Quality Evaluation Of Composite Flour And Breakfast Food Produced From Blends Of Wfieat (Triticuin (aestivum), Pumpkin (Cucurbita maxima) , Cooking Banana (Musa Cardaba) And Pigeon Pea (Cajanus Cajana An) Flours.

ABSTRACT

Flour was produced from whole wheat, cooking banana pumpkin pulp and pigeon pea. Breakfast foods were produced from the composite flour. The proximate composition of the composite flours showed that moisture content ranged from 9.44-10.68%, dry matter 87.06-90.54%, ash 1.33- 3.20%, crude protein 5.03-12.20%, fat 0.77-1.25%, crude fibre 0.69-1.65%, carbohydrate 71.01- 79.17%, energy value 3.45-3.52%. Functional properties of the flours showed that bulk density ranged from 0.58-0.9g/ml, oil absorption capacity 2.05-4.65g/ml, water absorption capacity 1 .62- 9.08 g/ml, Foaming capacity 3.9-13.05 g/ml, Foaming stability 3.66-7.86 g/ml, Emulsion capacity 9.00-18.00 g/ml, Wettability 47.50-55.00 g/ml, gelation temperature 29.00-69.00CC. Vitamin A ranged from 1.09-1.23%, thiamin 29.61-30.68%, Riboflavin 0.02-0.19%, Niacin from 0.05-1.03. Amylose ranged from 14.93-23.35%, Arnylopectin 76.65-85.07%. Breakfast food produced from (60% whole wheat flour, 20% pigeon pea and 20% pumpkin flour)and(50% cooking banana, 30% pigeon pea and 20% pumpkin flour) had the highest value of (7.44) in terms of general acceptability while (50% wheat flour, 30% pigeon pea, 20% pumpkin flour) had the lowest value (5.64) in the sensory evaluation conducted by the panelist.