Evaluation Of The Proximate And Functional Properties Of Ighu And Black Bean Flour Mixtures

ABSTRACT

 A study was carried out to evaluate the proximate and functional properties of lghu a dry ready- to-eat cassava product and black bean flour mixtures. Black bean seeds were processed into flour. Enriched lghu samples were produced from manual mixing of lghu and black bean flour. The mixing was carried out at 20-80% levels of substitution. The proximate values for the 100% black bean flour, /ghu,20%,40%, 60%,and 80% levels of substitution showed 5.13-8.80% for moisture,l.49-1.53% for ash,0.70-14.67% fat, 0.60-2.12% for crude fiber,2.07-21.33% for protein and 55.25-81.08% for carbohydrate. Significant differences (p<0.05) existed in the functional properties of the samples. There were no significant differences (p>0.05) in the aroma, appearance and general acceptability of the samples. The values for aroma, appearance and general acceptability of the samples ranged from 5.20-11.80. Significant difference existed in the taste of the samples. The 80% level of substitution had the highest value (6.15) for taste while 60% level of substitution had the lowest value for taste from the sensory analysis carried out.