In this study, the physicochemical properties of flour and starch from two cassava varieties (TME 419 and TMS 326) were determined using standard methods. Cassava roots were obtained from University of Ilorin Agricultural research farm. Proximate composition of TME 419 cassava were different from that of TMS 326 roots. The two cassava roots had carbohydrate as their major components (approx. 84%). TMS 326 showed significantly higher protein, fats and ash contents than the TME 419 genotype. Amylose content (approx. 27 %) of TMS 326 starch was higher than TME 419 starch (approx. 22%). Cassava starch granules of both varieties had smooth surfaces with mostly round granules while some granules were spherical, elongated and irregular in shape. TME 419 had smaller granule (approx. 11 μm) compared to that of TMS 326 (13 μm). Both starch type showed the A-type crystallinity pattern. The peak gelatinisation temperature of TMS 326 starch (approx.71 o C) was higher than that of TME 419 starch (approx. 61 o C). Peak viscosity of TMS 326 starch was significantly (p<0.05) higher than that of TME 419 starch, which could be related to the higher amylose content. However, the peak viscosity of flour from TME 419 cassava was significantly (p<0.05) higher than that of TMS 326. Cassava starches displayed higher swelling power than the flour samples. TME 419 flour and starch showed higher swelling power and cold paste viscosity suggesting that the starch could be used as thickening agents in various food applications.

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Custard is a convenient food product, similar to ogi in appearance and viscosity, but lacks the sour taste typical of ogi. In this study, extracts (10% w/w) from tamarind, soursop and lime was added to custard samples and the physicochemical and sensory properties of the mixture was analysed. Corn gruel was included as the reference sample. Carbohydrate was the major component of the corn gruel (61.72%) and custard samples (66.27-74.42%). Corn gruel had substantially higher protein content (18.03%) than custard samples (8.03-8.62%). Custard samples were more dispersible in water, showed higher swelling power and significantly higher peak and final viscosities than the corn flour sample. However, the addition of souring agent did not significantly alter the cooking time and pasting temperature of custard. Custard may be soured with lime, tamarind and soursop to improve dispersibility, consistency, appearance, viscosity and sourness without significant changes in the overall acceptability of the product.

Emphasis has significantly been placed on the production of functional foods and the utilization of indigenous food crops in the management of some diet-related non-communicable diseases. This study included African walnut in the production of a cookie snack, and the effect of the inclusion on its nutritional, antioxidant and sensory quality was assessed. The inclusion of cooked grated walnut in the cookie caused a significant increase in crude protein (2.67%), fat (2.57%), fibre 91.17%), TPC (2.97 mgGAE/g db), DPPH (1.44 µmol TE/gdb) except for total starch, in-vitro protein, and starch digestibility. This resulted in nutrient-dense cookies, rich in antioxidants with a low estimated glycemic index, suitable for people with non-communicable pathophysiological conditions. Considering the sensory scores, walnut enriched cookies were accepted by the consumers comparably with the wheat flour cookies. Hence, walnut enriched cookies 2 may be adequate in promoting health-related functions, while satisfying consumer's urge for snacking.

Introduction: Composite flour can relatively be any wheat flour composition with a particular substitution percentage of any type of flour produced from any other raw material. This is done to increase the nutritional profile, functional properties or further utilization of the said raw materials. Objective: The functional properties of flour blends play an important part in the processing of food products. Functional properties determine the usability of the blends in bakery products where hydration aid handling in products such as ground meat, baked foods and pancakes where oil and absorption properties is of upmost importance. Functional properties plays significant role in the physicochemical properties in determining the complex interaction between the composition, structure, and molecular conformation, therefore the objective of the study was to produce composite flour from blends of acha starch, chickpea and wheat flour and determine the pasting and functional properties of the blends for food uses.  Methodology: Composite flour was produced in different blends using D-Optimal experimental runs. Pasting and functional characteristics is essential  in estimating  the  properties of food paste and products during and after it is cooked. Results: The pasting properties of the blends of the flour, the peak 1(RVU), trough 1(RVU), breakdown(RVU), final viscosity(RVU), set back(RVU), peak time(min) and pasting temperature(0C) ranged between 1722.50 and 2483.5, 931.0 and 1723.00, 659.00 and 824.50, 1949.5.00 and 3267.0, 1095.50 and 1544.00, 5.44 and 6.00,76.28 and 88.83 respectively unit. Results for functional analysis of the flours blends, water absorption capacity(g/ml), oil absorption capacity(g/ml), bulk density(g/ml), swelling power(%), solubility index ranged between 175 and 258, 186 and 232, 0.5588and 0.68, 4.52 and 6.08, 3.50% and 7.50% respectively. Conclusion: The flour blends of Acha starch, chickpea flour and wheat flour showed that it can be good raw materials for food that requires high water and oil absorption properties, bulk density, swelling power, set viscosity and final viscosity. The best sample blend was sample (wheat flour 52.50%, acha flour 42.50% and 5% chickpea flour).