PRODUCTION AND EVALUATION OF AKARA OJOJO INSTANT POWDER USING BLENDS OF WATER YAM (DIOSCOREA ALATA), OKRO (ABELMOSCHUS ESCULENTUS) AND AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)

ABSTRACT Akara ojojo is the Yoruba word which refers to the outcome of grated, spiced-up and deep fried water yam. Ojojo, also known as yam fritters is a traditional Nigerian snack or finger food made from grated water yam. The aim of this study was to produced akara ojojo instant powder using blends of water yam, okro and African yam beans. In this study proximate, mineral, functional, antinuritient and sensory attributes were analyzed at different proportions of: 100:0, 95:05, 90:10, 85:15, 80:10, 75:15, 70:30. Ojojo prepared with 100% of water yam was used as control. The result obtained were subjected to analysis of variance using SPSS version 25. The result of this study showed that the protein content, crude fibre and ash content of ojojo increased significantly with increase in African yam beans from 7.26, 4.15 and 7.06% in 100% to 11.51, 6.57 and 9.56% in 70:30 respectively. The moisture content, carbohydrate and energy value ranged from 12.06 to 12.40, 59.40 to 68.87 and 291.74 to 309.70% respectively. The sensory quality of the control sample had the highest preference in terms of taste, appearance, flavour, mouthfeel, Colour and overall acceptability. However sample G had significantly higher nutritional value. Based on the results obtained, inclusion of African yam beans into akara ojojo should be encouraged as it resulted in production of ojojo with better composition of nutrients particularly protein.