Functional Properties Of Composite Flour Research Articles

Evaluation of pasting and functional properties of composite flour from Indonesian local tubers and its application in gluten-free biscuits

Evaluation of pasting and functional properties of composite flour from Indonesian local tubers and its application in gluten-free biscuits

Development and characterization of composite wheat flour incorporated with psyllium husk (Plantago ovata) and peanut (Arachis hypogea) and sensory properties of composite flour noodles

Composite flour is considered more nutritious than refined flour, which is used to manufacture food products that lack protein and fiber. This study aimed to examine the proximate and functional properties of the composite flour consisting of wheat, psyllium husk, and peanut to determine their potential for noodle production. Psyllium husk and peanut were incorporated with wheat flour at the ratio of 0:0:100 (control), 5:5:90 (sample 1) and 10:10:80 (sample 2) respectively. Proximate composition, color, texture, cooking quality, sensorial and microbiological profile of composite flour and noodles samples were evaluated using standard laboratory techniques. Functional characteristics such as bulk density, water absorption capacity, oil absorption capacity, emulsifying capacity, foaming capacity, and swelling power ranged from 0.64–0.69 g/mL, 124–138%, 128–146%, 13.0–16.8%, 10.9–14.3%, 12.5–15.7% respectively. The functional properties of composite flour increased with the increase in the substitution of other flours with wheat flour. Proximate compositions such as protein, fat, ash, and fiber content were increased in the composite noodles sample (sample 1 and sample 2) than in the control sample. Sample 2 recorded the highest crude fiber (8.91 ± 0.24%), fat (6.64 ± 0.38%), protein (22.43 ± 0.21%), and ash (3.68 ± 0.09%) content but the lowest carbohydrate content (48.10 ± 0.70%). L* value and b* value were decreased and a* value increased with the increase in substitution of other flour. Noodle sample 2 showed more hardness (18.3 ± 0.24 N) indicating that hardness increased with the increase of substitution. Cooking time and water absorption increased and cooking loss decreased with the increase of substitution. Sensory data indicate that composite flour noodles sample 2 (10:10:80) secured the highest overall acceptability score (8.2). The maximum Total Viable Count and Total Coliform Count were found in the control and the minimum was examined in sample 2. In conclusion, sample 2 flour could be utilized for noodle preparation with good textural, sensorial, and cooking quality.

Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour

Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain, which is insufficient to meet the nutritional requirements of all age groups. Enrichment of cereal with easily affordable cereals and pseudocereals that have superior nutritional value is an important approach to producing nutrient-dense food products. Therefore, this study aimed to evaluate the nutritional composition, phytochemical content, functional and pasting properties of teff, pearl millet, and buckwheat composite flour. The design used during the conducting of the experiment was a completely randomized design (CRD). The nutritional composition, functional and pasting properties of composite flour were determined using standard procedures. The resulting composite flour from the study contained protein of 8.59–9.94 %, crude fat of 3.70–5.40 %, crude fiber of 2.28–2.62 %, total ash of 1.86–2.28 %, carbohydrate of 71.80–74.90 % and energy of 367.24–375.88 kcal/100 g. The mineral content (mg/100 g) ranged from 8.64 to 11.12, 72.82–93.14, and 1.32–1.74 iron, calcium, and zinc, respectively. Functional properties of composite flours such as bulk density (BD), water absorption index (WAI), and water solubility index (WSI) ranged from 555.08 to 596.23 kg/m, 2.12–2.18 g/g and 6.63–7.00 % respectively. The highest and lowest total phenolic content values were observed in composite flour of 10 % pear millet,70 % teff, and 20 % buckwheat (110.42 mg GAE/100 g) and composite flour of 40 % pear millet,55 % teff, and 5 % buckwheat (101.42 mg GAE/100 g), respectively. The addition of pearl millet and buckwheat flours to teff flour significantly (p ˂ 0.05) increases the functional and pasting properties of composite flour. Pasting properties of composite flours contained peak viscosity ranging from 1454 to 2071cP, trough viscosity 619–883cP, breakdown viscosity 835–1188cP, setback viscosity 1127–1483cP, pasting temperature 73.77–75.10 °C, and peak time 5.22–5.27 min. Pearl millet, buckwheat, and teff are three gluten-free grains that are increasingly being used in industrial applications. Teff, pearl millet, and buckwheat composite flour are all high in nutrients, and they offer a variety of health benefits. Blending these three grains can create a nutritious and delicious product that is also gluten-free. This study found that composite flour made from 70 % teff, 20 % buckwheat, and 10 % pearl millet has improved nutritional properties and could be used to make healthier food products in the food industry.

