ABSTRACT

The study evaluated the functional and pasting properties of flour blends made from corn (Zea mays)and African yam bean seeds (Sphenostylis stenocarpa). The objective of this research was to determine the functional and pasting properties of the composite flours made from corn and African yam bean seeds. The results showed that bulk density ranged from (0.72% to 0.77%), water absorption capacity (1.98% to 2.04%), oil absorption capacity (0.73g/ml to 2.62g/ml), wettability (0.72sec to 2.03sec), swelling index (1.04g/ml to 6.64g/ml), gelatinization temperature (60.650C to 71.000C), foaming capacity (1.52% to 13.17%), and foaming stability ranged from (0.62% to 1.41%). The pasting properties of the flour showed that peak viscosity ranged from (1066.00BU to 2844.50BU), trough (1008.50BU to 1687.50BU), break down viscosity (26.00BU to 1157.00BU), final viscosity (1454.50BU to 2629.50BU), setback (298.50BU to 942.00BU), peak time (6.23mins to 7.00mins) and pasting temperature ranged from (67.730C to 84.800C). The high starch yield observed in the flours indicates a potential source of starch for manufacturing industries. The high peak viscosity and setback observed implies that it may be suitable for products requiring high gel strength, thick paste, elasticity and cohesive pastes