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VOL. 9, ISSUE 1 (2024)
Total phenol, proximate composition, pasting and functional properties of composite Wheat Tiger nut flour
Authors
V CWabali, B O Ukemenam, I N Okwunodulu
Abstract
Composite
flour of wheat and Tigernut (A= WHF 100: TNF 0; B= WHF 75: TNF 25; C= WHF 50:
TNF 50; D= WHF 25: TNF 75; E= WHF 0: TNF 100.) were
prepared with wheat flour as control and the total phenol content, proximate
composition, functional and pasting properties were evaluated. The total phenol
content ranged from 0.026 – 0.077mg/100g and results of fat and crude fibre
ranged from 1.50 – 27.24% and 1.67 – 12.33% respectively, showing significant
difference as the level of substitution with tigernut flour increases. Results
showed increase in water absorption capacity and solubility which ranged from
0.91 – 1.60g/g and 1.43 – 1.51g/g respectively. A peak viscosity of 194.74RVU
which was significantly (p≥ 0.05) different from other flour blends was
observed in sample A (wheat flour), with sample E having the least peak
viscosity. Trough viscosity (Hold period) ranged from 15.66RVU (Sample E) to
97.54RVU (Sample A). Peak time decreased from 6.06mins (Sample A) to 5mins
(Sample E) as the level of tigernut flour increased.
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Pages:40-50
How to cite this article:
V CWabali, B O Ukemenam, I N Okwunodulu "Total phenol, proximate composition, pasting and functional properties of composite Wheat Tiger nut flour". International Journal of Food Science and Nutrition, Vol 9, Issue 1, 2024, Pages 40-50
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