Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour

Abstract

FARO 44 rice, brown cowpea and African yam bean seeds were processed into flours and their proximate, functional and pasting properties were assessed. Functional properties—loose bulk density, packed bulk density, water absorption capacity, oil absorption capacity, emulsion capacity, foam capacity, gelation capacity and swelling index ranged from 0.63 to 0.69 g/ml, 0.84 to 1.00 g/ml, 0.63 to 1.32%, 0.46 to 1.48%, 42.50 to 56.78%, 10.40 to 18.17%, 50.93 to 57.90°C and 0.45 to 0.67, respectively. Proximate and amylose composition ranged as follows; Moisture: 8% (75% rice:25% African yam bean) to 14% (100% rice); Protein: 12.86% (100% wheat) to 28.13% (50% rice:50% African yam bean); Fat: 1.64% (100% rice) to 5.79% (100% cowpea); Ash: 1% (100% cowpea, 75% rice:25% African yam bean, 50% rice:50% African yam bean) to 1.97% (25% rice:75% African yam bean); Crude fibre: 0.95% (100% wheat) to 6.27% (100% African yam bean); Carbohydrate: 52.62% (50% rice:50% African yam bean) to 72.58% (100% wheat) and Amylose: 17.13% (100% rice) to 28.07% (100% African yam bean). Pasting properties—peak, trough, breakdown, final, peak time and pasting temperature ranged from 128.50 to 245 RVU, 85.08 to 159.25 RVU, 22.08 to 106.75 RVU, 123.58 to 294.33 RVU, 33.50 to 135.08 RVU, 5.18 to 5.92 min and 79.95 to 84.75°C.

Keywords

• composite flour
• pasting properties
• functional properties
• legumes
• proximate
• wheat flour