Pasting Properties of Quality Protein Maize and Teff Composite Flours

Umer Asrat Yasin

doi:10.11648/j.ijfet.20210501.12

Abstract

Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.

Highlights

Quality protein maize (QPM) can be used as a replacement of conventional maize in communities where maize is used as a source of protein [30], and have the potential to reduce the protein and essential amino acid inadequacy gaps in most developing cereal dependent countries [15, 27]
The pasting properties of quality protein maize and teff flours are listed in Table 1 and significant differences (p
Results recorded for pasting properties of QPM flour was lower than the values reported by Sangeeta and Grewal (2018) [20]: peak viscosity (PV) (1389 – 1409 cP), trough viscosity (TV) (1263 – 1275 cP), breakdown viscosity (BV) (126 – 134 cP), final viscosity (FV) (3847 – 3869 cP), and setback viscosity (SBV) (2584 – 2593 cP) but in agreement with pasting time (Pt) (5.73 – 5.82 mins) results

Summary

Introduction

Quality protein maize (QPM) can be used as a replacement of conventional maize in communities where maize is used as a source of protein [30], and have the potential to reduce the protein and essential amino acid inadequacy gaps in most developing cereal dependent countries [15, 27]. It contains nearly twice the quantity of lysine (>4.0%) and tryptophan (>0.8%) present in the conventional maize [11, 13]. The higher lysine and tryptophan contents of quality protein maize varieties compared to the conventional maize provide a more balanced protein for humans and other monogastric animals [1]. The conversion of conventional maize into QPM significantly improves its nutritional value for humans and animals [22, 7]

Objectives

Methods

Results

Conclusion