Nutrient Composition And Sensory Evaluation Of Fortified Bambara Groundnut Pudding
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ABSTRACT
Proximate composition of fortified Bambara groundnut pudding was compared to the unfortified pudding. The result show that fortified Bambara groundnut (BGN) pudding of sample B contains moisture content 14.96%, fat 14.18%, crude protein 18.55%, ash 4.88%, fiber 3.46%, and carbohydrate 58.93%. The flour of the raw BGN (unfortified sample) were also analyzed and contain moisture 9.64%, fat 9.86%, carbohydrate 60.10%. Sensory evaluation carried showed that unfortified sample was more acceptable than the fortified samples though not to a significant level.
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APA
E., C. K. (2021). Nutrient Composition And Sensory Evaluation Of Fortified Bambara Groundnut Pudding. Michael Okpara University of Agriculture. Retrieved June 7, 2026, from http://repository.mouau.edu.ng/works/nutrient-composition-and-sensory-evaluation-of-fortified-bambara-groundnut-pudding-7-2
MLA
E., CHIOBA KELECHI. "Nutrient Composition And Sensory Evaluation Of Fortified Bambara Groundnut Pudding." Michael Okpara University of Agriculture, 30 Jun. 2021, http://repository.mouau.edu.ng/works/nutrient-composition-and-sensory-evaluation-of-fortified-bambara-groundnut-pudding-7-2. Accessed June 7, 2026.
Chicago
E., CHIOBA KELECHI. "Nutrient Composition And Sensory Evaluation Of Fortified Bambara Groundnut Pudding." Michael Okpara University of Agriculture (2021). Accessed June 7, 2026. http://repository.mouau.edu.ng/works/nutrient-composition-and-sensory-evaluation-of-fortified-bambara-groundnut-pudding-7-2