This study evaluated the proximate composition, sensory properties, and shelf stability of instant snacks (in chip form) from tigernut, orange-fleshed sweet potato (OFSP), and date paste. The produced snacks were subjected to proximate analysis and sensory evaluation, in which three best-selected samples were subjected to 21 days of storage at room temperature and further analyzed. The moisture, ash, crude protein, crude fiber, fat, and carbohydrate contents of the snack samples ranged from 0.10-3.00%, 0.40-2.20%, 1.49-1.52%, 1.67-1.72%, 2.12-2.30%, and 90.69-93.99%, respectively. Sensory evaluation showed significant differences (p<0.05) compared to commercial snacks, with the sample containing 100:0- tigernut: OFSP starch receiving high ratings for crunchiness (7.74), taste (7.26), and general acceptability (7.47) with higher acceptance index of 78.20% comparable to commercial coconut chips. During storage, bacterial counts ranged from 1.92 × 10³ to 3.00 × 10³ CFU/ml, while fungal counts were low, with detectable growth in the final week. Moisture increased slightly (2.92-3.61%), contributing to higher bacterial counts. Peroxide values rose from 18.10 to 20.60 ml M/g but remained within acceptable limits. Their proximate composition and storage suggest suitability for high-energy dietary needs and stable snacks. Thus, an addition to a healthy, nutritious snack list.

Keywords: Date, instant snacks (in chips form), Orange-fleshed sweet potatoes, proximate, sensory properties, shelf stability, tigernut.