Evaluation Of The Functional And Organoleptic Properties Of Mungbean (Vigna Radiata), Acha (Digitaria Exilis) And Crayfish (Atacus Fluviatilis) Flour Blends And Their Products

ABSTRACT

The study determined the functional properties of mungbean, acha, and crayfish flour blends and the organoleptic properties of products made from the flour blends. The flour samples, their blends and products were analyzed for functional and sensory properties using the standard methods. The sample M (Nutrend) had the highest gelatinization temperature (98.00°C), wettability (120 seconds), swelling index (2.98), water absorption capacity (1 .90g), acceptable colour (7.33), taste (8.00), aroma (7.86) and overall general acceptability (7.76). Sample F (Dehulled mungbean flour: Acha flour: Crayfish flour) (60:20:20) had the highest bulk density (0,97g/ml). Sample D (Undehulled mungbean flour: Acha flour) (60:40) had the highest foam capacity (14.00%) and foam stability (71.03%). Sample A (Dehulled mungbean flour: Acha flour) (70:30) had the highest oil absorption capacity (2.05g). For the individual flour sample, AF (Acha Flour) had the highest bulk density (0.97g/ml), gelatinization temperature (91 .33°C), foam stability (50.00%), oil absorption capacity (1.67g), swelling index (3.59) and viscosity (220.35mpa.s). The result of this study revealed the high functional potential of mungbean and acha flour blends as they could act as a complete replacement for wheat flour in baked products like biscuit and could he used in preparing gruels of nutritious and acceptable quality.