Quality Evaluation of Composite Flour From Wheat, Soybean and Sunflower Seeds for Bread Making

Abstract

Composite flours with good functional properties and high nutrient content was developed by substituting wheat with soybeans and sunflower seed flour. Wheat flour was supplemented with soybeans and sunflower seeds flour at a ratio of 100:0:0, 90:10:10, 80:10:10, 70:20:10 and 60:30:10, respectively. Standard analytical procedures were used for all the analysis on the samples. The composite flours obtained were evaluated for their functional properties, proximate composition and antinutritional properties. The results for the functional properties showed values which ranged from 1.76 to 2.38 mL/g and 1.85 to 2.45 mL/g for water absorption capacity, 1.02 to 1.10 mL/g and 1.10 to 1.25 mL/g for oil absorption capacity, 0.40 to 0.78 g/mL and 0.52 to 0.78 g/mL for bulk density, 8.33 to 12.10% and 8.66 to 12.10% for swelling capacity and 4.00 to 10.00% and 4.00 to 9.00% for least gelation concentration, respectively for the flours and flour blends. Addition of soybeans and sunflower seeds flour led to significant (p<0.05) increase in the protein content (15.22 to 28.90%), ash (1.01 to 3.31%), crude fibre (1.34 to 2.97%), fat (5.39 to 16.37%), energy value (388.05 to 434.67%) and a decrease in carbohydrate (69.68 to 42.94%) and moisture content (7.38 to 5.3%) for the flour blends. Processing methods affected the antinutritional factors as there was no significant increase in the tannin content (0.43 to 0.65 mg/100g), saponins (0.36 to 0.43 mg/ 100g), oxalates (1.24 to 2.40 mg/100g) and phytates content (1.22 to 2.12 mg/100g) concentration of the composite flour. The results reveal that the wheat, soybeans and sunflower seeds flours had good functional and nutritional density.