Abstract

Proximate And Antinutrient Composition Of Wheat And Finger Millet Flour Blend Were Evaluated. Samples Were Blend To Obtain Composite Flour Of Wheat Flour (Wf) And Finger Millet Of Flour (Fm) At Ratios Ranging From Fm90: Wf10, Wf90: Fm10, Fm80: Wf20, Wf80: Fm20, Wf100 And Fmf100 Was Used As A Control. Proximate Composition And Antinutrient Were Determined Using Standard Procedures. The Proximate Composition Analysis Of Composite Flour Samples Ranged From 8.95 To 12.73 % For Moisture, 0.77 To 1.04 % For Ash, 0.21 To 0.61 % For Fibre, 8.63 To 11.41 % For Protein, 0.93 To 1.41 % For Fat, And 74.44 To 79.78 % For Carbohydrate Among The Different Composite Flour Samples. Notably, Fm90:Wf10 Had A Higher Crude Protein Of 11.41% And Fat Level Of 1.14 % Compared To Other Blends. The Antinutrient Values Ranged From 0.45 To 091mg/100g For Tannin, 0.74 To 2.87mg/100g For Phytate, 0.79 To 4.04mg/100g For Oxalate And 0.79 To 1.36mg/100g For Alkaloid. Tannin Content Increased With More Finger Millet Flour, Phytate Content Decreased With Finger Millet Flour Inclusion. The Findings Suggest That The Ratios Of Fm To Wf Influence Both Nutritional And Antinutritional Profiles, Providing Insights For Formulating Composite Flours With Tailored Nutritional Characteristics. The Study Contributes Valuable Information For Optimizing Composite Flour Formulations To Enhance Overall Nutritional Quality.