Proximate composition and functional properties of different grain flour composites for industrial applications
DOI:
https://doi.org/10.47604/ijf.1010Keywords:
Grain flour blends; proximate composition; Functional properties; blend ratiosAbstract
Purpose: The study focused on evaluating proximate compositions and functional properties of different flour blends.
Methodology: Three representative flour samples were produced from each mixture of maize-millet, soybean-wheat, and rice-wheat in the ratios of 70:30, 50:50, and 30:70 percent for all combinations. The proximate composition and functional properties of flour blends were determined using the methods of AOAC.
Findings: There was significant difference in the proximate compositions of the flours (p =0.05). The moisture content of the blends was highest at 5.41% for maize-millet blend ratio of 70:30% and lowest at 1.8% for soybean-wheat blend ratio of 30:70%. The crude protein content of the grain flour samples ranged from 16.32% to 44.10%. Soybean-wheat flour blend had the highest fat content of 7.34% for 70:30% and maize-millet blend had the least fat content of 1.30 for 50:50%. Maize-millet flour blend had the highest ash content of 4.02% for 30:70% and lowest for rice-wheat with 0.35% for 50:50%. The percent carbohydrate content of the flours ranged from 42.60% to 65.01%. The percent crude fibre content of the flours ranged from 2.13% to 10.01%. Soya bean-wheat flour blend had the highest average crude fibre content. There was significant difference in the functional properties of the flour blends (p =0.05). The oil absorption capacity (OAC) of the flours ranged from 1.00 to 2.25 ml/g. The rice-wheat flour blend had the highest water absorption capacity (WAC) of 2.60 ml/g for 30:70% blend ratio, while the lowest WAC was 0.50 ml/g for soybean-wheat blend. The foaming capacity (FC) of the flour blends ranged from 10.83 to 15.40%, while the emulsion capacity ranged from 35.05% to 50.95%. The swelling index ranged from 1.13% to 1.98%. The high emulsion capacity of soybean-wheat flour blend suggested that it was more digestible and therefore could be suitable for use as ingredient in infant food formulations.
Unique contribution to theory, practice and policy: The high swelling index indicates that rice-wheat flour blend could be more suitable in food systems where swelling is required. The high emulsion capacity of soybean-wheat flour blend suggested that it was more digestible and therefore could be suitable for use as ingredient in infant food formulations.
Downloads
References
Adeleke, R.O., & Odedeji, J.O. (2010). Functional Properties of Wheat & Sweet Potato Flour Blends. Pakistan Journal of Nutrition, 9(6): 535-538.
Ahmed, A.M. and Lydia J. Campbell (2012). “Evaluation of Baking Properties & Sensory Quality of Wheat-Cowpea Flour” World Academy of Science, Engineering and Technology 70.
AIB International (2018). Bread Manufacturing Process, Distance Learning Course, “Module 02 – Mixing.” https://www.aibonline.org/Start-Your-Training/Baking/Baking-Foundations/Bread-Manufacturing-Process-Online, 2018.
Aiyesanmi, A. F. and Oguntokun, M. O., (1996). “Nutrient composition of the Dioclea reflexa seed an underutilized edible legume” Rivista Italiana delle Sostanze Grasse. Vol. 73 pp. 521–523.
Akintayo E.T., Adebayo E.A. and Arogundade L.A. 2002. Chemical composition, physicochemical & functional properties of akee (Bilphia sapida) pulp and seed flours. Food Chemistry, 77: 333–336
Akpapunam, M.A., & Darbe, J.W. (1994). Chemical composition & functional properties of blends of maize & bambara groundnut flours for cookie production. Plant Foods for Human Nutrition, 46: 147-155.
Akubor, P.I. and I.A. Onimawo. (2003). Functional properties & performance of soybean & maize flour blends in cookies. Plant Foods Hum. Nutr., 58: 1-12.
Akupapaman, M.A. and J.W. Darbe. (1994). The chemical composition and the functional properties of blends of maize and bambara groundnut flours for cookie production. PlantFoods Hum. Nutr., 46(2): 147-155.
Alleoni, A.C.C. (2006). Albumen protein and functional properties of gelation and foaming. Science and Agriculture (Piracicaba, Braz), 63(3): 291-298.
Amza, T., Amadou, I., Zhu, K., & Zhou, H. (2011). Effect of extraction and isolation on physicochemical and functional properties of an underutilized seed protein: Gingerbread plum (Neocarya macrophylla). Food Research International, 44: 2843-2850.
