The Effect Of Boiling On The Nutrient Composition Of Groundbean (Kerstingiella Geocarpa) And Rice (Oryza Sativa) And Their Flour Blends.
ABSTRACT
The study investigated the effect of boiling on the nutrient
contents of groundbean and rice. The four samples were washed and a portion of
the groundhan and rice were boiled separately until soft enough for human consumption.
All were dried and milled into flour. Standard methods were used to determine
the nutrient and mineral contents of the flours The different flours, including
wheat flour, were mixed in different ratios. Blends were formulated in the
ratio of 70:30, 60:30:10, and 50:50 for the boiled groundbean, boiled rice,
untreated groundbean. untreated rice and wheat flours. Wheat flour served as
the control. The results of the chemical analysis showed that cooking resulted
in a decrease in the proximate composition of the bean (from 23.92-1995°' for
protein. 4.12-4.11% for crude fibre. 397-3.67% for fat and ash (minerals)
3.5-1.6%) and rice (from 8.98-8.28% for protein, 0.27-0.21% for crude fibre,
0.25-0.21% for fat and 1.05- 0.55% for ash: comprising of minerals).
Invariably, there was a slight increase in their carbohydrate contents.
Moreover, at a probability level of 5%, these losses were seen to be
insignificant. It is recommended. therefore, that the use of processed
ground bean and processed 'rice be encouraged in the formulation of recipes as
this will alleviate protein- energy malnutrition in Nigeria and also reduce
anti nutrients in foods thus increasing mineral bioavailability and improving
the nutritional quality of foods.
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MAJOYEGE, S (2021). The Effect Of Boiling On The Nutrient Composition Of Groundbean (Kerstingiella Geocarpa) And Rice (Oryza Sativa) And Their Flour Blends.. Mouau.afribary.org: Retrieved Nov 19, 2024, from https://repository.mouau.edu.ng/work/view/the-effect-of-boiling-on-the-nutrient-composition-of-groundbean-kerstingiella-geocarpa-and-rice-oryza-sativa-and-their-flour-blends-7-2
S., MAJOYEGE. "The Effect Of Boiling On The Nutrient Composition Of Groundbean (Kerstingiella Geocarpa) And Rice (Oryza Sativa) And Their Flour Blends." Mouau.afribary.org. Mouau.afribary.org, 16 Jul. 2021, https://repository.mouau.edu.ng/work/view/the-effect-of-boiling-on-the-nutrient-composition-of-groundbean-kerstingiella-geocarpa-and-rice-oryza-sativa-and-their-flour-blends-7-2. Accessed 19 Nov. 2024.
S., MAJOYEGE. "The Effect Of Boiling On The Nutrient Composition Of Groundbean (Kerstingiella Geocarpa) And Rice (Oryza Sativa) And Their Flour Blends.". Mouau.afribary.org, Mouau.afribary.org, 16 Jul. 2021. Web. 19 Nov. 2024. < https://repository.mouau.edu.ng/work/view/the-effect-of-boiling-on-the-nutrient-composition-of-groundbean-kerstingiella-geocarpa-and-rice-oryza-sativa-and-their-flour-blends-7-2 >.
S., MAJOYEGE. "The Effect Of Boiling On The Nutrient Composition Of Groundbean (Kerstingiella Geocarpa) And Rice (Oryza Sativa) And Their Flour Blends." Mouau.afribary.org (2021). Accessed 19 Nov. 2024. https://repository.mouau.edu.ng/work/view/the-effect-of-boiling-on-the-nutrient-composition-of-groundbean-kerstingiella-geocarpa-and-rice-oryza-sativa-and-their-flour-blends-7-2