Formulation, Preparation and Sensory Evaluation of Yam (Dioscorea rotundata) Fasting Snack

Abstract

The primary components of the yam fasting snacks were sago flour, chilli powder, banana, salt, and yam. Sago means Shabudana, which is obtained from the tuber of tapioca. It is added as a thickening agent, which helps to form dough. The study is aimed at the formulation, preparation and sensory evaluation of a yam fasting snack. To ensure uniform thickness, the ingredients were mixed to make soft dough, which was then shaped into little balls and pressed into thin discs. To completely dry these discs, they were placed in a tray dryer that was set to 60°C. After being dried and fried at 80° to 90°C, the discs were packaged for storage and distribution. By quantifying the proportions of protein, fat, and carbohydrates in the final product, proximate analysis was used to assess the nutritional value of the yam fasting snack. The results demonstrated the nutritional profile's balance, highlighting the contributions of each element to the composition as a whole. The protein level of 4.9% in the current study, although lower than the 8-12% range reported for raw yam tubers, is nonetheless significantly higher than that found in yam-oat snack bars. The fibre content was 3.26%, which is within the 3.3-6.3% range reported for yam products. A sensory analysis was also carried out to gauge consumer acceptability, looking at attributes like flavour, texture, aroma, and overall preference. As a result of its nutritious value and pleasing texture, the yam fasting snack is a popular choice among consumers seeking healthy snack options during fasting periods, according to the data, as it is rich in fibre that helps to prevent constipation during the fasting period.