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VOL. 6, ISSUE 4 (2021)
Proximate composition, functional and pasting properties of wheat flour supplemented with combined processed pigeon pea flour
Authors
Arukwe, Dorothy Chinomnso
Abstract
The present study investigated the effect of supplementation of combined sprouted/fermented pigeon pea flour on the proximate composition, functional and pasting properties of wheat flour. The flours were formulated at the ratio of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30 of wheat flour to combined sprouted/fermented pigeon pea flour and analyzed. Proximate result showed significant (p<0.05) increase in protein, fat, crude fibre and ash contents and decrease in carbohydrate and moisture contents as the level of supplementation of combined sprouted and fermented pigeon pea flour with wheat flour increased. The functional properties indicated significant (p<0.05) reduction in bulk density and increment in water absorption capacity, oil absorption capacity, emulsion capacity, swelling capacity and foaming capacity of the flour blends as the level of incorporation of combined processed pigeon pea flour increased. The pasting results showed that peak viscosity, trough viscosity, breakdown viscosity, setback viscosity, final viscosity and peak time significantly (p<0.05) decreased while pasting temperature increased with increase in supplementation of combined processed pigeon pea flour to wheat flour. The blends of wheat and combined sprouted/fermented pigeon pea flours indicated enhanced proximate, functional and pasting properties and can be useful in baked goods production.
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Pages:59-64
How to cite this article:
Arukwe, Dorothy Chinomnso "Proximate composition, functional and pasting properties of wheat flour supplemented with combined processed pigeon pea flour ". International Journal of Food Science and Nutrition, Vol 6, Issue 4, 2021, Pages 59-64
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