PROCESS TECHNOLOGY, CHEMICAL COMPOSITION AND QUALITY OF "AADUN" A MAIZE- BASED NIGERIAN SNACK

Abstract

Process technology, chemical composition and sensory quality of "aadun"- a maize based Nigerian
snack were investigated. Process technology was established through oral interview and visitation to
processors at Abeokuta and Ibadan, while "aadun" samples were evaluated for their chemical composition
and sensory quality using laboratory samples as control. Although ingredient composition varied
widely among processors, roasted maize flour and palm oil constitute about 71 and 27 % of the ingredients
respectively. Pepper, salt and other spices added up to only 1- 2%. The major unit operations
identified in "aadun" processing were: cleaning, roasting, milling, sieving, mixing, molding and packaging.
"Aadun" was found to be very rich in calorie (495.34- 618.84kcal/ 100g), low in protein (4.95-
6.08%) and a good source of phosphorus (538.45- 600mg/100g) and magnesium (245.05-
255.12mg/100g). Sensory quality of "aadun" is processor dependent as samples differ significantly
(p> 0.05) in their colour, aroma, texture and overall acceptability but not in taste. "Aadun" samples
generally had low microbial loads with total plate count ranging between 1.2 x103 and 3.3x103cfu/g.