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.
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MICHAEL, U (2026). 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. Repository.mouau.edu.ng: Retrieved Apr 24, 2026, from https://repository.mouau.edu.ng/work/view/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-7-2
UNIVERSITY, MICHAEL. "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" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 24 Apr. 2026, https://repository.mouau.edu.ng/work/view/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-7-2. Accessed 24 Apr. 2026.
UNIVERSITY, MICHAEL. "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". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 24 Apr. 2026. Web. 24 Apr. 2026. < https://repository.mouau.edu.ng/work/view/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-7-2 >.
UNIVERSITY, MICHAEL. "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" Repository.mouau.edu.ng (2026). Accessed 24 Apr. 2026. https://repository.mouau.edu.ng/work/view/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-7-2