ABSTRACT

The study evaluated the functional, physicochemical and sensory properties of instant flour meal produced from acha flour, soybean flour and spinach powder using standard analytical methods. The instant flour meal were formulated as 100% acha flour as (sample 101), 95% acha flour: 5% soybean flour: 0% spinach blends as (sample 102), 90% acha flour: 0% soybean flour: 10% spinach blends as (sample 103), 85% acha flour: 5% soybean flour: 10% spinach blends as (sample 104), 80% acha flour: 10% soybean flour: 10% spinach blends as (sample 105), 75% acha flour: 15% soybean flour: 10% spinach blends as (sample 106) and 70% acha flour: 20% soybean flour: 10% spinach blends as (sample 107). The instant flour meal samples were prepared using a standard production method to acquire the required texture and toasted in a hot dry sauce pan for 15 minutes, cooled and packaged. The instant flour meal samples were evaluated for functional, physio-chemical and sensory properties. Functional properties analysis showed significant difference (p < 0.05) in water absorption capacity, oil absorption capacity, bulk density and foaming capacity. Proximate analysis results showed significant (p<0.05) increase in moisture, protein, fiber, fat, ash and carbohydrate. Sensory properties analysis showed significant differences (p<0.05) in terms of appearance, taste, aroma, mouth feel and texture and general acceptability. Therefore, acceptable instant flour meal from the composite of (acha flour, soybean flour and spinach blends) can be produced, which would enhance the nutrition and curb the menace of osteoporosis in older adults.