Abstract
The proximate composition and sensory properties of cassava (manihot
esculenta) snack (kpokpo gari) enriched with groundnut (cocos nucifera) and
coconut (arachis hypogaea.) was investigated. The cassava mash, coconut and
groundnut were mixed at different ratios 100:0:0, 70:15:15. 60:20:20, 50:25:25
respectively. The kpokpo gari samples were subjected to proximate, mineral,
physical and sensory analysis. The outcome of the proximate analysis revealed
a gradual increase in the protein contents (5.47-13.31%), ash (1.09-1.65%) and
fat (1.18-4.76%) as the percentage of groundnut (arachis hypogaea.) and coconut
(cocos nucifera) increased while there was a reduction in carbohydrate content
(53.50-63.44%), moisture (5.40-8.05%) and crude fibre (18.49-19.53%). The
mineral analysis showed that calcium ranged between (0.027-0.042mgIl00g),
magnesium (O.059-0.l24mgIlOOg), Sodium (0.033-0.192mg/100g). Iron (49.90-
53.59mg/100g) and phosphorus (0.012-0.019mg/l00g). There was a significant
(p<O.O5) difference in the sensory scores between the enriched kpokpo gari
and control sample (100% cassava mash) with sample C (Cassava (manihot
esculenta), coconut(cocos nucifera) and groundnut(arachis hypogaea.). 60:20:20%)
as most preferred. Sensory analysis showed that the incorporation of
groundnut (arachis hypogaea.) and coconut (cocos nucifera) at levels of 20 and
25% were accepted by the panelists.