Nutrient Composition And Sensory Evaluation Of Fortified Bambara Groundnut Pudding By

ABSTRACT

Proximate composition of fortified bambara groundnut pudding was compared to the unfortified pudding. The result show that fortified Bambara ground nut (BGN) pudding of sample B contains moisture content 14.96%, fat 14.18%, crude protein 18.55%, ash 4.88%, fibre 3.46%, and carbohydrate 58.93%. The flour of the raw BGN (unfortified sample) were also analysed 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.