Ajiboso, O.M.Ajiboso, S.O.2023-12-142023-12-142021-11-11Ajiboso, O.M. & Ajiboso, S.O. (2021) FUNCTIONAL AND NUTRITIONAL PROPERTIES OF KUNU PRODUCED FROM GROUNDNUT/RICE (KUNU GYEDA)https://keffi.nsuk.edu.ng/handle/20.500.14448/6125The functional and nutritional properties of blend of roasted groundnut and rice (kunungyeda) in ratio 57:47 g were analysed using standard procedures. The mean results of nutritional property were moisture (8.20±0.4%), ash (2.7±0.0) crude protein (23.1±1.5%), crude fat (8.0±1.7%), crude fibre (6.4±0.2%), carbohydrate by difference (51.6±3.0%) and energy (72.0±2.0 kcal/j).The 25 untrained panelists comprising of students and staff of Department of Nutrition & Dietetics, Federal Polytechnic Bida, Niger – Nigeria scored ‗fairly like‘ for taste (2.2±0.0), texture (2.0±0.0) and general acceptability (2.1±0.1); ‗indifferent‘ for colour (3.1±0.1) and ‗fairly dislike‘ for appearance (4.2±0.2). The mean results of the functional property of roasted groundnut and rice blend (kunugyeda) were water absorbing capacity (21.2±1.7g/cm3), bulk density (0.8±0.0 g/cm3), foaming capacity (0.1±0.0g/cm3), swelling capacity (3.3±0.1 g/cm3) and oil absorption capacity (1.8±0.1 g/cm3). The values obtained in this study were within the acceptable values llllocal and conventional weaning foods. The use of kunugyeda as weaning food and upgrading to viable commercial standard are recommended in this present study.enunctional, proximate, sensory, weaning, kunugyedaOther