Functional and Pasting Characteristics of Flour Blend from Wheat, Mushroom (Pleurotus ostreatus) and Unripe Plantain (Musa paradisiaca) Flour

Abstract

The functionality of blended samples is likely to be affected by incorporating other flour into wheat flour for baked goods, meanwhile this has not been fully researched. Therefore, the purpose of this study was to ascertain the functional and pasting qualities. of flour from wheat, mushroom and unripe plantain so as to maximize its potentials in baking industry. Using response surface methodology (optimal mixture design), different formulations were created from wheat, mushroom, and unripe plantain flour mixes. The ranges of values for bulk density (BD), water absorption capacity (WAC), swelling capacity (SC), solubility index (SI), dispersibility and least gelation concentration of the blends were 0.74-0.80 g/cm3, 76.15-94.63%, 478.45-574.01%, 8.10-13.72%, 73.30-77.50% and 15.60-20.70%, respectively. The ranges of values for pasting properties: peak, trough, break-down, final-viscosity, setback, peak time and pasting temperature were 842-1727, 473-926, 368- 806, 1190-1875, 716 -989 RUV, 5.46- 5.87 min and 80.90 -91.85 °C, respectively. The flour blend formulation, 80:10:10 (wheat : mushroom : unripe plantain) gave best functional properties in terms of bulk density, water absorption capacity and swelling capacity and comparable well with 100% wheat flour. The result therefore showed that quality flour blend obtained from wheat, mushroom and unripe plantain has improved functionality than the individual wheat flour. This will be a valuable element in the formulation of foods such thick dough, soups, and baked goods.