Amino Acid Profile, Proximate Composition And Sensory Characteristics Of Extruded Snacks From Flour Blend Of Rice And Kidney Beans:- Ogbonna, Oluomachi E
ABSTRACT
This study investigated the amino acids, proximate and sensory properties of extruded snacks from blends of rice flour and kidney beans flours. Flours were produced from rice and kidney beans and blended into different ratios as follows: 90: I 0, 80.20, 70.30, 60:40 and 50:50 respectively where I 00% rice served as the control. These flour blend were mixed with some ingredients and extruded in an extruder. The amino acids, proximate and sensory properties were analyzed using standard analytical methods. The result of the amino acid depicted significant (p<0.05) differences. The proximate results showed that moisture, protein, crude fat and fibre increased while carbohydrate decreased with increasing inclusion of kidney beans into the rice blends. The energy value also showed significant increase as the level of addition of kidney beans into the blends increased. The sensory results shows that sample R4K3 (70% rice and 30% kidney beans) was rated higher (6.77) under general acceptability and is therefore the most preferable amongst the samples. >
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OGBONNA (2025). Amino Acid Profile, Proximate Composition And Sensory Characteristics Of Extruded Snacks From Flour Blend Of Rice And Kidney Beans:- Ogbonna, Oluomachi E. Mouau.afribary.org: Retrieved Nov 03, 2025, from https://repository.mouau.edu.ng/work/view/amino-acid-profile-proximate-composition-and-sensory-characteristics-of-extruded-snacks-from-flour-blend-of-rice-and-kidney-beans-ogbonna-oluomachi-e-7-2
OGBONNA. "Amino Acid Profile, Proximate Composition And Sensory Characteristics Of Extruded Snacks From Flour Blend Of Rice And Kidney Beans:- Ogbonna, Oluomachi E" Mouau.afribary.org. Mouau.afribary.org, 03 Nov. 2025, https://repository.mouau.edu.ng/work/view/amino-acid-profile-proximate-composition-and-sensory-characteristics-of-extruded-snacks-from-flour-blend-of-rice-and-kidney-beans-ogbonna-oluomachi-e-7-2. Accessed 03 Nov. 2025.
OGBONNA. "Amino Acid Profile, Proximate Composition And Sensory Characteristics Of Extruded Snacks From Flour Blend Of Rice And Kidney Beans:- Ogbonna, Oluomachi E". Mouau.afribary.org, Mouau.afribary.org, 03 Nov. 2025. Web. 03 Nov. 2025. < https://repository.mouau.edu.ng/work/view/amino-acid-profile-proximate-composition-and-sensory-characteristics-of-extruded-snacks-from-flour-blend-of-rice-and-kidney-beans-ogbonna-oluomachi-e-7-2 >.
OGBONNA. "Amino Acid Profile, Proximate Composition And Sensory Characteristics Of Extruded Snacks From Flour Blend Of Rice And Kidney Beans:- Ogbonna, Oluomachi E" Mouau.afribary.org (2025). Accessed 03 Nov. 2025. https://repository.mouau.edu.ng/work/view/amino-acid-profile-proximate-composition-and-sensory-characteristics-of-extruded-snacks-from-flour-blend-of-rice-and-kidney-beans-ogbonna-oluomachi-e-7-2