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Pakistan Journal of Nutrition
Year: 2012  |  Volume: 11  |  Issue: 9  |  Page No.: 841 - 844

Nutrient and Antinutrient Composition of Mungbean (Vigna radiata), Acha (Digitaria exilis) and Crayfish (Astacus fluviatilis) Flours

A.C. Oburuoga and J.U. Anyika    

Abstract: This study evaluated nutrient and antinutrient composition of mungbean, acha and crayfish flours with a purpose of blending them for the production of breakfast cereals. The mungbean grains, acha grains and crayfish were cleaned. A part of the mungbean grains were dehulled. The samples were separately dried and milled into fine flours. The flour samples were analyzed for proximate, mineral and antinutrient composition using standard methods. Results showed that the crude protein, crude fat and ash contents were highest in crayfish (64.30%, 9.20% and 11.47% respectively) and these differed significantly from other samples (p<0.05). Undehulled mungbean had the highest fibre content (4.34%) while carbohydrate values were highest in acha (73.40%). Crayfish had the highest values in all the minerals studied with the exception of iodine which was present in traces. Phytate and tannin contents were highest in undehulled mungbean (576.23 mg/100 g and 331.15 mg/100 g) respectively, while acha had the highest oxalate content (265.30 mg/100 g). The nutrient and antinutrient composition of these flours show that they have nutrient potential and their blends could be explored for the production of breakfast cereals and other food products.

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