2.5 Nutritional quality
2.5.1 Proximate Composition
The proximate composition of acha flour and cookies was determined where protein was measured using the Kjeldahl method (N X 6.25), and moisture, ash, and fat were determined using methods 934.01, 996.06, and 923.03 of AOAC (2000).
2.5.2 Mineral Content
The mineral composition of acha flour and cookies was determined according to AOAC, (2000) method. 10 ml of 5 N concentrated hydrochloride were used to digest 5 g of the samples. The mixtures were set on a water bath and evaporated nearly to dryness. The solution was allowed to cool, then sieved into a standard flask of 100 ml capacity and diluted with distilled water to its full volume. Following the acid digestion of the sample, the minerals were analyzed separately with an atomic absorption spectrophotometer.