Abstract
This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were compared using Duncan's multiple range test at 5% probability level. There were significant (p < .05) differences in the nutrient composition, and functional and pasting properties of the blends. The crude protein, crude fiber, ash, foaming capacity, emulsion capacity, and least gelation capacity of the blends increased as the PPF level increased. The blends had Na/K ratio of <1.0. The dispersibility, bulk density, water, and oil absorption capacities of the blends increased as SPF and UBF increased. The peak, setback, and final viscosities increased as UBF and SPF inclusion increased,whereas pasting temperature and time increased as the PPF level increased. The L*, a*, and b* values of the flour blends which were significantly (p < .05) different ranged from 79.58 to 102.71, −0.15 to 2.79, and 13.82 to 23.69, respectively. Cooking banana‐pigeon pea‐sweetpotato flour blends are desirable for alleviating malnutrition in Nigeria and developing new food formulations.
Highlights
IntroductionAccording to Noorfarahzihah, Lee, Sharifudin, Mohd-Fadzelly, and Hasmadi (2014), composite flour is defined as a mixture of flours from tubers (e.g. cassava, yam, sweetpotato) and/or legumes (e.g. soybean, pigeon pea, peanut) and/or cereal (e.g. maize, wheat, rice, millet, buckwheat)
According to Noorfarahzihah, Lee, Sharifudin, Mohd-Fadzelly, and Hasmadi (2014), composite flour is defined as a mixture of flours from tubers and/or legumes and/or cereal
Consumption of high fiber food products has been linked to reduction in hermorrhoids and effective management of diabetes, high blood pressure, and obesity (Chukwu, Ezebuiro, Samuel, & Nwachukwu, 2013; Jaja & Yarhere, 2015)
Summary
According to Noorfarahzihah, Lee, Sharifudin, Mohd-Fadzelly, and Hasmadi (2014), composite flour is defined as a mixture of flours from tubers (e.g. cassava, yam, sweetpotato) and/or legumes (e.g. soybean, pigeon pea, peanut) and/or cereal (e.g. maize, wheat, rice, millet, buckwheat). It was found to possess good agronomic characteristics and is less seasonal in production than dessert banana and plantain (Tshiunza, Lemchi, Onyeka, & Tenkouano, 2001; Adeniji, Tenkouano, Ezurike, Ariyo, & Vroh-Bi, 2010). It is considered suitable for the preparation of flour because it is cheap, has high starch content and is less discolored during drying when compared with those prepared from dessert banana types (Suntharalingam & Ravindran, 1993). The use of cooking banana flour in some products such as complementary food and pasta has been reported (Ovando-Martinez et al, 2009; Ayo-Omogie & Ogunsakin, 2013; Osorio-Díaz et al, 2014; Almanza-Bentiez et al, 2015)
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