THERAPEUTIC ENTREPRENEURSHIP: ANALYTICAL FEASIBILITY OF SNACKS MADE FROM LOCAL FOODSTUFFS

Abstract

This study envisaged how therapeutic entrepreneur energized their innovation skills on analytical feasibility of snacks made from local foodstuffs (pumpkin, sweet potatoes, dates, tiger nuts, native bananas) and the implications for sustainable health amongst the elderly in Imo North, Imo State. There were five specific objectives and hypotheses. The study adopted the phases of research and development (R and D) cycle proposed by Gall, Gall and Borg. The analyses were performed using SPSS version 23 (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. Some of the findings are that the proximate compositions (moisture, protein, crude fiber, crude fat, ash, carbohydrate and gross energy values) of the samples were normal. The moisture content ranged between 25.97% and 20.85% with 20.85 (SPC 2) the lowest moisture content. The results showed no significant difference in the three samples. According to the results, PTC 1 has the highest calcium value with 9.78mgwhile NBC has the lowest calcium value at 8.92mg. The magnesium value of the samples ranged between 67.12mg (NBC 1) and 71.19mg (SPC 2) which are the lowest and highest values respectively. The sodium content of the snacks ranged between the lowest value of 170.35mg (PTC 1) and the highest value of 200.19mg (SPC 2). Among the recommendations is that the amount of water added during mixture of the flours can be reduced in order to achieve a more minimal moisture content of the when producing the snacks in order to achieve a longer lifespan for the product. This should therapeutic entrepreneur special diets to boost their energies in manhandling activities.