COMPARATIVE STUDIES OF THE NUTRITIONAL QUALITY OF EKURU FROM DEHULLED AND UNDEHULLED BEANS USING FOUR VARIETIES OF COWPEA
Abstract
ABSTRACT
Four varieties of beans was investigated each for nutritional quality (proximate composition, vitamin, mineral, functional properties and sensory evaluation). The samples were grouped into sample A, B, C and D for dehulled while sample A, B,C and D for undehulled respectively. The results for dehulled sample A, B,C and D are as follows ; for proximate were 56.90-61.00%, 21.10-23.30% 3.05-3.45%, 2.05-2.65%, 0.75-2.85% and 9.75-13.15% respectively. Vitamin and mineral the results are; The ranges value for the mineral composition for Calcium, Magnesium, Iron and Sodium were 89.91 – 110.03 mg / 100 g , 56.50 – 70.50 mg / 100 g, 4.85-6.45 mg / 100 g and 24.50-31.50 mg /100 g. The result for the antinutrient composition for Tannin and Oxalate were 42.98 - 62.11 mg /100 g and 21.08 - 35 80 mg / 100 g respectively. However, this result therefore ascertain that variety of bean do have different composition which inturn determine the composition of product produced from them. The result of sensory evaluation for sample A,B,C and D are 8.20 -80.50, 6.50 – 8.40 , 6.20 – 8.50 , 6.20 – 8.20 , 6.10 – 8.40, and 6.20 – 8.30. From the results there is a significant different in result of the parameters tested at p
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