Evaluation Of The Proximate And Functional Properties Of Ighu And Black Bean Flour Mixtures
ABSTRACT
A study was carried out to evaluate the proximate
and functional properties of lghu a dry ready- to-eat cassava product and black
bean flour mixtures. Black bean seeds were processed into flour. Enriched lghu
samples were produced from manual mixing of lghu and black bean flour. The
mixing was carried out at 20-80% levels of substitution. The proximate values
for the 100% black bean flour, /ghu,20%,40%, 60%,and 80% levels of substitution
showed 5.13-8.80% for moisture,l.49-1.53% for ash,0.70-14.67% fat, 0.60-2.12%
for crude fiber,2.07-21.33% for protein and 55.25-81.08% for carbohydrate.
Significant differences (p
0.0
ANGELA, O (2022). Evaluation Of The Proximate And Functional Properties Of Ighu And Black Bean Flour Mixtures. Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-proximate-and-functional-properties-of-ighu-and-black-bean-flour-mixtures-7-2
O., ANGELA. "Evaluation Of The Proximate And Functional Properties Of Ighu And Black Bean Flour Mixtures" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 24 Oct. 2022, https://repository.mouau.edu.ng/work/view/evaluation-of-the-proximate-and-functional-properties-of-ighu-and-black-bean-flour-mixtures-7-2. Accessed 23 Nov. 2024.
O., ANGELA. "Evaluation Of The Proximate And Functional Properties Of Ighu And Black Bean Flour Mixtures". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 24 Oct. 2022. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-proximate-and-functional-properties-of-ighu-and-black-bean-flour-mixtures-7-2 >.
O., ANGELA. "Evaluation Of The Proximate And Functional Properties Of Ighu And Black Bean Flour Mixtures" Repository.mouau.edu.ng (2022). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-proximate-and-functional-properties-of-ighu-and-black-bean-flour-mixtures-7-2