Nutritional composition, functional and pasting properties of wheat, mushroom, and high quality cassava composite flour

Abstract

Utilization of cheap and readily available staple food products such as high quality cassava flour (HQCF) in substituting more expensive wheat flour is increasing. Mushroom addition can be use to enhance the nutritional value of such food products. Wheat, mushroom, and HQCFs were blended together in 11 different proportions with 100% wheat flour as control. The nutritional and functional qualities of the composite flour samples were determined. Data obtained were subjected to analysis of variance and means separated using Duncan multiple range test. There were significant (p < 0.05) differences in the functional properties, chemical and mineral composition of the composite flour samples. Significant (p < 0.05) differences were also observed in the pasting profile of the composite flours. Peak, breakdown and trough viscosities increased with increasing HQCF inclusion while the amino acid profile of the flour blends showed significant (p < 0.05) difference. Lysine content increased with increasing mushroom inclusion and the dominant fatty acid found was linoleic acid. Practical applications Use of HQCF for baking application is an emerging nontraditional use of cassava in Nigeria. It is intended to be used as raw material in the food and beverage industry for the manufacture of various ready to eat snack foods and bread. To improve the nutritional properties of the composite flour (wheat with HQCF), an underutilized but readily available protein-rich food commodity (mushroom) was added. The effects of mushroom addition on the nutritional composition, pasting and functional properties of the composite flour were determined.