Functional and Nutritional Properties of Various Flour Blends of Arrowroot Starch and wheat Flour

Abstract

Flour blends of arrowroot starch and wheat flour were developed in the ratios of 100:0, 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, and 60:40. These flour blends were investigated for their functional and nutritional properties to determine their potentials for utilizations in a variety of wheat flour-based products. The range of values of the results obtained were for: bulk density (0.37 – 0.91 g/cm3), foaming capacity (21.20 – 82.00%), foaming stability (20.80 – 80.00%), emulsion capacity (18.27 – 54.85 %), emulsion stability (12.39 – 60.29%), water absorption capacity (101.41 - 106.77%), oil absorption capacity (94.70 – 107.80%), least gelation capacity (6.00 – 10.00%), protein (6.5 – 11.28%), ash (1.37 – 3.60%), moisture (4.30 – 10.50%), fat (1.63 – 4.60%), crude fibre (2.60 – 4.20%), carbohydrate (69.70 – 78.81%), vitamin C (0.70 – 2.80 mg/100g), vitamin A (0.00 – 0.66 mg/100g), zinc (1.6 – 3.3 mg/100g), iron (0.3 – 1.2 mg/100g), copper (2.6 – 5.0 mg/100g), sodium (10.4 – 43.0 mg/100g), potassium (16.2 – 74.6 mg/100g), calcium (5.2 – 33.2 mg/100g), magnesium (4.9 – 13.6 mg/100g) and phosphorus (45.0 – 317 mg/100g). Bulk density, foaming capacity, foaming stability, emulsion capacity, emulsion stability and least gelation capacity of the flour blends decreased as the incorporation of arrowroot starch increased, while the water absorption capacity of the flour blends increased as the concentration of the arrowroot starch increased. Protein, carbohydrate, vitamin C, vitamin A, sodium, potassium, calcium, magnesium and phosphorus contents of the flour blends decreased as the substitution with arrowroot starch increased; whereas ash, moisture, fat, crude fibre, zinc, iron and copper contents increased with increased substitution. These results obtained highlighted the potentials of arrowroot starch in substituting wheat flour in wheat flour based products.

Incorporating novel bio-mineral materials of silicone-arrowroot modified starch for compressed powder

“…A0 appeared as fine and diffused, while SA adhered in clusters with a more uniform and smoother appearance that exhibited a slight sheen or glossiness. SEM analysis in Figure 2 showed that A0 had a granular structure composed of oval or elliptical granules with a size of 10 µm to 25 µm, these results were similar to other research [26] with smooth [19] naturally hydrophilic surfaces [27] that absorbed water and expanded when exposed to moisture, while the SA starch granules with a size of 10 µm to 25 µm were coated with a thin layer of silicone that provided more hydrophobic properties without a change in their structure of granules. This coating caused an electrostatic interaction between the OH groups of starch with the Si-O groups of the silicone.…”

Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends

“…The soybean flour contained higher amounts of hydrophilic constituents such as protein and crude fiber than wheat flour and maize flour (Table 2). Akpata and Akubor [55] showed that water absorption capacity is influenced mainly by the nature of the hydrophilic constituents and to some extent the pH and nature of the protein [56]. The low oil absorption capacity of soybean flour may have enhanced its water absorption capacity.…”

Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate

“…Functional properties are characteristics of flour that affect its behavior and that of the products to which it is added during food processing (Akubor et al, 2023a). They determine the suitability of a flour or flour blend for a particular purpose (Damak et al, 2022a). The values for bulk density ranged from 0.45 to 0.72 g/cm 3 , with sweet orange seed protein concentrate having the least value while 100% wheat flour had the highest value.…”

“…compared to 100% wheat flour) could be as a result of reduction in carbohydrate content, which has been reported to have high bulk density (Gernah et al, 2011;Ocheme et al, 2018). Bulk density is generally affected by the particle size and density of the flour and it is very important in determining the packaging requirement, material handling and application in wet processing in the food industry (Adeleke and Odedeji, 2010;Damak et al, 2022a;Akubor et al, 2023). High bulk density is desirable for greater ease of dispersibility and reduction of paste thickness (Akubor et al, 2023).…”

“…Studies have suggested relationship between decrease in fiber consumption and increase in certain disease such as diverticulosis and colonic cancer (Kamaljit et al, 2011;Okereke, 2023). Dietary fiber acts as bulking agent, increasing intestinal motility and wet faecal mass of faeces (Kamaljit et al, 2011;Damak et al, 2022b). These effects are important in reducing diseases of the colon.…”