Effect of grass pea and orange peel flour addition on the quality of sorghum flour

Abstract

AbstractIn this study, grass pea and orange peel flour were used to improve the quality and nutritional value of sorghum flour. Sorghum and grass peas were cleaned, washed, soaked, dried, milled, sieved, and blended with sieved orange peel flour in three different proportions. The chemical characteristics of the individual, and blend flours, in terms of proximate composition, mineral content, functional property, antinutrient composition, pasting property, functional groups, and antioxidant capacity were determined. The study was based on a blend ratio of (B1 = (80:15:5), B2 = (65:25:10), and B3 = (50:35:15)). The data were subjected to analysis of variance using Minitab statistical software. The results showed that the blend ratio had a significant (p < 0.05) effect on the characteristics of the blended flour.

Keywords

• oil absorption capacity
• water-holding capacity
• solubility and swelling capacity
• proximate composition
• mineral content
• antioxidant capacity