Physicochemical, Nutritional and Functional Properties of Composite Flour Blends from Whole Wheat, Sweet Potato, Defatted Peanut and Rice Bran

The surge in import duty, which inflated the production cost of baked products, gave an impetus composite flour formulation from locally available crops with improved nutritional and health-promoting benefits. The present study thus, aimed to formulate and determine the nutritional, phytochemical, functional and pasting properties of composite flour from blends of whole wheat, sweet potato, defatted peanut and rice bran while commercial wheat flour (CWF) was used as the control. The raw materials used for the formulation of the composite flour such as whole wheat grains, sweet potato and peanut seeds were purchased from the Shasha market in Akure, Nigeria while rice bran was obtained from a local rice mill in Ise-Ekiti, Nigeria. The food crops were authenticated at the Department of Crop, Soil and Pest Management, Federal University of Technology Akure, Nigeria. The protein (15.81-21.98%) and the fiber (7.93-10.82%) contents of the composite flour were significantly (p≤0.05) higher than that of the control 13.69% and 1.86%, respectively. The composite flour had improved essential minerals elements (magnesium, zinc, calcium and phosphorus). Similarly, the total essential amino acids (26.73-34.27 g/100 g), essential amino acid index (80.03-102.13%) and biological value (75.53-99.62%) of the composite flour were higher than that of the control (25.79 g/100 g, 76.85% and 72.07%), respectively. Moreso, the flour blends also demonstrated better phytochemical and pasting properties over the control samples. This study therefore, established that composite flour with improved macro- and micro-nutrients could be formulated from blends of whole wheat, sweet potato, defatted peanut and rice bran. The composite flour, which could serve as better replacement for commercial wheat flour in baked products, thereby reducing the cost incurred on wheat importation as well as ensuring food security in most developing nations like Nigeria

Comparative Study on Pasting and Functional Properties of Composite flour Produced from Acha (Digitaria exilis) Starch, Chickpea (Cicer arietinum) and Wheat (Triticum aestivum) Flour Blends

Comparative Study on Pasting and Functional Properties of Composite flour Produced from Acha (Digitaria exilis) Starch, Chickpea (Cicer arietinum) and Wheat (Triticum aestivum) Flour Blends

Comparative evaluation of cassava composite flours and bread

Abstract. Abu MS. 2023. Comparative evaluation of cassava composite flours and bread. Asian J Nat Prod Biochem 21: 13-17. Wheat imports into Nigeria have a high monetary value of NGN 635 billion annually. The recent data from the National Bureau of Statistics (NBS) trade report shows that Nigeria has spent NGN 258.3 billion on wheat imports in the first three months of 2021, despite the government continuing to encourage local production, such as composite flour. Composite flour combines several flours from roots, tubers, cereals, and legumes with or without adding wheat flour. This study evaluated the functional properties of composite flour produced from potato, cassava, and soybean and the effect of fortification on microbial growth on the produced bread. The flour variations were prepared at 50: 50 (%w/w), then the proximate composition, mineral contents, and functional properties were analyzed. The composite flour comprises WCF = 400 g wheat flour + 400 g cassava flour. CPF = 400 g of cassava + 400 g of sweet potatoes. CSF = 400 g of cassava + 400 g of soybean. The dry ingredients for making dough were 800 g of flours/composite flours, 100 g of butter, 100 g of sugar, and 5 g of yeast thoroughly mixed with warm water to obtain the dough. Exactly 110 g of the dough was placed in the baking pan and kept at room temperature for 20 minutes to ripe. The ripe dough was baked in the oven for 15 minutes. The bread was allowed to cool for further analysis, including the sensory evaluation and the microbial load of the finished products. Bread production uses CP, CS, WC flours, whole wheat, and cassava flours. The Swelling Capacity (SWC) showed that the Wheat Flour (WF) (11.00 ± 1%) was significantly (p<0.05) higher than Cassava Flour (CF) (6.33 ± 0.58%) and Cassava-Soybean Flour (CSF) (6.67 ± 0.58%). On the other hand, Water Absorption Capacity (WAC) revealed that the Wheat Flour (WF) (1.74 ± 0.24 g H2O/g flour) was significantly (p<0.05) lower than CF (2.10 ± 0.08 g H2O/g flour) and Cassava-Potato Flour (CPF) (2.16 ± 0.07 g H2O/g flour). The Oil Absorption Capacity (OAC) showed that wheat flour (WF) (1.80 ± 0.15 g oil/g flour) was significantly (p<0.05) lower than CF (2.41 ± 0.07 g H2O/g oil), CPF (2.21 ± 0.81 g oil/g flour) and CSF (2.15 ± 0.10 g oil/g flour). The microbial density was higher on the Wheat-Flour Bread, WFB, followed by cassava flour bread, CFB. There was a lower microbial growth in cassava-potato flour bread, CPFB. The functional properties and the sensory evaluation of the composite flour bread indicated substantial feasibility of using legume/tuber composite flours in bread production.

