MULTILAYER MINERAL COMPOSITION OF SNACKS FOR SERIAL ENTREPRENEURSHIP

Abstract

The study investigated the multilayer mineral composition of the snacks for serial entrepreneurship been produced from pumpkin, sweet potatoes, dates, tiger nuts and native bananas. The organoleptic/sensory evaluation was carried out on the samples. A nine-point Hedonic scale and Analysis of variance (ANOVA) was used.  The simple random sampling technique was used to select a sample size of 15 serial entrepreneurship ventures in Imo State University, Owerri as judges. A comparative statistics and comparative analysis was conducted to present the difference in proximate composition (moisture, crude protein, crude fiber, crude fat, total ash, total carbohydrate and gross energy values), mineral contents (Ca, K, Na, Mg, Mn, Cu, Fe Zn and P) and anti-nutritional factors (phytate and tannin) in the samples (PTC 1, SPC 2 and NBC 3). The analyses were performed using SPSS version 25 (19). Differences in means at p< 0.05 were considered significant. The formulated hypotheses were analyzed using ANOVA. Any significant level less than 0.05 was significant and accepted. But any significant level more than 0.05 was not significant and therefore rejected the null. Some of the findings are that the proximate compositions of serial entrepreneurs (moisture, protein, crude fiber, crude fat, ash, carbohydrate and gross energy values) of the samples were normal. Hence, the contribution to scholarship are Serial entrepreneur needs nutrient-dense diet. The moisture content ranged between 25.97% and 20.85% with 20.85 (SPC 2) the lowest moisture content.