Microbiological, nutritional and sensory evaluation of snack bars developed using Bambara groundnut (Vigna subterranean L.) and maize (Zea mays)

Over the years, snacking has become a regular habit for majority of population with increasing need food manufacturers to meet consumers’ demand through product development. In this study, snack bars were prepared using maize and Bambara nuts mixed in following ratios: A, 100% maize; B, nuts; C, 50% maize: D, 75% 25% E, nuts: maize. The total heterotrophic bacterial count samples A E was within limit stipulated by International Commission on Microbiological Specification Food. frequency occurrence  isolates from include Bacillus species (24%), Staphylococcus Lactobacillus Escherichia coli (19%) Serratia (9%), while fungal isolates Aspergillus (33%), Penicillium (27%), Rhizopus (20%) Saccharomyces (20%). moisture, ash, carbohydrate, crude protein, fat fiber content range 11.47±0.99-17.45±1.01, 1.09±0.07-2.00±0.15, 56.05±0.65-70.37±0.71, 6.32±0.36-15.00±0.22, 4.60±0.50-7.00±0.30 2.60±0.25-3.10±0.31%, respectively. There significant difference (p<0.05) proximate composition among except fiber. calorie value between 347.20-367.69 kcal acceptability compared favourably commercialized bar.   Key words: Healthy snacking, natural sweetener, underutilized legumes, cereal bar,