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

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.