Evaluation of the proximate composition, functional, and pasting properties of ichipipi maize flour

Abstract

Ichipipi food is a traditional meal in Tanzania's southern highlands. In this study, ichipipi composite flour (MD) was produced using maize harvested at two different stages: milk (M) and dough (D) mixed at various ratios. Then, the proximate composition, functional, and pasting properties of ichipipi composite flour were measured using standard methods. The results showed a significant (p 0.05). These findings provide insight into the quality and nutritional aspects of ichipipi composite flour derived from maize harvested at different maturity stages. Hence, the value addition of ichipipi maize flour is emerging as a promising intervention to increase its use in diverse food products while also enhancing food security.

Keywords

• Maize
• Composite flour
• Nutritional values
• Pasting properties