Keywords
Groundnut
Rice
Nutritional composition
Weaning food
Abstract
The methods of preparation, ratio of blends of major ingredients, and nutritional composition of kunungyeda, a traditional Nigerian weaning food based on groundnuts and rice were analysed. The main ingredients of the formulations were partially roasted groundnuts in combination with rice. The weight ratios of the major ingredients were 57:43 for groundnut and rice respectively. The nutritional compositions of kunungyeda were for moisture (82.8%), for protein (2.30%), for fat(1.00%), for fibre(0.15%), and for energy (72 kcal). The Kunugyeda showed higher water absorbing capacity, bulk density, foaming and oil absorption capacities were detected low in the groundnut samples. Appearance and general acceptability were scored high for ‘like’ while other sensory qualities such as taste, color and texture were neither like or dislike. The use of Kunugyeda as weaning food and uuprading to viable commercial standard is recommended in this present study.
References
AOAC (2005), Official method of analysis 15th Edition, Washington, D.C association of Analytical chemistry, p. 1546.
Desphande, S.S, Saihe, S.K Salunkhe, D.K and Cornforth, D.P. (1982).Effect of dehulling on phytic acid polyphemnols and enzyme inhibitors of dry beans (Phaseolus vulgaris). Journals of Biotechnology. 53(6):1775-1791
Gaffa, T., Jideani I.A. and Nkema, I. (2002) Traditional Production, Consumption and storage of Kunu a non- alcoholic cereal beverage. Plant food for human consumption. AfricanJjournal of Food Science 2002; 57(1): 73-81.
Nkama, I., Adamu J. and Amina, J. (2000). Studies on the Preparation and Nutritional Composition of KunuGyada- a Tradition Groundnut Cereal based weaning food. Food and nutrition Bulletin, 16(3) 238-240.
Onimawo, I.A., Momoh, A.H. and Usman, A. (2001). Proximate composition and functional properties of four cultivars of Bambara Groundnut (Voandzeia Subterranean).Plant Foods and Human Nutrition, 53:153-158.
Onwuka, G.I. (2005). Food analysis and instrumentation: theory and practice. Napthali prints Lagos. P.34.
Ukpabi, U.J. and Ndumele, C. (1990). Evaluation of the quality of Garri produced in Imo State. Nigeria Food Journal 8:103-110.
World Health Organization (2001): Trace Elements in Human Nutrition and health “WHO”, Geneva.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright (c) 2026 AUTHOR