Proximate, Amino Acid Compositions and Functional Properties of Maize-Beans Composite Flours

The aim of the study was to determine the nutritional and functional properties of beans-maize flour samples. Flour blends were produced using 90:10, 80:20, 70:30, 50:50 (maize: beans, w/w) while 100% maize served as the control. The proximate composition results were: moisture content (8.99-7.65%), crude protein (6.93-14.00%), carbohydrate (63.75-75.64%), total ash (0.97-2.62%), crude fat (6.95-11.11%) and crude fiber (0.51-0.87%). Functional properties results obtained were: water absorption capacity (1.75-1.90 g/g), oil absorption capacity (1.33-1.53 g/g), swelling capacity (1.66-1.36 mL/g), least gelation concentration (15.00-4.50%), bulk density (1.54-1.67 g/mL), foaming capacity (51.00-80.83%) and foaming stability (8.28-19.01%). The substitution of maize flour with beans had significant improvements in the mineral and amino acid compositions of the composite flours. Generally, there was an improvement in the nutritional and functional properties as the level of beans supplementation increased. It was concluded that the addition of beans flour to maize flour enhanced the nutritional and functional properties of the composite flours.

Evaluation of Physical and Functional Properties of Composite Flour from Finger Millet, Rice and Guar Gum

The objective of this study was to investigate the physical and functional qualities of composite flour made from finger millet (Eluesine coracana), rice flour (Oryza sativa), and guar gum flour (Cyamopsis tetragonoloba). As physicochemical and functional parameters, the moisture content, ash content, fat content, protein content, swelling capacity, water absorption capacity, bulk density, foaming capacity, and oil absorption capacity were determined. 0%, 5%, 10%, 15%, and 20% of guar gum were combined with equal amounts of flour from finger millet and rice flour. The proximate, physicochemical, and functional features of composite flour were analysed. Moisture content, ash content, amount of fat, and protein isolate were 11.2-11.9%, 1.3-2.1%, 1.5-2.5%, and 6.8-23.5%, respectively. The composite flour moisture level was below 12%, which makes it suitable for storage. The swelling capacity, water absorption capacity, bulk density, foaming capacity, and oil absorption capacity were, respectively, 6.93 to 7.49 g/g, 106 to 364%, 0.815-0.815 gm/ml, 4.0 to 18.6%, and 113 to 119%. This work promotes for the promotion and use of ragi and rice flour in the production of pasta and bread in India, a country noted for its exclusive reliance on wheat flour. Ragi and rice flour can be found in most Indian super markets.

