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.