Nutritional Qualities and Comparative Acceptability of Self Developed Flakes and Balls Produced from Oat and Cocoa Beans

Abstract

This study investigated the nutritional qualities and comparative acceptability of self-developed ready-to-eat
flakes and balls produced from oat and cocoa beans. Fifty academic staff from departments that were offering
courses relating to food at The Federal Polytechnic, Ilaro, Ogun State were purposively chosen as sensory
panelists. Sensory evaluation was conducted using a 9-point hedonic scale rating, and the data obtained were
analyzed using descriptive and inferential statistics, like mean, median, standard deviation and Analysis of
Variance (ANOVA) using Statistical Package for Social Science SPSS version 30.0, The sensory results
showed mean scores ranging from 6.30 to 7.50 for appearance, colour, aroma, texture, taste, flavour, fluffiness,
and overall acceptability. These findings indicate that the flakes and balls were generally well accepted, with
the flaked products performing slightly better in texture and crispness. Proximate analysis results revealed
variations in moisture (22.65-25.65 %), ash, (1.38-2.08 %) crude protein (4.33-4.60 %), crude fiber (0.32
0.95 %), fat (1.18-1.97 %), and carbohydrate (69.88-65.15%) contents. The composite
formulations demonstrated improved nutritional quality compared to the control samples, with higher protein
and fiber levels, moderate fat and carbohydrate contents, and appreciable mineral composition reflected in ash
values. The study recommends that blending oat and cocoa in product development enhances both nutritional
quality and consumer acceptability, food producers should prioritize using oat–cocoa composite flour in flakes
and balls productions as they provide affordable, and acceptable alternatives to conventional breakfast cereals,
with potential to promote healthier dietary choices