ABSTRACT

The study was to evaluate scones made from blends of Hungary rice and almond nut flour. The proximate composition, anti-oxidant properties, anti-nutrient properties and sensory properties were analysed. The flour blends were HRAL 101 (25% acha: 75%almond), HRAL 200 (75% acha: 25% almond), HRAL 102 (50% acha: 50% almond), the controls used were HR 100 (100% acha) and AL 201(100% almond). From the result of the proximate composition sample HRAL 101 had the highest moisture content (16.51%) while sample HRAl 200 had the least moisture content (12.68%), sample HRAL 102 had the highest protein content (25.67%) while sample HRAL 200 had the least protein content (15.72%), sample HRAL 101 had the highest fat content  (25.34%) while sample HRAL 200 had the least fat content (22.08%), sample HRAL 101 had the highest fibre content (2.78%) while sample HRAL 200 had the least fibre content (2.36%), sample HRAL 200 had the highest ash content(2.76%) while sample HRAL 101 had the least ash content (2.54%), sample HRAL 200 had the highest carbohydrate content (44.4%) while sample 101 had the least carbohydrate content (30.25), sample HRAL 101 had the highest energy value (439.38 kcal) while sample HRAL 200 had the least energy value (439.24 kcal). Anti-oxidant activity; sample HRAL 101 had the highest phenol content (2.65mg/g) while sample HRAL 200 had the least phenol content (2.46mg/g), sample HRAL 101 had the highest flavonoid content (0.25mg/g) while sample HRAL 200 had the least flavonoid content (0.23mg/g), Sample HRAL 101 had the highest DPPH content (31.52mg/g) while sample HRAL 200 had the least DPPH content (30.45mg/g). Anti- nutrients; sample HRAL 200 had the highest flavonoid content (0.45mg/g) while sample HRAL 101 had the least flavonoid content (0.42mg/g), sample HRAL 200 had highest saponin content (0.31mg/g) while sample HRAL 101 had the least saponin content (0.23mg/g), sample HRAL 102 had the highest tannin content (0.17mg/g) while sample HRAL 101 had the least tannin content (0.12mg/g), sample HRAL 200 had the highest alkaloid content (0.87mg/g) while sample HRAL 101 had the least alkaloid content (0.53mg/g), sample HRAL 200 had the highest phytate content (0.47mg/g) while sample HRAL 101 had the least phytate content (0.34mg/g). In conclusion, the protein, fat and crude fibre contents of the flour blends increased as the percentage of almond increased. The values obtained shows that the scones produced from the two blends are good sources of energy. From the result of the general acceptability there was no significant difference between the samples which could mean that all the blends can be used for commercial production of scones.