionery items or beverages only (Andersson and Rössner, 1996), “a snacking food” (like chips) or even light meals (Poulain, 2002; Chamontin et al., 2003).

The term “snack” or “snack food” is difficult to define or categorize. The dictionary meaning of snack is a “tit bit” which is a small meal in the broadest sense (Macrae, 1993). Snacking can be described as the problem-free consumption of easy-to-handle, miniature-portioned, hot or cold products in solid or liquid form, which need little or no preparation and are intended to satisfy the occasional “pang” of hunger. Thus snacks should be convenient and in manageable portions and they should satisfy short-term hunger (Macrae, 1993).The Federal Department of Rural Development in her book “Recipes for Commonly Eaten Meals in Nigeria” FMARD (2006), defined snacks as small meals eaten between main meals, and states further that a good snack is nutrient dense and each bite contributes to the nutrient intake of healthy individuals.

Snacks include sandwiches made with fresh bread or toasted bread accompanied with potato or vegetable crisps and a little salad, rolls, baps, French bread, croissants, pitta bread, cut through and filled with a variety of fillings (Foskett et al., 2004). Traditional snacks such as “okpa”, “moin-moin”, “akara”, melon snack, “agidi”, etc. are produced from legumes and cereals using different processing methods like steaming, frying, baking, drying, etc. Melon snack is a traditional snack made from melon, ground yeast and other minor ingredients.

Variation in nutrient contents of melon, soybean and groundnut (especially with regards to lysine and methionine), price and functional properties necessitated the combination of these local seeds to produce traditional snack with a more balanced nutrient that is more affordable to the low income earners in Nigeria.

Objective of study

The general objective of study was to produce melon snack (Ikpan) with a combination of different legumes.

Specific objectives

The specific objectives were:

• Producing melon snack using the conventional method in which melon and ground yeast served as the main ingredients, and determining the best combination of melon and ground yeast in the snack.
• Determining the effect of replacing melon with soybean and groundnut on the quality of the snack.
• Determining the effects of quantity of processing water and cooking time on the hardness and compressive strength of the cake, and quality characteristics of the snack.
• Analysing the effect of processing on the chemical composition of the snack.