Antinutrient Composition, Functional And Pasting Properties Of Flour Blends From Cocoyam, Pearl Millet And Black Bean Enriched With Unripe Plantain Peel Flour:- Ohia, Promise C

ABSTRACT

The study evaluated the functional, pasting properties and antinutrient composition of flour blends from cocoyam, pearl, millet and black bean enriched with unripe plantain peel flour. The flours were formulated with reference to a carbohydrate, fat, protein and fibre recommended daily caloric intake into various ratios (C55M27B18, C48.9M35B16.1, and C53.6M27.9B18.5). The formulated flour blends were enriched with 5% of unripe plantain peel flour. Commercial wheat flour serves as the control. All the flour blends including the control were subjected to functional and pasting properties, and antinutrient analysis. The functional properties ranged from 0.70 to 0.90 g/g for bulk density, 0.87 to 0.97 g/g for water absorption, 131.60 to 88.60 g/lOOg for oil absorption capacity, 2.08 to 15.79% for swelling capacity, 49.50 to 115.00 seconds for wettability, 56.00 to 72.55 °C for gelatinization temperature, and 21.05-22.70 min for gelatinization time, respectively. The pasting properties ranged from 83.00 to 202.00 RVU for peak viscosity, 71.00 to 150.00 RVU for minimum viscosity, 93.50 to 319.00 RVU for ultimate viscosity, 12.00 to 52.00 RVU for attenuation value, 7.00 to 169.00 RVU for regeneration value, 69.39 to 84.95 °C pasting temperature, and 5.14 to 6.68 min for peak time, respectively. Also, the antinutrient composition ranged from 0.71-5.33 mg/lOOg for tannin, 0.71-1.32 mg/lOOg for saponin, 1.20-3.89 mg/lOOg for oxalate, and 0.25-4.29 pg/g for trypsin inhibitor. No hemagglutinin was detected in any ofthe flour samples. This study showed that the flour blends possess some promising functional and pasting properties compared to the control, and so could be used to replace wheat flour in food processing industry. More so, it would serve as a source of beneficial phytonutrients for human consumption and also enhance utilization oflocally available crops and reduce food waste.