Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

Abstract

The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The statistical analysis of data collected was used to select five (5) generally accepted composite flour samples (wheat, acha, cowpea and moringa oleifera leaf powder flours) with ratio of 100:0:0:0, 75:25:0:0, 0:50:50:0, 50:23:25:2 and 75:25:0:0, respectively. The flour samples were analyzed for functional and pasting properties using standard methods. Results of the functional properties showed that water absorption capacity of the composite flour blend ranged from 0.87-1.11g/g, bulk density 0.39-0.42 g/ml, least gelation concentration 2.00-4.00%, solubility 19.46-25.35%, wettability 2.57-4.02min, oil absorption 1.61-1.79g/g and least gelation temperature 62.00-68.50oC. The functionality of the composite flours such as water and oil absorption capacities, least gelation concentration and bulk density were improved when cowpea was incoporated into the blends than for moringa oleifera leaf powder and acha flour. On the other hand, wettability and solubility of the flour blends were improved when acha was incorporated into the blend. Results of pasting properties showed that peak viscosity ranged from 73.04-385.79RVU, trough viscosity 57.96-341.42RVU, break down viscosity 15.08-44.38RVU, final viscosity 109.54-581.58RVU, set back viscosity 51.58-240.17RVU, pasting time 5.70-6.40min and pasting temperature 50.08oC-50.35oC. These properties were shown to be higher when cowpea was incorporated into the flour blends than for moringa oleifera leaf powder and acha flour. However, pasting properties of the composite flour blends were higher than 100% wheat flour. This result therefore showed that composite flour from wheat, acha, cowpea and Moringa oleifera leaf powder has improved functionality and high pasting properties than the individual wheat flour and will serve as a useful ingredient in food formulations such as in dough, soups and baked products.

Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable

“…These results are in accordance with the results of bulk density, water absorption capacity, oil absorption capacity, foaming properties, least gelation concentration, and gelatinization temperature reported by [37][38][39][40][41][42] studies, respectively. An increase in foaming capacity and foaming stability might be due to the higher protein content in chickpea than in durum wheat.…”

“…Composite flours yielded a significant (p ≤ 0.05) increase in redness (3.49%) at 35% ratio and in yellowness (3.93-7.03%) in all combinations. These results are in accordance with the results of bulk density, water absorption capacity, oil absorption capacity, foaming properties, least gelation concentration, and gelatinization temperature reported by [37][38][39][40][41][42] studies, respectively. An increase in foaming Similar results were reported in [38] study.…”

Effect of Drying Methods and Variety on the Chemical Composition, Functional and Microbial Properties of Date Flour

“…Variety had a signi cant (p < 0.05) on the bulk density of the date ours. Bulk density of ours is very important in determining packaging requirement and material handling (Orisa & Udo a, 2020). Low bulk density of the dried amber date our is desired as it contributed to lower dietary bulk, ease of packaging and transportation (Aluge et al, 2016).…”

Functional and pasting properties of wheat and cooking banana flour blends and their utilization in cookies production

“…The flour samples showed no significant difference (p<0.05) in the values of the packed bulk density. Bulk density is important in determining the packaging requirement, material handling and application in wet processing in the food industry (Orisa and Udofia, 2020). Generally, higher bulk density is desirable for greater ease of dispersibility and reduction of paste thickness (Amandikwa et al, 2015).…”

“…For composite flours such as wheat and cooking banana flour blends to be applied in the production of food systems apart from stiff porridge, a foreknowledge of their performance is required (Iwe et al, 2017) as improper knowledge of these functionalities may result in products with varying consumer acceptability. Functional properties are fundamental physicochemical properties which reflect how food ingredients behave during preparation and cooking and they include water and oil absorption capacity, bulk density, solubility, swelling power, etc (Orisa and Udofia, 2020). Therefore, for efficient utilization and acceptance of wheat and cooking banana flour composite flour, studies on its desirable functional and pasting properties are important as their application for the production of food products is primarily governed by these properties.…”