CHEMICAL COMPOSITION, FUNCTIONAL AND PASTING PROPERTIES OF YELLOW MAIZE, FERMENTED AFRICAN YAM BEAN SEEDS AND RICE BRAN COMPOSITE FLOUR BLENDS
Keywords:
Composite flour, Yellow maize, African yam bean seeds, Rice bran, EnrichmentAbstract
Common grains consumed in diets to supply energy mainly are usually deficient in important amino acids which call for fortification. Composite flour blends from yellow maize grain, African yam bean seeds and rice bran were produced using a D-optimal design and 100% yellow maize serving as control. Chemical composition, functional properties (bulk density, loose density, dispersibility, oil absorption capacity (OAC), water absorption capacity (WAC), wettability and swelling index) and pasting properties of fifteen (15) formulated experimental trial blends were analyzed. The proximate composition of the composite flour ranged from 3.67 - 7.92 % moisture content; 92.09 - 96.34 % dry matter; 3.45 - 4.74 % crude fat; 1.26 - 1.82 % total ash; 7.53 - 8.94 % crude protein; 6.12 - 7.11 % crude fibre and 72.35 - 73.80 % carbohydrate. The mineral composition (mg/100g) of flour samples ranged from 118.93 -131.66 Sodium; 311.42 - 381.12 potassium; 316.39 - 341.31 Calcium; 178.93 - 185.32 Magnesium; 233.71 - 267.31 Phosphorus; 2.61 - 2.98 Iron; 1.09 - 1.19 Manganese and 0.91 -1.11 Zinc. The anti-nutritional composition of samples were 0.67 - 1.04 % tannin; 4.91 - 5.59 % Phytate; 1.28 - 1.72 % trypsin inhibitor, and 2.06 - 2.64 % Saponin. The functional properties ranged from 1.40-1.96 % for WAC; OAC: 0.92-1.25 %; loose density: 0.38-0.52 g/ dm3; bulk density: 0.66-0.80 g/dm3; dispersibility: 61-70 %; wettability: 15.35-34.59 s; swelling index: 0.89 -1.02 g/ml. An increment in the amount of African yam bean flour, led to increased functionality of the composite flours in terms of WAC and OAC, as well as loose and bulk densities, when compared to yellow maize flour and rice bran flour. When rice bran was added to the flour blends, the wettability and dispersibility of the blends improved. Pasting properties of the flour blends revealed that peak viscosity varied from 668.50-1193.50 RVU; trough viscosity-657.50-1113.50 RVU; break down viscosity-13.50-81.00 RVU; final viscosity-1386.50-3667.50 RVU; setback viscosity-716.50-2746.50 RVU; peak time-5.14-7.00 min and pasting temperature-52.74-88.05 ℃. The results obtained from this study demonstrate increased functionality and high pasting properties and provide the basis for advancing the process of underutilized local crops in confectionery industries for protein/fibre enrichment.
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