Archives of Current Research International

The present study was conducted to standardize a formulation for Kand Namkeen prepared from sweet potato pulp and cassava flour and to evaluate its sensory and selected quality attributes. Five treatment combinations were prepared using different proportions of boiled sweet potato pulp and cassava flour: T1 (70:30), T2 (60:40), T3 (50:50), T4 (40:60), and T5 (30:70). Other ingredients were kept common across treatments. The prepared products were evaluated for sensory attributes, including colour, flavour, texture or crispiness, and overall acceptability. Among the five formulations, T3, containing sweet potato pulp and cassava flour in a 50:50 ratio, recorded the highest sensory scores for colour (8.8), flavour (8.9), texture or crispiness (8.6), and overall acceptability (8.4). Therefore, this formulation was selected for further assessment. The standardized product showed a cooking yield of 92.41%, oil uptake of 4.73%, and moisture content of 0.24%. Proximate analysis of the selected formulation showed crude protein of 4.02%, crude fat of 29.46%, carbohydrate of 85.15%, and a calorific value of 621.81 kcal per 100 g. The findings indicate that a 50:50 blend of sweet potato pulp and cassava flour produced the most acceptable Kand Namkeen among the tested formulations. Further validation of the analytical values and storage quality is required before broader product recommendation.