SENSORY ACCEPTABILITY AND STORAGE STABILITY OF TIDBITS PRODUCED WITH FLOUR FROM CASSAVA AND BAMBARA NUT

Abstract

The study evaluated the sensory acceptability and storage stability of tidbits made with flour from cassava and Bambara nut. Tidbits were produced with blends of flour as depicted by a simplex lattice mixture design using Design Expert software (Version 12.0). The tidbits with the highest overall acceptability scores were packaged in a high-density polyethylene bag, stored for a period of two months, and analyzed for physical, chemical, and microbial properties. The results obtained for the sensory acceptability showed that samples 80:20,70:30, and conventional (i.e., 30% cowpea flour and 70% HQCF) tidbits were accepted by most of the panelists. The range of values for lightness, redness, and yellowness of samples 80:20, 70:30, and conventional tidbits were: 8.31-46.08, 3.73-28.10, and 13.73-49.73, respectively. The microbial evaluation of tidbits after two months of storage revealed that the sample with 80% high-quality cassava flour and 20% Bambara nut flour was found to be the most sterile. These results underscore the impact of ingredient composition, packaging materials, and storage conditions on the microbial quality of the tidbits throughout the storage period. Importantly, all samples maintained total microbial counts within acceptable safety limits.