Chemical properties and microstructure analysis of yellow corn and okara-based composite flour

Abstract

Composite flour is derived from mixing flour rich in starch, protein, and other ingredients. Corn and okara have great potentials of being used as raw materials for the manufacturing of this composite flour, due to their high nutritional quality and affordability. Therefore, this study was aimed to analyze the chemical characteristics and microstructure of yellow corn and okara-based composite flours. The composite flour was produced in five different formulations of yellow corn flour and dried okara. The data obtained were statistically analyzed using the One-way ANOVA with a significance level of 95% and the difference between the mean values of the data was further analyzed with DMRT. Results showed that the amount of okara flour added to that of the composite flours significantly (p<0.05) decreased moisture and carbohydrate contents, and then increased the ash, fat, protein, total dietary fiber, and resistant starch contents. While its microstructure analysis has confirmed the interaction between yellow corn starch granules and okara fiber. Furthermore, higher addition of okara flour has improved the composite flours properties. Thus, yellow corn and okara-based composite flours showed great potentials as functional food ingredients for food products diversification, due to their high protein and dietary fiber contents.