PRODUCTION AND QUALITY EVALUATION OF READY TO EAT EXTRUDED SNACKS FROM FLOUR BLENDS OF ACHA-COWPEA AND SWEET POTATO STARCH

Acha is a potential food security crop that contributes significantly to people’s diet, especially in developing countries such as Nigeria. The suitability of acha-cowpea composite flour and sweet potato starch the production extruded snacks was investigated. (ACF), cowpea (CPF)and (SPS),were mixed various proportions percentage weights (ACF:CPF:SPS)and were used produce totaling 7 samples: 100:0:0, 90:5:5, 85:5:10, 75:5:20, 70:5:25:, 65:5:30 and50:0:50.The blends mixes analyzed for functional properties while evaluated proximate, physicochemical sensory properties. There significant differences (p<0.05) blends. Oil water absorption capacity reduced proportion SPS increased wettability followed same trend. Foam foam stability higher all containing flour. Gelatinization temperature highest with equal acha starch.The proximate composition difference amongst samples. result showed samples had protein ash contents than control. Samples 90% AF, 5% CF performed best scores particularly terms appearance, taste, texture general acceptability. However, generally accepted. It concluded nutritious acceptable qualities can be produced from starch.