The Effect Of Boiling On The Nutrient Composition Of Groundbean (Kerstingiella Geocarpa) And Rice (Oryza Sativa) And Their Flour Blends.

ABSTRACT

The study investigated the effect of boiling on the nutrient contents of groundbean and rice. The four samples were washed and a portion of the groundhan and rice were boiled separately until soft enough for human consumption. All were dried and milled into flour. Standard methods were used to determine the nutrient and mineral contents of the flours The different flours, including wheat flour, were mixed in different ratios. Blends were formulated in the ratio of 70:30, 60:30:10, and 50:50 for the boiled groundbean, boiled rice, untreated groundbean. untreated rice and wheat flours. Wheat flour served as the control. The results of the chemical analysis showed that cooking resulted in a decrease in the proximate composition of the bean (from 23.92-1995°' for protein. 4.12-4.11% for crude fibre. 397-3.67% for fat and ash (minerals) 3.5-1.6%) and rice (from 8.98-8.28% for protein, 0.27-0.21% for crude fibre, 0.25-0.21% for fat and 1.05- 0.55% for ash: comprising of minerals). Invariably, there was a slight increase in their carbohydrate contents. Moreover, at a probability level of 5%, these losses were seen to be insignificant. It is recommended. therefore, that the use of processed ground bean and processed 'rice be encouraged in the formulation of recipes as this will alleviate protein- energy malnutrition in Nigeria and also reduce anti nutrients in foods thus increasing mineral bioavailability and improving the nutritional quality of foods.