Study of Functional Properties for Different Blends of Flours
C. E. Kalu *
Department of Food Technology, AkanuIbiam Federal Polytechnic, Unwana, Ebonyi State, Nigeria.
I. C. Alaka
Department of Food Science and Technology, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria.
F. C. Ekwu
Department of Food Science and Technology, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Functional properties of flour blends from water yam, yellow maize and African yam bean were investigated in this study. Standard method for dry- milling operation was used in the flour processing. Four flour samples were compounded in the ratios of (AFK) 40%WY: 30%YM: 30%AYB; (BGL) 50%WY: 20%YM: 30%AYB; (CHM) 60% WY: 10%YM: 30%AYB (DIN) and 100%WY (EJO) was used as control. Standard methods were used to determine the functional properties. The result showed that bulk density which influences packaging arrangement ranged from 0.58 to 0.76 g/ml; water solubility index ranged from 5.80 to 9.20 g/g and water absorption capacity ranged from 1.00 to 1.46 g/g, the oil absorption capacity ranged from 1.44 to 2.02 g/g. Addition of yellow maize and African yam bean improved significantly (p<0.05) the functional properties of the flour blend generally and particularly flour sample (DIN) 60%WY: 10%YM: 30%AYB. The improvement in the functional properties would enhance both the nutritional and sensory properties of the flour mixtures.
Keywords: Flour, water yam, yellow maize, African yam bean.