Main Article Content
Abstract
Nymphaea lotus is an indigenous wild crop plant belonging to herbaceous aquatic plant widely distributed in the streams, rivers and ponds. The seeds contain mineral elements such as calcium, phosphorus, potassium, magnesiumand sodium which are good for human health. The main objective of the study was to develop nymphaea composite flour for the production of muffins.A survey was conducted at the Sumbrungu community, a suburb of Bolgatanga to explore the level of acceptability of the product and its sensory characteristics such as aroma, colour, taste and texture of the muffins. In all, 50 respondents were randomly selected to perform the sensory analysis on the products coded Sample A (20% nymphaea, 80% wheat), Sample B (50% nymphaea, 50% wheat) and Sample C (75% nymphaea, 25% wheat).Data gathered was edited, coded and analysed using Statistical Package for Social Sciences (SPSS) and Microsoft Excel and the results presented into tables and figures. It was concluded that muffins can be made using composite flour made of wheat and nymphaea lotus with substitution of wheat flour from 20% to 75%.