ACCEPTABILITY OF CONFECTIONARIES PRODUCED FROM SNAIL BY PREGNANT MOTHERS AS NUTRIENT ENRICHMENT SNACKS FOR HEALTHY FEEDING
Abstract
This study determined the acceptability of confectionaries produced from snail by pregnant mothers as nutrient enriched snacks for healthy feeding. Three snacks were produced from snails (these were: Snail Pie, Snail Roll and Snail Ball), their organoleptic and sensory characteristics were evaluated (appearance, colour, aroma and taste) using 4-points descriptive Hedonic scale. The findings reveal that, the respondents accept the appearance, colour, aroma and taste of the three snacks: In term of Appearance, Snail Roll was the most accepted (3.54), next to Snail Pie (3.31) and then Snail Ball (2.86); In terms of colour, Snail Roll was the most accepted (3.60), next to Snail Pie (3.46) and then Snail Ball (2.89); In term of Aroma, Snail Pie was the most accepted (3.54), next to Snail Roll and then Snail Ball; In term of taste, Snail Pie was the most accepted (3.66), next to Snail Roll (3.63) and then Snail Ball (3.43)..
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Copyright (c) 2024 Adekemi O. Loto (PhD), Olubunmi O. Osasona, Justinah O. Ogboru, Omolabake W. Adebayo, Monsurat Bello (PhD), Bridget E. Adeyanju
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