Nutrient Composition Of Groundbean (Kerstingiella Geocarpa) And Hungry Rice {Digitaria Exilis} And Sensory Properties Of Cakes Made From Them
ABSTRACT
The study examined the nutrient
composition of 24 hours fermented groundbean and hungry rice and the organoleptic
attributes of cakes made from their blends with wheat flour. Groundbean
(Kerstingieila geocarpa) and hungry rice (Digitara exilis) were fermented for
24hours, wet milled and oven dried for 65°C, remilled into line flours rod
stored in polythene bags. The 100% wheat flour industrial processed flour
served as the positive control whereas 100% hungry rice served as the negative
control. The result of the chemical analysis showed that fermentation resulted
n an increase in the proximate composition of the bean (from 17.88 — 20.93% for
protein, 10.56— 12.32% for moisture, 5.24— 6.84% for ash and 5.88 6.22% for
fat) and hungry rice (from 5.63 — 8.29% for protein, 10.26 — 12.70% fbr moisture,
4.26 — 5.68% for ash and 1.82 — 2.24% for fat). invariably, there was a slight
decrease in their fibre contents (from 4.38 _. 3.46 for groundbean and from 1
..5 — 1.46 from hungry rice) and carbohydrate contents (from 0.62 — 62.55 for
groundbean and from 86.33 — 82.33 for hungry rice). The result of sensory evaluation
showed that the cakes made from the wheat flour (positive control) was preferred
to others. Among the composite flours cakes, cakes made from 60:30: .0
groundbean/hungry rice/wheat (323) was preferred over the others apart from die
control (cake made from wheat flour only).
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ATUMA, V (2021). Nutrient Composition Of Groundbean (Kerstingiella Geocarpa) And Hungry Rice {Digitaria Exilis} And Sensory Properties Of Cakes Made From Them. Repository.mouau.edu.ng: Retrieved Oct 18, 2024, from https://repository.mouau.edu.ng/work/view/nutrient-composition-of-groundbean-kerstingiella-geocarpa-and-hungry-rice-digitaria-exilis-and-sensory-properties-of-cakes-made-from-them-7-2
VIVIAN, ATUMA. "Nutrient Composition Of Groundbean (Kerstingiella Geocarpa) And Hungry Rice {Digitaria Exilis} And Sensory Properties Of Cakes Made From Them" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 13 Aug. 2021, https://repository.mouau.edu.ng/work/view/nutrient-composition-of-groundbean-kerstingiella-geocarpa-and-hungry-rice-digitaria-exilis-and-sensory-properties-of-cakes-made-from-them-7-2. Accessed 18 Oct. 2024.
VIVIAN, ATUMA. "Nutrient Composition Of Groundbean (Kerstingiella Geocarpa) And Hungry Rice {Digitaria Exilis} And Sensory Properties Of Cakes Made From Them". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 13 Aug. 2021. Web. 18 Oct. 2024. < https://repository.mouau.edu.ng/work/view/nutrient-composition-of-groundbean-kerstingiella-geocarpa-and-hungry-rice-digitaria-exilis-and-sensory-properties-of-cakes-made-from-them-7-2 >.
VIVIAN, ATUMA. "Nutrient Composition Of Groundbean (Kerstingiella Geocarpa) And Hungry Rice {Digitaria Exilis} And Sensory Properties Of Cakes Made From Them" Repository.mouau.edu.ng (2021). Accessed 18 Oct. 2024. https://repository.mouau.edu.ng/work/view/nutrient-composition-of-groundbean-kerstingiella-geocarpa-and-hungry-rice-digitaria-exilis-and-sensory-properties-of-cakes-made-from-them-7-2