PROXIMATE, MINERAL AND FUNCTIONAL PROPERTIES OF MORINGA SEEDS AND PEARL MILLET FLOUR BLENDS

Abstract

Moringa seeds and millet grains were processed into flour using different processing methods. The differentflour were blended to produce composite flour at different ratios 90:10, 80:20, 70:30 and 100:0 wheat flour(control). Proximate, mineral composition and functional properties of the composite flour blends weredetermined. Results were analyzed statistically by the analysis of variance. Result for proximate compositionof the flour samples shows significant increase (P < 0.05) in the ash content (0.83% – 1.83%), Fat (1.16%– 12.66%), protein, (2.01% - 5.60%) and fiber, (0.77% - 1.83%). Mineral composition of the flour samplesrevealed that the control had highest sodium, potassium and iron content, (38.40% - 46.40%, 165.85% -181.29%, and 5.31% - 6.53%) respectively while the composite flour had highest magnesium, calcium andzinc, 47.61% - 56.44%, 82.77% - 92.62% and 2.69% - 3.59% respectively. Water absorption, foam stability,gelation capacity and swelling index were found maximum in the composite flour blends while oil absorptionand foam capacity were maximum in wheat flour. There is need to utilized moringa seeds and pearl millet indiverse form to enhance household menus and improve the nutritional quality of pearl millet flour.