The effect of temperature variation on the nutritional quality of pap was studied using (AOCS) American Oil Chemists Standard Method. Pap ingredients were purchased from Amassoma ultramodern market, Bayelsa State. A thermometer was used to record an initial temperature of 80°C (Group A), 50°C (Group B) and 25°C a room temperature (Group C). After discarding the water, the cereal grains were carefully and independently cleaned with fresh water. An attrition mill was used to grind the wet grains, and the paste produced was mixed with 1000ml of purified water. A muslin cloth was used to filter the mixture’s slurry. After allowing the filter to stand for a full day, the supernatant was disposed of. In order to allow additional water to drain off, the newly created pap was wrapped inside a muslin cloth and left to stand for the following 12 hours. The proximate composition of the pap was investigated at the varying steeping temperatures. From the result it shows that the proximate composition of pap can vary depending on the steeping temperature used, it shows that the moisture content ranged from 25.51-27-52%, protein ranged from 7.79%-8.15, fibre ranged from 2.16% – 2.24%, lipid content ranged from 8.22%–13.10%, carbohydrate ranged from 48.16% – 50.60% as the steeping temperatures increased from 25-100°C. The study revealed that the steeping temperatures had an impact on the pH, moisture, fiber, and carbohydrate contents of the papa samples, but not on the lipid, protein, mineral, or nitrogen contents, which stayed mostly unchanged. In order to preserve the nutritious value of the food, it is advised that pap be produced and steeped at a lower temperature.
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