Anarjan, N., H. Mirhosseini, B.S. Baharin and C.P. Tan. (2010). Effect of processing conditions on the physicochemical properties of astaxanthin nanodispersions. Food Chem., 123: 477-483
Appiah, F., Asibuo, J.Y, & Kumah, P. (2011). “Physical & functional properties of bean flours of three cowpea (Vigna unguiculata L. walp) varieties in Ghana”, African Journal of Food Science. Vol. 5(2), pp. 100-104.
Asare, E.K., S. Sefa-Dedeh, E. Sakyi-Dawson and E.O. Afoakwa. (2004). Application of response surface methodology (RSM) for studying the product characteristics of
Atuonwu, A.C., Akobundu, E.N. (2010). Functional and pasting properties of pumpkin (Cucurbita pepo). Journal of Agricultural and Veterinary Science, 2, 36 – 49.
Awuchi, C. G. and Nwankwere, E. T. (2018). Residual Calcium Content of Sweet Potato Slices after Osmotic Pre-treatment with Salt (NaCl) Solution. American Journal of Food, Nutrition, and Health, 3 (1); 8 – 15. ISSN: 2375-3935.
Barros, F., Alviola, J.N., & Rooney, L.W. (2010). Comparison of quality of refined & whole wheat tortillas. Journal of Cereal Science, 51(1): 49-56.
Basediya, A.L., Pandey, S., Shrivastava, S.P., Khan, K.A., & Nema, A. (2013). Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum, horse gram and defatted soy flour blends. Journal of Food Sci & Technology, 50(1): 44-52.extruded rice-cowpea-groundnut blends. Int. J. Food Sci. Nutr. 55(5): 431-439.
Butt and MS Batool R. (2010). “Nutritional & Functional Properties of Some Promising Legumes Protein Isolates”, Pak, J. Nutri. 9(4): 373-379, 2010.
Chinma, C. E. and Gernah, D. I. Z. (2007). “Physicochemical & Sensory Properties of Cookies Produced from Cassava/Soybean/Mango Composite Flours”, Mexiwen Journal of Food Technology 5 (3): 256-260.
Ding, Q.B., Ainswort, P., Plunkett, A., Tucker, G. and Marson, H. 2006. The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks. Journal of Food Engineering 73(2):142–148.
El-Adawy, A. T. (2001). Characteristics & composition of watermelon, pumpkin, and paprika seed oils and flours. J. of Agricultural and Food Chem., 49, 1253–1259. http://dx.doi.org/10.1021/jf001117+
Fasasi, O.S., I.A. Adeyemi and O.A. Fagbenro. (2007). Functional and pasting characteristics of fermented maize and Nile tilapia (Oreochromis niloticus) flour diet. Pak. J. Nutr., 4: 304-309.
Fu, B. X. (2008). “Asian noodles: History, classification, raw materials, & processing”, Food Research International, 41(9), 888-902.
Gassmann B., Kroll, J. and Cifuentes S. 1987. Determination of foaming properties of proteins. Molecular Nutrition and Food Research, 31: 321-330.
Gibney, M. J. (1989). Nutrition diet and health (p. 168). New York, NY, Cambridge University Press.
Igwe Victory Somtochukwu; Omeire Gloria Chinenyenwa; Awuchi Chinaza Godswill; Kwari Mercy Ibrahim; Oledimma Ngozi Uchenna; Amagwula Ikechukwu Otuosorochi (2018). Ethyl Carbamate in Burukutu Produced from Different Sorghum Varieties Under Varying Storage Conditions Using Response Surface Methodology. American Journal of Food Science and Nutrition, 2018, 5 (4); 82 – 88. ISSN: 2375-3935.
Igwe Victory Somtochukwu; Omeire Gloria Chinenyenwa; Awuchi Chinaza Godswill; Kwari Mercy Ibrahim; Oledimma Ngozi Uchenna; Amagwula Ikechukwu Otuosorochi (2018). Effect of Storage Conditions on the Methanol Content of Burukutu Produced from Different Sorghum Varieties; a Response Surface Methodology Approach. American Journal of Food, Nutrition, and Health, 2018, 3 (3); 42 – 47.
Iwe M.O., U. Onyeukwu and A.N. Agiriga (2016). Proximate, functional & pasting properties of FARO 44 rice, African yam bean & brown cowpea seeds composite flour. Cogent Food & Agriculture (2016), 2: 1142409. http://dx.doi.org/10.1080/23311932.2016.1142409.