Physicochemical, nutritional, and sensory characteristics of gluten‐free muffins prepared from finger millet, germinated black soybean, and kenaf leaves composite flour

The study aims to develop gluten free muffins using finger millet flour (FMF), germinated black soybean flour (GBSF) and kenaf leaf powder (KLP) at varying concentrations (100:0:0, 70:26:4, 50:46:4, 30:66:4, 0:96:4). Significant (p≤0.05) improvement in functional properties of composite flour was observed with the increased incorporation levels of GBSF and KLP while a reverse trend was found for pasting properties. The physical parameters namely height, diameter and specific volume of composite flour muffins were significantly (p≤0.05) lower than the control muffin (100% refined wheat flour). Further, FMF based muffins were dark in color and showed harder and gummier texture. The sensory appraisal revealed that the variant (70:26:4) of FMF based muffins received sensory scores comparable to control muffin. The protein, fat, crude fiber, ash, mineral content, total phenolic content, total flavonoid content, and antioxidant activity of composite flour muffin was significantly (p≤0.05) higher as compared to control muffin. The Scanning electron microscopy (SEM) analysis revealed that microstructure of composite flour muffin was denser with reduced number of air cells as compared to well-developed structure of control muffin.

Nutritional and organoleptic properties of gluten free biscuits prepared from foxtail millet (Setaria italica) and wheat flour composites

Incorporation of foxtail millet flour in wheat flour for biscuit preparation was observed. After addition of foxtail millet flour fat, protein and fiber content of composite flour was increased upto 2.1, 2.6 and 12.60%, respectively in flour composite of 40% foxtail millet. Significant differences (p<0.05) were observed for functional properties of composite flour as compared to the wheat flour. PV, BV, TV and FV decreased with increase in percentage of foxtail millet flour in composite flour and reached upto 290, 79, 211, and 620 cP, respectively. It was observed that diameter and spread ratio decreased whereas thickness and weigh of biscuits was increased as compared to control sample. It was observed that ash, fat, protein and fibre content was increased as compared to control biscuit. The hedonic test showed a pleasant appreciation for all the biscuits except 40% composition biscuits. Sample containing more than 20% were poorly scored as compared to the control. Key words: Foxtail millet, pasting properties, gluten free biscuit.

Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production

The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 90/5/5, 85/10/5, 75/20/5, 70/25/5 and 65/30/5 labelled as samples A, B, C, D, E and F respectively.
 Standard methods were used to evaluate the composite flours and the control for functional properties, and chemical properties. Analysis showed an increase in the moisture content, proteins (19.28% in sample A to 23.81 % in sample F), lipids, carbohydrate. Crude fibre content ranged from 2.97% in Sample F to 1.91% in Sample A. Ash content generally increased from 1,62% in sample A to 2.58% in sample F.
 Phosphorus, Calcium and Potassium showed an increasing trend as follows; (154 mg/100 g in sample A to 186.86 mg/100 g in sample F), (392.67 mg/100 gin sample a to 399.94 mg/100 g in sample F), (183.56 mg/100 g in Sample A to 192.02 mg/100 g in Sample F) respectively.
 Provitamin A and ascorbate showed significant increase in the composite flours than the control. All anti-nutrient compositions in the samples were within tolerable levels
 There was no significant difference in the swelling indices of the different flour blends; the highest water absorption capacities were seen in sample F (1.36 g/ml) while the lowest was seen in the control sample A (1.15 g/ml). Water absorption capacity therefore showed an increasing trend with increasing substitution of maize flour with BG flour and mango powder. Results showed that supplementing Yellow maize flour with Bambara groundnut flour and mango powder considerably improved the protein content of the flour, hence they can find useful application for ogi production.

Preparation and quality evaluation of flour and biscuits made from red corn powder using as supplement with different ratios of red corn flour

The consumption of cereal foods such as biscuits has become very popular globally. Also, in recent years, nutritional potential is prioritized in every foodstuff. Different types of maize such as yellow, sweet corn are one of well-known healthy ingredients for developing new biscuit products, except red corn. This has spurred pragmatic research on developing biscuits prepared by blending wheat flour with red corn powder in ratios of 5%, 10%, and 15%. This study was, conducted to investigate functional properties of composite flours. The effects of three levels of red corn powder in the physical dimensions, nutritional constituents, consumers’ acceptability and compared to the quality of 100% wheat biscuits. In essence, partial substitution of wheat flour with red corn powder witnessed an increase in protein and fiber. Besides, a significant increase was noticed in total phenolic content and the antioxidant (p<0.05) compared to control samples. 5% and 10% red corn flour-biscuits also predominated the most in the sensorial acceptability. The collected results of this study witnessed an improvement in terms of nutritional value, health benefits and a high potential of being accepted by consumers of developed biscuits. Key words: Red corn powder, Biscuits, Nutritional value, Antioxidant, Total phenolic content, Fiber content, Red corn supplemented biscuits.

