Nutritional Indices, Haematological and Biochemical Evaluation of Albino Rats Fed with Crunchy Snack Produced from Corn, Red Kidney Beans and Onion Flour

Omolara R. Adegbanke, Oluchi Mercy Jeremiah
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Abstract

Corn is one of the most versatile grains with nutritional benefits and can be found all over the world. The use of indigenous raw materials like red kidney beans and onion serves as an alternative means to improve the nutritional and sensory qualities of corn flour without reducing the viability of its nutritional attributes. This study investigated the haematological, biochemical evaluation and nutritional indices of albino rats fed with crunchy snack produced from corn, red kidney beans and onion flour and the sensory evaluation of the formulated product using standard methods. White maize, red kidney beans and onions were obtained from Shasha market, Akure, Nigeria, other ingredients such as salt, sugar and pepper were purchased from Oba market, Akure, Nigeria. They were prepared at different proportions of WRKBO1 (white maize flour 70%, red kidney beans 25% and onion flour 5%), WRKBO2 (white maize flour 70%, red kidney beans 15% and onion flour 15%) and WRKBO3 (white maize flour 70%, red kidney beans 20% and onion flour 10%). The formulated blends were used to produce crunchy snacks in the laboratory of Food Science and Technology FUTA, Akure, Ondo State, Nigeria. The proximate analysis results showed that the moisture, fiber, protein and fat contents were higher in the formulated crunchy snacks than in the control snack. The following range of values were obtained for moisture (4.03-15.33%), fiber (14.92-18.45%) and fat (1.91-5.06%) and sample WRKBO3 had the highest value of 15.33%, 18.45% and 5.06% respectively and was significantly different (p < 0.05) from the control. The protein content value ranged from (3.33-9.52%); sample WRKBO1 had the highest value of 9.52% and was significantly different from the control. The result of the sensory evaluation was based on a nine-point hedonic scale and it was observed that sample WRKBO1 (white maize flour 70%, red kidney beans 25% and onion flour 5%) was more acceptable to the panelists.
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用玉米、红芸豆和洋葱粉制成的松脆小吃喂养白化大鼠的营养指标、血液学和生化评估
玉米是营养价值最丰富的谷物之一,在世界各地都能找到。使用红腰豆和洋葱等本地原料是在不降低玉米粉营养价值的前提下改善其营养和感官品质的一种替代方法。本研究采用标准方法,调查了用玉米、红芸豆和洋葱面粉制成的松脆点心喂养白化大鼠的血液学、生化评价和营养指数,以及配制产品的感官评价。白玉米、红腰豆和洋葱购自尼日利亚阿库雷的沙沙市场,盐、糖和胡椒等其他配料购自尼日利亚阿库雷的奥巴市场。它们按不同比例配制:WRKBO1(白玉米粉 70%、红芸豆 25%、洋葱粉 5%)、WRKBO2(白玉米粉 70%、红芸豆 15%、洋葱粉 15%)和 WRKBO3(白玉米粉 70%、红芸豆 20%、洋葱粉 10%)。在尼日利亚翁多州阿库雷的 FUTA 食品科学与技术实验室中,这些配方混合物被用来生产松脆零食。近似分析结果显示,配制的松脆零食的水分、纤维、蛋白质和脂肪含量均高于对照零食。水分(4.03-15.33%)、纤维(14.92-18.45%)和脂肪(1.91-5.06%)的数值范围如下,样品 WRKBO3 的数值最高,分别为 15.33%、18.45% 和 5.06%,与对照组有显著差异(p < 0.05)。蛋白质含量范围为(3.33%-9.52%);WRKBO1 样品的蛋白质含量最高,为 9.52%,与对照组相比有显著差异。感官评价结果是基于九点享乐量表,据观察,WRKBO1 样品(白玉米粉 70%、红芸豆 25%、洋葱粉 5%)更容易被评委接受。
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