Kaushal P, Kumar V, and Sharma HK (2012). Comparative study of physico-chemical, functional, anti-nutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa), pegion pea (Cajanus cajan) flour and their blends. LWT-Food Sci. Technol. 48:59-68.
Kavitha, S. and Parimalavalli, R. 2014. Development and evaluation of extruded weaning foods. European Academic Research. II (4): 5197-5210.
Moses, O., Olawuni, I., & Iwouno, J.O. (2012). The Proximate Composition & Functional Properties of Full-Fat Flour, & Protein Isolate of Lima Bean (Phaseolus lunatus). Open Access Scientific Reports, 1: 349.
Ogori, A.F., Jatua, M.K., Apeh, M.O., & Adamu, L. (2013). Chemical & functional characteristics of the flours from blend of millet grain flour from distilled water soaking and malting. (Pennesitum glacum). International J. of Food Science and Technology, 1(1): 01-07.
Ogungbenle, H.N., A.A. Oshodi and M.O. Oladimeji. (2002). Effect of salts on the functional properties of beniseed (Sesanumradiatum) seed flour. Int. J. Food Sci. Nutr. 53: 1-5.
Olapade, A.A., & Akinyanju, F.T. (2014). Chemical and functional properties and performance of blends of water yam (Dioscorea Alata) and Soybean (Glycine Max) flours for water yam ball (Ojojo) preparation. American Journal of Chemistry, 4(3): 89-96.
Oppong David, Eric Arthur, Samuel Osei Kwadwo, Eric Badu, and Patrick Sakyi (2015). Proximate Composition & Some Functional Properties of Soft Wheat Flour. Int’l J. of Innovative Research in Sci, Engineering and Technol. 4 (2): 753 – 758. DOI: 10.15680/IJIRSET.2015.0402097
Panyam D. and Kilara A. (1996). Enhancing the functionality of the food protein by enzymatic modification. Trends in Food Science and Technology, 7: 120-125.
Rašper, V. (1969). Investigations on the starches from the major starch crop grown in Ghana I. — the Hot paste viscosity and the gel-forming power. J. of the Sci of Food and Agric, 20, 165–171. http://dx.doi.org/10.1002/ (ISSN) 1097-0010
Reebe, S., Gonzalez, V. N., and Rengifo, J. (2000). Research on trace elements in common beans. Food Nutrition Bulletin, 21, 387–391.
Singh, A., Hung, Y., Corredig, M., Phillips, D. R., Chinnan, S. M., and McWatters, H. K. (2005) “Effect of milling method on selected physical and functional properties of cowpea (Vigna unguiculata) paste”, International Journal of Food Science and Technology, Vol. 40, pp. 525-536.
Singh, U. (2001). The functional properties of grain legume flours. J. of Food Sci and Technol. 38: 191-199.
Sui, Z., Lucas, W. P., and Corke, H. (2006). “Optimal cooking time of noodles related to their notch sensitivity”, Journal of Texture Studies. Vol. 37, pp. 428–441.
Suresh Chandra and Samsher L (2013). Assessment of functional properties of different flours. African Journal of Agricultural Research, 8 (38): 4849 – 4852.
Tenagashaw, M.W.; Kenji, G.M.1; Melaku, E.T. 3; Huyskens-Keil, S.; & Kinyuru, J.N. (2015). Proximate composition and selected functional properties of complementary foods from teff fortified with soybean and orange-fleshed sweet potato. RUFORUM Working Document Series (ISSN 1607-9345) No. 14 (1): 953-965. Available from http://repository.ruforum.org
Tongpun, N. (2006). “Formulation of soy protein-enriched instant noodles”, Master Thesis of Science [Nutrition], Faculty of Graduate Studies, Mahidol University, Bangkok, Thailand, 2006.
Traynham, T.L., Myers, D. J., Carriquiry, A.L. & Johnson, L.A. (2007). Evaluation of Water-holding capacity for wheat-soy flour blends. J Amer Oil Chem Soc., 84, 151-155.
Yetunde, E. A., Ukpong, U. S., Olajumoke, L., & Ime, A. F. (2009). Nutritional composition & sensory property of cakes made from wheat & African yam bean flour blends. J. of Food Technol, 7, 115–118.
Zayas J.F. (1997). Emulsifying properties of proteins. In: Functionality of Proteins in Food. Springer-Verlag, Berlin, 134-227.
Zayas, J.F. (1997). Foaming properties of proteins. In: Functionality of Proteins in Food. Springer Verlag, Berlin, 260-309.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2019 Awuchi Chinaza Godswill
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution (CC-BY) 4.0 License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.
