Comparative Study on Pasting and Functional Properties of Composite flour Produced from Acha (Digitaria exilis) Starch, Chickpea (Cicer arietinum) and Wheat (Triticum aestivum) Flour Blends

Abstract

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).