Akinola, S.A., and Enujiugha, V.N.

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The effect of substituting roasted whole maize (Zea may) flour with African oil bean seed (Pentaclethra macrophylla Benth) flour and acceptability of the product was investigated. Composite flour was developed from roasted maize and African oil bean seed flour at ratios 90:10 (MAO1), 80:20 (MAO2), 70:30 (MAO3) and 100% (MAF) as control sample. Maize based snack (aadun) was produced from resulting composite blends. Proximate, chemical, functional, minerals and sensory properties of samples were determined using standard procedures. The protein, fat and mineral content increased with increasing African oil seed flour substitution. Protein (14.55±0.02) and fat (10.45±0.45) was highest in MAO3. Tannins and oxalates increased with increasing African oil bean seed substitution. Phytate contents in samples were significantly (P<0.05) higher in MAO2 and MAO3 than other samples. At 30% substitution level the taste, appearance and overall acceptability of maize based snack were significantly affected and unacceptable. Production of enriched maize-based snack could be best achieved at 10-20% substitution of maize flour with African oil bean seed flour. Key words: Maize, snacks, roasting, African oil bean, substitution