ABSTRACT

This study was aimed at evaluating the micronutrients and functional properties of wheat-finger millet flour blends at different proportions (FM90: WF10; FM80:WF20; FM10:WF90; and FM20:WF80) of finger millet and wheat composite flours, with 100% wheat and 100% finger millet flour as the control. The minerals of the composite flours were evaluated as well as vitamin and functional properties using standard methods. The results from this study shows that for minerals, sample (FM₈₀:WF₂₀) has the highest magnesium value (35.7mg/100g), while sample (WF₁₀₀) has the lowest value (32.95mg/100g). Sample (FM20:WF80) has the highest value for potassium (180.32mg/100g), while sample (WF100) has the lowest value (155.50mg/100g). Sample (FM10:WF90) has the highest value (0.96mg/100g) for zinc, while sample (FM100) has the lowest value (0.52mg/100g). For vitamins, the highest value (0.66mg/100g) for vitamin B1 was observed in sample (FM10:WF90), while the lowest value (0.47mg/100g) was observed in sample (FM100). Tthe highest value (0.09mg/100g) for vitamin B2 was observed in sample (FM10:WF90), while the lowest value (0.02mg/100g) was observed in sample (FM100). Sample (FM20:WF80) has the highest value (0.20mg/100g) for vitamin B3, while sample (FM100) has the lowest value (0.11mg/100g). For functional properties, sample (FM10:WF90) has the highest value (0.93g/ml) for bulk density, while sample (FM100) has the lowest value (0.71g/ml). Sample (FM100) has the highest value (4.13g/ml) for water absorption capacity, while sample (WF100) has the lowest value (0.98g/ml). Sample (FM80:WF20) has the highest value (6.34g/ml) for oil absorption capacity, while sample (FM10:WF90) has the lowest value (1.06g/ml). Sample (FM80:WF20) has the highest value (6.53%) for emulsion capacity, while sample (FM20:WF80) has the lowest value (2.33%). Sample (FM80:WF20) has the highest value (16.25%) for swelling index, while sample (FM10:WF90) has the lowest value (11.38%). Sample (WF100) has the highest pH value (5.65), while sample (FM10:WF90) has the lowest value (4.01).  Therefore, sample (FM10:WF90) has the highest vitamin content compared to other samples. (FM80:WF20) has the highest functional properties compared to other samples. The study concludes that the composite flour from wheat and finger millet enhanced the nutrient content of the product and hence should be encouraged.