Pasting And Functional Properties Of Flour Blends Made From African Yam Bean And Corn:- Okoye, Chinasa R
ABSTRACT
The study
evaluated the functional and pasting properties of flour blends made from corn
{Zea maysjand African yam bean seeds (Sphenostylis stenocarpa). The objective
of this research was to determine the functional and pasting properties ofthe
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 (0.73 g/ml to 2.62 g/ml), wettability
(0.72 sec to 2.03 sec), swelling index (1.04 g/ml to 6.64 g/ml), gelatinization
temperature (60.65 °C to 71.00 °C), 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 (1066.00 BU to 2844.50 BU), trough
(1008.50 BU to 1687.50 BU), break down viscosity (26.00 BU to 1157.00 BU),
final viscosity (1454.50 BU to 2629.50 BU), setback (298.50 BU to 942.00 BU),
peak time (6.23mins to 7.OOmins) and pasting temperature ranged from (67.73 °C
to 84.80 °C). The high starch yield observed in the flours indicates a
potential source ofstarch 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.
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CHINASA, R (2025). Pasting And Functional Properties Of Flour Blends Made From African Yam Bean And Corn:- Okoye, Chinasa R. Mouau.afribary.org: Retrieved Jun 13, 2025, from https://repository.mouau.edu.ng/work/view/pasting-and-functional-properties-of-flour-blends-made-from-african-yam-bean-and-corn-okoye-chinasa-r-7-2
RUTH, CHINASA. "Pasting And Functional Properties Of Flour Blends Made From African Yam Bean And Corn:- Okoye, Chinasa R" Mouau.afribary.org. Mouau.afribary.org, 11 Jun. 2025, https://repository.mouau.edu.ng/work/view/pasting-and-functional-properties-of-flour-blends-made-from-african-yam-bean-and-corn-okoye-chinasa-r-7-2. Accessed 13 Jun. 2025.
RUTH, CHINASA. "Pasting And Functional Properties Of Flour Blends Made From African Yam Bean And Corn:- Okoye, Chinasa R". Mouau.afribary.org, Mouau.afribary.org, 11 Jun. 2025. Web. 13 Jun. 2025. < https://repository.mouau.edu.ng/work/view/pasting-and-functional-properties-of-flour-blends-made-from-african-yam-bean-and-corn-okoye-chinasa-r-7-2 >.
RUTH, CHINASA. "Pasting And Functional Properties Of Flour Blends Made From African Yam Bean And Corn:- Okoye, Chinasa R" Mouau.afribary.org (2025). Accessed 13 Jun. 2025. https://repository.mouau.edu.ng/work/view/pasting-and-functional-properties-of-flour-blends-made-from-african-yam-bean-and-corn-okoye-chinasa-r-7-2