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Title: Effects of blending on the phytochemical, functional and proximate properties of Mucuna solannie-based composite flour
Authors: Asoiro, Felix Uzochukwu
Simeon, Meshack Imologie
Azuka, Chinenye Eberechukwu
Orji, Precious Chimaraoge
Keywords: phytochemical composition
postharvest processing
functional properties
proximate composition
Mucuna solannie
blending proportion
flour blends
Issue Date: 30-Sep-2022
Publisher: CIGR Journal
Citation: Felix Uzochukwu Asoiro, Meshack Imologie Simeon, Chinenye Eberechukwu Azuka, Precious Chimaraoge Orji Effects of blending on the phytochemical, functional and proximate properties of Mucuna solannie-based composite flour. CIGR Journal 24, No. 3 (2022).
Abstract: Brachystegia 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.
Appears in Collections:Agric. and Bioresources Engineering

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