Evaluation of Physicochemical Composition and Functional Properties of Composite Flours Produced from Cassava, Sweet Potato and Jack Bean:- Anaelechi Miracle O
ABSTRACT
This study
investigated the physicochemical and functional properties of composite flours
from cassava, orange flesh sweet potato and Jackbeans using whole wheat flour
as the control. Five samples with 100% wheat flour (SP1) as control were
prepared. The remaining four samples were prepared by blending cassava, orange
flesh sweet potato, and Jackbean flour in the ratio 30:50:20 (SP2), 40:40:20
(SP3), 50:30:20 (SP4), and 60:20:20 (SP5).The results revealed the following
ranges: proximate parameters (%): moisture (7.71-8.58) protein (10.59-10.72),
fat (0.87-13.98), crude fiber (0.65-6.98), ash (1.08-2.57),. carbohydrates
(65.05-78.24), and energy (363.11-401.38Kcal). Functional properties were: bulk
density (0.61-0.81mg/100g), water absorption capacity (1.86-2.99mg/100g), oil
absorption capacity (1.37-2.17), foam capacity (4.67-13.49mg/100g), wettability
(1.04-31.28seconds) and gelation temperature (60.78-72.82°C). Mineral analysis
showed the following ranges (mg/100g): calcium (26.49-64.22), magnesium
(17.62-45.47), potassium (21.38-100.96), iron (1.37-1.94), zinc (3.01-4.66).
Vitamins analysis also revealed the following ranges (mg/100g): A (4.01-50.98)
B1 (0.51-2.38), B2, (0.02-0.35), В3 (0.95-1.98), В9 (0.03-0.67) and C
(7.91-12.30). Results for the anti-nutrients showed the following ranges
(mg/100g): phytates, (0.03-0.66), oxalate (0.13-0.43), tannins (0.02-0.98) and
hydrogen cyanide (0.01- 0.66). The composite flours were comparable and could
be used as cheap substitutes for wheat in bakery products and also as
functional ingredients in complementary foods.
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MICHAEL, U (2025). Evaluation of Physicochemical Composition and Functional Properties of Composite Flours Produced from Cassava, Sweet Potato and Jack Bean:- Anaelechi Miracle O. Mouau.afribary.org: Retrieved May 06, 2025, from https://repository.mouau.edu.ng/work/view/evaluation-of-physicochemical-composition-and-functional-properties-of-composite-flours-produced-from-cassava-sweet-potato-and-jack-bean-anaelechi-miracle-o-7-2
UNIVERSITY, MICHAEL. "Evaluation of Physicochemical Composition and Functional Properties of Composite Flours Produced from Cassava, Sweet Potato and Jack Bean:- Anaelechi Miracle O" Mouau.afribary.org. Mouau.afribary.org, 06 May. 2025, https://repository.mouau.edu.ng/work/view/evaluation-of-physicochemical-composition-and-functional-properties-of-composite-flours-produced-from-cassava-sweet-potato-and-jack-bean-anaelechi-miracle-o-7-2. Accessed 06 May. 2025.
UNIVERSITY, MICHAEL. "Evaluation of Physicochemical Composition and Functional Properties of Composite Flours Produced from Cassava, Sweet Potato and Jack Bean:- Anaelechi Miracle O". Mouau.afribary.org, Mouau.afribary.org, 06 May. 2025. Web. 06 May. 2025. < https://repository.mouau.edu.ng/work/view/evaluation-of-physicochemical-composition-and-functional-properties-of-composite-flours-produced-from-cassava-sweet-potato-and-jack-bean-anaelechi-miracle-o-7-2 >.
UNIVERSITY, MICHAEL. "Evaluation of Physicochemical Composition and Functional Properties of Composite Flours Produced from Cassava, Sweet Potato and Jack Bean:- Anaelechi Miracle O" Mouau.afribary.org (2025). Accessed 06 May. 2025. https://repository.mouau.edu.ng/work/view/evaluation-of-physicochemical-composition-and-functional-properties-of-composite-flours-produced-from-cassava-sweet-potato-and-jack-bean-anaelechi-miracle-o-7-2