Effects of blending on the phytochemical, functional and proximate properties of Mucuna solannie-based composite flour

dc.contributor.authorAsoiro, Felix
dc.contributor.authorSimeon, Meshack Imologie
dc.contributor.authorAzuka, CE
dc.contributor.authorOrji, Precious Chimaraoge
dc.date.accessioned2025-04-28T15:33:48Z
dc.date.issued2022-09-30
dc.description.abstractBrachystegia eurycoma (BE), Afzelia Africana (AA) and Mucuna solannie (MS) flours were blended (%, w/w) at varying proportions: 50:50, 60:40, 70:30, 80:20 and 100:0, with 100% of flours as the control; then analyzed based on the phyto-chemical, functional and proximate compositions. Tanin, saponin, alkaloid and flavonoid values were 4.19, 1.47, 1.49 and 1.15 mg 100 g-1 dm; 3.44, 0.45, 1.34 and 1.13 mg 100 g-1 dm; and 4.1, 0.61, 1.36 and 1.18 mg 100 g-1 dm in MS, AA and BE flours respectively. Increased AA and BE proportions in MS flour increased the swelling index (1.49% -1.76%) whereas AA and BE inclusions (%) resulted in significant (P≤0.05) increase in the moisture content of the composite flours (8.3% - 14%). Increase in % AA flour inclusion resulted in significant improvement in carbohydrate content while % BE flour inclusion recorded a decrease. As % BE flour inclusion increased from 20% to 40%, % protein content in the blends significantly improved (15.65% - 16.25%) while % AA inclusion, increased protein content by 30%. The study could help to optimize the products made from MS, AA and BE flour blends, in terms of their properties than products made solely from single flour.
dc.identifier.urihttps://cigrjournal.org/index.php/Ejounral/article/view/7405
dc.identifier.urihttp://repository.futminna.edu.ng:4000/handle/123456789/1152
dc.subjectphytochemical composition
dc.subjectpostharvest processing
dc.subjectfunctional properties
dc.subjectproximate composition
dc.subjectMucuna solannie
dc.subjectblending proportion
dc.subjectflour blends Citation:
dc.titleEffects of blending on the phytochemical, functional and proximate properties of Mucuna solannie-based composite flour
dc.typeArticle

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