Evaluation ofPhysicochemical and Functional properties of Composite flour produced from Cassava, Sorghum and Mungbean:- Okorie Lucky O
ABSTRACT
This work was carried out to produce high quality
composite flours from Cassava, Sorghum and Mungbean. Cassava, Sorghum and
Mungbean flours were blended in the ratio of 30:50:20, 40:40:20, 50: 30:20 and
60:20:20 respectively. The 100% wheat flour was used as the control. The flour
samples were analyzed for proximate, vitamins, minerals, phytochemicals and
functional properties determination. The moisture content of the composite
flour ranged from (7.95% to 8.34%). The composite flour samples had high
protein content that ranged from (10.87% to 12.16%) when compared to the
control (10.58%). 100% wheat had the least gelatinization temperature of
68.00°C. Results indicated that the composite flour samples are better sources
of vitamins and minerals compared to 100% wheat. Though, they contain taniin,
phytate, oxalate and cyanide (1.03% to 1.32%, 6.62% to 7.85%, 0.87% to 1.11%,
7.37% to 8.63%) that are significantly higher than that of 100% wheat (0.02%,
0.03%, 0.12%, 0.01%), they are still at safe level for human consumption and
this should be put into consideration when determining nutrient requirement
during product development. From this research, products comparable to wheat
-base products can be produced from 40% cassava, 40% sorghum and 20% mungbean.
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LUCKY, O (2025). Evaluation ofPhysicochemical and Functional properties of Composite flour produced from Cassava, Sorghum and Mungbean:- Okorie Lucky O. Mouau.afribary.org: Retrieved May 28, 2025, from https://repository.mouau.edu.ng/work/view/evaluation-ofphysicochemical-and-functional-properties-of-composite-flour-produced-from-cassava-sorghum-and-mungbean-okorie-lucky-o-7-2
ONYEKWERE, LUCKY. "Evaluation ofPhysicochemical and Functional properties of Composite flour produced from Cassava, Sorghum and Mungbean:- Okorie Lucky O" Mouau.afribary.org. Mouau.afribary.org, 26 May. 2025, https://repository.mouau.edu.ng/work/view/evaluation-ofphysicochemical-and-functional-properties-of-composite-flour-produced-from-cassava-sorghum-and-mungbean-okorie-lucky-o-7-2. Accessed 28 May. 2025.
ONYEKWERE, LUCKY. "Evaluation ofPhysicochemical and Functional properties of Composite flour produced from Cassava, Sorghum and Mungbean:- Okorie Lucky O". Mouau.afribary.org, Mouau.afribary.org, 26 May. 2025. Web. 28 May. 2025. < https://repository.mouau.edu.ng/work/view/evaluation-ofphysicochemical-and-functional-properties-of-composite-flour-produced-from-cassava-sorghum-and-mungbean-okorie-lucky-o-7-2 >.
ONYEKWERE, LUCKY. "Evaluation ofPhysicochemical and Functional properties of Composite flour produced from Cassava, Sorghum and Mungbean:- Okorie Lucky O" Mouau.afribary.org (2025). Accessed 28 May. 2025. https://repository.mouau.edu.ng/work/view/evaluation-ofphysicochemical-and-functional-properties-of-composite-flour-produced-from-cassava-sorghum-and-mungbean-okorie-lucky-o-7-2