ABSTRACT
The study
evaluated the physicochemical and functional properties of gluten free
composite flour produced from cassava, maize and soybean blends. Individual
flour samples of cassava, maize and soybean were produced following standard procedures.
Cassava, maize and soybean flours were composited to give the following ratios
60:25:15 (SC2), 50:35:15 (SC3), 40:45:15 (SC4) and 30:55:15 (SC5) respectively,
100% wheat was used as the control. The proximate composition showed increase
in ash, fat, fibre and protein content for composite flour which ranged from
1.27%, 1.37%, 3.02%, 12.62% respectively, compared to control (wheat flour)
from 1.08. 0.65, 0.87 and 10.59% respectively. The result ofthe mineral content
showed that calcium, magnesium and zinc content of the composite flour
increased from 70.34 to 74.09 mg/lOOg, 88.07 to 94.11 mg/lOOg, 6.22 to 6.67
mg/lOOg respectively as the replacement of cassava with maize and soybean flour
increased while the potassium content decreased as the proportion of maize
decreased but the composite flour minerals are higher than the control (wheat
flour). All the vitamin (B-carotene, thiamine, riboflavin, niacin and folic and
ascorbic acid increased as the proportion of maize and soybean increased from
7.42 to 8.1 Ipg/g, 0.69 to 0.82 mg/lOOg, 0.03 to 10.16 mg/lOOg, 0.93 to 1.35
mg/lOOg, 0.14 to 0.25 mg/lOOg, 10.82 to 18.96 mg/lOOg respectively. Folic acid
was higher (0.66 mg/lOOg) in control (wheat flour) compared to the composite
flour. The anti- nutrient showed that phytate, saponin, tannin, oxalate
increased from 1.57 to 2.62%, 0.04 to 0.18 mg/100 g, 0.42 to 0.75%, and 0.05 to
0.16 mg/lOOg respectively as the proportion of maize and soybean increased
while hydrogen cyanide increased as the replacement of cassava with maize and
soybean increased. The result ofthe functional properties ofthe composite flour
showed that the bulk density (7.41 to 11.12 g/ml), foam stability (1.98 to
7.42%) and gelation temperature (71.00 to 84.50°C) increased as the proportion
of maize and soybean increased in the blends. The result shows that the
composite flour is of good quality, however, the soybean needs to be further
processed to reduce anti-nutrient level.
CHRISTIANA, O (2025). ‘Evaluation of physicochemical and functional properties of gluten free composite flours produced from cassava, maize- soybean blends:- Uche, Christiana O. Repository.mouau.edu.ng: Retrieved Jul 07, 2025, from https://repository.mouau.edu.ng/work/view/evaluation-of-physicochemical-and-functional-properties-of-gluten-free-composite-flours-produced-from-cassava-maize-soybean-blends-uche-christiana-o-7-2
OBIAGERI, CHRISTIANA. "‘Evaluation of physicochemical and functional properties of gluten free composite flours produced from cassava, maize- soybean blends:- Uche, Christiana O" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 07 Jul. 2025, https://repository.mouau.edu.ng/work/view/evaluation-of-physicochemical-and-functional-properties-of-gluten-free-composite-flours-produced-from-cassava-maize-soybean-blends-uche-christiana-o-7-2. Accessed 07 Jul. 2025.
OBIAGERI, CHRISTIANA. "‘Evaluation of physicochemical and functional properties of gluten free composite flours produced from cassava, maize- soybean blends:- Uche, Christiana O". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 07 Jul. 2025. Web. 07 Jul. 2025. < https://repository.mouau.edu.ng/work/view/evaluation-of-physicochemical-and-functional-properties-of-gluten-free-composite-flours-produced-from-cassava-maize-soybean-blends-uche-christiana-o-7-2 >.
OBIAGERI, CHRISTIANA. "‘Evaluation of physicochemical and functional properties of gluten free composite flours produced from cassava, maize- soybean blends:- Uche, Christiana O" Repository.mouau.edu.ng (2025). Accessed 07 Jul. 2025. https://repository.mouau.edu.ng/work/view/evaluation-of-physicochemical-and-functional-properties-of-gluten-free-composite-flours-produced-from-cassava-maize-soybean-blends-uche-christiana-o-7-2