ABSTRACT

The proximate composition and functional properties of achi flour and ofo flour were evaluated. The results obtained for these analysis showed significant differences (P<0.05) in the parameters analyzed. The moisture content, fat content, ash content, crude fibre content, protein content and carbohydrate content were (15.05%, 15.39%), (9.42%; 5.67%), (2.69%; 1.76%), (1.40%; 1.06%), (9.74%; 9.42%) and (6 1.67%; 63.83%) for achi and ofo respectively. The water absorption capacity, oil absorption capacity, bulk density and swelling index were (2.8 lml/g;3.93m1/g), 1.65m1/g; 1.83m1/g), (0.67g/ml; 0.74g/ml) and (t.86m1; 2.19m1) for achi and ofo respectively. The results obtained for sensory analysis showed that kunun-zaki produced by addition of ofo flour was most preferred. It was concluded that kunun-zaki produced by addition of achi and ofo showed good sensory attributes and improved consistence. > 5) in the parameters analyzed. The moisture content, fat content, ash content, crude fibre content, protein content and carbohydrate content were (15.05%, 15.39%), (9.42%; 5.67%), (2.69%; 1.76%), (1.40%; 1.06%), (9.74%; 9.42%) and (6 1.67%; 63.83%) for achi and ofo respectively. The water absorption capacity, oil absorption capacity, bulk density and swelling index were (2.8 lml/g;3.93m1/g), 1.65m1/g; 1.83m1/g), (0.67g/ml; 0.74g/ml) and (t.86m1; 2.19m1) for achi and ofo respectively. The results obtained for sensory analysis showed that kunun-zaki produced by addition of ofo flour was most preferred. It was concluded that kunun-zaki produced by addition of achi and ofo showed good sensory attributes and improved consistence.