Evaluation of Chemical and Sensory Properties of Fruit Bar from Blends of Banana and Paw-Paw Fortified with Protein Concentrate from African Yam Bean
Year: 2025
Type: article
Abstract: This study aimed at evaluating chemical and sensory properties of fruit bar from blends of banana and paw- paw fortified with protein content from African yam bean Fruit bar samples were prepared with blends of ripe bananas and pawpaw, and protein concentrate from African yam bean in the ratios of 100:0:0, 70:25:5, 60:30:10 and 50:35:15 respectively, which were labeled as BPA1, BPA2, BPA3, and BPA4. The formulated samples were used to produce fruit bar. The proximate and vitamin composition were determine using standard methods. Sensory properties were evaluated using 9-point Hedonic scale. The results showed that the proximate composition of fruit bar samples ranged from 18.83 to18.19 % for moisture, 1.5 to 9.38 % for protein, 14.61 to 16.77 % for fat, 0.23 to 0.23% for fibre, 1.49 to 1.99 % for Ash, 63.37 to 53.45% for carbohydrate. Vitamin B2 content ranged from 0.014 to 0.022 mg/100g. Increasing proportion of protein concentrate from African yam bean in fruit bar significantly (p<0.05) increases protein, fat, ash and fibre content of fruit bar. The sensory score showed that all the samples were generally accepted but the sample with 100% banana (BPA1) was the most preferred, followed by sample produced from 70% Banana, 25% Pawpaw and 5% African yam bean. Protein content of fruit bar from blends of banana and paw- paw was improved due to addition of African Yam bean.
Authors: Chinyere Nkemakonam Onyekwelu, Clementina Ngozi Nwafor
Institution: Federal Polytechnic Oko
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4406622821