PREDICTION OF NUTRITIONAL PROPERTIES OF SNACKS PRODUCED FROM BAMBARA-NUT, MAIZE AND RIPE-PLANTAIN BLENDS USING MIXTURE RESPONSE SURFACE METHODOLOGY

Authors

  • Kudirat Titilope Araoye Department of Food Science and Technology, Federal University Oye, Oye-Ekiti, Nigeria.
  • Dupe Temilade Otolowo Department of Food Science and Technology, Mountain Top University, Nigeria.
  • Ifeoluwa Adetutu Alejo Department of Food Technology, Federal Polytechnic, Ado Ekiti, Nigeria.
  • Gbenga Isaac Oluwafemi Department of Food Technology, Federal Polytechnic, Ado Ekiti, Nigeria.
  • Eunice Moriyike Ogunbusola Department of Food Science and Technology, Federal University Oye, Oye-Ekiti, Nigeria.
  • Toibudeen Adesegun Sanni Department of Food Science and Technology, Federal University Oye, Oye-Ekiti, Nigeria.
  • Oluwatooyin Faramade Osundahunsi Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria.

Keywords:

Snacks, Nutritional composition, Sensory properties, Mixture response methodology, Prediction

Abstract

The ratio (%) of bambara-nut (A): maize (B): ripe plantain (C) as variables in the blends used to produce snacks was designed using optimal mixture model of the Response Surface Methodology (RSM). Regression analysis was used to determine the effects of variations of the mixture on the responses (chemical composition) of the snacks. The snacks had 3.20-5.41% moisture and 3.20-6.04% protein contents. The minerals ranged from 10.84-17.79 phosphorous, and 0.43-0.90 mg/100 g iron. Linear and Quadratic models predicted the responses with high coefficient of determinations (R2) range (0.7143-0.9978) and adequate precision values (>4). Bambara-nut had the lowest values (1.39-2.44) of variance inflation factors (VIF) close to ideal value (1.00) across the responses which confirm its adequate estimation. Snacks were well accepted in all the sensory attributes. The optimal mixture model as a statistical tool could find a useful application in predicting the chemical compositions of snacks made with similar materials.

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Published

2026-08-28

How to Cite

Titilope Araoye, K., Temilade Otolowo, D., Adetutu Alejo, I., Isaac Oluwafemi, G., Moriyike Ogunbusola, E., Adesegun Sanni, T., & Faramade Osundahunsi, O. (2026). PREDICTION OF NUTRITIONAL PROPERTIES OF SNACKS PRODUCED FROM BAMBARA-NUT, MAIZE AND RIPE-PLANTAIN BLENDS USING MIXTURE RESPONSE SURFACE METHODOLOGY. Suranaree Journal of Science and Technology, 29(4), 030079(1–9). retrieved from https://ph04.tci-thaijo.org/index.php/SUJST/article/view/15159

Issue

Vol. 29 No. 4 (2022): July - August

Section

Research Article