Nutritional, Functional and Pasting Properties of Maize-cassava and Sorghum-cassava Flour Blends
Year: 2024
Type: article
Abstract: This study assessed the nutritional, pasting and functional attributes of maize-cassava andsorghum-cassava flour blends. Flour samples were designated as CTRL (Commercial Babyfood), MA (90% Maize flour + 10% Cassava flour), MB (80% Maize flour + 20% Cassavaflour), MC (70% Maize flour + 30% Cassava flour), SA (90% Sorghum flour + 10% Cassavaflour), SB (80% Sorghum flour + 20% Cassava flour), and SC (70% Sorghum flour + 30%Cassava flour). Proximate composition, mineral content, functional properties, pastingproperties, and sensory evaluation of the flour blends was determined. Proximate compositionvaried as follows, moisture (8.70% to 13.15%), protein (2.78% to 9.50%), fat (1.02% to 2.13%),ash (1.37% to 1.72%), fiber (2.00% to 5.42%), and carbohydrate (70.34% to 83.13%). Mineralcontent varied as follows: sodium (12.74 mg/100g to 26.50 mg/100g), potassium (113.05mg/100g to 172.00 mg/100g), calcium (220.50 mg/100g to 342.00 mg/100g), iron (4.00 mg/100gto 38.20 mg/100g), and zinc (5.00 mg/100g to 10.62 mg/100g). Functional properties exhibitedthe subsequent ranges: water absorption capacity (67.67 g/ml to 209.67 g/ml), oil absorptioncapacity (141.51 g/ml to 200.86 g/ml), bulk density (1.77 g/cm3 to 2.24 g/cm3), and foamingcapacity (2.63% to 3.25%). Pasting results encompassed peak viscosity (553.00 RVU to 2595.00RVU), trough viscosity (436.00 RVU to 1925.00 RVU), breakdown viscosity (57.00 RVU to708.00 RVU), final viscosity (1448.00 RVU to 3423.00 RVU), setback viscosity (931.34 RVU to1498 RVU), peak time (5.67 minutes to 7.00 minutes), and pasting temperature (79.90 oC to91.25 oC). The flours were transformed into stiff porridges for sensory evaluation, yieldingresults for mouldability (6.10 to 8.10), texture (6.30 to 7.70), color (8.20 to 6.45), smell (6.20 to8.15), taste (5.70 to 8.25), and overall acceptability (6.40 to 8.15). Flour samples exhibitedcomparable quality to the CTRL, with the added benefit of being more accessible and costeffective.
Institution: Federal University Oye Ekiti
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4406795277