Proximate Composition, Functional And Pasting Properties Of Wheat And Mungbean Protein Concentrate Flour Blends:- Onwusiribe, Chiamaka C
ABSTRACT
The
research investigated the proximate composition, functional properties, and
pasting characteristics of flour blends created from wheat and mungbean protein
concentrates. Wheat imports and wheat's nutritional limitations necessitate
nutrient-dense, gluten-free alternatives like mungbean protein concentrate for
affordable, locally-sourced food solutions. Blends of wheat flour with varying
proportions of mungbean protein concentrate (10%, 20%, 30%, and 40%) were
formulated and analyzed to assess their nutritional, functional, and pasting
profiles. Results revealed that increasing mungbean concentration significantly
improved the protein, fiber, and ash content, enhancing the nutritional value
of the blends. Functional properties such as water and oil absorption capacity,
foaming capacity, and emulsifying stability were assessed, demonstrating
improved functional versatility with higher mungbean content. Pasting
properties, including peak viscosity, trough, and final viscosity, varied
across blends, indicating potential applications in diverse food formulations.
These findings suggest that incorporating mungbcan protein concentrate into
wheat flour can provide nutritionally enriched, functional flour blends
suitable for various culinary and industrial applications. This study
highlights the potential of wheat-mungbean blends to meet the increasing demand
for protein-rich, plant-based ingredients in food products
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-- (2025). Proximate Composition, Functional And Pasting Properties Of Wheat And Mungbean Protein Concentrate Flour Blends:- Onwusiribe, Chiamaka C. Repository.mouau.edu.ng: Retrieved Oct 31, 2025, from https://repository.mouau.edu.ng/work/view/proximate-composition-functional-and-pasting-properties-of-wheat-and-mungbean-protein-concentrate-flour-blends-onwusiribe-chiamaka-c-7-2
--. "Proximate Composition, Functional And Pasting Properties Of Wheat And Mungbean Protein Concentrate Flour Blends:- Onwusiribe, Chiamaka C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 31 Oct. 2025, https://repository.mouau.edu.ng/work/view/proximate-composition-functional-and-pasting-properties-of-wheat-and-mungbean-protein-concentrate-flour-blends-onwusiribe-chiamaka-c-7-2. Accessed 31 Oct. 2025.
--. "Proximate Composition, Functional And Pasting Properties Of Wheat And Mungbean Protein Concentrate Flour Blends:- Onwusiribe, Chiamaka C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 31 Oct. 2025. Web. 31 Oct. 2025. < https://repository.mouau.edu.ng/work/view/proximate-composition-functional-and-pasting-properties-of-wheat-and-mungbean-protein-concentrate-flour-blends-onwusiribe-chiamaka-c-7-2 >.
--. "Proximate Composition, Functional And Pasting Properties Of Wheat And Mungbean Protein Concentrate Flour Blends:- Onwusiribe, Chiamaka C" Repository.mouau.edu.ng (2025). Accessed 31 Oct. 2025. https://repository.mouau.edu.ng/work/view/proximate-composition-functional-and-pasting-properties-of-wheat-and-mungbean-protein-concentrate-flour-blends-onwusiribe-chiamaka-c-7-2