Functional and Pasting Characterization of Multigrain flour produced from Whole Wheat, Maize and Sorghum Grains
Article Sidebar
Main Article Content
Abstract
Multigrain flours contain different types of flours produced from grains and mixed together in certain ratio. These grains offer dietary fiber, nutrient-dense protein, and lipids high in essential fatty acids in addition to their high carbohydrate and protein content as an energy source. In order to ascertain the multigrain flour's potential application in the baking industries. This research aims to develop multigrain flour from blends of maize, whole wheat, and sorghum flour and evaluate its functional and pasting qualities. Blends of whole wheat, sorghum, and maize was used to produce multigrain flour. Standard analytical procedures were used to determine the functional and pasting characteristics. The flour sample oil absorption capacity and water absorption capacities ranged from 67.24 to 111.62% and 91.58 to 224.37%. The solubility index and swelling power ranged from 3.58 to 6.98% and 461.27 to 667.10%, respectively. The flour sample's water binding capability varied from 83 to 266%. The pasting temperature varies from 64.430C to 77.350C while the setback viscosity varies from 61.42-84.75RVU. The breakdown point of the samples falls between 0.71 and 65.04RVU while the through value falls between 46.88 and 85.00 RVU. The result of this study indicated that the functional properties of the developed composite flour vary with the ratio of the three flours blended together. The multigrain flour produced can be useful in bakery production if further research is carried out on it to improve its quality.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
References
Adebowale, A.A., Sanni L.O. & Awonarin, S.O. (2005). Effect of texture modifies on the physicochemical and sensory properties of dried fufu. Journal of Food Science and Technology International. 11: 373-385
Adebowale, A.A., Adegoke, M.T., Sanni, S.A., Adegunwa, M.O. & Fetuga, G.O. (2012). Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite. American Journal of Food Technology. 7:372-379.
Affify, A.M., ElBeltagi H.S., Abdi, S.M., & Omran. (2012). Protein solubility, digestibility and fractional after germination of sorghum varieties. Journal of botany holticultureand agronomy 40(2):1-7
Ajatta, M.A., Akinola, S.A. & Osundahunsi, O.F.(2016) Proximate, Functional and Pasting Properties of Composite Flours Made from Wheat, Breadfruit and Cassava Starch. Applied Tropical Agriculture 21 (3): 158-165.
Akanbi, C.T, Nazamid, S. & Adebowale, A.A. (2009). Functional and pasting properties of a tropical breadfruit (Artocarpus altilis) starch from Ile-Ife, Osun State, Nigeria, International Food Research Journal, 16:151-157.
Falade O and Okafor A (2015) Physical, functional, and pasting properties of flours from corms of two Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) cultivars J Food Sci Technol. 52(6): 3440–3448.
Hameeda, B. N. & VasudeVa, S. (2012) Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes Journal of Food Science Technology 49(1): 74–81
Houssou, P. & Ayernor, G.S. (2002) Appropriate Processing and Food Functional Properties of Maize Flour. African Journal of Science and Technology 3(1): 126-131
Ikegwu, O. J., Okechikwu, P. E. & Ekumankana, E. O. (2010). Physico-Chemical and Pasting Characteristics of Flour and Starch from Achi (Brachystegia eurycoma) Seed. Journal of Food Technology, 8(2): 58-66.
Jones D., Chinnaswamy R., Tan Y., & Hanna M. (2000). Physiochemical properties of ready-to-eat breakfast cereals. Cereal Foods World.45:164–168
Lucia, P., Amalia, C., & Matteo, A. (2016). Overview on the general approaches to improve gluten free pasta and bread. Service center of applied research.
Maziya-Dixon, B., Dixon, A.G.O., & Adebowale, A.A. (2004). Targeting different end uses of cassava: genotypic variations for cyanogenic potentials and pasting properties. A paper presented at ISTRC-AB Symposium, 31 October – 5 November 2004, Whitesands Hotel, Mombasa, Kenya.
Niba L.L., Bokonga M.M., Jackson E.L, Schlimme D.S, Li B.W. (2001) Physicochemical properties and starch granular characteristics of flour from various Manihotesculenta (cassava) genotypes Journal of Food Science (2001) 67 (5): 1701-1705.
Olaniran, A. F., Osemwegie, O., Taiwo, E. A., Okonkwo, C. E., Ojo, O. A., Abalaka, M., Malomo, A. A., Iranloye, Y. M., Akpor, O. B., Bamidele, O. P., & Michael, T. (2023). Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption. Preventive nutrition and food science, 28(2), 108–120. https://doi.org/10.3746/pnf.2023.28.2.108.
Patindola, J., Wanga, Y. & Jane. J. (2005). Structure-Functionality Changes in Starch Following Rough Rice Storage. Starch/Stärke 57, 197–207.
Rincon AM and Padilla FC. Physicochemical properties of breadfruit (Artocarpus altilis) starch from Margarita island, Venezuela. Arch Latinoam Nutr. 2004;8:95–97.
Shittu, T.A., Lasekan, O.O., Sanni, L.O. & Oladosu, M.O. (2001). The effect of drying methods on the functional and sensory characteristics of pupuru-a fermented cassava product. ASSET, 1(2): 9- 16.
Sweta, R., Amarjeet, K., Baljit, S. and Minhas, K.S. (2012) Quality characteristics of bread produced from wheat, rice and maize flours. Journal of food science and technology. 49(6): 786–789.
Whelan. K. (2013). Linoleic acid. America society Journal for advanced Nutrition 4 :311-312
Subramanian, H., Hoseney, R.C. & Bramel-cox, P. (1994). Shear thinning properties of Sorghum and corn starches.Journal of cereal chemistry 71:272-275
Zeng F, Liu H., & Liu G (2013) Physicochemical properties of starch extracted from Colocasia esculenta (L.) Schott (Bun-long taro) grown in Hunan, China. Starch/Stärke 65:1–7