Proximate, Chemical and Functional Properties of Wheat, Soy and Moringa Leaf Composite Flours

Tivde Benedict Verem,Adetunji Onigbajumo,Eke Michael Ojoutu,Oladapo Okanlawon Owolabi,Igbabul Bibiana Dooshima

doi:10.4236/as.2021.121003

Abstract

The study presents the effect of utilizing wheat, soy and moringa leaf flour and quality analysis of the flour. The composite flour was prepared using refined wheat flour, soy flour and moringa leaf flour. Four composite flour, compositions were formulated such as 100% wheat flour (control) designated as sample A. Sample B consisted of 75% wheat, 20% soybean and 5% moringa leaf. Sample C consisted of 70% wheat, 20% soybean and 10% moringa leaf. Sample D was 65% wheat, 20% soybean and 15% moringa leaf. Sample E was 60% wheat, 20% soybean and 20% moringa leaf, respectively. Proximate, chemical, and functional properties of wheat, soy and moringa leaf flours were studied in composite flour variation and preparations. The present study highlighted the nutrients enrichment of flour on incorporation of soy and moringa leaf. Relevant statistical tests were done to analyse the significance of means for all tested parameters. Composite flour composition with 20% soybean was identified to produce optimal nutrient, mineral quality and yield. The addition of soybean and moringa flour in baked products has been shown in this study to improve the nutrition and health benefits of the body. It also serves as a good cut on the cost of wheat importation in communities with supply challenges.

Highlights

Composite flour has been defined in numerous researches as a combination of wheat and non-wheat flours to produce bread and other baked product [1]
In a bid to enhance the nutrient quality of flour across protein, ash, fibre, moisture and fats content, this study investigated the right mix for wheat, soy and moringa leaf flour
Protein content of the flour increased with increasing moringa leaf, decreased with up to 20% soybean flour

Summary

Introduction

Composite flour has been defined in numerous researches as a combination of wheat and non-wheat flours to produce bread and other baked product [1]. It is the use of wheat and non-wheat flour. Efforts have been made to promote the use of composite flours in which flour from locally grown and high protein crops will replace a portion of wheat flour. This blend is expected to be used in bread and other bread product, thereby decreasing the demand for imported wheat and producing protein enriched bread. There is a substantial amount of available composite bread technology, such breads still require at least 70 percent wheat flour to be able to rise [2]

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Results

Conclusion