Abstract
This study explores the development and nutritional analysis of tsatsafa, a traditional
snack, utilizing composite flour derived from arrowroot, green gram, and tiger nuts. As
global economic challenges impact food security, enhancing family nutrition becomes
paramount. Five samples were formulated using arrowroot, green gram, and tiger nut
in the following ratios: 100:0:0, 50:25:25, 30:30:40, 30:40:30, 20:50:30 respectively.
The flours were analyzed for proximate and functional properties using standard methods.
Tsatsafa was prepared using modified traditional methods and sensory properties were
evaluated. The findings revealed moisture content ranging from 10.00 to 11.30%, ash
content between 1.30 and 2.60%, protein levels from 5.45 to 12.50%, fat content varying
from 1.20 to 10.50%, crude fiber between 2.50 and 11.50%, and carbohydrates ranging
from 58.20 to 79.55%, tannin content (1.5–8.1 mg/100), and phytate content (6.8–
34.6 mg/100). The flour’s functional properties, such as bulk density and absorption
capacities, highlight its versatility for various food applications, showcasing its effective
interaction with water and oil along with desirable texture. Significant fortification trends
(p < 0.05) in tsatsafa samples revealed increased crude fat and protein, enhancing
nutritional value, while moderate crude fiber and ash levels indicate balanced enrichment,
with carbohydrates as the primary energy source. A significant difference (p < 0.05) in
sensory qualities was observed, with sample AGT (50:25:25) achieving the highest
acceptance score of 7.52, followed by 100% arrowroot flour at 7.23. Conversely, AGT
(20:50:30) received the lowest score of 6.01 among consumers. This study highlights
that tsatsafa can be a nutritious and culturally relevant snack, rich in protein, fiber, and
essential nutrients, emphasizing the importance of innovative food solutions for
enhancing nutritional resilience.
Keywords
Food development
‘Tsatsafa’
Composite Flour
Nutritional Analysis
Nutrient Enrichment
