Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour

Abstract

Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain, which is insufficient to meet the nutritional requirements of all age groups. Enrichment of cereal with easily affordable cereals and pseudocereals that have superior nutritional value is an important approach to producing nutrient-dense food products. Therefore, this study aimed to evaluate the nutritional composition, phytochemical content, functional and pasting properties of teff, pearl millet, and buckwheat composite flour. The design used during the conducting of the experiment was a completely randomized design (CRD). The nutritional composition, functional and pasting properties of composite flour were determined using standard procedures. The resulting composite flour from the study contained protein of 8.59–9.94 %, crude fat of 3.70–5.40 %, crude fiber of 2.28–2.62 %, total ash of 1.86–2.28 %, carbohydrate of 71.80–74.90 % and energy of 367.24–375.88 kcal/100 g. The mineral content (mg/100 g) ranged from 8.64 to 11.12, 72.82–93.14, and 1.32–1.74 iron, calcium, and zinc, respectively. Functional properties of composite flours such as bulk density (BD), water absorption index (WAI), and water solubility index (WSI) ranged from 555.08 to 596.23 kg/m, 2.12–2.18 g/g and 6.63–7.00 % respectively. The highest and lowest total phenolic content values were observed in composite flour of 10 % pear millet,70 % teff, and 20 % buckwheat (110.42 mg GAE/100 g) and composite flour of 40 % pear millet,55 % teff, and 5 % buckwheat (101.42 mg GAE/100 g), respectively. The addition of pearl millet and buckwheat flours to teff flour significantly (p ˂ 0.05) increases the functional and pasting properties of composite flour. Pasting properties of composite flours contained peak viscosity ranging from 1454 to 2071cP, trough viscosity 619–883cP, breakdown viscosity 835–1188cP, setback viscosity 1127–1483cP, pasting temperature 73.77–75.10 °C, and peak time 5.22–5.27 min. Pearl millet, buckwheat, and teff are three gluten-free grains that are increasingly being used in industrial applications. Teff, pearl millet, and buckwheat composite flour are all high in nutrients, and they offer a variety of health benefits. Blending these three grains can create a nutritious and delicious product that is also gluten-free. This study found that composite flour made from 70 % teff, 20 % buckwheat, and 10 % pearl millet has improved nutritional properties and could be used to make healthier food products in the food industry.