Nutrient Composition Of Groundbean (Kerstingiella Geocarpa) And Hungry Rice {Digitaria Exilis} And Sensory Properties Of Cakes Made From Them

ABSTRACT

The study examined the nutrient composition of 24 hours fermented groundbean and hungry rice and the organoleptic attributes of cakes made from their blends with wheat flour. Groundbean (Kerstingieila geocarpa) and hungry rice (Digitara exilis) were fermented for 24hours, wet milled and oven dried for 65°C, remilled into line flours rod stored in polythene bags. The 100% wheat flour industrial processed flour served as the positive control whereas 100% hungry rice served as the negative control. The result of the chemical analysis showed that fermentation resulted n an increase in the proximate composition of the bean (from 17.88 — 20.93% for protein, 10.56— 12.32% for moisture, 5.24— 6.84% for ash and 5.88 6.22% for fat) and hungry rice (from 5.63 — 8.29% for protein, 10.26 — 12.70% fbr moisture, 4.26 — 5.68% for ash and 1.82 — 2.24% for fat). invariably, there was a slight decrease in their fibre contents (from 4.38 _. 3.46 for groundbean and from 1 ..5 — 1.46 from hungry rice) and carbohydrate contents (from 0.62 — 62.55 for groundbean and from 86.33 — 82.33 for hungry rice). The result of sensory evaluation showed that the cakes made from the wheat flour (positive control) was preferred to others. Among the composite flours cakes, cakes made from 60:30: .0 groundbean/hungry rice/wheat (323) was preferred over the others apart from die control (cake made from wheat flour only).