PROXIMATE COMPOSITION OF COMPOSITE PUDDING FLOUR PRODUCED FROM RICE AND BLACK EYE BEAN

Complementary Puddings are popular desserts gotten from mixture of wet Millet root or tuber crops with seasoning such as salt, pepper, crayfish etc wrapped and steamed in banana leaves and the likes. It can either be a dessert or a savory (salty spicy or sugary) dish served as part of a main meal. This study aimed at evaluating the proximate composition of composite pudding flour produced from rice and black-eyed beans( RBP). Four samples A [50R : 50B]; B[40R : 50B]; C [60R : 40B]; D [100%B] were considered and they were formulated from the rice and black-eyed Bean. The proximate composition of the samples revealed the mean moisture content range from 0.59% to 1.94%, protein content varied from 1.25% to 35.8%, fat varied from 0.03% to 2.17%, Ash varied from 0.02% to 1.49%, while carbohydrates varied from 391.60% to 574.44%. it was concluded that the nutrients were enhanced in the composite flours more than the 100% and puddings produced from rice and black-eyed beans provide a good source of affordable macronutrients. However, the proximate components were within the normal range in the zones.