Nutritional, Phytochemical, Functional and Antioxidant Properties of Acha, Chia and Soycake Flour Blends

Abstract

Functional flour blends are been developed with nutritional and health promoting benefits to fit in to the third agenda of Sustainable Development Goal (SDG) 2030. A blend of fermented acha (FAF), defatted chia (DCF), and defatted soycake flours (DSF flour were blended to harness the proficient potential of the blends. Response surface methodology (RSM) was used to generate fourteen runs using the the protein and the crude fibre of the flour blends. The three blends that the protein ranges from 15-20% and fibre from 3-5% were selected and the composite flours were analyzed for proximate composition, minerals, phytochemical composition, functional properties, and antioxidant properties. Results indicated that protein content increased with higher DSF proportions ranging from 15.37% in ACSF13 (80% of fermented acha, 10% of defatted chia seed, 10% soycake) to 19.51% in ACSF9 (45% of Fermented acha, 10% of defatted chia seed, 45% soycake). Energy content also rose from 335.4 kcal to 391.4 kcal in ACSF13 to ACSF1 (57% of fermented acha, 22% of defatted chia seed, 21% Soycake). ACSF1 is the blend with the highest fibre (5.06%) and ACSF9 possess the highest ash content of (4.13%). The blends were rich in potassium, calcium, zinc, iron and magnesium with phytochemical, phytate- mineral ratio and oxalate mineral ratio within recommended levels. Sample ACSF1 had the highest bulk density while ACSF9 possess both the highest swelling capacity and water absorption. The total phenolic and flavonoid content of the flour blends ranged from 273.55 to 149mg GAE/g and 66.71 to 31.60mgQE/g with sample ACSF13 having the highest phenolic content (273.55GAEmg/g) and flavonoid content of 66.71mgQE/g. The increase in the Soycake flour is an indications to improvement on the nutritional values of the flour blends.