ABSTRACT

The study evaluated dougunuts produced from sprouted and unsprouted mungbean flour. Composite flour from the sprouted/unsprputed mungbean and wheat flour were produced at different proportions d ruin lie c iu:nosite and !de hlows and dOtlLhnUt p udueed Uon I OO'o \vhctt flour vas used as eolltR)l. Vi tarni a and minerak composition. sting properties and proximate composition oh the products were determined. The doughnut samples had mineral composition i'angino t'roii I 42.36m/ I OOg to 46.6?mgi I OUg magnessium, 0.44mg/I 00g o 0.6mg/ I ()Og. I ron. 142. 4mg/ OOg to 1 47.74mg/I 00g. calci urn ai;ci 230.21 mo/I (0 to 240 I6mo/1Ot)g potass:Um. Ihe vitamin U composition ranecci fi'orn 1.1 mg/l OOe to I .2mug/ I (0 \vith no slnhhIcauu1 detection oh \it:iulliiis A. D and C. [lie ioxirnate composition rang.'d mm 4. t5i' to I $70 protein. 6.6 0 to 7.7k Lit. 2.1 $0 to 2.4 I0) ash. 6.7% to 6.79Y 1be. I to 3.96 moisture and 77J to 6! .970 carbohydrate. [lie pastiOg propertie ranged Uom I 79 .4210 II .t) 1< \' J peak viscosi tv. 44.33k V to 7$ 5$ k \' breakdown. I 35.u$ k \! U to 23 64)! throoh. 202.4 1 to 420.67 fi intl viseosi lv. 67.32kV 1) I $3 .74kV U setbuek. 6.3 I k\ 1/ to 6.73kV! J peak 6 me and $2.75 to $3. 55C peak temperature. The soluble fiber ranged ru a I .?40u to I .200 while the insoluble dietary fiber ianged ti'oni 2.5$% to ?.640i. 1 be senso.v cvaluii:ion oh' the sprouted uuinulglieolt JuLlgI.unLlt indie:ited good acoeptabi bios iii heir lox tore, appearance. flavor and taste. Ueu teral acceptability scores showed no significant dihAnenee (p>ttJ)). I Io\\ever. sample507 (t)Y \\lieat: 50% sprouted mrmngbean) was the most pie erred (7. $4) \vhi Ic sample 504 ($0% wheat: 20% unsprouted munghcan) was the least in terms aigeneral ueeeptabilio. 7.60.