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.