ABSTRACT

The nutrient and sensory evaluation of scones made from composite flour of roasted fluted pumpkin seed hungry rice was evaluated. Experimental design was used for this study. Scones were processed from different flour blends (90:10, 80:20 and 70:30) of hungry rice and roasted fluted pumpkin seeds, while scones produced from 100% hungry rice flour and 100% roasted fluted pumpkin seeds flour served as the control. The proximate, minerals and sensory attributes of the scones were assessed using standard laboratory methodologies. The data obtained were statistically analyzed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 21.0).The results of proximate composition showed that SFP (Scone made from 100% fluted pumpkin seeds flour) had the lowest moisture content whereas SHRFP1 (Scone made from 90% hungry rice flour and 10% fluted pumpkin seeds flour) had the lowest energy value. Furthermore, the highest value of carbohydrate was obtained in SHRFP1(Scone made from 90% hungry rice flour and 10% fluted pumpkin seeds flour) while the highest crude protein, fat, crude fibre and ash content were obtained in SHRFP3  (Scone made from 70% hungry rice flour and 30% fluted pumpkin seeds flour). The results of mineral content showed that increase in the proportion of hungry rice flour resulted to increase in phosphorus, calcium, potassium and magnesium content of the scones with SHR (Scone made from 100% hungry rice flour) having the highest phosphorus, calcium and potassium contents whereas SFP had the highest magnesium content. The result of sensory properties indicated that the SHR had the highest mean score followed by SHRFP1, SHRFP2, SHRFP3 and SFP respectively. In conclusion nutrient dense and acceptable scones can be processed from composite flour of hungry rice and roasted fluted pumpkin seeds. I recommend that the blend most preferred should be used commercially for the production of scones.