Proximate Composition and Sensory Qualities of Chips Produced From Ackee Aril Flour

Edward Ken Essuman^1, , Joycelyn Anima Osei² and Vida Gyimah²

¹Ken Consult, P. O. Box KN 1154, Kaneshi-Accra, Ghana

²Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi-Ghana

Cite this paper:
Edward Ken Essuman, Joycelyn Anima Osei and Vida Gyimah. Proximate Composition and Sensory Qualities of Chips Produced From Ackee Aril Flour. American Journal of Food Science and Technology. 2016; 4(2):38-42. doi: 10.12691/ajfst-4-2-2

Abstract

People have different interests as to what product ackee fruit could be used for. A preliminary survey disclosed cake, chips and rock cake to be the preferred bakery products when ackee aril is to be blend with wheat flour. The study assessed the quality of chips produced from wheat-ackee aril composite flour. Four blends of chips were prepared in the proportions: 80:20, 60:40, 50:50 and 40:60 and wheat used as control. These were used to bake chips and proximate composition and sensory attributes of the chips were examined. Results of proximate analysis showed significant increase (p≤0.05) in protein (10.2–16.9%), fat (2.1–20.2%) and fibre (0.5–3.7%) contents and significant decrease in carbohydrate (72.3–48.1%) contents with increase in ackee aril flour. There was no significant difference in the ash content of the test samples. Sensory evaluation results showed that all chips samples had high rating for all evaluated attribute. The closeness of values obtained for all chips samples to the control sample indicate a high level of acceptance of the WF-AF chips.

Keywords:
ackee aril chips wheat-ackee aril flour

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