Study of Functional Properties for Different Blends of Flours
- it5848
- Sep 6, 2019
- 1 min read
Functional properties of flour blends from water yam, yellow maize and African yam bean were investigated in this study. Standard method for dry- milling operation was used in the flour processing. Four flour samples were compounded in the ratios of (AFK) 40%WY: 30%YM: 30%AYB; (BGL) 50%WY: 20%YM: 30%AYB; (CHM) 60% WY: 10%YM: 30%AYB (DIN) and 100%WY (EJO) was used as control. Standard methods were used to determine the functional properties. The result showed that bulk density which influences packaging arrangement ranged from 0.58 to 0.76 g/ml; water solubility index ranged from 5.80 to 9.20 g/g and water absorption capacity ranged from 1.00 to 1.46 g/g, the oil absorption capacity ranged from 1.44 to 2.02 g/g. Addition of yellow maize and African yam bean improved significantly (p<0.05) the functional properties of the flour blend generally and particularly flour sample (DIN) 60%WY: 10%YM: 30%AYB. The improvement in the functional properties would enhance both the nutritional and sensory properties of the flour mixtures.
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