NUTRITIONAL AND SENSORY ACCEPTABILITY OF CANDY TRADITIONALLY MADE FROM VARIOUS NUTS IN NIGERIA

Abstract

This research aims to evaluate the nutritional composition and consumer acceptability of traditional candies made from various nuts. The study employed proximate and mineral analyses following the methods, while sensory evaluation was conducted using a nine-point hedonic scale. Results indicated significant differences (p < 0.05) among the candies, with mineral composition ranging from calcium 3.04 mg/kg, magnesium 9.06 mg/kg, potassium 390.02 mg/kg, sodium 667.43 mg/kg, phosphorus 22.31 mg/kg, manganese 9.05 mg/kg, to iron 2.80 mg/kg. Proximate analysis revealed a moisture content of 8.34%, fat of 13.45%, protein of 16.67%, fiber of 4.03%, carbohydrate of 55.02%, and an energy value of 407.81 kcal/kg. Sensory evaluation yielded scores of 6.86 for appearance, 7.63 for color, 6.80 for texture, 6.71 for flavor, 6.87 for hardness, 7.30 for fracturability, 6.97 for sweetness, 6.43 for clarity, 5.77 for stickiness, and 7.21 for overall acceptability. These findings suggest that traditional nut-based candies possess diverse nutritional properties and sensory attributes that may complement daily dietary requirements and potentially address mineral deficiencies. Furthermore, these products could enhance the utilization of locally available food materials and serve as functional snacks in regions with limited access to diverse nutritional resources.