Retracted:Physicochemical, functional, and nutritional evaluation of wheat and cocoyam flour blends

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Wheat and cocoyam flours were mixed at different ratios and the flour blends were evaluated. 70:30 blend had significant (p < .05) higher protein, fat, and crude fiber content compared to the other blends (50:50 and 40:60). Water absorption, bulk density, and swelling power were significantly (p < .05) higher in wheat and cocoyam flours mixed ratios at 50:50 and 40:60 compared to 70:30. The 70:30 wheat and cocoyam flours had a significant low pasting viscosity compared to other blend ratios (50:50 and 40:60).The thermal properties of all the samples showed two endothermic peaks “a” with the temperature ranging from 60.0 to 64.2°C and endothermic peak “b” with a temperature between 102.2 and 104.3°C. The amino acid profile of the wheat and cocoyam flours competed favorably with wheat flour and had the least peroxide values. The addition of cocoyam improved the nutritional, functional, and pasting properties of wheat flour. Practical applications Wheat flour is used as an important food ingredient that is usually used in the bakery and confectionary industry contributing more calories and proteins to the world eating routine. Due to a few countries in Africa having a suitable climatic condition to support its cultivation, crucial demand to find alternative crops that can substitute wheat are being made to reduce the dependency on wheat importation. Cocoyam is an important staple nourishment and its utilization as substitute food applications is still on a small scale across numerous nations in the world. The physicochemical, functional, and nutritional properties of wheat and cocoyam flour blends were evaluated in the present study. Our results found that wheat and cocoyam flour blends at 40:60 and 70:30 exhibited increased protein quality, water absorption, and swelling power and low pasting viscosity when compared to the other blends. Thus, wheat and cocoyam flour blends at 40:60 and 70:30 can be a raw material for the food industry to improve the nutrition and functionality of products effectively.