Functional And Pasting Properties of Cocoyam-Wheat-Groundnut Flour Blends
Keywords:
Wheat, Cocoyam and GroundnutAbstract
The study investigated the effect of the addition of wheat flour with cocoyam and defatted groundnut flour blends for composite flour production. Composite flour was produced from blends of wheat-cocoyam-groundnut flour formulated in the ratio wheat flour: cocoyam flour: groundnut flour: (100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20, 50:25:25, 40:30:30 and 30:35:35). The proximate composition, functional and pasting properties of the composite flour blends was then determined. The protein content of the flour blend ranged from 12.33-29.39% with sample H ((30% wheat flour, 35% cocoyam flour, and 35% groundnut flour) having the highest value. The carbohydrate content of the flour blends decreased with the addition of cocoyam and groundnut flour blends. The water holding capacity of the flour blend ranged from 145.25-186.90%. The oil absorption capacity, swelling power, and bulk density of the flour samples increased with the addition of cocoyam and groundnut flour. However, the pasting viscosity decreased with the increased addition of cocoyam and groundnut flour blends. It was concluded that a composite blend of flour from wheat, cocoyam, and groundnut with satisfactory functional and nutritional values can be produced.
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