Evaluation of Physicochemical Composition and Functional Properties of Composite Flours Produced from Cassava, Sweet Potato and Jack Bean:- Anaelechi Miracle O

ABSTRACT

 This study investigated the physicochemical and functional properties of composite flours from cassava, orange flesh sweet potato and Jackbeans using whole wheat flour as the control. Five samples with 100% wheat flour (SP1) as control were prepared. The remaining four samples were prepared by blending cassava, orange flesh sweet potato, and Jackbean flour in the ratio 30:50:20 (SP2), 40:40:20 (SP3), 50:30:20 (SP4), and 60:20:20 (SP5).The results revealed the following ranges: proximate parameters (%): moisture (7.71-8.58) protein (10.59-10.72), fat (0.87-13.98), crude fiber (0.65-6.98), ash (1.08-2.57),. carbohydrates (65.05-78.24), and energy (363.11-401.38Kcal). Functional properties were: bulk density (0.61-0.81mg/100g), water absorption capacity (1.86-2.99mg/100g), oil absorption capacity (1.37-2.17), foam capacity (4.67-13.49mg/100g), wettability (1.04-31.28seconds) and gelation temperature (60.78-72.82°C). Mineral analysis showed the following ranges (mg/100g): calcium (26.49-64.22), magnesium (17.62-45.47), potassium (21.38-100.96), iron (1.37-1.94), zinc (3.01-4.66). Vitamins analysis also revealed the following ranges (mg/100g): A (4.01-50.98) B1 (0.51-2.38), B2, (0.02-0.35), В3 (0.95-1.98), В9 (0.03-0.67) and C (7.91-12.30). Results for the anti-nutrients showed the following ranges (mg/100g): phytates, (0.03-0.66), oxalate (0.13-0.43), tannins (0.02-0.98) and hydrogen cyanide (0.01- 0.66). The composite flours were comparable and could be used as cheap substitutes for wheat in bakery products and also as functional ingredients in complementary foods.