Comparative evaluation of functional properties of composite flours made from Amaranth, Rice and raw Banana

Exploring the functionality of composite flours from Rice, Amaranth and Raw banana for various food products can be advantageous in food industry as it has more benefits. Therefore the purpose of the plan of the current study is to examine the functional characteristics of these composite flours at various proportions. Composite flours were blended in six treatments in the ratio of 100:0:0 (T0), 0:100:0 (T00), 49:49:2 (T1), 48:48:4 (T2), 47:47:6 (T3) and 46:46:8 (T4) respectively. The different functional properties of the blend such as water absorption capacity, oil absorption capacity, swelling capacity and foaming capacity were determined. It was revealed that the capacity for water and oil absorption was decreased for T00 and decreased with the addingpercentage of raw banana powder in the flour blend from T1 to T4. Also the foaming measurement and swelling measurement of the flour blend ranged between 8% to 14% and 8ml to 17ml respectively. These flours can be used for making the pasta and similar products, because of its high nutritional quality which is beneficial for human health.

Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole.

Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder

PurposeSoaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread.Design/methodology/approachDifferent ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite bread samples were assayed for proximate composition, mineral nutrients, amino acid composition, physical characteristics as well as sensorial properties.FindingsProtein and ash contents of SDMBS powder were found to be 2.15 and 5.69 fold higher than wheat flour. Water absorption capacity (WAC), oil absorption capacity (OAC), (FC) and emulsion activity (EA) values of SDMBS powder were also 1.63, 1.78, 4.43 and 1.58 times higher than wheat flour, respectively. The inclusion of different levels of SDMBS powder into wheat flour significantly (p = 0.05) increased the functional properties of composite flours. Bread samples fortified with SDMBS powder exhibited higher values of essential amino acids than the recommendations of World Health Organization/Food and Agriculture Organization/United Nations University (2007). The bread samples containing 10% and 12.5% of SDMBS powder provided 39.23% and 41.15% of the recommended lysine level, respectively. The addition of a higher proportion of SDMBS powder into wheat flour gradually increased the protein and ash contents of the bread samples. Control sample without SDMBS powder (0%) and samples fortified containing 2.5% and 5% of SDMBS powder received the highest scores of overall acceptance, whereas the bread sample with the highest SDMBS powder (12.5%) content received the lowest scores.Research limitations/implicationsThe main findings of the current investigation indicated that the addition of 2.5–5% of SDMBS powder into wheat flour enhanced the nutritional and quality characteristics of wheat bread.Originality/valueSDMBS powder could be incorporated into refined wheat bread to achieve functional bread with significantly higher protein content.

Functional properties of composite flours produced with Ivorian taro (Colocasia esculenta L. Cv Fouê) corms flour and wheat (Triticum aestivum L.) flour

The general objective of this work was to assess the functional properties of composite flours obtained from the flour of Ivorian taro corms (Colocasia esculenta, Cv Fouê) with wheat flour (Triticum aestivum L.). The results concerning the functional properties revealed significant differences (p <0.05). Indeed, the water absorption capacity, the water solubility index and the hydrated density increase considerably in the various composite flours. On the other hand, the bulk density, clarity, wettability and porosity have decreased in these flours. In addition, the stability of the foam and the dispersibility have increased over time. On the other hand, the hydrophilic / lipophilic ratio is greater than 1 with the exception of red oil.

