Nutritional and Sensory Evaluation of Ginger and Turmeric Fortified Cassava -Groundnut Snack Bar
F. P. Okezie *
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
G. C. Omeire
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
C. C. Ogueke
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
A. E. Uzoukwu
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
J. N. Nwosu
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
N. O. Kabuo
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
M. C. Umelo
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
C. O. Udemba
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
C. F. Eze
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study evaluated the nutritional and sensory properties of cassava–groundnut snack bars fortified with ginger and turmeric. The study employed a 3 × 3 experimental designs, involving three fortification sources (ginger, turmeric, and a 50:50 blend) at three inclusion levels (3%, 5%, and 7%), plus an unfortified control, giving ten samples. All bars were produced from a 70:30 cassava-groundnut flour blend. Proximate composition was determined using AOAC methods, while sensory evaluation employed a 9-point Hedonic scale. Results showed that fortification improved the nutritional quality of the snack bars, particularly protein, fibre, mineral content, and energy value. Moisture content ranged from 20.17% to 30.07%, crude protein from 4.50% to 19.69%, crude fibre from 2.01% to 3.87%, fat from 3.00% to 7.29%, ash from 1.52% to 3.18%, carbohydrate from 44.33% to 65.59%, and energy value from 1144.31 to 1339.54 kJ/100 g. Significant differences (P < 0.05) were observed among samples. The turmeric-only sample T55 (5% turmeric) recorded the highest protein content (19.69%). Sensory evaluation also showed significant differences in appearance, flavour, taste, and acceptability. Samples T33 (3% turmeric) and G77 were the most preferred overall. This study demonstrate that ginger and turmeric are effective natural fortificants for enhancing the nutritional composition and sensory appeal of cassava‑groundnut snack bars.
Keywords: Cassava, groundnut, ginger, turmeric, functional foods, fortification, snack bar