Sensory, Vitamin and Microbial Quality of Snack Bar Produced From Sesame Seed (Sesamum Indicum L), Peanut (Arachis Hypogaea) and Coconut Grits (Cocos Nucifera)

This study evaluated the sensory, vitamin and microbial quality of snack bars produced from varying proportions of sesame seeds, peanut, and coconut grits. Twelve samples were formulated using mixture design. They were analyzed for their sensory, vitamin and microbiological quality, using standard analytical procedures. Sensory evaluation showed significant (p<0.05) differences among the formulations in terms of appearance, aroma, texture, taste, chewiness, and overall acceptability. The sample made from Sesame 50.0%: Peanut 35.0%: Coconut Grits 15.0% received the highest scores for all sensory attributes and recorded the highest overall acceptability score (8.80), while the sample containing Sesame 44.5 %: Peanut 25.5%: Coconut Grits 30.0% ranked second in overall acceptability. Vitamin analysis revealed that the snack bars contained appreciable levels of B-complex vitamins. Vitamin B1 content ranged from 0.41–0.51 mg/100 g, vitamin B3 from 4.76–6.22 mg/100 g, vitamin B6 from 0.23–0.28 mg/100 g, vitamin B9 from 70.55–84.20 µg/100 g, and vitamin B12 from 0.025–0.055 µg/100 g. The microbiological quality of the snack bars was assessed based on total viable count, yeast and mould count, and total coliform count. The TVC values ranged from 1.26 × 10² to 1.84 × 10² CFU/g, while yeast and mould counts ranged from 0.54 × 10² to 0.89 × 10² CFU/g. Total coliform counts ranged from 0.14 × 10² to 0.27 × 10² CFU/g. The maximum yeast and mould count (89 CFU/g) recorded was below the 100 CFU/g criterion reported for cereal-bar products. The study concludes that snack bars produced from sesame seeds, peanut, and coconut grits possess appreciable levels of B-complex vitamins, acceptable microbiological safety, and favourable sensory characteristics. The sample made from 50:35:15 of Sesame:Peanut:Coconut Grits demonstrated the best overall performance and is recommended for further studies on shelf-life stability using different packaging materials and storage conditions.

Sesame seed, peanut, coconut grits, snack bar, optimization

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