Functional properties of composite flours produced with Ivorian taro (Colocasia esculenta L. Cv Fouê) corms flour and wheat (Triticum aestivum L.) flour

Functional properties of composite flours produced with Ivorian taro (Colocasia esculenta L. Cv Fouê) corms flour and wheat (Triticum aestivum L.) flour

Effects of Blending Ratio and Lupine Variety on the Functional Properties of Composite Flours and Sensory Evaluations of Tef-Lupine Injera

This study was conducted to investigate the effect of lupine flour on functional properties and sensory acceptability of tef-lupine blended injera. Injera is a staple food for Ethiopian and it is fermented, sour leavened pancake-like bread made from blending of different cereals like tef, barley, sorghum, maize and wheat. Besides, there are limited studies on formulating of injera from composite flour with legumes (lupine). The effect of two factors two lupine varieties (Australian sweet lupine and Dibettered lupine seed) and blending ratios (0, 2.5, 5, 7.5, 10, 15, 17.5 and 20). Maximum and minimum levels of independent variables were first investigated by doing a preliminary analysis and founded that tef from up to80-100% and lupines from up to 0-20%. Response surface methodology was applied to find the formulations and predictive model. Sensory acceptance of tef-lupine injera was affected by interaction of varieties and blending ratios. Oil absorption capacity and swelling power properties of composite flour decrease as blending ratio of lupines increased and water absorption and foaming capacity increased as blending ratio of lupines increases for both varieties. As the sensory acceptability scores data indicated for both lupine varieties blended with tef for the production of injeras of up to 15% lupines almost all sensory attributes showed higher scores without significantly different among them but after 15% lupine addition there were observed drop of the sensory acceptability scores. In a 7 point hedonic scale, the composite sample tef injeras with 10% dibettered lupine seed variety addition had the highest scores of 6.09, 6.22, 6.09 and 6.18 in eye size, aroma, rollability and overall acceptability respectively. The L* value and number of eye by injera eye software were 72.77 to 79.84 and 14220.43 to 18929.33, respectively. The L values of blended injera increased as lupine proportion were increased, but the number of injeras eyes decreased. Keywords: Dibettered lupine seed, Composite injera, Response surface methodology DOI: 10.7176/FSQM/105-02 Publication date: February 28 th 2021

Effects of Fermentation Time and Blending Ratio on Functional Properties and Organoleptic Acceptability of Complementary Food

High bulk and poor in organoleptic acceptability are a major characteristics of most complementary food used in developing countries. Fermentation and blending are afeasible approach to reduce bulkiness and organoleptic acceptability of such complementary foods. Therefore,this study aimed to develop nutritionally adequate and organoleptically acceptable complementary food from composite flour. Three fermentation times (0, 24 and 36 hr) and four blends of composite flour consisting of maize, haricot bean, and cooking banana, respectively, in the proportion of 65:20:15, 60:30:10, 50:35:15, 30:60:10 were used in the formulation with 100% maize as control. Fermentation causes significant (P˂0.05) reduction in bulk density from 0.90 to 0.59g/ml, dispersibility from 63.59 to 60.72%,and swelling power from 4.55 to 4.38 g/g. On the other hand increment of water solubility index from12.45 to 14.16% and water absorption capacity from 134.38 to 158.40% were recorded as fermentation time increased. Blending ratio significantly (P˂0.05) influenced some functional properties of composite flour. Bulk density ranged from 0.71 to 0.75 g/mL, water absorption capacity from 136.11 to 165.72%, dispersibility from 47.06 to71.83%, swelling power from 4.28 to 4.57g/g and water solubility index from 9.81 to 17.18%.The sensory acceptability of complementary food prepared in the form of porridge was evaluated by panelists. Among all the proportions, 60, 30 and 10% of maize ,haricot bean and cooking banana blends, respectively, fermented for24h rwas organoleptically highly preferred by panelists. Therefore, fermentation and substitution of maize with haricot bean and cooking banana could be, recommended in the production of nutritious and organoleptically acceptable complementary food for older infants and young children. Keywords: Blending, Complementary Food, Composite Flour, Cooking Banana, Haricot bean, Fermentation, Maize DOI: 10.7176/FSQM/104-03 Publication date: January 31 st 2021

Functional properties of composite flour: a review

Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of wheat flour to fulfil the increasing number of consumers as the higher demand in the development of bakery and pastry products. In this review paper, the characteristics of composite flours were reviewed to determine the suitability of the raw materials to be used in the production of food products. The functional properties such as water and oil absorption capability, foam ability, emulsion capability, least gelation concentration, and particle size distribution might indicate the capability of the composite flour before proceeding to the development of food products were reviewed. The functionality of composite flour was found to be beneficial to enhance the variety of food products with acceptable appearance, organoleptic, nutrition, and low cost to fulfil consumer demands.