Effects of blending on the phytochemical, functional and proximate properties of Mucuna solannie-based composite flour
Keywords:phytochemical composition, postharvest processing, functional properties, proximate composition, Mucuna solannie, blending proportion, flour blends
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 () 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 a single flour.
VI-Postharvest Technology and Process Engineering