Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour

Abstract

The need to improve and enhance the nutritional quality of locally made foods (bakery and confectionaries) cannot be overemphasized. This study set out to meet this need by producing composite flours from wheat, defatted peanut and orange peel flour blends which will serve an even greater issue of reducing the cost of wheat importation and use. The samples were coded as follows: A-100:0:0, B-90:5:5, C-85:10:5, D-80:15:5, E-75:20:5 of wheat flour: Defatted peanut flour: orange peel flour. The flours produced were analyzed for functional, anti-nutrient, proximate, minerals, and phytochemical properties. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and Foaming capacity ranged from 0.43 to 0.93 g/ml, 0.89 to 5.67%, 0.47 to 2.55 g/L, 1.75 to 4.35ml/g, 0.52 to 10.56% respectively. The anti-nutritional properties: phytates, tannins, and trypsin inhibitor content of flours ranged from 0.0352 to 0.0845%, 0.040 to 0.600%, and 0.011 to 0.048mg/g respectively. The proximate composition of the flour samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates, and energy values ranged from 5.58 to 9.55%, 6.33 to 15.64%, 1.06 to 3.51%, 0.24 to 4.07%, 1.42 to 2.65%, 85.37 to 64.58% and 376.34 to 352.47kcal/100g respectively. The mineral composition in the samples ranged from 232.05 to 394.62mg/100g for Ca, 76.09 to 122.27mg/100g for Mg, 6.71 to 29.42 mg/100g for Fe, 108.78 to 256.47mg/100g for K, 10.09 to 25.75 mg/100g for Zn. The phytochemical composition of the samples was as follows; 0.067-0.153%, for saponins; 0.043-1.457%, for alkaloids; 1.03-13.77mgGAE/g, for Total phenolics; 3.07-29.31mg/QE, for Total Flavonoids respectively. The composite flour herein produced demonstrates great potential for its use in the development of functional foods given its great nutrients and improved functional characteristics. However sample E with 75%wheat: 20%DPF: 5%OPF surpassed all other samples in terms of the quality attributes and therefore was the best of the formulations.

Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties

“…The oxalate contents ranged from 0.08 to 0.27 %. There was significant increase in the contents as level of incorporation mango kernel flour increased [37].…”

“…Interestingly too, the energy content of the flour blend samples ranged from 347.87 kcal in sample F to 376.39 kcal in the control sample (A). There was significant difference (p<0.05) in the energy content of the flour samples as the proportion of MKF and OPF increased [34,35].…”

Assessment of Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour

“…As observed, the complementary food samples bulk density increased with an increase in the incorporation of SBF. Flours from legumes have been reported to have high BD [24] and this could also be one of the reasons for the significant increase (p<0.05) in the BD from sample ComF1 to ComF5. A similar trend was observed by Ojinnaka et al [23].…”

“…Increased heat treatment of a protein leads to a greater hydrophobic nature, attributed to the high exposure of hydrophobic groups due to the unfolding of protein molecules [26]. This further explain the notable rise (p<0.05) in the Oil Absorption Capacity (OAC) of the flours as the substitution of ComF6 increases (ComF6 is generated through a sequence of heat treatment procedures, including roasting) [24]. Hasmadi, M., Noorfarahzilah, M., Noraidah et al [26] reported results on the functional properties of composite flour similar to that of this study agree with those of.…”

Chemical and Sensory Properties of Biscuits Produced from wheat, Soybean and Orange Fleshed Sweet Potato

“…The proximate parameters were determined using the standard method of Association Official Analytical Chemists [12].…”