International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 6 (2019)

Some Biochemical and functional properties of composite flours based on Ivorian agriculture products (cassava and maize) and by-products (African oil palm heart)


Nestor Aboa, Yves Djina, Hyacinthe Attoh Anon, Jean Tia Gonnety, Patrice Lucien Kouamé

The aim of this study was to display some biochemical and functional properties of composite flours blended from cassava flour (Cf) or maize flour (Mf) and oil palm heart flour (HP) at 10, 20, and 30 %. The codes used were: Cf (100 %), Cf10HP (90 % cassava and 10 % HP), Cf20HP (80 % cassava and 20 %​​ HP), Cf30HP (70 % cassava and 30 % HP), Mf (100 %), Mf10HP (90 % maize and 10 % HP), Mf20HP (80 % maize and 20 % ​​HP) and Mf30HP (70 % maize and 30 % HP). Compare to cassava and maize standard flours, results showed that at 30 % of oil palm heart blend, the protein content of the composite flours increased significantly (p < 0.05) from 3.5 to 6.1 % and from 8.4 to 10.7 %, when cassava or maize flour were used respectively. Likewise, ash content increased significantly (p < 0.05) from 3.6 to 5.5 % and from 0.5 to 2.4 %, when cassava or maize flour were used respectively. Otherwise, lipids content did not change significantly (p > 0.05). Meanwhile, carbohydrate content decreased significantly (p < 0.05) from 82.6 to 77.0 % and from 78.9 to 75.5 %, when cassava or maize flour were used respectively in composite flours. Water absorption capacity, wettability, foam capacity, least gelation concentration, dispersibility and swelling power increase significant (p < 0.05) in the composite flours. Concerning oil absorption capacity and apparent density, these properties decrease significant (p < 0.05).
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